Mexican Breakfast - THM Style

Hello there friends from all over the world! Today I bring to you a traditional dish from the North East of Mexico... If you think you know Mexican food but you've never lived there then you don't really know it... actually, even many of us, Mexicans born and raised in Mexico still have a lot to learn about our traditional Mexican cuisine... learning about all the dishes could take a lifetime! As every state and even probably every city in Mexico has its very own traditional dishes (or variations).

"Huevos" (eggs) are a staple in any good Mexican breakfast,  and it makes me so happy because they are an amazingly good source of great protein and fat, perfect for an "S" Meal! The only thing is that of course, a Mexican like me... will have to miss the delicious, just made corn tortillas to go with it... but that's ok... I can handle it! The dish by itself is really satisfying and filling.

The Name of the dish is "Guayin" - pronounced (close pronunciation): goo-ah-yeen and I would say it is like a "stuffed Omelette".

There are a few different versions of this dish ... today I will tell you how to make the two most common ones... 1 for a perfect S, the other for an S-helper (or even a healthy and yummy crossover).



Guayin Tamaulipeco   (Stuffed Mexican Omelette)
 (Tamaulipeco means that is from Tamaulipas, the state where I was raised)

Note: Please forgive the picture, I made it in such a hurry and ate it so fast I didn't even take the time to get a better shot, as soon as I get a good one I will change the pic.

Ingredients:

(Yield 1 serving)

• 1 tbsp. butter (grass-fed preferably)
• 3 whole eggs (preferably room temperature, just because this helps the egg cook faster at a lower temperature and it creates a more tender result)
• 1 National Hebrew All Beef Frank
• 2-3 tbsp. of Salsa (No sugar added) ... I use Pace or a "Private Selection" chipotle/habanero salsa (yummy!)
• Shredded cheddar cheese (feel free to add to your taste!)
• Salt to taste
• OPTIONAL - Fat free Refried Beans (I use and love ROSARITA beans, from the Hispanic Aisle) - You would use about 2 tbsp. for S-helper or more if you don't mind going into crossover territory... BEANS are a MUST in any good Mexican guayin but if you want to keep it an S don't include them, it will still be yummy!

Directions:

• Cut your Beef Frank in half length wise (you can completely separate the halves or just "butterfly" it)

• In a hot skillet (slightly greased) cook your frank until it has a beautiful darker (not burnt) color and it should be "bending" (like an arch) from the heat. Remove from the skillet and set aside.

• In two separate bowls microwave (you could also do this on the top stove) your salsa and refried beans (if using) -covered with a paper towel or you'll get a mess in your microwave- so that these ingredients are hot.

• In a glass bowl gently mix your eggs with a fork (don't over mix, this should be gentle to prevent too many air bubbles from forming), season with salt to taste (don't add too much, try adding a pinch only and then once you taste it when it's ready you will know if you need more, remember the frank and cheese will also add salt to it).

•  Heat your pan at medium/high heat, add the butter and once it's melted and hot pour the egg mixture (you are basically making an omelette)... if you've never made an omelette Alton Brown has great directions on how to make one... click here if you need them

• Once you've cooked your egg mixture on both sides (and before folding your omelette) remove the omelette from the heat, spread the refried beans (not all the way to the edges) and place your beef frank in there, add some shredded cheese, fold in half (like a quesadilla), add your salsa on top and sprinkle with more cheddar cheese. You can eat this for breakfast or dinner, with a salad on the side... Sliced avocado sprinkled with salt goes great with it too!

Enjoy!


© Paloma K.

Salmon and egg THM Sandwich

Hello everybody! Here I am ... excited to share a new THM recipe with you. With me you will usually find the most inexpensive recipes with the ingredients that are easier to find... THM is doable for most budgets, cultures and lifestyles... You just have to apply the principles from the book to your life... No counting... just enjoying food! Many ladies get overwhelmed with the book, some even feel that there might be something wrong with them for "not getting it" right away... BUT... read, read, read, start to apply what you are in fact understanding and it will soon just "click"! Most of us THMs are just women with busy lives, just like you, most of us don't have a doctorate and many of us have mommy brain as well... (not that we are not smart, we just always have a kid saying "mommy, mommy, mommy" all the time) ... so... everyone can do this!

If you are not familiar with the THM plan/lifestyle check: Trim Healthy Mama and THM Beginners FB Group

So... here's today's recipe, it's super easy to put together... More than a recipe I'd actually call it "an idea" of what to make for an easy lunch:

Salmon and Egg THM Sandwich (S meal)

What I did:

First I made a "Salmon Salad Mexican Style" which I prepare using:

1 can of wild caught pink salmon
1 tbsp. of mayo (or to taste)
pinch of smoke paprika
1 tsp. of adobo (from a can of "chipotles en adobo") - Note: chipotles en adobo usually have a trace amount of sugar in their ingredients, but it's not significant.
OR you can use finely chopped jalapeno pepper (to taste, start with a little bit if you can't handle much heat)
You can also add cubed avocado, 1 tbsp. of finely chopped onion and 1 tbsp. finely chopped cilantro (it is yummy)

Mix it all together in a small bowl, season with: salt, pepper to taste

Then I made my sandwich! I just followed their "Bread in a Mug Recipe" you can find it on pinterest or even better... in the book: page 265


Halved the THM bread, added a bit of mustard on one side, added a slice (or two) of tomato, 1 sliced hard boiled egg and some spring mix leaves...

