When An Amiga Gives You Oranges… Make Magic. How To Use Fresh Orange Juice

10 Ways to Use Fresh Orange Juice/ MyBajaKitchen.com

Oranges are the fruit I most associate with Christmas. We never had much money at Christmas but my Mom always made sure we had a few gifts under the tree and a stocking filled with oranges and whole nuts. Oranges always make me think of her. So when my dinner guests arrived this week, bearing a crate of fresh Mexican oranges as a hostess gift, I was overwhelmed with citrus joy.

Angels come in many forms it seems. My friend, Ceci, could not have known that every time I cut into an orange I would think of my Mom and remember Christmases past.

Now, what to do with a crate of oranges besides making fresh squeezed oj? Let me tell you that oranges do not need to be delegated to breakfast alone. Here are 10 sweet and savory ways to use these vitamin C packed beauties. I’m taking my crate of oranges to Fiesta Friday with our tireless hostess, Angie where you can join our virtual fiesta. Continue reading “When An Amiga Gives You Oranges… Make Magic. How To Use Fresh Orange Juice”

Baked Vegan Mexican Falafel: Healthy Mexican Recipe

Baked vegan Mexican falafel / MyBajaKitchen

Holiday Challenge: Make a Healthy Vegan Mexican Meal

I’ve been exploring the vegan and vegetarian dining options in Loreto, BCS as part of a travel advice series. It’s interesting because it’s difficult to find healthy options other than salads. The only vegetarian protein source I’ve reliably seen is cheese. Don’t get me wrong, I love cheese but it isn’t actually a healthy protein source in large quantities. Cheese is high in saturated fat and there are many healthier vegetarian fats available. If you take meat out of traditional Mexican food and replace it with dairy cheese you haven’t gained much health wise. Consider making your own vegetarian or vegan meal at home as part of this week’s challenge.

Healthier Fat Choices

Nuts, olives and avocados are high in healthy monounsaturated and polyunsaturated fats.  Nuts are a good source of omega 3 fatty acids.  This is a good article about healthy fats.

Healthy Protein Sources

Healthy protein sources include nuts, legumes like soy beans, chickpeas, pintos and black beans and seeds like quinoa, pumpkin, chia and flax seeds.

Healthy Vegan Mexican Meal

Baked vegan Mexican falafel / MyBajaKitchen

Here’s the recipe for baked vegan Mexican falafel that uses healthy chickpeas, spicy jalapeños, cilantro and olive oil. Serve with more vegetables and grains, like quinoa, brown rice or corn, for a protein complete vegan meal.

 

Try this recipe for Quinoa Tabboleah With a Poblano and Lime Twist from What’s For Dinner Doc?

I served my falafel with cumin and smoked paprika seasoned roasted cauliflower with jalapeños and homemade yogurt tzatziki.  You can bake the falafel and the cauliflower at the same time. Toss cauliflower and slice jalapeños in olive oil and season with ground cumin, smoked paprika and sea salt. Roast for 20 minutes at 375F .

These baked vegan Mexican falafel will pair well with tahini and lemon sauce, hummus or tzatziki.

Buen provecho.

Baked Mexican Falafel/ MyBajaKitchen
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Baked Vegan Mexican Falafel

Everything you love about baked vegan falafel with Mexican cilantro and jalapeño peppers. Spicy and easy to make at home. 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 1 1/2 Cups Soaked chickpeas Do not substitute cooked or canned.
  • 1 Cup Chopped cilantro
  • 1 Cup Diced onion
  • 1 Cup Fresh cilantro
  • 2 Tablespoons Minced, seeded jalapeño
  • 2 Teaspoons Baking powder
  • 2 Teaspoons Ground cumin
  • 2 Cloves Garlic, minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground black pepper
  • Tablespoon Lemon juice May substitute lime juice
  • 1/4 Cup Olive oil

Instructions

  1.  1.  Soak chickpeas 8-12 hours in filtered water. They should be soft enough to pull apart with your fingers.

    2.   Preheat oven to 375F.  Chop onions, garlic, jalapeño and cilantro and set aside. Combine chickpeas, baking powder, seasonings and lemon juice in a food processor or a mocajeta. Whorl or grind until finely chopped but not to paste. Add chopped onion, garlic, pepper and cilantro and whirl briefly to combine. 

