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 mango.org 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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