In the meantime, here are three delicious recipes sure to please at your own fiesta, plus, a few handy food-saving and serving tips!
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1/2 teaspoon garlic powder
Serve with veggies and baked/reduced fat chips!
TIP: Avocado oxidizes (turns brown) when exposed to air. The acid in citrus juice will help slow the process, which is why most guacamole recipes call for lemon or lime juice. In addition to putting it in the guacamole, I squeeze about half a lime over the top after making it (I prefer the taste of lime in my guacamole; lemon works just as well). If you won’t be serving it right away, put a piece of plastic wrap over the guacamole and press down so that it completely covers the dip. This will keep the air out and preserve the color.
3 medium on the vine tomatoes, diced
1 cup pomegranate arils
1/2 cup cilantro, chopped
2 green onions, chopped
1 jalapeno, finely diced (seeds and ribs removed)
1 lime, juiced
1 teaspoon sugar, salt & pepper
Directions: Mix all ingredients together in a large bowl. Taste and adjust seasonings. Serve with baked/reduced fat chips!
This year, skip the lime-green margarita mix you find at grocery stores! It’s chock full of sugar and will likely leave you with a nasty case of heartburn. Opt for a light and fresh margarita recipe instead! All you’ll need is organic tequila, agave nectar, fresh squeezed lime juice, and some salt for the rim of your glass.
TIP: Add pomegranate juice or blueberries or even strawberries to flavor your margaritas naturally!
If you throw a Mexican fiesta this weekend, be sure to snap a few pics and share them in the comment section here!
And don’t forget to tune-in Friday to see me on “The Doctors”.