    3.    Generously oil a baking sheet with olive oil. Shape 1/4 cup of falafel mixture into patties and place on baking sheet. Sprinkle more oil over each patty. Bake 20 minutes until lightly browned on the top and edges. 

    Serve with tahini and lemon sauce, hummus or tzatziki. 


Pin it for later. You might like my Vegetarian/Vegan Mexican recipe Pinterest Board.



What’s For Dinner at My Baja Kitchen, Weekly Meal Plan

What’s For Dinner? At My Baja Kitchen

Weekly Meal Planning, A Healthy Solution 

What’s for dinner?

I can’t always get what I want in Baja so I shop for the freshest ingredients and then build my menu for the week. Having a written menu ensures that I eat the produce that I carefully select each week before it goes bad. I also know when to soak the beans or thaw out a meat or seafood.  I list everything I bought so I can find an easy vegetable or fruit side dish or make a healthy snack.

What’s For Dinner at My Baja Kitchen

Recipes you might like in my weekly menu.

Vegan Mushroom Chorizo, this week I roasted the mushrooms with onions and jalapeño slices and whirled them with walnuts and cumin. A slightly different twist for Vegan Chorizo. Drizzle with cashew cream or add cheese if you’re a vegetarian.

Carne Asada, I’m using this orange and lime marinade with arrachera flank steak instead of tri tip because flank steak is easy to find. Grill the meat on high heat for a scant few minutes.

Confetti Shrimp grilled with red peppers and onions.

BBQ green beans.

Squash and bacon.

You might like my Mexican Recipe Boards on Pinterest.



Instant Pot Chicken Tortilla Soup, Freezer Meal

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

.Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Prepare this Instant Pot chicken tortilla soup on the weekend and freeze it for later or if you have the time you can make it in the morning and toss it in the Instant Pot or a slow cooker. Either way you return to a delicious soup in the evening. You can cook this recipe on the stove top without a slow cooker, simmer for 40 minutes.

I made a double batch and froze one batch for later.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

If you freeze a batch then thaw the meal overnight in the refrigerator and dump it into the Instant pot on the slow cooker setting in the morning with a 6 cups of broth or chicken stock. I use generous tablespoons full of spices every time I use the slow cooker because the spices mellow after a few hours or simmering. I want to taste all of those fragrant Mexican spices.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Serve Instant Pot chicken tortilla soup with tortilla strips, cilantro, sour cream or la creme, diced avocado, crumbled cotija or shredded cheddar cheese and lime wedges.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

 

Special Diets?

A Weight Watcher’s friendly meal, but use fat free sour cream (not a fan) and go easy on the cheese and tortilla strips. The soup is loaded with vegetables, fiber and flavor. Soup fills you up faster than tacos!

Paleo diets exclude legumes, the pinto beans, but a real food diet would welcome them. In my opinion legumes are an inexpensive, healthy source of protein and fiber so I include them in my lower carbohydrate real food diet.

Vegetarians and vegans can modify this recipe by leaving out the chicken and using vegetable broth. The spicy soup and vegetables are the best part of this recipe anyway.

 

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com
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Instant Pot Chicken Tortilla Soup

An Instant Pot recipe that can be made in a slow cooker or simmered on the stove top. Easy, healthy real Mexican flavored soup loaded with vegetables and fiber. Double the recipe and freeze 1/2 before cooking for a ready to cook slow cooker dinner. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 6 cups low sodium chicken broth or stock
  • 1 pound skinless, boneless chicken breasts and/or thighs
  • 2 cups cooked pinto beans substitute kidney or black beans
  • 14 ounces fire roasted tomatoes 2 cups fresh diced tomatoes
  • 14 ounces canned fire roasted tomatoes substitute 2 cups fresh
  • 1 cup diced onion
  • 1 cup corn kernals frozen, fresh or canned
  • 1 cup sliced fresh carrots
  • 1 cup sweet peppers, poblano or bell pepper
  • 1 cup chopped cilantro divided, 1/2 cup cooked, 1/2 cup raw to serve
  • 3 cloves garlic minced 1 tablespoon dried
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 avocado
  • 1 cup crisp corn tortilla strips or tortilla chips crushed
  • 1/2 cup sour cream
  • 1 fresh lime
  • 1/2 cup crumbled cojita cheese substitute any cheese

Instructions

  1. Sauté onions and garlic in a tablespoon of olive oil until soft on the sauté setting. Add remaining ingredients and use the slow cooker low setting for 6-8 hours or high setting for 4 hours. 

