Healthy Mango, Bacon, Caramelized Onion Spinach Salad

Mango Bacon Caramelized Onion Spinach Salad

Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.

Pin it for your next brunch.

Tropical Spinach bacon mango salad

Mi enchanta una  fiesta.

I know you love a party too, so join us at FiestaFriday.net and meet new amigos, learn new recipes and share some blog love. Our cohosts are CH @ Cooking from Heart and
Nimmi @Adorable Life

Many of you have enjoyed my healthy recipes at WhatsForDinnerDoc.com but this is a new adventure where I discuss cooking and living an expat life in Loreto, Mexico on the Sea of Cortez in Baja Sur. I’m also finding my way around WP.org. There are many new and exciting (frustrating) widgets and plug ins to learn. To comment you have to click on the blog title and scroll to the end of the post. The comment box will show up there and you should be able to easily comment with WordPress and Google +. Let me know how it works for you, please. It takes a village to get a blog running smoothly.

[lt_recipe name=”Healthy Spinach, Bacon and Mango Sweetened Salad ” servings=”4-6 ” prep_time=”20 MINUTES” cook_time=”20 MINUTES ” total_time=”40 MINUTES ” difficulty=”Easy ” summary=”Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-5-225×300.jpeg” ingredients=”Fresh spinach, 6 cups;Sweet onion 1/2 sliced;Bacon 2 slices;Mango, 1 large;Rice vinegar, natural with no sugar, 4 tablespoons;Extra virgin olive oil, 1/4 cup ;” ]Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon. ;Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy. ;Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad. [/lt_recipe]

Spinach bacon mango salad

Never Miss a Recipe Subscribe Here

* indicates required




Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

[lt_recipe name=”Vegan Chorizo Black Bean Burrito Bowls ” difficulty=”Easy” summary=”Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-41-264×300.jpeg” ingredients=”2 cups black beans;2 cups white or brown rice cooked;2 cups vegan mushroom chorizo or soy chorizo ;1 bell pepper, any color;1 onion;1 jalapeño seeded;1 tablespoon olive oil;1 tomato diced;1 avocado diced;1/2 cup chopped cilantro ;1/4 cup sliced green onions;1/2 cup prepared salsa ” ]If making mushroom walnut chorizo, prepare it at least one day in advance.;Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft. ;Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables. ;Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa. [/lt_recipe]

 

Pin it for later

Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

Never Miss A Recipe, Subscibe

* indicates required




Grilled Healthy Turkey Taco Zucchini Boats, Baked in Your Outdoor Grill

Healthy Mexican Turkey Zucchini Boats.

Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos,Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in fat by skipping the cheese.

Update: I am no longer cooking in foil but these would be great in a dutch oven over an open fire or an outdoor grill.

I’m cohosting Fiesta Friday this week with Jhuls at The Not So Creative Cook. Please stop by Angie’s Fiesta Friday, where you will find more delicious recipes to try. Add your recipe link with the blue link button @ FiestaFriday.net Let’s party likes it’s Friday.

 

I included affiliate links to Amazon products in this post that I actually use as a reference but if you buy one then I get a few cents.

Healthy Baja Kitchen Tips:
Ground turkey may not be available in Baja so I have used home ground chicken. When you can’t buy what you want in Mexico, then make your own. A food processor can mince chicken or you can grind the meat with a special electric meat grinder. I’ve seen hand cranked meat grinders at the Sunday Market in Loreto but a grinder should be on your list of kitchen gadgets to bring from home.  Seriously, I want to know what’s in my ground meat. Chicken beaks and feet? No thanks. I plan to grind my own pork for home made chorizo too.

How to bake Mexican zucchini taco boats or enchiladas in your outdoor BBQ grill: 

Line a grilling basket with overlapping crossed heavy foil. If you are limiting your exposure to aluminum then try these in a cast iron skillet and let me know how you adjusted the baking time and etc.  Assemble your zucchini boats and/or enchiladas in the foil lined basket. Fold bottom flaps over the food and crimp the flap together, tenting it over the food. This is especially important if you are topping your dish with cheese. Otherwise you will have cheese on the foil wrap but not on your dish. Fold the remaining  flaps over that and seal with a crimp. Bake with indirect moderate heat, 350-400 degrees.

If you use a baked recipe then check for doneness after 3/4 of the suggested time.  The outdoor grill will cook faster and burn more easily but it’s worth the effort to get an interesting smokey flavor and to keep the summer heat out of the kitchen.

