Vegan banana chia popsicles

These banana chia popsicles are an easy homemade summer treat packed with nutrition and very little added sugar.

How to make banana chia popsicles with banana, chia seeds, coconut milk and a little sugar. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com

During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!

Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.

RELATED RECIPE: Coconut chia pudding

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Street food style mango fruit cups

These street food style fruit cups made with mango, orange, lime juice and coconut are a healthy snack.

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I love a good, healthy snack, and I’m always tempted to stop whenever I see a fruit cart on the street. Throughout Mexico, you’ll find these street food vendors with all different seasonal fruits that they’ll cut up and put in a cup and top with chile powder, Tajín, chamoy or some kind of bottled salsa.

RELATED RECIPE: Ensalada Xec (Mayan citrus and jicama salad)… 

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Roasted jalapeño hummus and the 2015 Flavor Forecast

This post is part of a compensated campaign with McCormick Spices. All opinions and the recipe here are my own.

Roasted jalapeño hummus is a quick, easy, healthy snack you can make at home in about 15 minutes.

While this might look like any old regular hummus, the roasted jalapeño, garlic and cumin give it a mellowed, spicy kick for a different flavor than traditional, plain hummus. This anything-but-typical dip is great served with pita bread, pita chips, or tortilla. chips. And in 2015, this snack — which is a fusion of Middle Eastern and Mexican flavors — is actually trendy! Middle Eastern dips and spreads are one of the global food trends in this year’s Flavor Forecast from McCormick Spices.

Roasted jalapeño hummus recipe via theothersideofthetortilla.com

It’s quite easy to work most of these trends into your daily cooking routines, but I challenge you to try to incorporate at least one trend per week. Chances are, if you’re a Mexican food enthusiast, you may already be cooking according to some of these trends — in which case, congratulations for being accidentally cool!

Check out the full McCormick Flavor Forecast 2015 and get inspired to get cooking with recipe suggestions galore.

There are eight flavor trends to watch in the 15th annual McCormick Flavor Forecast, and here, I’m sharing my five favorites and how you can apply them with Mexican cuisine in your own kitchen.

RELATED: 2013 McCormick Flavor Forecast gives Mexican food a global twist

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Roasted chickpeas with tajin

A roasted chickpea recipe made with oil, lime juice, tajín and ground cumin. Get the full recipe on theothersideofthetortilla.com.

Roasted chickpeas (also known in Spanish as garbanzos) with Tajín, lime juice and cumin is an easy, healthy snack that’s also naturally gluten-free and vegan-friendly.

This is a great alternative to mixed nuts because the roasted chickpeas are crunchy, tangy, salty and have less than half the fat per cup. One cup of oil-roasted mixed nuts has about 72 grams of fat, while oil-roasted chickpeas have only about 31 grams of fat (which comes almost completely from the oil)…. 

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Chile-spiced hot apple cider brandy cocktail

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Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are easily found in Mexico along with Mexican cinnamon sticks, chile puya for a little kick, and sweetened with piloncillo — all ingredients that are muy mexicano.

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. It’s the perfect warm cocktail to serve during the holidays as well!

Chile puya looks just like a smaller version of chile guajillo, both in color and shape, but is spicier. If you can’t find chile puya, or want a milder spice, you can substitute a guajillo chile in this recipe. I advise that you start out with one chile and work your way up if you think it needs to be spicier. Either way, be sure to remove the seeds and veins inside the chiles…. 

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Crema de elote

How to make Mexican crema de elote soup, garnished with roasted corn, diced poblano chile, crema mexicana and crumbled cotija cheese. This recipe is gluten-free and vegetarian-friendly. Get more Mexican recipes at theothersideofthetortilla.com.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Crema de elote, also sometimes known as crema de maíz, is a cream of corn soup commonly served in Mexico. This version is garnished with roasted corn, diced poblano chile and crema Mexicana.

It’s a hearty soup that can serve as a meal on its own, or can be divided into four portions for an appetizer or small first course. Perfect for cold winter days, crema de elote will stick to your ribs and keep your belly full. This soup is thickened with whole milk and Maseca instant corn flour. Many crema de elote recipes call for butter or oil, but in an effort to be healthier, this one does not. Many other recipes also include a clove of garlic (sometimes roasted to mellow it out a bit), but I really prefer this soup without garlic so the sweetness of the corn can shine through. The diced poblano chile as a garnish gives it just a little bit of heat, and the optional sprinkle of crumbled queso cotija lends a a salty bite to complement the sweet corn.

RELATED RECIPE: Black bean chipotle soup… 

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