    Serve with diced avocado, tortilla strips or chips crushed, additional chopped cilantro, sour cream or la creme, and lime wedges. 

Recipe Notes

To freeze this before cooking as part of a weekly meal prep, combine all soup ingredients except canned tomatoes and broth. Let the meal thaw overnight in the refrigerator and toss into the Instant Pot in the morning with the canned tomatoes and broth. To cook this on the stove top, simmer 40 minutes or until the vegetables are soft. 

Pin it for later. You might like my Pinterest Board, Instant Pot Mexican Recipes.  
Instant Pot Chicken Tortilla Soup. #Healthy Mexican Soup, #Freezer Meal, MyBajaKitchen.com



 

Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Balsamic Glazed Green Beans and Almonds, Healthy Vegetable Side Dish

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com

Healthy balsamic glazed green beans will make a perfect vegetable side dish for Autumn and for Thanksgiving, if you are a planner. The almonds give it a healthy bit of protein and pizzaz.

BTW, in the foodie blogosphere, it isn’t too early to start talking about Thanksgiving.

I’m not gonna lie, I used to love my mom’s green bean casserole with mushroom soup and French’s deep fried onions. Totally classic, comfort food.

Fortunately my taste buds have grown up and I like the vegetable to be the star of my vegetable side dish. These balsamic glazed green beans are crisp tender with a hint of acid and sweetness so you can fully enjoy the flavor of the green beans. They aren’t hidden under layers of fat and salt.

Healthy and delicious.
These are easy to make on the outdoor grill for those of us celebrating in sunny Baja. You can also bake or stir fry them if it’s too cold to grill outside. However, the additional smoky flavor layer may well be worth you braving the cold weather.

Finding a fresh turkey is a challenge in Loreto.
Last year I found a smoked turkey that was very expensive by Mexican standards. Truthfully, I don’t even like smoked turkey. My friend didn’t know that she had purchased a smoked turkey (pavo ahumando) and she cooked it for 3 hours as if it were fresh. Oops, she made turkey jerky. Language barriers make for some hilarious cooking disasters.

Ahumando means smoked. I found that out when I thought I was buying fresh fish and came home with a strange smoked fish of questionable origin.

My smoked turkey did look pretty and reminded me of Thanksgivings at home but this year I may just roast a fat chicken instead.

Lemon, Thyme and Rosemary Roasted Chicken Recipe:

Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.

Lemon thyme roasted chicken/MyBajaKitchen.com
It’s always best to eat locally for the freshest and least expensive meals but sometimes sentiment wins out and we want what we want and that’s ok too. What are your plans for Thanksgiving? I hope you spend time with family and friends giving thanks for the many blessings life brings.

[lt_recipe name=”Balsamic Glazed Green Beans With Almonds ” prep_time=”20M” cook_time=”15M” total_time=”35M” difficulty=”Easy” summary=”Grilled balsamic glazed green beans with almonds are an easy healthy vegetable side dish for any occasion. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/final-272×300.jpg” ingredients=”1 1/2 pounds fresh green beans;1 glove garlic minced;1 tablespoon olive oil;3 tablespoons balsamic glaze;Dash of salt and black pepper;1/4 cup slivered almonds, substitute any chopped nut” ]Wash and prepare green beans, snap off the ends. Combine beans, garlic, vinegar and seasonings.;Heat grill to 350 degrees. Grill beans on indirect heat for 15 minutes until beans are crisp tender and beginning to char. Toss in almonds and grill an additional 2 minutes.;Serve warm or cold. [/lt_recipe]

I served my green beans with Instant Pot chicken and mushrooms over polenta but they would be delicious with barbecued turkey and chorizo crashed potatoes.

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com
Vegetarians could serve them with more almonds and a Thanksgiving lentil meatloaf or vegan chorizo and grilled tortillas.

