I LOVE Mexican food; however, it's all too often full of fat, calories, and sodium. I walk out of Mexican restaurants bloated, thirsty, and nauseated. So why do I keep returning? Um, why do any of us eat the things that we know are harmful and unhealthy? Because it's good in the moment.
When I get the craving for Mexican and know it's best to avoid blood sugar spikes and drops as a result of traditional Mexican food, I make this recipe.
Rachel's Mexican Pilaf
Ingredients:
- 1 pouch of Kashi's Pilaf, prepared as directed
- organic salsa
- 1 can of black beans, drained and rinsed
- 1 can of organic corn (drained and rinsed) or half a bag of organic frozen corn, defrosted
- low-fat cheese
- low-fat sour cream
- tortillas or taco shells (if desired)
Directions:
- Mix pilaf with desired amount of salsa, beans, and corn.
- Serve on top of lettuce or in tortillas or taco shells.
- Top with cheese and sour cream.
Not only is this recipe easy, it can be made in less than a half-hour, requires almost no preparation, is inexpensive, is vegetarian, and my eleven month old baby loves it!
Enjoy!
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