dina nicola.

urban dictionary defines sexy mexi as an extremely attractive or alluring woman of Hispanic descent. regardless of your descent, if you eat this sexy mexi feast, you’ll have curves in all the right places!

sexy mexi veggie burrito
grocery list:
1 medium sweet potato, thinly sliced
1 medium yam, thinly sliced
1 medium red potato, thinly sliced
¼ yellow onion, thinly sliced
2 small zucchinis, thinly sliced
1 red bell pepper, deseeded and sliced into strips
3 large collard green leaves, destemmed and roughly chopped
3 dinosaur kale leaves, destemmed and roughly chopped
sea salt
mexican seasoning
3 tbsp olive oil
1 can pinto beans
tortillas of choice, i used ezekial sprouted grain
avocado, sliced
cilantro, chopped
salsa, i used el nopalito’s roasted salsa

add all the potatoes and onions to a large mixing bowl, stir in 2 tbsp of olive oil, sea salt and a generous amount of mexican seasoning. warm 1 tbsp of olive oil in a large skillet over medium heat and add in potato mixture. cover and cook for 5 minutes.

in the meantime, add zucchini and bell peppers to mixing bowl and season with sea salt and mexican seasoning. flip the potatoes over so the other side can brown, cover and cook for 3 minutes. add in the zucchini and bell pepper mixture, mixing gently. cook covered for additional 6 minutes, stirring occasionally.

in a small pot, warm pinto beans. lastly, fold greens into the veggie mixture, and cook for a couple minutes until wilted.

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when veggies are done cooking and beans are warmed, remove both from heat. take a tortilla and layer on beans, veggies, avocado, cilantro, and salsa. fold up ends and then roll into a burrito.

pair with the mexican cabbage salad, a side of salsa, and gluten free chips and enjoy!

mexican cabbage salad
grocery list:
½ head of green cabbage, thinly sliced or use a mandolin
¼ white onion, thinly sliced
5 radishes, thinly sliced
1 jalapeno pepper, finely chopped
1½ limes, juiced (only use juice)
1 tbsp olive oil
sea salt and ground black pepper

in a large bowl, combine all the ingredients and toss well. let stand 30 minutes before serving.

gluten free tortilla chips
grocery list:
food of life gluten free tortillas, cut into triangles like a pizza
olive oil
mexican seasoning

unfortunately these tortillas leave a little bit to be desired on their own; however, they make really good chips and a great alternative to corn chips.

preheat oven to 365 degrees. brush cut tortillas with olive oil on both sides and then place on an oiled baking sheet. sprinkle with mexican seasoning and a little bit of sea salt. cook for 6 minutes in oven and serve. easy, breezy.

with so much attention on healthy resolutions for the new year, and a number of friends choosing to eat “gluten-free”, “dairy-free”, and/or “clean”, i figure no time like the present to launch my dream blog…healthy recipes, that tickle your taste buds. short term goals of making good eating decisions are a great way to kick start a new year or lifestyle, but more importantly, the positive effects of these changes will leave you feeling amazing and energized.  my first post is a favorite in our household and will definitely get your gut healthy, and even tighten up that saggy rear a bit as well. buon appetito!

spicy toasted sesame kale salad
grocery list:
4 cups kale (8 oz bag), stems removed and torn into bite sized pieces
2 cups romaine lettuce, cut into bite sized pieces
1 medium cucumber, peeled and sliced
2 - 3 green onions, sliced white part only
3 tbsp olive oil
½ tsp sea salt
1/8 tsp cayenne pepper (more/less depending on spice tolerance)
1 tsp toasted sesame oil
1 tbsp white sesame seeds
1/2 package toasted black sesame crackers (about 35 - 40 crackers)

massage kale with olive oil, sea salt, and cayenne pepper for 2-3 minutes or until tender.  add in romaine, cucumbers, green onions, toasted sesame oil, sesame seeds and mix together. when well blended and right before serving, crumble sesame crackers over the salad and mix in for a nice crunch.  add salt to taste if necessary.