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.

it’s true, soup is filling, low-fat and healthy for you.

for all those suffering from cold season or snowy weather conditions, this comforting, healing, warming soup is especially for you. freeze it, eat it, share it, but most importantly, enjoy it!  

healing vegetable soup
grocery list:
2 tbsp olive oil 
½ medium yellow onion, diced
1 leek, sliced, white part only
1 fennel bulb, diced, green and white parts
1 - 2 tbsp ground chili paste, depending on spice preference
1 ½ tbsp sea salt
11 cups of water or vegetable broth
3 celery stalks, sliced
4 carrots, sliced
1 medium red skin potato, diced
2 bay leaves
1 cup broccoli florets
1 bok choy, sliced
1 head dinosaur kale, de-stemmed and chopped into bite sized pieces
1 avocado, diced
herbs for garnish, parsley or cilantro, (optional)

in a large dutch oven, warm the olive oil over medium heat.  add in onion, leek, fennel and ½ tsp of sea salt. saute for 5 minutes then add in chili paste. saute for a couple more minutes. add water, celery, carrots, potato, bay leaves and remaining sea salt to pot and bring to a boil.  lower heat and simmer for 30 minutes. then add in broccoli, bok choy and kale and cook for another 5 minutes. ladle soup into bowls, and top with ¼ of avocado and garnish with herbs.

this recipe is also great with the addition of a grain or legume. my favorite is farro which adds a nutty flavor and texture to this delectable soup. buon appetito!