[lt_recipe name=”Grilled Healthy Turkey Zucchini Taco Boats ” servings=”2 ” prep_time=”20 MINUTES” cook_time=”35 MINUTES” total_time=”55 MINUTES” difficulty=”Easy ” summary=”Healthy Mexican inspired spicy ground turkey zucchini boats, loaded with vegetables and baked in the outdoor grill. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-20-225×300.jpeg” ingredients=”Zucchini, 4;Ground turkey, 8 oz;1 tablespoon olive oil ;Onion, 1/2 large;Garlic, 2 cloves ;Carrot, 1 large;Celery, 1 stalk;Bell pepper, 1/2;Cilantro, fresh chopped 1/2 cup ;Jalapeño, 1 seeded;Tomato, 1 ;Ancho chili powder, 1 tablespoon ;Oregano dried, 1 teaspoon crushed;1/2 teaspoon salt;1/4 teaspoon ground black pepper ;Black olives sliced, 1/4 cup;Cheddar cheese, shredded 1/2 cup;To serve: Avocado sliced, prepared salsa or pico de gallo, and additional chopped cilantro. ” ]Prepare grilling pan by covering pan with overlapping flaps of aluminum foil leaving tails long enough to fold over the dish with excess to seal. ;Slice zucchini in half lengthwise. Scoop out the center of each zucchini with a spoon leaving a 1/4 inch shell. Save all zucchini. ;Brown turkey in olive oil until no longer pink over medium heat in a large skillet. Add chopped onion and minced garlic. Sauté until translucent. Add finely chopped carrot, celery, peppers, remaining zucchini pulp, tomatoes, spices and 1/4 cup of water. Let simmer until vegetables are semi-soft about 10 minutes.;Assemble stuffed zucchini in the prepared grill pan. Overfill zucchini boats with meat mixture, you may have leftovers. Sprinkle with cheese and olives. Tent the foil flaps over the meal and seal with crimps. ;Heat grill to 350-400 degrees or moderate heat. Place grill basket over indirect heat and bake for 35 minutes. Open packet very carefully with grilling gloves or oven mitts to avoid steam burns. The zucchini should be soft and the cheese melted. Slice avocado and place over boats just before serving. Serve with salsa and cilantro garnish. [/lt_recipe]

What kitchen gadgets can you not live without? I have a list of things to bring back to Baja, which I will share, because I couldn’t find them in rural Mexico. Stay tuned.

Pin it for later.
Healthy Mexican turkey zucchini taco boats

Before you go please subscribe below so you never miss a recipe.

Subscribe to our mailing list

* indicates required




 

 

Mushroom Walnut Vegan Chorizo – Turn up the heat and make it Mexican

Mushroom walnut filling

 

Try this vegan chorizo, made with walnuts and mushrooms in any Mexican recipe for tacos, tostadas or tamales. I think it would be great in stuffed poblano, Baja zucchini boats or red bell peppers. I let the mixture rest in the refrigerator for a day and the flavor was even more delicious.

I topped tiny grilled flour tortillas with my spicy soy free, vegan chorizo, arugula, peperoncinis, red onion and tomatoes. This plant based mixture is reminiscent of chorizo and is sure to please any guest and keep the vegans nourished. Mushrooms are rich in Vitamin D and walnuts are a great source of protein, fiber and healthy fat. Your guests might appreciate a side serving of black or pinto beans, salsa and a bit of salty cheese for the lacto vegetarians or omnivores.

There are several inspiring recipes for mushroom and walnut fillings, both raw and cooked versions. The combination seems like a natural for bold Mexican spices, different fresh peppers, and dried chilies. Think what you could do with Italian or Indian spices!

Try them all. Here’s a few that I found after I thought I invented it. My inspiration came from my leftover chorizo seasoning and a produce bin full of mushrooms needing to be eaten.  I believe that there are no original stories or recipes in the world but always give credit when ever you find inspiration.