How to Make Fresh Killer Salsas, Fresh Fruit and Vegetable Baja Salsas

Anyone can make fresh killer salsas with a few mix and match ingredients from the market. Pick one or two ingredients from each category, chop, dice, mix and adjust seasonings. You’ll have a fresh salsa on the table in 15 minutes. Serve with anything or everything.

Use the freshest local produce and experiment with the peppers, they range from mild to killer hot. Even the soiciness of onions vary by location. The red onions we buy in Loreto are as hot as jalapeños some weeks. Tomatoes vary in juiciness and flavor. Try any tropical fruit, they seem to pair well with peppers of all kinds. I prefer the citrus punch of cilantro but basil and parsley work as well. I’m taking my salsa to Angie’s Fiesta Friday virtual potluck where you can find amazing recipes from around the world.

 

Start with peppers and onions

How to make killer salsas/MyBajakItchen.com

Mild to Hot – Bell peppers<Jalapeño<Serrano<Habanero

Onions – heat varies by region, try them all.   I prefer spicy red Loreto onions but try any variety: maui sweet, yellow, write, scallions. Sometimes I add garlic, to savory salsas.

Pick a fruit

 

 

Tomato is a classic but try mango, pineapple, watermelon, peaches, strawberries.

 

Add more vegetables

How to make killer salsas/MyBajakItchen.com

Cucumber, tomatillo, zucchini, pickled carrots, jicama, avocado, corn, or black beans

Herbs are critical

How to make killer salsas/MyBajakItchen.com

Cilantro is a classic but try Thai basil, parsley, lovage, ginger or lemon verbena

 

Give it a squeeze of juice

How to make killer salsas/MyBajakItchen.com

How to make killer salsas/MyBajakItchen.com

Lime is a classic but surprise your palate with orange or lemon

Mix and Match to Make Hundreds of Killer Salsas

Dice and chop any combination of fresh ingredients and then mix and match to make hundreds of fruit and vegetable salsas. Serve with tacos, salads, side dishes, burrito bowls, over tamales or with tortilla chips of course.

The possibilities are only limited by your imagination.

Now chop, chop and get a fresh killer salsa on the table tonight. Which combinations did I miss? Please share your favorite salsas or follow my Pinterest board at MyBajaKitchen. Just follow my board and I’ll add you as a collaborator. Let’s make salsa together. I’ll bring the margaritas.

 

Pin it for later. 100 Fresh Killer Salsas? Check out my Mexican Salsa and Dips Board.

How to make killer salsas/MyBajakItchen.com



Homemade Taco Seasoning, Healthy Mexican Food

Make homemade taco seasoning from dried chilies, cumin, garlic, onion, thyme and oregano. You can customize your taco seasoning by choosing mild, medium or hot chili powders. There are no scary ingredients and you can control the amount of salt. Store bought taco seasoning is more expensive, less flavorful and there are anti-caking agents, artificial seasonings and an over abundance of sodium. This recipe makes enough to season 6 pounds of taco meat.

Homemade Taco Seasoning
Homemade taco seasoning with no scary ingredients. An inexpensive and healthy alternative to store bought mixes.
1 tablespoon cumin seeds
1 tablespoon ground California chili
1 tablespoon New Mexico chili
1 tablespoon Spanish smoked paprika
1 tablespoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 bay leaf crushed
Combine all ingredients and crush with a mortar and pestle or whiz in a spice grinder until there’s a granular powder. Store in a clean dry spice jar.

 

Homemade taco seasoning, #tacos, #mexican food /MyBajaKitchen.com

Healthier Beef Taco Meat

One pound of ground meat will go a long way when you add nutritious vegetables. You essentially double the volume while adding fiber and vitamins. I bet the family won’t even notice the vegetables.

Sauté 1/2 cup of chopped onion, 1/2 cup shredded carrot and/or zucchini in olive oil. Add 1 pound of lean ground beef and cook over medium heat until beef is browned. Drain if there’s excess fat. Add 1 tablespoon of homemade taco seasoning and 14 ounces of fire roasted tomatoes. Simmer for 15-20 minutes. Adjust salt.

Feel free to substitute ground chicken, turkey, pork or tofu. I use this taco seasoning on fish tacos too. I add more or less depending on how spicy I want the meat to taste. Play with your food and make this seasoning your own creation.

