Healthy Tex-Mex Tostadas with Tomatillo Cilantro Lime Dressing

Surely by now my deep abiding love for all things Tex-Mex has been made pretty obvious.  It’s my go-to comfort food at any and all times of the year, but when it’s this sweltering outside, nothing sounds better to me than a spicy tostada with a nice, cooling margarita! If you want to keep things on the light side, I always suggest making things from scratch, but I just couldn’t resist serving these on top of pre-made tostada shells–yum!  If you’d like to sub these out for something slightly healthier, put corn tortillas in a 350° oven until crispy.  Then top with this amazing tomatillo cilantro lime dressing and all the fixings!


Tex-Mex Tostadas

-1/2 lb ground turkey (can use either turkey or beef or this combination to please everyone)

-1/2 lb ground beef

-1 tsp canola oil

-homemade taco seasoning

In a large skillet, add the oil, turkey, and beef and cook until browned.  Then add the taco seasoning.  Too easy.

  

  
 Creamy Cilantro Lime Dressing

-2 tomatillos, husks removed, washed

-1 handful of cilantro

-1/2 of an avocado

-Juice of 1/2 of a lime

-1/2 of a jalepeno, seeded or unseeded depending on the amount of heat you want to achieve

-1/4 c. Canola oil

-1, two finger pinch of salt (or two small pinches)

 

Homemade Taco Seasoning

1 Tbs. Chili Powder

3/4 Tbs. Cumin

1/2 Tbs. Paprika

1/2 Tbs. Garlic Powder

1/4 Tbs. Kosher Salt

Several dashes of Cayenne Powder

The best part is that you only need to use a Tablespoon then you can guesstimate accordingly! The less to wash the better.

 

Toppings

-refried beans (we used refried black beans and highly recommend them!)

-chopped lettuce

-chopped tomatoes

-chopped onion

-chopped cilantro

-wedges of lime

-thin slices of fresh or pickled jalapeño

-cotija (white, crumbly Mexican cheese)

We like to serve this Make-Your-Own style.  Everyone gets exactly what they want and less work for you!

Enjoy!

Watermelon, Cucumber, Spinach Blend for Breakfast

I usually stick to my normal juice and smoothie blends in the morning, but I found myself with an abundance of watermelon (a fantastic problem to have!) and wanted to add it to anything and everything I could.


I noticed that a fellow Nashville blogger mentioned on Instagram that she had been adding watermelon to her morning juice blends, and I was immediately inspired. First I tried the watermelon in my regular green blend: subbing out strawberries for melon, but with the banana and coconut/almond milk it was a little too sweet for me (but delicious! Maybe best for a midday sweet treat). Then I realized how much I would like the watermelon, cucumber combination — so much more than I liked the popular Bath and Body Works scent from middle school. If you love summertime watermelon definitely give it a shot to star in your morning blend.

Watermelon, Cucumber, Spinach Blend

1 1/2 cups of watermelon

2-3, 1-inch pieces of a cucumber

2 cups of spinach (two large handfuls)

1 tsp. chia seeds

1/2 tsp. matcha

1 c. coconut water

You Say Tomato, I Say Pie

Tomato, tomatoe…Tomato Pie! Tomato Pie is one of my very favorite summer dishes. It’s my go to as soon as I can get my hands on good summer tomatoes. I’m yet to find great ones in Nashville; these tomatoes came up from a friend’s garden in Mississippi with my parents. I have loved putting them to good use! 

Tomato Pie

Ingredients:

1 store bought pie crust

3 large summer tomatoes (I used 2 large, 2 small)

1 Vidalla onion

2 cloves of garlic

Fresh Basil

1/2 c.  Mozzarella, grated

1/2 c. Sharp Cheddar Cheese, grated

1/4 c. Mayonnaise

Several dashes of Tabassco

2 tsp. salt (to get water out of tomatoes)

Freshly ground black pepper

 Directions:

Slice the tomatoes, place around a colander and cover with salt to remove water.

Prepare topping. Combine 3/4 of the cheese, all of the mayonnaise, Tabassco, 1/2 of your  basil and black pepper in a small bowl.

Place pie crust in pie plate, and pierce it with a fork. Bake pie crust for 10 minutes at 400. 

While pie crust is baking, sautée onion until softened and add garlic.

After 10 minutes, you will begin to layer your pie. Add tomatoes first then top with your sautéed mixture and the remaining 1/4 of your cheddar and mozzarella combination. Add another layer of tomatoes then add basil and freshly cracked black pepper, finish with your prepared topping.


  
Bake at 350 for 30-40 minutes. After 20 minutes add aluminum foil around the edges of your pie so the crust does not burn.

Let cool for 5-10 minutes. Top with remaining fresh basil.

Serve and enjoy! 

