Roasted Poblano and Black Bean Frittata.
Jalapeno Cream
Author:
Serves: 3/4 cup
Ingredients
- ½ cup plain Greek yogurt (or sour cream)
- ¼ cup chopped cilantro
- 1 medium-sized jalapeno pepper,
- seeded and minced
- 2 tablespoons fresh lime juice
Instructions
- Combine all ingredients, and let stand at room temperature 30 minutes for best
- flavor.
PER 2 TABLESPOONS: 53 CAL; 1G PROT; 5G FAT; 2G CARBm (0G SUGARS); 39MG SODIUM; 1G FIBER
Guacamole
Serves: 1/2 cup
Ingredients
- 1 medium avocado, halved
- Juice of half a lime
- 3 tablespoons red onion, minced
- 1 small clove garlic, mashed
- ½ tablespoon chopped cilantro
- ½ jalapeno, seeded and minced, optional
- Kosher salt and fresh pepper, to taste
Instructions
- Place the pulp from the avocado in a bowl and slightly mash with a fork or a potato masher, leaving some large chunks. Add lime juice, red onion, garlic, cilantro and jalapeno; mix thoroughly. Add salt and pepper to taste.
PER ¼ CUP: 80 CAL; 1G PROT; 10G FAT; 1G CARB; (0G SUGARS); 15MG SODIUM; 2G FIBER
Bell Pepper Pico de Gallo
Author:
Serves: 1 cup
Ingredients
- 3–4 bell peppers of various colors
- 1 large tomato, diced
- 2 small jalapenos, deseeded and diced
- 2–3 cloves of garlic, diced
- ½ onion, diced
- ¼ cup chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoons chili/cayenne/chipotle powder (depending on your taste preference)
- Juice of half a lime
- Salt, to taste
Instructions
- Combine all ingredients in a bowl. Adjust seasonings to taste.
PER 2 TABLESPOONS: 32 CAL; 1G PROT; 0G FAT; 7G CARB (0G SUGARS); 28MG SODIUM; 2G FIBER
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