Tuesday, February 7, 2012

Mexican Comfort Foods

Training is going great, except the little set back of an ear infection and then getting sick over the weekend.  Although, I knew that meant my body was telling me to take a break!  My life lately has been go, go, go....you know the thing when you think you are Superwoman and can do everything?  When you say yes to EVERYONE!  It made me re-think some things when I was at dinner and didn't feel well and kind of almost passed out at the restaurant that I had to slow down and maybe NOT say yes to every one of my friends and family when they ask me to go somewhere or do something.  I needed to prioritize and cleanse.  So this weekend, Mike and I cleaned the house and I have to say this made me feel soooo much better :)

Anyway, I tweeted and facebooked all these great foods I was having over the last couple weeks so I thought I would share a couple of them.  They both just happen to be Mexican-like dishes.  I am obsessed with anything Mexican.  Both of these dishes were great and can be used for multiple meals so it's perfect to prep on a Sunday and gives you less time to make your lunch or think about what to have for dinner when you are strapped for time!

Mexican Quinoa
Print Recipe Here


2 cups water
1 cup quinoa (I used a red/white mix)
2 handfuls of baby spinach
1 bell pepper (any color)
1/2 cucumber
1 jalepeno
1/2 red onion
2 limes
1 tbspn olive oil


small saucepan and bring to a boil.  Simmer and cover until quinoa is done.

Make a salad with spinach, chopped veggies (cucumber, pepper, jalepeno, red onion), and juice of 2 limes and olive oil and toss.Add in quinoa and salt and pepper. I also add chopped avocado and roasted chicken.  Enjoy!

Blood Orange Pork Tacos
Print Recipe Here


2 blood oranges (quartered)
1 jar of salsa (I like roasted tomato salsa)
1 cup chicken broth
1 onion (chopped)
4 cloves garlic (chopped)
2 bell peppers (chopped)
1 pork tenderloin
Toppings (jalepeno, cilantro, fresh salsa)


Add the first 7 ingredients to a crock pot and cook for 6 hours on low. 
You should be able to fork the tenderloin into pieces.  Serve as tacos including toppings and with black beans and cornbread (I use TJ cornbread mix with 1/4 jar of their corn salsa in addition to eggs and milk).
Have a Happy and Healthy Week!!

1 comment:

  1. I am also obsessed with mexican food - these look great!


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