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Madonna and Lourdes Leon attend the 2011 Vanity Fair Oscar Party

So, it’s no wonder, health-conscious celebs, like Madonna, Cameron Diaz and Matt Damon, aren’t afraid to chow down on their favorite South Beach Mexican at Lime Fresh Mexican Grill.
“Mexican food is on the rise in the U.S. and luckily for those health-conscious consumers out there, so are fresher, healthier Mexican restaurants. Whether or not you live near one, there are better bets on every menu, making it possible to stay light, fit, and even healthy while eating South of the Border,” exclaims John Kunkel, founder of Lime Fresh Mexican Grill!
Lime Fresh Mexican Grill’s 7 Tips to Keeping Mexican Healthy:
1. Opt for whole wheat or multi-grain tortillas, which are heart healthier than the typical tortillas. If you can’t say no to tortilla chips, eat baked multi-grain or whole wheat.
2. Go for the grilled fish over chicken, beef or pork, as the fish is rich in Omega-3 fatty acids, vitamins and minerals. Fish tacos are a yummy choice.
3. Salsa! Salsa! Salsa! It’s healthy and practically calorie-free – so use it on everything to give dishes an extra kick.
4. It’s all about substitutions, choose fat-free Greek yogurt over fatty sour cream. Try Greek yogurt mixed with some fresh squeezed lime juice, lime zest and cilantro as a tasty and rich but low-cal topping.
5. Say adios to cheese and rice, as both dairy and refined carbs are common culprits of bloating. If you can’t forego cheese, try low-fat cheese and/or brown rice. Also, black beans are very in fiber, folate, protein, and antioxidants.
6. Get spicy! Peppers, both sweet and hot, are packed with vitamins and carotenoids. Chili peppers have lots of benefits, such as lowering blood pressure, fighting migraines, and burning fat.
7. Be mindful of portions – most American-based Mexican restaurants tend to go overboard with serving size. One tip is to portion half your restaurant meal into a to-go box before you start eating it.
Here’s a yummy recipe for Healthy Hollywood readers:
Grilled Fish Tacos:
2 pounds of Mahi-Mahi (1/2- 3/4 inch thick cleaned, skinned and cut into 4-6 portions)
Whole wheat or multi-grain flour tortillas
Basting Sauce:
Juice of 10 Limes
1 bunch of cilantro - finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 apple cider vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
To prepare the slaw:
Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
To prepare fish:
Combine ingredients for the basting sauce into bowl and mix. Set aside.
Oil the grill rack and Preheat grill to medium high. Grill mahi filets until they are cooked through- approximately 3 minutes per side. Continuously baste mahi-mahi, turning fish over only once.
While mahi is on the grill, heat tortillas until soft and playable in microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
When fish is white and flakey, remove from heat. Carefully cut fish into large chunks.
Place fish into tortillas and build your taco, starting with fish, add slaw and toppings of your choice.

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