Summer’s Best Sunscreen

Last week I was fortunate to spend eight days on the beach. It was a blast! Each day I had a sunscreen routine, and I left the sun every evening without a single sunburn. In my little world that is quite the victory.

All of the sunscreens that I used are clean, safe and water resistant for up to at least 50 minutes. At first when I heard “clean and safe” about a sunscreen I thought well of course it’s safe because it’s keeping me from getting sunburned! I had NO idea how bad many name brand/main stream sunscreens can be until a friend of mine shared a scary article with me, http://www.vancitybuzz.com/2015/06/neutrogena-sunscreen-toxic-avoid/

Eeeek! Luckily I already had two of these products. Since I’m not pregnant and do not have children I didn’t feel too awful about finishing one of the toxic labeled sunscreens I already had in my beach bag on myself (I mean any sunscreen is surely better than none at all?), but now onto bigger and better things, and these three fit the bill perfectly… Just trying to get a little less cancer one step at a time, amIright?


My daily beach combination of clean, safe and successful sunscreen is as follows:

1. I started each day with an application of Beautycounter Protect, Broad Spectrum SPF 30, http://www.beautycounter.com/carolineclark. I like starting the morning with a lotion sunscreen then following up on the beach or at the pool with a spray. Some people suggest lotion for every application, but that is not realistic for me. This is a great one because it can go everywhere (body, face, etc.) and a little goes a long way.

2. La Roche Posay Tinted Face Sunscreen, SPF 50, http://m.target.com/p/la-roche-posay-anthelios-tinted-mineral-1-7-oz/-/A-14225598 This is everything my face needs in the summer – a little bit of makeup coverage and a lot of sunscreen. Done and done. I usually reapply this once during a day in the sun. I am also a huge fan of hats – wide brim, panama, baseball caps, doesn’t matter to me. I love them all.


3. SunBum SPF 30, http://shop.trustthebum.com/spf-30-original-spray-sunscreen/ SunBum has a nice, summery smell and goes on without a greasy feel.  Plus that packaging! (I’m a sucker for good packaging, it’s fine).

Here’s to lots of time spent outdoors with no sunburns to prove it!


Tuesday’s Table – Tabbouleh, Tzatziki, Greek Marinaded Chicken – Opa! 

Recently we had a couple over for Friday night dinner, and I wanted to cook something that was fresh and summery, but a meal that could mostly be done ahead of time so I could enjoy the company. I decided upon plates of all of our Greek favorites: tabbouleh with quinoa, tzatziki, Greek marinated chicken and our three minute hummus.

You will definitely put your food processor to use for this meal, but it is easy and all of these items are GREAT leftover! One trick I used was instead of using regular pita bread as a side, I purchased one package of frozen Naan from Trader Joe’s. It only takes one minute to heat up – literally – and is the perfect taste and texture for this dish.

Once you have the tabbouleh and tzatiki completed and the chicken marinating whip up our easy hummus recipe while your food processor is still out. Then dollop hummus onto your Greek plates or use as an appetizer. https://adelinealley.wordpress.com/2015/05/18/3-minute-homemade-hummus/


Tabbouleh with Quinoa (GF)

Two bundles of flat leaf parsley, washed

Carton of cherry tomatoes, chopped

One package of Green onions, chopped

One seeded, chopped cucumber

Juice of one Lemon

Several sprigs of mint, chopped

1/2 c. Olive oil, plus 1 Tbs.

1 1/4 tsp. Kosher Salt

1/2 tsp. Ground Black Pepper

Quinoa, 1 cup dried – cooked according to package

Prepare quinoa.

Put parsley in food processor with 1 Tbs. olive oil. Pulse until finely chopped – this will not take long. Pour into large mixing bowl.

Combine all other ingredients with parsley and quinoa. Done! Place in fridge for several hours to let flavors develop.

  

   

Greek Marinade for Chicken

1 c. Fat Free Greek yogurt

2 Tbs. olive oil

2 cloves garlic, minced

Juice and zest of one lemon

1/2 Tbs. Dried Oregano

1/2 tsp. Salt

Chicken breasts and thighs (I used one pack of boneless, skinless chicken breasts and one pack of boneless, skinless chicken thighs)

Combine all ingredients, pour over chicken in ziplock and let marinate in fridge for at least one hour.

Tzatziki

One large, peeled English cucumber

1/2 Tbs. Salt (for salting cucumbers)

2 cups plain Greek yogurt

Juice of one Lemon

Garlic

Dill

Ground black pepper

Put cucumber in food processor, pulse. Put cucumbers in colander with salt on top so they will drain much of their liquid. Let sit 10 minutes.

Combine all other ingredients. Once cucumbers are drained add in and top with additional sprig of dill. Yum! I like this on pretty much everything.

OPA!! Enjoy your Greek feast!