Cinco de Mayo Menu
APPETIZER
Homebaked Tortilla Chips and Guacamole
Serves 2-4
Tortilla Chips (from Living Lean Cookbook)
• Gluten-free tortillas cut into triangles
• 1 tbsp. grapeseed oil
• Dash of sea salt
Guacamole
• 3 avocados
• 2 tomatoes
• 2 cloves garlic
• 1 lime
• Sea salt
Directions
Tortilla Chips
• Preheat oven to 350 degrees
• Place tortilla pieces on baking sheet and brush with grapeseed oil
• Sprinkle with salt
• Bake about 8 minutes until crisp
Guacamole
• Scrape out the middle of the avocados into a mixing bowl.
• Add the juice of one lime and mash them all up to the consistency you want.
• Cut the tomatoes, garlic, & salt & mix all around.
ENTRÉE
Carne Asada with Brown Rice and Organic Salsa
Serves 2-3
• 2-3 lb. grass-fed beef, 1 inch thick
• 1/3 cup white vinegar
• 1/3 cup olive oil or oil of choice
• 2 limes, juiced
• 4 cloves of garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
Directions
• Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well.
• Pour the marinade over the steak and turn to coat.
• Marinate in the fridge for at least 1 hour up to 24 hours.
• After marinating, turn the oven to broil and set the rack to the top position.
• Broil the steak for 6 minutes, flip, broil 5 more minutes for medium.
• Let rest 10 minutes. Cut the steak into slices and serve with guacamole, fresh cilantro and lime wedges.
• Stir in salsa (of choice – mild, medium, hot) to brown rice to give your typical rice dish a kick!
DESSERT
Pride of Mexico Popsicle (Green, White, & Red)
Lime Stripe
• juice of 4 limes
• 2 tsp stevia, to taste
Coconut Stripe
• 1 cup coconut milk
• 1 tsp stevia to taste
Strawberry Stripe
• about 10 large strawberries
Directions
Green Layer
• Place the lime juice in a glass measuring cup.
• Stir in the stevia to dissolve, and then add enough water to make 1 cup.
• Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds.
• Freeze the molds until the layer is almost frozen solid, then remove and place a stick into each mold, anchoring it into the lime layer.
• Return the mold to the freezer and freeze until completely solid.
White Layer
• Whisk together the coconut milk and the stevia until smooth.
• Pour the coconut milk into each popsicle mold, filling it another 1/3 of the way.
• Return the mold to the freezer and freeze until completely solid, about 2 hours.
Red Layer
• Blend the strawberries in a small food processor. Add a little bit of water to make about 1 1/3 cups.
• Top off each of the molds with the strawberry mixture, and return to the freezer to finish freezing.
• When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds.
• Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
DRINKS
For each recipe, combine all ingredients in blender and blend until smooth and slushy-like!
Cucumber Agua Fresca
• 4 cups thinly sliced seeded peeled cucumbers
• 4 cups cold water
• 2 cups crushed ice
• 4 tbsp. stevia
• 2/3 cup lime juice
Cantaloupe Agua Fresca
• 1 (3-pound) ripe cantaloupe or other small melon, diced
• 3 cups cold water
• 2 teaspoons lime juice
• 2 tbsp. stevia
• 2 cups crushed Ice
Strawberry Agua Fresca
• 4 cups ripe strawberries, hulled and sliced
• 4 tbsp. stevia
• 5 cups water
• 2 cups crushed ice
• 2 tsp lime juice
