Huevos Rancheros

A classic made healthy


4 organic corn tortillas

1 pound ripe tomatoes, coarsely chopped

2 serrano peppers, chopped

1 large clove garlic, peeled and smashed

1/2 small onion, chopped

1 1/2 Tbsp canola oil

salt, to taste

fresh ground black pepper, to taste

4 large eggs

chopped cilantro for garnish

Queso fresco if you like



1. Preheat oven to 350°F, place corn tortillas wrapped in foil in oven for 10-15 minutes to warm through

2. Place the tomatoes, chili peppers, garlic, onion in a blender.  Blend but retain some texture

3. Heat 1 Tbsp oil in a large heavy non stick pan on high heat. Add the tomato mixture and cook, stirring frequently for 10-15 minutes.  The sauce will darken, thicken and start to stick just a little bit when it is ready.  Season to taste with salt and pepper.

4. Warm your plates in the oven, fry your eggs in a non-stick skillet (less oil required).  Cook them sunny-side up , until the whites are solid and the yolks are set but still runny.  Season with salt and pepper, remove from heat. Place 2 warmed tortillas on each plate, top with fried eggs.  Spoon your salsa over the whites and the tortillas and garnish with cilantro (and queso fresco if you like) and serve.


High protein, gluten free, low calorie meal.  delicious.



spicy shredded chicken tacos

So Delicious!  First you have to make the poached shredded chicken.  You can do this up to 4 days in advance.  Poached shredded chicken is super versatile.  You can use it in hundreds of ways to make a quick high protein/low fat meal.

Poached Shredded Chicken Breast

(makes about 4 cups shredded chicken)

1 onion, quartered

2 garlic cloves, smashed but whole

1 whole chicken breast on the bone, skinned and split

1/2 tsp. dried thyme or oregano

1 1/2 tsp. salt

Directions for poaching chicken

1. Combine 2 1/2 quarts of water, the onion, and the garlic in a large pot, bring to simmer over med. heat.  Add chicken breasts and return to simmer.  Skim off any foam, then add dried herbs.  Cover partially, reduce heat to low and simmer for 15-20 minutes (until the chicken is cooked through).  Add salt. Allow chicken to cool in the broth.

2. Remove chicken from broth, shred by pulling strips off the top of the breast down.  Strain the chicken broth and freeze for a light chicken stock.  Store your shredded chicken in an airtight container in the fridge.  Use within 4 days.


Spicy Shredded Chicken Tacos


2 tsp. canola oil
1 small onion chopped
3 garlic cloves pressed
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 pound shredded poached chicken
1/2 cup canned crushed tomatoes
1/2 cup gluten free chicken stock
1 tsp. sucanat
2 tsp. apple cider vinegar
ground black pepper

Heat oil in med. skillet over med. heat until hot (2 minutes); add onion and cook, stirring occasionally until softened (about 4 minutes). Add garlic, spices and 1/2 teaspoon salt; stir constantly for about a minute. Add shredded chicken breast . Add crushed tomato’s, chicken stock, sucanat and vinegar; bring to simmer. Reduce heat to med/low and simmer uncovered for 10 minutes (stirring frequently) mixture should not be completely dry. Adjust with salt and pepper to taste.

Taco shells
use organic soft corn tortillas or organic crisp ones. or fry some up and make your own crisp shells.

serve with-

salsa- I made a quick salsa with one large chopped tomato, 1/4 chopped white onion and 1 VERY hot chopped birds eye pepper


cheese and sour cream for the dairy eaters.


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Pico de Gallo & cumin gaucamole

Mexican simplicity at it’s very best!  oh my gosh I love avocados! I love fresh Pico de Gallo!  I miss Mexico!

Pico De Gallo


1 pound fresh tomatoes, seeded and chopped

3/4 cup chopped onion

1/2 cup chopped fresh cilantro

Fresh squeezed lime juice from 2 limes

3 medium jalapeño peppers, seeded and minced

2 garlic cloves, minced



Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)


Chunky Gaucamole


3 medium ripe Hass avocados

2 Tbsp minced onion

2 medium garlic cloves, minced

1 minced seeded jalapeño pepper

1/4 cup minced fresh cilantro
1/4 tsp. salt
1/2 tsp. ground cumin
juice of 1 lime


1. Halve 1 avocado, remove pit, scoop flesh into medium bowl and mash with onion, garlic, jalapeño pepper, cilantro, salt and cumin.

2. Halve and pit the remaining avocados, prepare by cross hatching with your knife into squares while still in the skin.  Scoop out with a spoon, add to mashed mixture, sprinkle with lime juice and very lightly stir to mix with the mashed avocado mixture. Adjust seasonings. Cover with plastic wrap pressed onto the mixture for up to one day.


serve with corn tortillas home made or store bought tortilla chips.





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