Aloha’s Healthy Mexican-Inspired Dinner Party
Mexican cuisine is a sure-fire crowd-pleaser with its zesty combo of fresh herbs and produce. Plus, it’s easy to whip up a big bowl of guacamole or lay out the fixings for a taco bar. Unfortunately, after too many chips and cheap margs, we often awake the next morning feeling less than bueno. While we don’t intend to give up our favorite meal, we asked our friends at Aloha, who specialize in whole food supplements, to offer some ingredient swaps. This a spread will leave you and guests light, fresh and still fulfilled – and ready for a good night’s sleep between the Sheets. Here is their full meal plan for a delicious and healthful fiesta…de nada!
There’s nothing wrong with a good margarita now and then, but when making a pitcher for a large group of people, pass on the sugary mixers and inexpensive tequila for a no-fuss sangria that can be made the night before.
- 1 bottle of your favorite wine (red, white, or rosé); Chianti works very well (dry wines are a better base for fruity flavors)
- 1 cup fresh-squeezed orange juice
- 2 packets of ALOHA Berry Daily Good
- 1 cup of your favorite fruit; we’ve tried apples, pears and oranges and another time mixed berries; both are great!
- 1 tablespoon finely chopped ginger
- 1 tablespoon ALOHA Coconut
Muddle half of your mixed berries or fruit of choice. Slice the other half of your fruit into small chunks. Chop the ginger as finely as possible. You can use a garlic press to squeeze the juice of the ginger out and discard the fiber — ginger chunks can be too powerful for some. Mix all of the ingredients together in a pitcher. Stir well and refrigerate. You can enjoy this immediately, but the flavors blend better with time. If you can, allow to sit overnight or for a couple hours.
These tacos are fun to assemble, easy to share and amenable to all diets. Plus mole makes all of the fresh veggies we snuck in this recipe taste like treats.
- 6 soft whole wheat or corn tacos
- 2-3 ounces grilled chicken, cut into strips or chunks or 2 cups silken, prepared tofu
- 1 bell pepper (cut into long, thin strips)
- 3 cloves garlic, diced
- juice from 1 lime
- 1 cup shaved Brussels sprouts
- 1 avocado (cut into chunks or thin slices)
- 1/2 red sliced onion
- 1 tablespoon cilantro
- 1 cup halved cherry tomatoes
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoon red-pepper flakes
- 2 plum tomatoes, cored and chopped
- 2 bars of ALOHA Superfood Chocolate
- 1/2 pack of ALOHA Daily Good Chocolate
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
- 2 corn tortillas (six inches), cut into 1/2-inch-wide strips
- 1/3 red onion
- 1 dried ancho chile (available in the spice aisle or produce section)
- 1/4 cup blanched almonds
Over a medium flame, sauté your chopped garlic cloves in a dollop of olive oil. After they are golden brown, add in your Brussels sprout shavings, bell peppers, red onion and cherry tomatoes. Leave over heat until golden and then remove from heat.
In another pan with olive oil, sauté the garlic cloves and plum tomatoes over medium heat until they soften. Add in raisins, onion, red-pepper flakes, almonds, ancho chile and corn tortillas. Keep the mixture moving, until the tortillas soften and tomatoes are almost blackened. Remove from heat and then add in the two bars of ALOHA Superfood Chocolate and Daily Good Greens. Pour the chocolate mixture into a blender and pulse. Add in cinnamon and olive oil. Blend on high until the mole is thoroughly blended and has a pasty but pourable consistency. Add water if needed.
Heat up your wholewheat tortillas in a pan on low heat. Once warm, remove and transfer to a plate, then cover with a towel. Serve to taste (chicken, veggies or tofu) by placing the sautéd Brussels sprouts mixture on first, then adding in your protein. Top with the mole sauce, cilantro and fresh lime juice!
This salad may not seem like a big deal, but it is incredibly addicting thanks to the contrast of grilled corn, beans and fresh mint. It’s a light but filling side dish and is especially delicious if you happen to get a little of the mole sauce from the tacos mixed in!
Lemon & Olive Oil Superfood Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 small clove garlic, finely chopped
- 1 packet of ALOHA’s Daily Good Greens
- 1 teaspoon honey
- 2 cups chopped kale
- 1/8 cup chopped mint
- 1/4 cup cooked quinoa
- 1/4 cup grilled garbanzo beans
- 1/4 cup grilled corn
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped red pepper
- 1 tablespoon of olive oil
In a medium saucepan, bring 1/4 cup water to a soft boil. Add 1/8 cup uncooked quinoa. Cook for 15 to 20 minutes, or until the water has boiled off, and then set aside.
Heat a frying pan on medium. Add the olive oil, beans and corn. Grill them until seared. Set aside.
In a large to medium mixing bowl, add the kale, mint, tomatoes and red bell pepper. Top with the grilled quinoa, corn and garbanzo beans. Serve with the Lemon & Olive Oil Superfood Dressing and enjoy!
While it isn’t exactly true to an authentic recipe, this custard is a wonderful way to end the night on a sweet note. Replacing condensed milk with almond milk and whole eggs with egg whites renders it guilt-free, and a dose of protein will keep you from eating the entire batch (almost).
- 4 cups almond milk
- 14 ounces egg whites
- 3/4 cups maple syrup
- 2 scoops of ALOHA Chocolate Protein
- Ground nutmeg to garnish
Preheat your oven to 350 degrees Fahrenheit. Combine all ingredients in mixing bowl. Pour the mixture into custard cups. Sprinkle with nutmeg. Place the custard cups into a 13 x 9 inch baking pan. Fill the pan with hot water, one inch deep. Bake for 35 to 40 minutes. If you think they might be done sooner, insert a knife in the center of the cup — if it comes out with no liquid, they are ready! Remove the custard cups from the water bath. Cool for five minutes and then refrigerate to cool completely.