FOX Chicago: Host a Healthy Cinco de Mayo

Registered Dietitian, Mia Syn, healthy Cinco de Mayo, fox chicago, Better Bean, Laura's Lean, Cabot Cheese, Casillero del Diablo’s Red Blend and Mangos.

Cinco de Mayo is the perfect excuse to feast on our favorite Mexican food and drinks like burritos, quesadillas, and margaritas but they can be hard on the waistline. I partnered with some nutritious swaps to put together classic spread that everyone can enjoy!

Tip 1: Add colorful produce like mango to your salsa to increase the nutrient

My first tip is to eat more salsa than chips. I shared this Mango, Chive and Tomato Salsa from which is super simple to whip up. Mangos are a tropical superfuit, 1 cup meets 100% of your daily vitamin C needs, and they are available year round thanks to their six varieties that have staggered growing seasonings!

Tip 2: Keep portions in check with single-serve 7-layer bean dip

Making your 7-layer bean dip, single serve, is a great way to keep portions in check. I always use Better Bean in my 7-layer bean dip which are beans that have been slow cooked in small batches with spices and veggies. Switch up your flavors to accommodate each guests taste. I used their southwestern dip, roasted chipotle and Cuban — each packed with plant protein and fiber!

Tip 3: Choose lean meat to cut back on fat & calories

Another way to lighten up your spread is to choose lean proteins. I shared Smoky Chicken Tacos made with Laura’s Lean boneless, skinless chicken breast, which is vegetarian-fed, raised without antibiotics and hormones. You will LOVE this recipe if you like heat. 

Tip 4: Serve nutrient-dense, taco bowls for non-meat eater

For non-meat eaters I shared cheesy taco quinoa bowls from Cabot Creamery. Cheese is incredibly nutrient-dense and a good protein source for non-meat eaters. For Cinco de Mayo, I shared Cabot’s extra-sharp cheddar and pepper Jack cheeses – both are naturally lactose and gluten free so those with dietary restrictions can enjoy them. Cabot Creamery is a family-farmer owned cooperative of more than 900 farms located throughout New England and New York. 100 percent of Cabot’s profits go back to their farmers.

Tip 5: Cheers with a better-for-you red wine sangria

Instead of margaritas, I shared a red wine sangria made with Casillero del Diablo’s Red Blend. Red pairs well with our classic Cinco de Mayo fare like tacos and meat, and research suggests that it’s a better option when it comes to alcohol because of the heart-healthy polyphenols. And then of course we have rose to go with our lighter fare.

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