Build your taco in a warm flour or corn tortilla with meat, any salsa, shredded cheese and lettuce.  My favorite street taco additions are finely chopped cilantro mixed with onions and shredded cabbage.

Homemade taco seasoning, #tacos, #mexican food /MyBajaKitchen.com

Do you make your own seasoning mixes? Common spices are so inexpensive in Mexico and you can buy them in bulk so it just makes sense to mix your my own seasonings. Stay tuned for more seasoning recipes. I use this seasoning in homemade Mexican chorizo ,salmon and chicken tortilla soup.

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Homemade Taco Seasoning, #healthy Mexican food, #taco seasoning



No Cook Meals for Burning Man, Healthy Recipes

Easy Mexican Corn, Chic Pea Salad

Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration.

Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this list and something to barter with.

This post contains affiliate links (and fun photos) from Amazon. You click and I get a few cents. 



Yes, I need all of these things for Burning Man. Bahaha

Burn baby, burn.  You can’t live on love alone so pack three days of healthy meals until you can barter for  fancy meals at another camp.

Find your tribe.

Enough about my costume, let’s make some healthy food.

No Cook Meals for Burning Man, Healthy and No Refrigeration is Needed

These meals were inspired by Mexican dry camping trips and I originally wrote this post for a surfer girl who plans surf and yoga retreats in Baja Sur, Mexico so you might have already seen these recipes. Check out her Women’s Surf Yoga Retreat in Baja Sur. I want to go!

They are easily made vegan, just use legumes instead of canned meats and fish. Of course if you stock up in Reno on your way to Burning Man then you have a zillion expensive packaged food options, think Trader Joes or REI but let’s assume that you’re a Burner on a budget. These meals are inexpensive and healthy, which leaves more money for your costumes!!!

This article is about inexpensive healthy no cook meals for Burning Man but the same strategy will work if you a kitchen or a campfire.

Be flexible and shop wisely

Most of the ingredients for these healthy no cook meals are available at the local grocery store. You don’t need to spend a fortune at specialty stores.

No cook meals for Burning Man, #Burning Man, #healthy camping meals

 

Start with tortillas, flour tortillas seem to be the most versatile without needing to be cooked.  Look for shelf stable protein sources for example: canned tuna, chicken, shrimp and beans. Nuts are usually available, especially peanuts. Peanut butter should be on your list for quick breakfasts and lunches. Honey or jams can be used to sweeten any meal and you won’t need to refrigerate them.

Buy easy to prepare fruits and veggies that you can quickly wash or peel, and can be eaten raw, for example: carrots, cucumber, onions, zucchini, peppers, jicama, avocados, limes, cherry tomatoes, mangos, melons, bananas, oranges. Buy the freshest fruits and vegetables that you can find because they are the nutritional stars in these no cook meals. Canned fruits and veggies can be used in a pinch but avoid the high salt and sugar versions.

 

Skip the lettuces, chard and other dirty vegetables that take lost of time and water to clean. You should conserve water in the desert and besides you have Burning Man things to see and do. Pre-washed lettuces are an option for the first night but they’ll need refrigeration.

 

3 Day Sample Menu

No Cook Healthy Meals

Easy Breakfasts

  • Peanut butter and banana tortilla wraps or sandwiches
  • Almond milk overnight oats with nuts and fruit:  Combine quick cooking oats, non-dairy milk, a drizzle of honey or jam in a ziplock and let sit overnight. Add fruit and nuts in the morning and breakfast is ready.
  • Breakfast burritos: Spread pinto bean frijoles in a tortilla with salsa and red pepper strips.

Healthy Lunches

Easy Mexican Corn and Chic Pea Salad

  • Tuna fish wraps: Buy oil packed tuna, drain and flake, combine with thin slices of cucumber, carrot and red pepper and wrap in a tortilla or eat as a salad. Add a squeeze of lime. A few jalapeño slices would give you a spicy tuna wrap.
  • “Waldorf” fruit salad: Combine rough chopped walnuts, celery, and apples. Make a dressing with olive oil, orange juice, honey and lime juice. Serve with a hummus wrap and remaining vegetables.
  • Hummus wraps: Smash cooked garbanzo beans with a fork, add a tablespoon of olive oil, a squeeze of lime, and thinly sliced onion and zucchini. Use in a wrap or as a dip for other vegetables or tortilla chips.

