Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: fresh local produce

Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

Vegan Bolognese and Zoodles

This is a delicious whole food, vegan, low carbohydrate bolognese over zucchini noodles. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.

The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.

I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.

 

Vegan Bolognese and Zoodles

The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.


Vegan Bolognese and Zoodles

July 31, 2017
: 6
: 20 min
: 1 hr
: 1 hr 20 min
: Easy

Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta.

By:

Ingredients
  • 2 medium zucchini, spirilized
  • 2 medium carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 1 stalk celery
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fennel seeds
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups any combination of mushrooms, coarsely chopped
  • 1/2 cup dry red wine, may substitute vegetable broth
  • 14 oz can diced, no salt tomatoes
  • 2 tablespoons nutritional yeast
Directions
  • Step 1 Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving.

PIN IT FOR LATER
Vegan Bolognese over Zoodles, low carb, lowfat, Mediterranean diet



Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.

Feeling spicy?
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!

I’m sharing my salad at Fiesta Friday.

Grilled Chicken Bacon Ranch Salad

July 28, 2017
: 4
: 15 min
: 20 min
: Easy

Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad.

By:

Ingredients
  • 2 chicken breast halves
  • 4 bacon slices, nitrate free
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce
  • 1/2 cup plain 2% or fat-free yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons minced shallot or green onion
  • 1 teaspoon dried dill weed
  • 1 tablespoon fresh or dried parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Directions
  • Step 1 Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours.
  • Step 2 Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once.
  • Step 3 Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm.

PIN IT FOR LATER

 

Grilled chicken, bacon, avocado, tomato salad and homemade yogurt ranch dressing

Before you go, subscribe to receive every recipe. No spam and that’s a promise.



Simply Delicious, 4 Ingredient Watermelon Basil Feta Salad

Watermelon Basil Feta Salad

Watermelon is so easy to love by itself but mix it with herbs like basil or lovage, spicy greens like arugula or endive and salty cheese then magic happens. I’ve made this salad many times with arugula but I think I love the basil even more.

 

 

I grow basil, arugula, lovage, parsley, lavender, Swiss chard and arugula on my deck in pots, all winter long in Mexico. Some greens and fresh herbs are available at the organic markets. I buy seeds and plant the herbs that I frequently use. I have seen herb plants at the farmers markets in the spring.

Arugula is easy to grow and difficult to find so grow your own.

Arugula

 

Market Fresh Mexican Produce Let local farmers know that you need fresh arugula and basil. Join a CSA, community supported agriculture, in your community or get together with your farmers and create one.

Stay tuned to My Baja Newsletter Fall edition for an update on the Loreto, BCS, CSA.

 

 

 

 

 

Watermelon Basil Feta Salad

July 5, 2017
: 6
: 10 min
: Easy

Simple 4 ingredient watermelon, basil and feta salad. Toss with balsamic glaze for a quick, protein packed salad. Travels well when chilled.

By:

Ingredients
  • Watermelon, 6-8 cups cubed
  • Fresh basil, 1 cup sliced
  • Feta or quéso fresco, 1 cup crumbled
  • Drizzle of balsamic vinegar glaze, or reduced balsamic vinegar. May substitute orange marmalade thinned with apple cider or rice vinegar.
Directions
  • Step 1 Cube watermelon and slice basil. Mix with feta and toss. Drizzle salad with glaze before serving. Keep chilled under ready to serve. Best eaten immediately.

 

Pin it for later or make it tonight!

Watermelon Basil Feta Salad

Subscribe And Never Miss a Recipe

* indicates required




Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja, Mexico to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

Spicy Baja BBQ Baja Shrimp Kabobs

June 22, 2017
: 4
: Moderately easy

Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.

By:

Ingredients
  • 2 pounds raw large shrimp, cleaned and deveined
  • 2 tablespoons ancho chili powder, substitute any chili powder
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoon olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon sea salt, divided
  • 1 red bell pepper
  • 1 orange bell pepper, any combination of bell peppers is fine
  • 1 red onion cut into 1 inch pieces
  • 4 small red potatoes, may substitute yellow, or purple potatoes
  • 1/2 teaspoon ground black pepper
Directions
  • Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
  • Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
  • Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
  • Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
  • Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

Subscribe and never miss a recipe

* indicates required



Weekly Meal Plan and Healthy Baja Recipes

Weekly Meal Plan and Healthy Baja Recipes

Making a weekly meal plan helps me save money, time and reduces the stress of “What’s for dinner?” I make healthy choices at the market, reduce waste because I know what is in the pantry and I’m less tempted to eat out. I always buy the freshest produce at the Baja market. I save money in the United States by choosing sale items, produce that’s local and in season and I avoid the processed foods.

My Loreto Sunday Market

Money Saving tips:
Make out a weekly menu
Stick to your list
Buy organic when it makes sense for your budget and health
Never leave the produce aisle at Whole Foods, never

Seductive Whole Foods

A trip to Whole Foods doesn’t have to break the bank.Look for sale items which usually means that the item is in season, locally grown and ready to eat. Never leave the produce section at Whole Foods. Do you really need organic bunny crackers, blue corn tortillas, expensive cheese and organic clothing? No judgement, if your answer is YES, DUH! Just think before you wander. I can impulse buy faster than anyone but I try to stick to a list and a plan. Always write out a meal plan before shopping.

I love Whole Foods and Trader Joes but I also know that the stores are a land mine of processed trigger foods. Save your money and buy real food. Processed organic food is still processed. Save money by only buying organic produce for the dirty dozen. Although I love the idea of saving the planet from pesticides in general if you want to save money and want to reduce your exposure to toxin then buying some organic produce makes sense.

 

Recipe links for this week’s meal plan:

Coming soon to MyBajaKitchen: chili rubbed shrimp kabobs

Weekly recipes under development: zucchini, corn vegan patties, grilled watermelon salad and sweet jalapeño & orange sauce over salmon.

 

Sweet Jalapeño Lima and orange sauce
Ground turkey stuffed bell peppers similar to these at Whatsfordinnerdoc.com


Grilled prosciutto and sage chicken inspired by saltimbocca

Smoked salmon muffins, inspired by these cheese muffins and these salmon muffins.

INSPIRED? Please subscribe to My Baja Kitchen

 

La Gringa’s Weekly Menu

La Gringa’s Weekly Menu

Planning my meals around the available produce helps me use everything I’ve purchased without waste and allows me to create around the freshest ingredients. I print the menu and hang it on the refrigerator so that everyone knows the weekly plan. Of course, we don’t always stay on plan if no one feels like cooking or a date night develops. 😊

Here are this week’s farmer’s market and grocery store finds. Our farmer’s market in Northern Nevada has spring produce and lots of berries and stone fruits. As the weather warms, I will be able to buy most of my produce there.

Weekly menus

 weekly menu

Recipe links:

Baja Clam Chowder, coming soon
Mushroom walnut tacos, coming soon
Homemade Chorizo
Crashed potatoes with chorizo,
Margarita Salmon
Jalapeño poppers

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


%d bloggers like this: