If you’re looking to skip the fried fish tacos and refried beans this year for something lighter, give these healthier recipes from wellness resort CIVANA a try.
Prickly Pear Margarita
- 1 oz. prickly pear juice
- 2 oz. fresh limes, squeezed
- .5 oz. Cointreau
- .5 oz. agave nectar, adjust to taste (this will be tart without it)
- 1.5 oz. silver tequila
Directions: Rim your glass with salt or sugar. Combine tequila, lime juice, triple sec, agave and prickly pear juice in a cocktail server. Shake well and serve on the rocks. Garnish with fresh lime.
Broccomoli
- 2 avocados
- 2 cups broccoli, blanched and chopped
Pico
- 2 tomatoes, diced
- 1 jalapeno, diced
- 1 bunch cilantro, chopped
- 1/2 red onion, diced
- 2 tbsp. chopped garlic
- 1.5 limes, juiced
Directions: In food processor pulse blanched broccoli and avocados to desired texture. Transfer to mixing bowl and fold in Pico. Serve a side of fresh pico salsa on the side simply by doubling the recipe. Serve with gluten-free corn tortilla chips or strips of or veggies such as bell peppers or sliced cucumbers.
Edible Cacti
- 1 tbsp. oil
- 2 cups prepared nopales
- 1/4 up onion, chopped
- 1 clove garlic, chopped
- 2 serrano peppers, chopped
- 1 cup tomato, chopped
- 2 sprigs of cilantro, chopped
Directions: Cover pads in water, bring to a boil, and simmer for 15-20 minutes until tender or until all of the cactus pieces have changed from a bright green to an olive green color and are tender. The nopales will let loose quite a bit of viscous liquid in a way similar to how okra does when it is cooked. Once cooked, strain the nopales and rinse under running water until most of the slippery substance has washed away.
Heat oil over medium heat. Add the onion and cook for a few minutes until transparent. Add tomato and cook for 5 minutes. Mexican cooking trinity is considered tomato, onion and pepper. Stir in the nopales and cilantro. Cook for another 5 minutes. Season with salt and pepper.
Green Chile Pork Posole + Nachos
- 2 tbsp. blended oil
- 1 cup medium diced yellow onion
- ½ cup medium diced celery
- ¼ cup chopped garlic
- 1 cup diced poblano pepper
- 1 cup canned hominy, rinsed and drained
- 1 ½ cup chopped fresh tomatillos
- 1 lb. boneless pork or pork stew cubes
- ¼ cup fresh cilantro chopped
- 4 tsp. chili powder
- 4 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 6 cup fresh chicken broth or canned
For the nachos
- 2 cups pork posole soup
- 1 cup shredded jack cheddar cheese
- 1/2 bag of your favorite corn tortilla chips
- 1 bunch fresh cilantro
Directions: Heat a large sauce pan or pot over high heat. Add your oil, onion, celery, and chopped garlic, Sautee for 1 minute with continuous stirring. Add the pork and continue to stir till the pork is browned. Add your tomatillos, poblanos and dried spices, continue to stir for 2 minutes. Once pork is browned and the veggies are nice and caramelized add your stock and cilantro bring to a boil and then let simmer for 45 min. The pork should be nice and tender and the broth a little thick. This dish yields 6 cups can be served as chili or soup, just garnish with a little fresh cilantro, lime and some grated cotija cheese over the top.
For the nachos, bring 2 cups of the posole soup to a boil in a medium sauce pan, whisk in the shredded cheese and simmer till thick. Place chips in an oven safe bowl, pour the now posole-cheese sauce over the chips and a little extra shredded cheese if desired. Place in 400-degree oven for 2 minutes. Add fresh chopped cilantro and serve!
Sopapilla Cheesecake Bars
- 1.5 lbs. fat-free cream cheese
- 1 1/4 cup raw oranic sugar
- 1/4 cup honey
- 1 egg
- 1 tsp. vanilla
- 1/2 cup butter, melted
- 1/4 cup organic brown sugar
- 1/4 cup raw organic sugar
- 1/4 tsp. cinnamon
- 2 sheets of gluten-free puff pastry
Directions: In mixing bowl cream first 5 ingredients. Place one sheet of puff pastry in pan and brush with melted butter. Spread cream cheese mixture on top. Place second layer of puff pastry on filling & brush with remaining butter. In small bowl combine sugars and cinnamon & sprinkle on top of puff pastry. Bake at 400-degrees for approx. 15 minutes until golden brown and puff pastry is cooked throughout.
For even more Cinco de Mayo recipes from CIVANA, click here.