 

Satisfying Dinners

Vegan Chorizo Burrito Bowl, Make it Mexican

  • Canned chicken, honey lime chipotle salad: Combine 1 tablespoon of peanut butter, 1 teaspoon of minced jalapeño or to taste, a teaspoon of honey, squeeze of lime and whip with a fork. Combine canned chicken, 1/4 cup of chopped peanuts, 1/4 cup fresh cilantro, diced mango and serve in halved red pepper cups for a gourmet touch.
  • Baja shrimp wraps: Rinse canned shrimp. Mix with garbanzo beans, olives, diced celery and tomatoes, olive oil, lime, and any combination of peppers. Wrap in a tortilla.
  • Burritos bowls: Combine drained and rinsed black or pinto beans, canned corn, diced red or green pepper, olives sliced, sliced avocado and chunky red salsa.

 

Healthy No Cook Meals Shopping List:

[lt_recipe name=”PRINTABLE SHOPPING LIST, HEALTHY NO COOK MEALS ” print=”yes” ingredients=”flour tortillas;peanuts;walnuts;peanut butter;honey or jam;quick oats;non-dairy milk or shelf stable cow’s milk;;canned tuna;canned chicken;canned shrimp;canned or bags of vegetarian pinto, black and garbanzo beans;oregano or cumin;canned salsas;olive oil;;limes;oranges;mango;melon;carrots;celery;zucchini;cucumber;red bell peppers;onion;;crispy tostados or tortilla chips;dark chocolate for a healthy treat;;tequila for obvious reasons” ]Minimal gear packing list, sharp knife, can opener, cutting board, safe drinking and food prep water, ziplock bags, silverware, plates, bowls, wash basin and dish soap [/lt_recipe]

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No cook meals for Burning Man, #Burning Man, #travel, #healthy recipes

 

 

 

 

Easy Healthy No Cook Meals For Camping or Travel in Mexico

Hiking Loreto, Baja Sur/MyBajaKitchen.com

A shopping list and menu for 3 days of healthy no cook meals.  Perfect for an end of Summer, Labor Day camping trip, or exploring and surfing trips all year-long in Baja Mexico.

One of the best reasons to travel is to explore the local cuisine but eating out for every meal can be expensive and unhealthy. There are limited dining choices in many places in Baja. By all means try the local taquerias, the expat hot spots and the occasional fine dining restaurants but plan for a few “go to” healthy, no cook meals that you can put together with store-bought shelf stable foods.

Eating out when you travel is not your healthiest or cheapest option. Your pesos will go farther at a grocery store or an outdoor market and you can control the calories and the nutritional value of your meal.

If you have access to a barbecue and refrigeration then your options are almost like home and I hope you will try to buy all fresh real food but if not, you can still make healthy meals with minimal fuss and maximum Mexican flavor on a budget using shelf stable mostly nutritious foods. In general canned foods are high in salt and may have some scary ingredients but simple canned meats and beans can be found. Just say no to Spaghetti O’s, I’ve actually seen them in Mexico. Yikes.

Planning is especially important for vegetarians, vegans and anyone with food restrictions while traveling in rural Mexico. You will have to ask a lot of questions and your choices may be limited. Don’t be surprised that the sauces, frijoles and tortillas may not be vegetarian.  If you can buy foods with labels and you know a few key Spanish words, then you can be in control of your diet.  Lard is manteca (de cerdo). Learn the name and every variation of your food allergens in Spanish. I found several places on the internet that give away or sell “Allergy Translation Cards”. They look like this.


This article is about healthy no cook meals but the same strategy will work if you have any dietary restrictions and you have a kitchen or a campfire. 

Be flexible and shop wisely:

Most of the ingredients for these healthy no cook meals are available at the local grocery store.

Start with tortillas, flour tortillas seem to be the most versatile without needing to be cooked.  Look for shelf stable protein sources for example: canned tuna, chicken, shrimp and beans. Nuts are usually available, especially peanuts. Peanut butter should be on your list for quick breakfasts and lunches. Honey or jams can be used to sweeten any meal and you won’t need to refrigerate them.

