Mexi-Cali Bowls
Meal: 93 cal Protein: 15 g Carbs: 2 g Fat: 3 g
This dish is not only beautiful but also delivers incredible flavor! It starts out like fajitas and ends as a nutritious bowl of goodness.
From a calorie standpoint, we saved a ton by eliminating Tortillas (200 calories for one large), Sour Cream (100 Calories for ¼ C), and Cheese (400 calories for ¼ C). We also saved a ton of calories in the Mexican Street Corn by eliminating most of the Mayo, Sour Cream, and cheese. And did you see those purple mashed potatoes? Cooked in broth then mashed with Lime Juice (which makes them even more purple and flavorful!) and a bit of EVOO; absolutely no dairy in these beauties.
For flavor, we have seasoned every layer with Garlic and a blend of fresh spices. And we’ve given several layers a heavy dose of Cilantro and Lime for freshness.
Fajita Meat
Serving size ½ C 91 cal Protein: 15g Carbs: 2g Fat: 3gIngredients
- 1 Tbsp Olive Oil
- ¼ C Shallots , diced
- 1-2 Cloves Garlic , minced
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- Sea Salt & Pepper
- 1 Lb Shrimp (this can be any protein you prefer)
Directions
- Heat saute pan over medium and add EVOO. When hot, add shallots and cook until soft. Add garlic and spices – cook until fragrant. Add Shrimp and cook until they turn opaque and are cooked through. Set Aside.
Grilled Peppers & Caramelized Onions
Serving size ¼ C 92 cal Protein: 3g Carbs: 5g Fat: 6gIngredients
- 5-6 Medium Shallots , sliced
- 1 Lb Baby Bell Peppers , sliced
- 1-2 Cloves Garlic , minced
- 1 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- Sea Salt & Pepper
Directions
- In same sautepan over medium, add EVOO. When hot add shallots and cook until lightly caramelized. Add peppers, garlic, and spices – cook until softened and fragrant. Set Aside.
Mashed Sweet Potatoes
Serving size ½ C 198 cal Protein: 2g Carbs: 14g Fat: 6gIngredients
- 2-3 Purple Sweet Potatoes , diced
- Chicken (or other) Broth
- ¼ C Olive Oil
- ¼ C Lime Juice
- Salt & Pepper
Directions
- Put diced potatoes (skins on or off – your preference) into cold broth in saucepan on Medium. Bring to a boil, reduce heat, and simmer until fork tender (10-15 minutes).
- Drain broth and immediately return potatoes to the sauce pan. Add lime juice and EVOO one tablespoon at a time. Mash with potato masher or fork stopping periodically to add more EVOO, as needed. Don’t over work or they’ll get tough. Adjust seasoning with salt and pepper. Set Aside.
Easy Guacamole
Serving size 2 Tbsp 115 cal Protein: 1g Carbs: 11g Fat: 5gIngredients
- 1 Bag Avocado , frozen/thawed OR 2-3 fresh/ripe Avocadoes, peeled/pitted
- Your Favorite Salsa – I used Pineapple Mango Salsa
- Lime Juice , optional
- Sea Salt & Pepper
Directions
- Mash Avocadoes with Sea Salt & Pepper. When smooth, add salsa and lime juice, if needed. My preference is about a 50/50 ratio of avocado to salsa. This also keeps the calories in check. Adjust seasoning, if needed.
Mexican Street Corn
Serving size ¼ C 187 cal Protein: 6g Carbs: 22g Fat: 9gIngredients
- 1 Shallots , diced
- 1 Jalapeno , diced
- 1 Clove Garlic , minced
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1 Tbsp Smoked Paprika
- Sea Salt & Pepper
- 2 Ears Corn , shucked/cutoff cob
- 1 Tsp Mayo
- 1 Oz Cotija Cheese
- Lime Zest
- Cilantro , fresh
Directions
- Add EVOO to Saute Pan and heat over medium. Add shallots, jalapeno – cook until soft. Add garlic and spices – cook until fragrant.
- Add EVOO to Saute Pan and heat over medium. Add shallots, jalapeno – cook until soft. Add garlic and spices – cook until fragrant.
- Add corn, coat well with spices and cook until warmed through.
- Add mayo and cheese – cook until lightly melted.
- Garnish with Zest and Cilantro. Set Aside.
Grilled Nectarines
Ingredients
- 2 Nectarines , cut in half, remove stone
- Coconut Gelato
- Lime Zest
- Sea Salt (coarse works best – I prefer Maldon)
Directions
- Heat grill pan over Medium. Lightly brush or spray with EVOO.
- When grill pan is hot, add nectarines flat side down. Cook until grill marks form. Spin nectarines 90 degrees and create second set of grill marks. Remove from pan and season with coarse sea salt.
- Place ½ Nectarine in each bowl and top with Scoop of gelato. Garnish with lime zest and a little more sea salt.