You will have leftover salad... Enjoy it!!! (You are welcome!)

YUM!!!

It was delish... it satisfied my "sandwich craving" (I absolutely love sandwiches!!!) and at the same time I got my "Mexican Fix" ... the Mexican flavors in the salad were just spot on!

I hope you'll try this... Let me know if you do... your comments are very encouraging!


© Paloma K.

Trim Healthy Mama - Mexican Style! S, E or FP

When people ask me: "Do you cook Mexican all the time?" I must admit that I don't always know what to say so I usually say "I guess" ... I am a Mexican, born and raised there, so whatever I cook I guess has the "Mexican flare" to it... it doesn't mean that I always cook what American people consider Mexican, it doesn't mean that I am always eating "chimichangas" (which by the way I've never had one) or "burritos" (which, I always considered "American food" growing up), it doesn't mean that I am always making "taco soup" or "taco salad" (I came to know those existed when I moved to the USA... I've never made them, btw, I should try those!) so, I guess that's why I don't know what to respond. I am always cooking rice, chicken, beef, "meatloaf" (pastel de carne), etc. Yes I do make "tostadas and tacos" but I also cook "guisados" (like casserole dishes I guess), pasta, etc... and even when I have indeed introduced other foods that I never ate while growing up in Mexico (like barley, which I LOVE!) and I do use some other seasonings that I never used to before (like Italian seasoning) I guess my food can always be considered "Mexican" because, well... that's what I am.

So... now that I am on the Trim Healthy Mama plan, I've been seeing a lot of dishes and recipes but not many of them entirely "satisfy my Mexican palate", I thought I would cook the "way I know to" just making sure I combine the ingredients the right way, the THM way, to make sure I stay on plan... and I am going to share one of my dishes with you... This one can be easily modified and used as FP, S or E... Here it goes:

Picture taken by Rhonda from the Trim Healthy Mama Team

Note: The picture is NOW great!!! Thank you Rhonda! It is beautiful!

Get your own Mexican style placemat here

Chicken with Zucchini THM dish - Mexican style
Original dish is naturally Gluten Free
Yield: Serves 4

Ingredients:

• 2 big chicken breasts (or 3-4 smaller ones)
• 1/2 cup of water
• 1/2 white onion (chopped)
• 1 big clove of garlic (finely chopped)
• 1 green bell pepper (chopped, discard the seeds)
• 3/4 cup tomato sauce (make sure there's no added sugar)
• 1/2 tsp. cumin
• 3 zucchinis (cubed) (I even used 2 zucchinis and 1 yellow squash)
• salt to taste

Directions:

• Place the chicken, water, onion, garlic and salt in a large skillet, cover with a tight lid and let it cook in medium/low heat until the chicken is cooked through (about 30 mins).
• Remove the chicken breasts from the skillet, let them cool a little bit, while they cool add the tomato sauce, cumin and bell pepper to the water (add a bit more liquid if necessary, there should be enough sauce up to 1/2" high in the pan).
• Cover the pan with the lid and let the sauce simmer in low heat while you shred the chicken breasts with two forks (or with your fingers if it's cool enough to handle).
• Return the shredded chicken to the pan and incorporate the zucchini, cover and let it all cook together until the zucchini is cooked through (about 10 more minutes), taste and add a bit more salt to taste if needed. Serve immediately.

FOR FP:

Serve and top with some 0% Greek yogurt next to a big green salad dressed with some balsamic vinegar. You can sprinkle some fresh chopped cilantro on top of your chicken dish.

FOR S:

You can substitute chicken breast for chicken thighs, you can serve with a side of avocado sprinkled with salt or if you're not a purist you can even eat it in 2 low carb (3 net carb) mission flour tortillas topped with sour cream (Don't forget your avocado), iceberg lettuce and cucumbers are a great accompaniment for these flavors! Make a good side salad.

FOR E:

You can serve it with 1/2 cup cooked brown rice (don't add any oil to it) and even go for 1/4 cup of refried beans (fat free, Rosarita has great fat free beans) to go with it. Hopefully you'll make a side salad as well.

I hope you enjoy this dish as much as my family enjoys it! As you can see... I guess I do cook Mexican all the time, it's awesome to be able to stay on plan.

ETA 11/1/2014: This recipe will be promoted by the Trim Healthy Mama Team, Jessica Myers (Admin from the THM FB Group ) sent it to Pearl (one of the sisters that created this amazing Plan) and they were so interested in it that they prepared it and took the beautiful picture I am sharing with my recipe... I am honored and thankful!

© Paloma K.

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