Cinco de Mayo Recipes
Ah this day will always hold a special place in my heart because A. I love Mexican food, and B. one year ago today was my first recipe blog for Cinco de Mayo - how far Training2XL has come in a year! Anyways, I thought it would be fun to throw together some healthier variations of Cinco de Mayo favourites including a drink, entree, and snack.
It can always be a little tricky to stick to a plan on fun holidays like this, but it is incredibly simple to make small variations to recipes to make them pack more of a health punch than the traditional one. If you don't want to make a healthy version of something, then DON'T! Everything in moderation (remember the 80/20 rule!). Enjoy yourself, enjoy the food, and most importantly, enjoy the people around you!
If you need a solid sweat session for the day, check out one of the Training2XL workouts posted on STACK - link here!
Now for the good stuff ...
Watermelon Mint Cocktail
Watermelons are primarily made up of water so they are great for hydration, but their colour also evidence of the nutrients it's packed with, ranging from Vitamin A to essential amino acids. The mint packs a fresh punch and is great for soothing a sore stomach. Plus, the coconut water is packed with electrolytes!
- 1 Cup of Cubed Watermelon
- 1/2 Cup of Coconut Water
- 2 Mint Leaves
- 1 Cup of Ice
- 1-2 Tsp of Agave Syrup or Stevia
- 1/2 of Lime
- Optional (and if you're of age): 1 oz. of white rum or watermelon vodka
- Add all ingredients to a blender (I used a NutriBullet) and blend until completely smooth
- You may need to add a little extra water to help with blending
- Pour into a glass and garnish with a squeeze of lime and a mint leaf!
Coconut Lime Energy Balls
- 1/4 Cup of Almonds
- 1/4 Cup of Cashews
- 1/4 Cup of Coconut Butter
- 2 Medjool Dates
- 3 Limes
- 1 Tbsp of Coconut Oil
- 1/4 of Shredded Coconut
- Pinch of Sea Salt
- In a food processor, ground up almonds and cashews until they are finely chopped
- Add coconut butter, dates, zest and juice of each lime, coconut oil and sea salt
- Mix or blend until combine and use spatula to scrap the sides and contents into a bowl
- Form into balls and roll in shredded coconut
- Place in fridge for ~15 minutes and enjoy!
Shrimp Tacos on Cauliflower Shells
- 1 Head of Cauliflower (or 1 Bag of Riced Cauliflower)
- 2 Eggs
- 1/2 Tsp of Oregano
- 1/2 of Paprika
- Sea Salt & Pepper
- 8-10 Shrimp (frozen works!)
- 1 Lime
- 1 Tsp of Chilli Powder (you can use a taco seasoning too)
- Sea Salt
- 1/4 Cup of Pico de Gallo
- 1-2 Avocados
- 1 Lime
- 1 Tsp of Minced Garlic
- Sea Salt & Pepper
- Preheat oven to 375°
- Remove stems from cauliflower and cut up into small pieces and pulse in a food processor
- Note: You can skip this step if you by a bag of riced cauliflower
- Steamed riced cauliflower over boiling water for 4-6 minutes
- Remove cauliflower from pot and place in a milk cloth or tea towel and squeeze out excess water (get as much water out as you can!)
- Place in bowl and combine with seasonings and eggs
- Separate batter into six chunks and spread out into disc-shape circles on parchment paper
- Place in over for 10 minutes, then flip and bake for another 5 minutes
- Place 1 tbsp of coconut oil in a pan over medium heat and add shrimp
- Coat the shrimp with chilli powder, sea salt and lime juice
- Once fully cooked, remove from heat and prepare to construct your tacos!
- Mash avocados in a bowl and add garlic, lime juice, and sea salt until smooth
- Top cauliflower shells with the guac, add shrimp and top with pico de gallo and fresh cilantro!
Add the guacamole on top of the taco shells, top with shrimp and fresh Pico de Gallo!
What's your favourite food and drinks to enjoy on Cinco de Mayo? Comment below!