Market Fresh Mexican Produce

Buy easy to prepare fruits and veggies that you can quickly wash or peel, and can be eaten raw, for example: carrots, cucumber, onions, zucchini, peppers, jicama, avocados, limes, cherry tomatoes, mangos, melons, bananas, oranges. Buy the freshest fruits and vegetables that you can find because they are the nutritional stars in these no cook meals. Canned fruits and veggies can be used in a pinch but avoid the high salt and sugar versions, which is what I see in my local grocery store.

Skip the lettuces, chard and other dirty vegetables that take lost of time and water to clean. It is rare to find pre-washed and packaged salad mixes as you leave the bigger cities. If you find them then I would re-wash them before eating.

Food safety and safe drinking water should always be a concern and a priority wherever your travels may take you. The water you wash produce with should be safe drinking water. Nothing ruins a trip faster than a food born illness.

Be Prepared:

You’ll need a knife, cutting board, a can opener and ziplock bags for leftovers or to pack your lunch.

 

3 Day Sample Menu

No Cook, Healthy Meals

Easy Breakfasts

  • Peanut butter and banana tortilla wraps or sandwiches
  • Almond milk overnight oats with nuts and fruit:  Combine quick cooking oats, non-dairy milk, a drizzle of honey or jam in a ziplock and let sit overnight. Add fruit and nuts in the morning and breakfast is ready.
  • Breakfast burritos: Spread pinto bean frijoles in a tortilla with salsa and red pepper strips.

Healthy Lunches

Easy Mexican Corn and Chic Pea Salad

  • Tuna fish wraps: Buy oil packed tuna, drain and flake, combine with thin slices of cucumber, carrot and red pepper and wrap in a tortilla or eat as a salad. Add a squeeze of lime. A few jalapeño slices would give you a spicy tuna wrap.
  • “Waldorf” fruit salad: Combine rough chopped walnuts, celery, and apples. Make a dressing with olive oil, orange juice, honey and lime juice. Serve with a hummus wrap and remaining vegetables.
  • Hummus wraps: Smash cooked garbanzo beans with a fork, add a tablespoon of olive oil, a squeeze of lime, and thinly sliced onion and zucchini. Use in a wrap or as a dip for other vegetables or tortilla chips.

 

Satisfying Dinners

Vegan Chorizo Burrito Bowl, Make it Mexican

  • Canned chicken, honey lime chipotle salad: Combine 1 tablespoon of peanut butter, 1 teaspoon of minced jalapeño or to taste, a teaspoon of honey, squeeze of lime and whip with a fork. Combine canned chicken, 1/4 cup of chopped peanuts, 1/4 cup fresh cilantro, diced mango and serve in halved red pepper cups for a gourmet touch.
  • Baja shrimp wraps: Rinse canned shrimp. Mix with garbanzo beans, olives, diced celery and tomatoes, olive oil, lime, and any combination of peppers. Wrap in a tortilla.
  • Burritos bowls: Combine drained and rinsed black or pinto beans, canned corn, diced red or green pepper, olives sliced, sliced avocado and chunky red salsa.

 

Healthy No Cook Meals Shopping List:

[lt_recipe name=”PRINTABLE SHOPPING LIST, HEALTHY NO COOK MEALS ” print=”yes” ingredients=”flour tortillas;peanuts;walnuts;peanut butter;honey or jam;quick oats;non-dairy milk or shelf stable cow’s milk;;canned tuna;canned chicken;canned shrimp;canned or bags of vegetarian pinto, black and garbanzo beans;oregano or cumin;canned salsas;olive oil;;limes;oranges;mango;melon;carrots;celery;zucchini;cucumber;red bell peppers;onion;;crispy tostados or tortilla chips;dark chocolate for a healthy treat;;tequila for obvious reasons” ]Minimal gear packing list, sharp knife, can opener, cutting board, safe drinking and food prep water, ziplock bags, silverware, plates, bowls, wash basin and dish soap [/lt_recipe]

 

Do you need Baja camping advice? Check out these books for sale at Amazon.

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Easy Healthy No Cook Meals For Camping or Travel in Mexico/MyBajaKitchen.com