With Cinco de Mayo coming up, I thought it would be the perfect time to share a couple Mexico-inspired treats made with no refined sugars. Some of my favorite things are exports from Mexico: tequila, avocados, tacos, the Netflix original series Made in Mexico, and last but definitely not least, my best friend Virginia. But really though, does anyone not like Mexican food? The answer is no.
Tacos are probably one of the first things that come to mind when you think Mexican food, and a great taco can easily be made with no refined sugars. Start with corn tortillas over flour, as they usually don’t have added sugar. Plus, I personally think they taste better anyway. Then, add some shredded chicken or pork (our pulled pork recipe without the bbq sauce would work great) and your choice of veggies and a little queso fresco on top. You’ve got an easy, no-refined-sugar taco for a get together with friends, or just an easy weeknight dinner—in no time flat.
If you’re looking for a healthier drink option to enjoy on this holiday, then look no further. I’ve previously told you of my love of tequila, so of course, I am also a fan of a great margarita. However, they often have a ton of added sugar. Here’s a quick, easy recipe for an all natural version of your favorite classic—free of refined sugars. I usually forego the salt, but you can add some to the rim if you wish.
I’m calling this one the Rita Rita’ because my future mother-in-law (named Rita) loves the Skinnygirl margarita mix. No offense to Bethany, it’s good and all, but this tastes even better, and is better for you!
- 6 Persian limes
- 1 orange
- tequila- dealer’s choice on brand
- splash of club soda (optional)
This is enough for 2 margs.
Clean your fruit. Then, slice the limes and orange in half width-wise. Squeeze the limes and the orange into a cocktail shaker. Add 4 jiggers of tequila (a jigger is about 1.5 oz) and a handful of ice, and shake. You can just mix it up in a cup of you don’t have a shaker.
Put some ice into a couple of festive cups (or solo cups if you aren’t fancy) and pour the lime/orange/tequila mixture over the ice.
That’s it! It’s seriously so easy to make and tastes just like the mix you buy pre-packaged, except without the added sugar.
A couple of tips:
-If you’re consuming margaritas outside on a sunny day, like at a party or on the beach, make sure you rinse any lime juice off of your skin. Lime juice can actually react to the sunlight and cause pretty severe burns on your skin. Fact.
-Always clean your fruit before consuming, even if it’s a fruit where you don’t eat the skin (like avocados or limes). If you don’t clean it first, you can inadvertently transfer bacteria from the outside to the inside when you cut into it.
Speaking of avocados….that brings me to my last Mexico-inspired Cinco de Mayo healthy swap.
Finding healthy desserts is so difficult when you aren’t eating refined sugar. I’d heard about avocado chocolate mousse and decided to give it a try a few weeks ago. As I started to make it, I decided to add a few random touches and it turned into more of a Mexican hot chocolate version—a little spicy, a little sweet. Just like me.😉
We did our best to make this look appealing in photos, but to be honest, it’s kind of hard to do! All I can tell you is it tastes much better than it looks. haha. Promise!
This dessert is so creamy and chocolaty. It tastes sinful, but has a ton of protein, no processed sugar, and all the deliciousness you could want in a dessert, without the sugar hangover. I know it sounds really weird, but I promise if you give it a try you will be pleasantly surprised.
This should make 2 servings, but if you’re only 1 person you can just put the rest in the fridge for the next night. I’m honestly not sure how long this stays good in the fridge. I haven’t been able to go that long without eating it all, but I assume it’s the same as pitted avocado, which is 3-4 days.
This treat can be enjoyed for Cinco de Mayo celebrations, or just any time you have a sweet tooth. If spicy isn’t your thing, you can just leave out the cayenne.
About 1/4 cup milk (organic whole, coconut, almond, whatever)
1/4 cup of cacao powder
1 tsp vanilla
1.5-2.5 tbsp honey (start with 1.5 and add more as needed)
1/8 tsp of cayenne pepper
1/2 tsp cinnamon
a pinch of sea salt
1/4 cup frozen blueberries
Cut the avocado and remove the pit and skin. Blend the avocado flesh (side note-I know the term “flesh” is correct but I feel like it sounds weird, no?) in a food processor or blender. Or, get an arm workout by just smashing them really good with a fork until they are completely smooth.
Add the cacao powder, honey, and vanilla, and stir until fully combined.
Add the milk a little at a time, stirring until completely incorporated each time, until all the milk is gone. The milk creates a creamier texture. You can add a little less or a little more depending on your preference, so that’s why I suggest adding a little at a time. You don’t want it to be chocolate soup.
Add the cayenne pepper and cinnamon and stir.
Finish it off with a sprinkle of sea salt. Don’t leave the salt out. It adds a little something extra. You can also add some frozen blueberries on top.
If you have a healthy Mexican food swap to share, drop it in the comments!
¡Feliz Cinco de Mayo! Hope you all enjoy!
Follow me on instagram where I’ll be serving up some taco and margarita love on 5/5.