March Recipe of the Month


Mar 22, 2019

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March Recipe of the Month
MARCH 22, 2019
Hoping you’re starting to see (and maybe feel) the beginning stages of spring. With the promise of spring, now is a great time to sow some seeds inside for herbs. Along with this theme, now is a good time to “sow some seeds” to more health-minded plans for your body, mind and soul. When you create a plan, set small and measurable goals along the way so you’re never overwhelmed. IE: “I will meditate on my goal for only 2 min. each day throughout the month of March.” That is a small and measurable goal you can easily attain. Anchor it to something you already do every day, like waking up or brushing your teeth. The exciting thing about a new month is that it’s a fresh start to something you want to focus on. January isn’t the “super star” of the year! Each month can represent this beginning of things you wish to focus on and develop. Habits take constant practice to en-grain themselves. Same goes for replacing an unbalanced habit with a new and balanced version. Habit building takes time, and continual practice. Be patient and kind to yourself as you embark on “restarts.” Spend just one minute each day to envision you, being that person who is confident, self-possessed and in control of your own decisions, as they relate to your health and wellness. No one can want this for you….”it” has to come from within. Consistency is the ONLY way to build a balanced habit. Day in and day out. Keep on plugging away.

Here is a yummy Southwest style bonus recipe to try out this month:

Simply-Scrumptious Southwest Side (“Calabacitas”)

Ingredients: 1/4 cup Canola Oil

1 Yellow Onion, thinly sliced lengthwise

1 Tbsp. Garlic, minced 1 avg. Jalapeño Pepper, seeded, diced very small

2 cups Roma Tomatoes, chopped 2 avg. Zucchini, halved lengthwise, cut into thin slices

4 avg. ears of Corn, husked and ears carefully sliced down into 1” – 1 1/2 “ chunks to sliced from the ear

finger pinch Kosher Salt

finger pinch Red Pepper

finger pinch Ground Cumin

1 cup LS Vegetable Broth, more if necessary

2 Tbsp. Fresh Cilantro, diced

*Optional Queso Fresco Cheese

Directions:

If you have a cast iron skillet; use it for this. If not, it’s ok, but they are an invaluable skillet to have in your kitchen.

Step 1: Heat canola in large skillet over med-high until hot. Add onion, garlic and jalapeno. Cook, stirring frequently until onions are translucent; about 5 min.

Step 2: Stir in chopped tomatoes, zucchini, corn chunks, salt, pepper, cumin, and then broth. Cover and cook, stirring occasionally, until vegetables are tender; about 7 min. Add additional broth if desired. Stir in cilantro. Remove from heat; check seasonings to ensure they are to your liking.

Step 3: Remove from skillet to a serving tray. Sprinkle with cheese if desired for garnish.

Notes:

1/2 cup is 1 unit carbs

If you don’t care for Cilantro you could use Oregano

If you aren’t looking for a Vegetarian dish you could use LS Chicken Broth

If you wanted to turn this into a meal you could add diced chicken or pork

This can be served warm or cold