It’s Spring and Cinco de Mayo is just around the corner! It's a perfect combination of celebrations. Cinco de Mayo is a celebration created by Mexicans living in America in the late 1800s. Celebrated in America, but not much south of the border, it is in memory of the victory of a small Mexican army over a 3 times as large French colonial force. It’s like gentle spring conquering nasty winter. Celebrate them both with the liveliness of Mexican music, dance, and food with our tips and tricks.
For Spring, celebrate with a few easy tricks to gradually help shed a bit of winter weight, and look and feel a lot healthier.
Start with snacks; those nibbles that sneak on pounds when you are not watching. Just gradually trade some of those “not-so-good-for-you” snacks for tasty and healthier ones.
Changing habits takes time. Try getting rid of one junky snack a week or even every two weeks.
Skip the packaged snacks. They are expensive and loaded with unhealthy junk.
Make at least one snack a day, a veggie or fruit. Have an apple with a teaspoon of peanut butter spread on the slices. Try dripping carrots or cauliflower in hummus. It’s easy to make your own. (See tips)
Try celery instead of chips with salsa, guacamole, or hummus. Or as a snack by itself or with a little peanut butter or low-fat cream cheese and a bit of herbs. A crunchy stalk of celery has only 10 calories. Celery aids digestion has vitamin A for eye health, and is a combination of minerals that help soothe your nervous system.
Try Kale Chips or any veggie chips. Chop kale or veggies into bite-sized pieces, spread on a cookie sheet, and sprinkle lightly with olive oil and salt. Bake in the oven at 350 degrees for 15 minutes. Amazingly delicious! Great for your circulation.
Make your popcorn! It saves money, gives you a better taste, is fun for the whole family, and a whole lot healthier. Filling without extra calories. (Recipe below)
Start celebrating Spring with Cinco de Mayo
Mayo Time
Recipe: Easy Chicken Enchiladas
Ingredients
1 ½ cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas (see note if using flour tortillas)
2 ½ cups shredded Mexican-blend cheese, divided
Salt and black pepper, to taste
Toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
To Make:
Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce, and a generous pinch of salt and pepper. Mix and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Fill each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place them in a large baking dish seam side down.
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
Don’t forget the guacamole!
Avocados make everything taste better and they are good for your heart and eyes and help your digestion!
TIPS AND TRICKS: SNACKING
Make your popcorn
Ingredients:
2 Tablespoons vegetable oil
1/3 cup of un-popped popcorn kernels
1 Tablespoon butter
Seasoning for taste (see tips)
To Make
Put oil and popcorn kernels in a large pot with a tight-fitting lid. Turn on the heat to medium.
With oven mitts, shake the pot gently so kernels are evenly spread As soon as the popping starts turn the heat to medium-low and shake again
When the popping slows to every 5 to 10 seconds, turn off the heat. Wait till the popping stops completely before opening the lid
Mix with the melted butter in a bowl and stir in the toppings
Popcorn Toppings
2 Tablespoons of seasoning is usually enough.
A tablespoon at a time and taste
Minced scallions & cilantro
Parmesan cheese and black pepper
Brown sugar and orange zest
Chili powder and lime
Storing popcorn for freshness: It’s easy. Just keep out moisture. Use dry herbs and seasonings for flavoring. Store in a dry, tight sealing container. Take out only as much as you want each time you snack & reseal. It will last for several days.
Hummus. It’s easy to make your own. Blend
1 (15-ounce) can of garbanzo beans, drained
2 teaspoons of water
1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
¾ teaspoon ground cumin & ¼ teaspoon salt