My Go-To Summer Meal
/I've never really had a favorite season, per say; in fact, I often think my favorite season is the season I'm in. In reflecting, I find myself the most reminiscent of summertime memories, especially those from my childhood. As a child, my family frequented our neighborhood restaurants, and I always tried to persuade my parents to choose La Paz. I loved quesadillas then, and I love trying everything now—especially a good spicy margarita!
I love recreating these recipes all summer long. This, my friends, is a fail-proof summertime Mexican Fiesta.
Chicken Fajita Skillet [Gluten-Free, Paleo, Dairy Free]
Protein
- 1 1b boneless skinless chicken breasts, cut into strips
Produce
- 1 Cup Chopped Fresh Cilantro
- 1 Onion, peeled
- 5 Cloves Garlic, minced
- 1 Jalapeño, diced
- Juice of 2 Limes
- 1 Bell Pepper, Chopped
- 1 Cup of Corn
- 2 Zucchini, diced
Herbs & Spices
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- 1 Tablespoon Cumin
Fats
Extra Virgin Olive Oil EVOO
Preparation
- Preheat your large deep skillet on medium heat and add the EVOO to the pan. Add your onion, add your garlic, and saute until the onion softens and the consistency looks a bit soupy. Add your bell pepper, add your zucchini, add salt, pepper, and cumin, and allow the vegetables to saute in the herbs and spices for 5 minutes.
- If your skillet is large enough you can cook the chicken in the same skillet; otherwise, preheat another skillet and cook the chicken on medium heat with EVOO, Salt, and Pepper until the Chicken can be cut through with no remaining pink.
- Add corn, add beans, add seasoning (my favorite is Mexican Fiesta) to the vegetable mixture and cook for an additional 10-15 minutes.
- I like to use my Vitamix; however, it is important to gently combine the ingredients. If you are using a food processor or blender, pulse a couple of times only. If you over-process the mixture, you will end up with a purée consistency rather than a salsa consistency.
- Top with cilantro
Optional Additions/Notes
- Microwave your lime for 15-20 seconds to get an easier squeeze and more juice
- Top with Goat or Feta Cheese
- Add Guacamole or Avocado to top off your skillet
- Add additional Hot Sauce, I love Sriracha
- Top with Whole30 Mango Salsa, or the Salsa of your choice
Meal Ideas
- Serve with GF Lime Chips and Guacamole or Salsa
- Make a batch of my favorite Spicy Margaritas to enjoy alongside your skillet
- Share your ideas with me below or on Instagram @carlygraceyoga
Skinny Jalapeno Margarita [Gluten-Free, Paleo, Dairy Free]
Produce
- Limes, 1 bag
- Jalapeno, 2
Liquor
- Don Julio
- Patron Orange
Sugar
Stevia
Preparation
- Mix 2 ounces of fresh squeezed Lime, 2 ounces of Don Julio, and 1/2 ounce of Orange Patron with a few small pieces of diced jalapeno
- Add combination to ice and shake vigorously, pour over ice
Notes
- Microwave your lime for 15-20 seconds to get an easier squeeze and more juice
- The mixture above yields 1 Margarita; keep the proportions to make additional margaritas or an entire batch
- Add Salt to the rim of your glass, optional
Meal Ideas
Share your ideas with me below or on Instagram @carlygraceyoga
Whole30 Mango Salsa [Gluten-Free, Vegan, Paleo, Dairy Free]
Salsa Ingredients:
Produce
- 1/4 Cup Chopped Fresh Cilantro
- 1 Mango, peeled
- 3 Cloves Garlic, minced
- 1 Jalapeño, diced
- Juice of 1 Lime
- 1 Can of Organic Diced Tomatoes, no salt or sugar added
Herbs & Spices
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
Preparation
- Mix all the ingredients together in a bowl and stir to combine.
- I like to use my Vitamix; however, it is important to gently combine the ingredients. If you are using a food processor or blender, pulse a couple of times only. If you over-process the mixture, you will end up with a purée consistency rather than a salsa consistency.
Notes
Microwave your lime for 15-20 seconds to get an easier squeeze and more juice
Meal Ideas
- Serve alongside scrambled eggs with sliced avocado
- Use as a dip with crudités
- Share your ideas with me below or on Instagram @carlygraceyoga