When it comes to beverages I’m usually indifferent. Between drink and food, I’ll always choose the latter for my calorie splurges. But when a healthy indulgence comes along in liquid form I’ll at least consider giving it a shot.
After testing four agua fresca recipes this week – yes, four – pineapple agua fresca was the clear winner; the absolute best! This leads me to believe if there’s one fruity drink you indulge in this summer, this simply must be it!
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Cinco de Mayo is one of the unofficial starts of summer and one of the most food-focused holidays in the US. Who would want to pass up a day where tacos, guacamole, and margaritas flow like fireworks on the Fourth of July? If you’re a calorie counter, that might be you.
Mexican food is known to be rich and heavy and full of fat and calories. A meal at On The Border could push you past 2300 calories for two margaritas, chips and salsa, the three ground beef enchilada dinner with chile con carne, rice, and refried beans, and a sopapilla to round it all out. You know that’s more than a day’s worth of calories, right? And we won’t remind you how bloated you’ll feel afterward.
We plan on celebrating Cinco de Mayo this year, and want you to do so, too! That’s why we’re sharing a few tips and recipes to do so with much less guilt.
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If I told you that you could have big salads tossed with a creamy dressing and it would be fat free, would you believe me? Not only fat free, but extremely low calorie, fresh flavor, and maybe the best dressing you’ve ever had. Let me show you the way.
I prepare a big entree salad for dinner for my family once or twice a week. I swore off grocery store salad dressings years ago because they’re terrible, and frankly, I can whip up a vinaigrette on demand with a flavor that perfectly complements my meal. But I recently grew tired of the vinegar and oil and craved the creamier variety I used to douse my salads in. Inspiration struck.
Picking through the refrigerator, I found feta crumbles, Greek yogurt, and the strawberries and basil I usually add to vinaigrette. These were blended together, without the oil, and the sweetest pink dressing adorned our salads that night. And with that, my creamy feta dressing fixation began.
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On the wake of my birthday week, I’m still eating like a queen. Sunday kicked off an all-day meal fest that started with breakfast and ended with an full-on taco bar at our place. The taco theme was my request as I love absolutely adore Mexican food.
The running joke around the office this week has been that, while my taco bar birthday party has come and gone, the leftovers have supplied my lunch all week long. Monday: Taco salad with beef. Tuesday: Taco salad with refried beans. You get the idea. “Tacos for lunch again today! What a surprise!”
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Americans have adopted the Mexican holiday of Cinco de Mayo as one of our very own. And why wouldn’t we? It’s colorful, flavorful, and down right fun. In a world that could always use one more excuse to celebrate, we say why not!
Typically, Cinco de Mayo is a veritable smorgasbord of all-things-cheese-coasted with endless chips, salsa, and margaritas. Hopefully, you’re all waiting until it’s at least 5 o’clock somewhere to dig in! This year, being that Cinco de Mayo falls on a Saturday, we think you should start the party early with a Mexican-themed brunch. The centerpiece of which should be our Grapefruit and Lime Mimosa.
It’s as bright and bold as the culture of Mexico, and will certainly be a refreshing departure from your standard OJ and champagne.
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