Chicken Tostadas

Now that spring is in full throttle it is time for those meals that are fresh, seasonal and healthy for your summer-in-the-making-bod :)

Chicken Tostadas
4 organic chicken thighs
4 organic Ezekial wheat tortillas
1 small can of green chiles
2 cups of washed romaine lettuce
1 can black beans
1/2 cup queso fresco
1 avocado
2 green onions
1 chipotle chile in adobo sauce
1 lime
2 garlic cloves
olive oil
salt
pepper

This meal is so refreshing, will fill you up but still leave you feeling great afterwards. It is better to purchase smaller portions of organic meat then load up on hormone-spiked, manufactured meat. Thigh meat is always flavorful and almost always less expensive. Queso fresco is a nice variation to other cheeses, keeps it light and flavorful. The green chiles and chipotle chile give tons of flavor. The Ezekial tortillas (as well as their other bread products) are incredible for you, packed with fiber and nutrients.

First you'll create your marinade by squeezing out the fresh lime juice, slicing up your garlic cloves and chopping up the chipotle chile in adobo sauce. Then add the chicken and toss, let this marinate for about 30 minutes- two hours. Once the marinading process is done, add to a pan on medium-low heat. While the chicken is cooking, rinse your romaine lettuce and roughly chop- set aside. Chop up your green onions, avocado, crumble your queso fresco and place in small bowls for assembling the tostadas.

Flip your chicken, add your green chiles to a small sauce pan and raise the heat to high, add some salt and slightly char the green chiles. Place the green chiles in a small bowl and set aside. Add the black beans to the same sauce pan, add salt and pepper and heat up. Once the chicken is done, set aside to cool on a cutting board. Add the tortillas either straight onto the burners or onto a pan, heat until crispy. Once the tortillas are crisp, chop up your chicken and start adding the toppings to the tortillas- usually beans start as the base, then chicken, cheese, chiles, avocado, onion and romaine lettuce. Squeeze fresh lime juice on top with a drizzle of olive oil and you are ready to dig into a fantastic spring meal.

Enjoy! xo Lo

"When the lasagna content in my body gets low, I get mean." - Garfield

Garfield is one correct feline...who doesn't like his empty fuel gauge for lasagan to deplete. In freezing, winter days...when I need that warm, comfort, cheesy, filling food...I must agree that I feel the exact same way.

Like I had mentioned in my earlier posts, I gave up meat for February...which means I am only eating any kind of seafood and trying to concentrate on filling my diet with more vegetables, fruits and whole grains, etc. Sometimes humans put too much focus on meat...yes protein is a vital source for our bodies but people have been overdoing the amount of meat they are putting into their bodies. Red meat is especially a source of protein that should be carefully eaten, red meat is an excellent source of iron and protein but you want to be informed of where this meat is coming from. Stay away from ground meat unless you know it is organic, the best red meats are the leaner ones like filets or strips..the less fat, the better for you. I know guys that means try not to eat so many ribeyes, even though they taste delicious with all that fat rendering into your meat.

Also be wary of other sources of meat, pork, chicken, etc do your homework and find the best meat for your family. Shopping at a local farmer's market is a great way to find healthy, hormone-free meat, also shopping in the organic isle is helpful as well. Unfortunately, FDA does not require that all manufacturers for meat and several other foods tell us exactly what is going into our food. Hopefully this will change, til then the best you can do is shop organically and do your research.

Getting back to my lasagna post... last night I was cold, hungry and craving some cheesy goodness. I decided to whip up some lasagna. Since I have given up meat, I incorporated a few veggies: spinach, eggplant, onions, red peppers, green peppers and yellow peppers.

Lasagna Primavera
1/2 box of whole wheat lasagna noodles
1/2 eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 large yellow onion

1 jar of tomato basil pasta sauce
2 cloves garlic
bechamel sauce (see recipe below)
1/2 cup havarti jalapeno cheese (can be mozzarella)
1/4 cup colby jack cheese (any cheese you want)
1/3 cup asiago cheese (again any parmesan or romano cheese)
1 can pumpkin
1 egg
1 cup chopped spinach
salt
pepper

Bechamel Sauce
4 Tbsp flour
5 Tbsp butter
1 bay leaf
3 1/2 cups warm milk
1/2 tsp nutmeg

Start off your lasagna by chopping up your onions, peppers and garlic, saute them on medium heat with olive oil. Meanwhile, slice your egg plant and saute them in a separate pan until they are tender. Start boiling your water for your lasagna noodles. Then in another sauce pan, start melting your butter  with the bay leaf for the bechamel sauce...once the butter has melted completey spoon in a tablespoon at a time of the flour, whisk mixture together. Once all the flour has been added to the butter add a cup at a time of the warm milk, continue to whisk. Bring the sauce to boil then lower heat, as you continually whisk. Eventually the sauce will thicken up, add the nutmeg and set sauce aside until ready to use.

Once the water is boiling, add lasagna noodles with a drizzle of olive oil to avoid the noodles sticking together. Once the onions and peppers are tender, add the pasta sauce. In another separate bowl empty can of pumpkin and crack an egg inside, stir mixture together. Slice/grate your cheeses (I used what was in the fridge) and be ready to assemble your lasagna. Use an 9x11 pan and put pasta sauce down first, then top with lasagna noodles, pumpkin puree, bechamel sauce, eggplant, spinach, cheese and then repeat until you've filled your casserole dish to the top. Finish with tomato sauce and cheese. Bake at 350 degrees for 30-35 minutes until all the layers have merried together. Let the lasagna cool for 10 minutes before serving.

This recipe will be perfect for feeding a large group of people, for any family gathering, holiday or just a cold, wintery day. This lasagna is loaded with healthy carbohydrates, fiber, potassium, calcium, iron and Vitamin E.

Enjoy! xoxo Lo