Recipes and Hints
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These “Lighter Side” Mexican food recipes and hints give instructions for food preparation, cooking and serving. Try them often and give your taste buds a treat. You will enjoy the variety and be healthier too. The recipe directory will be updated as new recipes are added.
One should always use fresh fruits and fresh vegetables in preparing and cooking healthy Mexican food. Another healthy practice is to use whole grains, long grain rice and legumes (beans.) They provide the complex carbohydrates needed to stabilize the production of insulin and blood sugar in the body. Thereby controlling blood sugar levels and reducing the effects of sugar for persons with diabetic problems. The staple in traditional Mexican food is maize or corn, which can be prepared in many ways. What we know as Burritos (corn tortillas spread with a bean paste and folded or rolled) could easily be made, did not spoil quickly, was nutritious and traveled well. They ate fish, wild game and tropical fruits when they were available. Chocolate, a historical Mayan Indian food, is made from the cacao beans and was only served on special occasions. It may have been reserved for the nobility, mighty warriors and special guests. The cacao beans were highly prized and traded as currency with neighboring countries. Here is a little hint: Eat your breakfast (breaking the night's fast) within 1-1/2 hours after waking. That will make certain that you will not want to binge eat later on, which is common with not eating breakfast. Also, one should eat some protein and complex carbohydrates at all meals, especially the breakfast meal. This helps the body stabilize the release of nutrients and insulin into the blood stream throughout the day. Protein powders and prepared drinks have their place but do not provide the same time release of nutrients as eating healthy, natural protein, and complex carbohydrates. Their use can bring on premature hunger urges causing one to eat too many calories to satisfy that hunger. Therefore, the results gained from their use is not as predictable and sustainable as eating a good, well-balanced, breakfast.
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