BLOG 8 Nov 6th

Buenos Dias Ladies! I’m inviting ALL of you to my FIESTA!! Can you guess what theme for this week is? No senorita??...

THEME: Healthy Mexican

I LOVE Mexican food! Who doesn’t? Unfortunately, Mexican food typically has a lot of cheese, cheese, and more CHEESE! Which is probably why I love it so much! I decided that while I didn’t want to give up  my favorite food, I also didn’t want to feel guilty and bloated every time I ate an enchilada! So, I searched and searched for delicious, authentic Mexican food recipes rich with flavor but low in fat content. I FOUND ONE!

Now before I reveal this delicious recipe, I want to explain how it benefits us by examining some of the ingredients.

GREEN AND RED PEPPERS

This meal calls for THREE different kinds of peppers; green, red, and jalapeño. All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.

JALAPENO PEPPERS

Hot peppers' (jalapeno and others) fire comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. Capsaicin predominates in the white membranes of peppers, imparting its "heat" to seeds as well. The capsaicin in hot peppers has been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers (1).

CORN TORTILLAS

Sometimes a flour tortilla is just too good to pass up, but when there's an option to go corn, I'd take it. They offer the same amount of fiber with just about half the carbs, fat, and calories. The flour tortillas do win in the protein department, but chances are the fillers — be it chicken, beef, or beans — will more than make up for it. Corn versions are also much lighter in sodium, which makes up for all the salsa that you might want to pile on before sinking your teeth into the saucy meal (2).

NOT ONLY is this meal pretty darn effortless, but you can it get it ready to put in the crock pot in about 5 minutes! Then, leave it in the crock pot on low for 8 hours while you’re at work. SIMPLE! You ready to start cookin?!

RECIPE: Crock Pot Beef Carnitas Tacos

Ingredients:

2 lbs flank steak (I used stew meat as flank steak is not very flavorful)

1 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

for spice rub—

2 tsp chili powder

1 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

for serving—

corn tortillas

avocado slices

cilantro

your favorite salsa

limes

Directions:

                                                                    Mix together all spices in a small bowl. 

Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

 Cover the steak with the chopped onions, bell peppers and jalapeno pepper.

 Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

  To serve, heat your corn tortillas in a skillet on the stove.

To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime (3).

Then...SERVE ‘EM UP QUICK before you eat them all!

The Food Enthusiast,

Aly

Sources Cited:

1. http://home.howstuffworks.com/peppers3.htm

2. http://www.fitsugar.com/Comparing-Nutritional-Value-Corn-Flour-Tortillas-11189166

3. http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/