La Gringa’s Weekly Menu, Made With Love

La Gringa’s Weekly Baja Menu/MyBajaKitchen.com

La Gringa’s Weekly Baja Menu/MyBajaKitchen.com

Made With Love

by T. Delaplain

La Gringa’s Weekly Menu is a useful tool to help me eat real food at home, use the abundance of fruits and vegetables that I buy and stop the “what’s for dinner?” woes. I’m trying to get back on the real whole food wagon and planning is everything for me.

Have you kept your New Year’s intentions?

I have definitely kept my workout schedule full but I can’t seem to shake the sugar “monkey on my back”. I think skipping meals and/or not planning a high protein lunch is my biggest downfall. If I eat a piece of toast on the run in the morning then I’ll be starving by noon and go foraging for granola bars, candy, tortillas, muffins: all carbs, all the time. Yuck, a high carb diet zaps my energy and I swear it causes more chronic pain.

So here’s La Gringa’s Weekly Menu with a few links to inspire you.

La Gringa’s Weekly Baja Menu/MyBajaKitchen.com

Chard and Potato Pie I think I’ll add a little bacon or chorizo for flavor but it would be a great vegetarian dinner.

Chicken in Salsa Verde, not really a recipe but add chicken pieces to prepared Herdez salsa verde or make your own with tomatillos and green chili’s, chopped cilantro, onion and ground cumin. Slow cook it 4-6 hours. Shred with a fork and serve with cumin rice or cauliflower cumin rice. I’ll save the leftovers for quick, high protein lunches on salad or with a small tortilla.

Zucchini Patties. These look delicious and I’ll serve them with Swiss chard topped with lemon and garlic tossed with toasted panko bread crumbs. Recipe in development.

Grilled flank steak, Carne Asada.  Served with rosemary butternut squash.

Carne Asada Tacos

Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas/ MyBajaKitchen.com

Taco Seasoned Ground Beef and Quinoa One Pan Meal, recipe under development.

Lemon Piccata  

Lunches and snacks

I will fill in the gaps with lots of greens, baby lettuces that I’m growing on my deck, roasted beets, fresh pineapple salsa, roasted green beans,  peppers, cherry tomatoes, zucchini noodles and Brussel’s sprouts.

Market Fresh Mexican Produce

What’s on your menu this week? 

Pin it for later to your Pinterest Menu Board.

Baja Weekly Menu/#farm fresh, #healthy,#dinner ideas

Check out my Pinterest Paleo, Whole Foods  And  Taco Tuesday, All Taco Board for more dinner inspiration. 

 

Holiday Challenge: Shop ‘til you drop and give me 10

Holiday Challenge: Shop until you drop at MyBajaKitchen

 

I’m pretty relaxed about Christmas here in Baja. There isn’t much consumer frenzy, although we do have several street side “pop up” Christmas stores. I shop on line for my kids and ship directly to them since we don’t have reliable mail service.  I don’t really miss the shopping mall shuffle but if you’re in the midst of holiday shopping by all means make it an exercise opportunity. Continue reading “Holiday Challenge: Shop ‘til you drop and give me 10”

Sticky Asian Lemon Cashew Cauliflower, Vegan

Sticky Asian Lemon Cashew Cauliflower, Vegan

Feeling stuffed after Thanksgiving weekend? Try this Sticky Asian Lemon Cashew Cauliflower, Vegan recipe for a healthy protein rich Chinese “take out” inspired #Meatless Monday meal to cleanse your palate.

My inspiration came from Chocolate Covered Katie’s Lemon Cauliflower. I added cashews, soy sauce and fresh ginger. Hang out awhile on Katie’s site and savor her healthy delicious recipes. She is truly inspirational.

Sticky Asian Lemon Cashew Cauliflower, Vegan

This delicious vegan meal gets high marks for the crispy texture of the cauliflower, a protein boost from cashews and the rich sweet and sour sticky lemon sauce.

Try this crispy roasted cauliflower with Italian spices and parmesan or spicy it up with cumin and cilantro and serve with poblano cream for a Mexican twist. The possibilities are endless now that you’ve found crispy cauliflower!

You’re welcome.

Watch for more crispy cauliflower recipes.

Sticky Asian Lemon Cashew Cauliflower, Vegan

Lemons are sometimes difficult to find in rural Mexico so substitute orange juice and reduce the syrup by half. You can be the first on the block to make Orange Sticky Cashew Cauliflower. Let me know how it turns out.

Sticky Asian Lemon Cashew Cauliflower, Vegan

Special diets:

Cauliflower is a cruciferous vegetable full of anti-oxidants and vitamins C and K. Cashews are a good source of vegetarian protein, vitamins E, K, and B6, and provides minerals like copper, phosphorus, zinc, magnesium, iron, and selenium.

Vegans and vegetarians:

Enjoy this recipe was made for you and it is loaded with healthy fats and protein.

Paleo and gluten free diets:

Substitute almond or chic pea flour for the wheat flour and serve without rice. Reduce the baking time because almond flour will burn and leave an unpleasant bitter taste. I haven’t tried this with almond or chic pea flour.

Weight Watchers:

A small portion fits perfectly into a weight reduction plan and you’ll save calories by not stopping for “take out”. A small portion of brown rice or quinoa will give you a fiber boost.

Sticky Asian Lemon Cashew Cauliflower, Vegan

Roasted crispy cauliflower and cashews in a sweet sticky lemon sauce. Healthy, Asian style protein rich vegan main dish. 

