Healthy Cinco De Mayo Recipes From Ali Holman
MINNEAPOLIS (WCCO) -- Cinco De Mayo usually calls for some great drinks and food, but it doesn't have to mean extra calories.
Fitness expert Ali Holman from CoreCamper.com dropped into WCCO Mid-Morning to show some of her favorite healthy Cinco De Mayo recipes that are not only low calorie but also easy.
CORECAMPER AVOCADO EVERYTHING
(works great as a dip, taco mix filling and more!)
Can of low sodium canned corn
1 tablespoon extra virgin olive oil
1 pint grape tomatoes
2 medium Avocados
½ cup very thinly sliced red onion
½ cup canned black beans, drained and rinsed
½ cup extra virgin olive oil
½ cup packed chopped fresh cilantro
Zest of 1 lime (about 1 teaspoon)
Two tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste
CORECAMPER MEXICAN FRUIT CUPS
INGREDIENTS
3 mango
1 cantaloupe
1 small seedless watermelon
1 pineapple
4 limes, divided
Chili powder for sprinkling
Makes 8 cups.
DIRECTIONS
Cut mango, cantaloupe, watermelon and pineapple into thick strips. Arrange an even mixture of various fruits strips into each cup. Cut the limes into quarters and squeeze 1 lime wedge over each up of fruit. Use the remaining 8 wedges for garnish and sprinkle chili powder over each cup to taste
CORECAMPER 7 LAYER DIP SHOOTERS
In small cups, layer Low Sodium Black Beans, Sabra Greek Yogurt Dip, Salsa, Guacamole, Green Onions and Cheese
CORECAMPER QUINOA BURRITO BITES
INGREDIENTS
1 cup uncooked quinoa
1 can black beans, rinsed and drained
3 roma tomatoes, diced
1/2 red bell pepper, diced
1/2 cup frozen corn
3 large eggs
1 cup shredded cheddar cheese
2 teaspoons minced garlic
1/2 cup fresh cilantro
1 cup salsa (plus extra for dipping)
DIRECTIONS
- Place the uncooked quinoa and two cups water in a covered pot. Bring to boil, and then simmer for 15 to 20 minutes or until quinoa is tender. Allow to cool for 10 minutes.
- Preheat oven to 350 degrees.
- Mix together all ingredients in a large mixing bowl (save some salsa for dipping).
- Distribute mixture into a greased muffin tin, filling each cup to the top (about two heaping tablespoons each), and press down gently with the back of a spoon to compact.
- Bake for 25 to 30 minutes. Cool for 10 minutes before removing from the pan. Serve warm with salsa for dipping.
Makes 18 muffins.