Vega:

Kyle:

Rawmazing:

I shared this at Meat Free Mondays
Mushroom walnut arugula tacos

 

[lt_recipe name=”Walnut Mushroom Vegan Chorizo” servings=”4 ” prep_time=”10 MIUNTES” cook_time=”10 MINUTES” total_time=”20 MINUTES ” difficulty=”Easy ” summary=”A fast weeknight vegan mushroom and walnut filling for tacos, stuffed peppers, or tamales. Use as a substitute for spicy meats. ” print=”yes” image= ingredients=”6 cups rough chopped cremimi or portobello mushrooms, about 1 pound;1 cup walnut pieces;1/2 cup chopped onions;2 cloves garlic minced;2 tablespoons oil oil;2 tablespoons chopped parsley;2 tablespoons ancho chili powder ;1 tablespoon smoked paprika;2 teaspoons ground cumin;1 teaspoon ground coriander;1/2 teaspoon sea salt or to taste;1/4 teaspoon cayenne;1 tablespoon red wine vinegar or to taste ” ]Chop mushrooms and walnuts, or pulse in the food processor into pea sized pieces. Set aside. Sauté onions and garlic in olive oil until translucent. Add seasonings through salt and mushrooms. Sauté for 10 minutes. Add a splash of vinegar to separate the flavors, more if indicated. Adjust salt. ;Serve warm in tortillas or use as a filling for any vegetarian dish. Stuff bell peppers, baked squashes or vegan tamales. [/lt_recipe]

Feeling Inspired? Before you go please sign up for my newsletter.

Homemade Lean Mexican Chorizo

Chorizo seasoning

Lean homemade Mexican chorizo is a delicious, rich addition to any meal. I use it mostly as a seasoning for eggs, soups, or tapas. Mexican chorizo is a soft crumbly sausage which is distinctly different from Spanish chorizo which is a dried, firm sausage popular in Spain.

Unfortunately I never really know what parts of the pig are in a store bought chorizo. I do know that I searched high and low for a packaged chorizo without soy. I’m sensitive to soy so I don’t want it snuck into my food. You can buy chorizo from a butcher and it usually tastes fabulous but I can’t really ask about which parts are included in my broken gringa Español. “Are there snouts and hooves in my meat?” I know, I know, I hate to think about what goes into any sausage, actually.

I am concerned about the amount of saturated fat that I eat and lard is a saturated fat.

Mexican chorizo has added lard and yes lard makes Mexican cuisine, Mexican cuisine but I want to manage the fat in my diet for optimum health so I choose to avoid lard. The ideal solution was to make my own lean chorizo at home. I drew inspiration from Honest Cooking but modified the spices. I left out the warm spices of cinnamon and clove and used ground New Mexico and California chilies. I can be lazy in the U.S. so I bought the ground chilies but I also wanted to double the spices recipe and keep the chili powder in my pantry so I used all dried ingredients. In Baja, the dried whole chilies can be purchased everywhere so I would recommend soaking the dried chilies in hot water for an hour before combining them with the other seasonings. Substitute 4-5 dried chilies for 2 tablespoons of ground chili powders. I used garlic powder but you can substitute fresh garlic, 2 cloves or more.

You can ask the butcher to grind a pork loin or lean looking chops for you if you can’t find ground pork. Pointing with a smile and a few Google translated key words usually works for me.

Helpful español: Try, “Necesito esta carne de cerdo molida por favor.” I need this pork meat ground up, please. Molida is ground meat.  Cerdo is pork.

I purchased this meat grinder to bring to Baja to grind my own pork, beef and chicken.

Chorizo recipes:

Mushroom Chorizo Tapas @Whatsfordinnerdoc.com, my original blog.
Chorizo, chard and potato chowder
Chorizo Crashed Potatoes

[lt_recipe name=”Lean Mexican Chorizo ” servings=”Multiple” prep_time=”3 HOURS” total_time=”3 HOURS TO OVERNIGHT ” difficulty=”Easy ” summary=”Homemade leaner pork chorizo. Lower fat, soy free alternative to store bought Mexican chorizo. Perfect for seasoning tapas, soups, or eggs. Delicious mixed with potatoes or roasted vegetables for tacos. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-5-225×300.jpg” ingredients=”16 ounces lean ground pork ;3 tablespoons apple cider vinegar;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 spices in a mortar and grind until leaves and cumin seeds are crushed. Combine spice mix, vinegar and ground pork and mix by hand or place in a ziplock bag and gently squish until combined. Store in the refrigerator at least 3 hours to allow the seasonings to mingle. [/lt_recipe]

Feeling Inspired? Before you go please sign up for my newsletter by leaving a comment below.