Course Main Course
Cuisine American, Chinese
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 1 head cauliflower
  • 1/3 cup almond, soy or coconut milk
  • 1/3 cup flour
  • 2 tablespoon olive oil, divided
  • 3/4 cup Panko bread crumbs substitute any unflavored bread crumbs
  • 1/2 cup vegetable broth, divided save 2 tablespoons for corn starch
  • 3 tablespoons lemon juice juice from about 2 lemons
  • 3 tablespoons maple syrup or agave syrup or honey for non-vegans
  • 1 tablespoon mined garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon corn starch
  • 2 teaspoons rice vinegar
  • 1/2 cup whole cashews
  • 1 tablespoon lemon zest
  • 2 cups cooked rice or quinoa

Instructions

  1. Preheat oven to 425 degrees. Wash cauliflower and cup into 2 inch pieces. Mince garlic and ginger root. 

    Combine flour, oil and almond milk. Toss in cauliflower and dredge in bread crumbs. Arrange in a single layer on a baking sheet. Bake 40 minutes until cauliflower is crispy and browned on the edges. 

    Make sauce while the cauliflower roasts. Salute garlic and ginger in 1 tablespoon of olive oil until soft. Add broth, syrup, lemon juice, soy sauce, vinegar and cashews, simmer on low heat. When cauliflower is ready, add corn starch to 2 tablespoons of broth. Slowly add corn starch to sauce. It will thicken fairly quickly. 

    Combine crispy cauliflower with the lemon cashew sauce. Serve immediately over rice or quinoa. 

Pin it for later
Sticky Asian Lemon Cashew Cauliflower, Easy Heathy Vegan

Check out my Best Vegetable Side Dishes Pinterest Board.



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 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



 

Chili Spiced Sheet Pan Pork Tenderloin, Apples and Brussels Sprouts

One Sheet Pork Tenderloin, Apples and Brussels Sprouts/MyBajaKitchen

This chili spiced sheet pan pork tenderloin, apples and brussels sprouts would be a guest worthy, easy meal.

All the work is done in advance and the clean up is a breeze. A chili rub on the pork and brussels sprouts pairs well with sweet cinnamon baked apples. I used honey crisp apples, which are tart and sweet.

Yes, I’m currently obsessed with one pan meals. Thank you for noticing. ☺️ They are sooooo easy. Try one.

I need easy meals because I’m busy packing to move home to Mexico, scheduling last minute appointments, forwarding my mail, getting Biscuit’s pet passport and doing a zillion tasks that have to be done when you are leaving the U.S. for 8 months.

International pet passport template for your vet. Mexico now requires proof of treatment for external and internal parasites within 10 days of travel into Mexico, in addition to an up to date rabies vaccine. Here’s a good summary of requirements for pets entering MX.

Baja dog
Take me to the beach, Mom. Just kidding I hate the beach.

Finding and modifying the ingredients

I have to say that I haven’t seen pork tenderloin at the local grocery stores in Loreto but I’m sure you can special order a tenderloin from the local butcher. Pork chops would work just as well but adjust the cooking time. The apples beg for pork but chicken pieces might be delicious too.

Toss everything on a parchment lined sheet pan and sit back and relax with your guests over a sparkling cranberry mocktail. (A splash of cranberry juice and a squeeze of lime in a glass of Topo Chico or other sparkling water.) Pinot Noir would make a nice pairing with this mildly spicy pork and sweet apples.

One Sheet Pork Tenderloin, Apples and Brussels Sprouts/MyBajaKitchen

Try this sheet pan pork tenderloin as a festive Christmas or Thanksgiving meal or make it tonight in less than an hour.

Special diets? Enjoy this chili rubbed pork tenderloin apples and Brussels sprouts on any healthy meal plan for omnivores.

It is paleo, whole 30 and weight watchers friendly. A Keto diet would skip the apples or maybe sneak just a few juicy pieces.

Of course vegetarians can make this sheet pan meal of roasted brussel sprouts and cinnamon apples without meat but you may want to add some protein with quinoa or a combination of grains and legumes for a complete protein.

What’s your favorite sheet pan meal? Please leave a comment or a link.

Pin It For Later
Sheet Pan Chili Spiced Pork Tenderloin, Apples, Brussels Sprouts, #paleo, whole 30, Weight Wiatchers

 

Chili Rubbed Sheet Pan Pork Tenderloin, Apples and Brussels Sprouts

A simple sheet pan meal with chili rubbed pork and brussels sprouts with cinnamon sweetened apples. Roasted together for an easy weeknight or company meal. Healthy and delicious whole food. Paleo, Weight Watchers and Whole 30 approved. 

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1-2 Pound Pork tenderloin
  • 3 Cups Brussels sprouts halved
  • 3 Cup Apple cubed
  • 2 Tablespoons Chili powder Divided
  • 2 Tablespoons Ground Cinnamon
  • 2 Tablespoons Olive oil Divided

Instructions

  1. Preheat oven to 350 degrees. Rub 1 tablespoon of chili powder over pork. Wash and halve Brussels sprouts, toss with 1 tablespoon of olive oil. Wash and cube apples and toss with cinnamon and remaining olive oil. Place Brussels sprouts and apples to each side of the tenderloin on a parchment lined sheet pan. 

    Bake in a preheated oven for 25 minutes or until the meat temperature is 160 degrees for medium. Adjust time according to the size of the tenderloin. Let rest 10 minutes before cutting. The Brussels sprouts should be browned and the apples soft and brown.