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5 Healthy Mexican recipes by Chiquis Rivera

5 Healthy Mexican recipes by Chiquis Rivera

Hey guys!!! Here I am happy to be able to continue sharing this space with all of you. I just got back from Las Vegas but I didn't want to miss the opportunity to leave you another little help here on the blog so you too can start on the road to your ideal weight. Many of you ask me what my diet meals are like and so I wanted to share with you a menu of 5 meals that I love the Yes You Can! Diet Plan:

1) Chicken Tinga (breakfast):


- 1 tablespoon of olive oil

- 1/2 large onion, sliced

- 1 cup of cooked tomatoes

- 1 cup of chipotles adobados (or to taste)

- 1 shredded chicken breast

- 1 corn tostada

- 1/2 avocado


Heat the olive oil in a saucepan over medium heat. Add the onions and let it cook for approximately 5 minutes.

Meanwhile, blend the tomatoes with the chipotles. Pour over the onions and add the chicken. Cover and cook over low heat for 20 minutes.

Serve on toast and enjoy!

2) Tamarind balls with protein (snack):


- 100 grams of tamarind

- 1 bottle of Yes You Can! Diet Plan vanilla protein

- 1/4 cup stevia

- 1 teaspoon salt

- 2 tablespoons chili powder (chile de arbol if you like it spicy)

- 1/4 cup water


1. Peel and devein the tamarinds, just squeeze them a little with your fingers and the husk will crack right off.

2. In a small saucepan add 1/4 cup of stevia, 1/4 cup of water, 1 teaspoon of salt, the protein shake and 2 tablespoons of chili powder, mix well and bring these ingredients to a boil over low heat.

Once boiling, add the tamarind and cook over low heat for 10-15 minutes or until the liquid evaporates and the tamarind is reduced to a thick paste.

Once the tamarind paste is ready. Remove from heat and let cool completely.

Once the tamarind is cool, remove some of the seeds from the paste, but do not remove all of them, as they help you mold the tamarind balls.

6. Take some of the tamarind paste and with your hands start forming the balls, if the tamarind is too sticky, you can sprinkle with a little more chili powder.

3) Shrimp tacos (lunch):


- 2 small corn tortillas

- 3 oz shrimp

- 1 tablespoon cilantro

- 1/4 chopped jalapeño pepper

- 1/2 tomato

- 1 tablespoon lime juice

- 1/4 onion, diced

- 1 pinch of garlic powder

- 1 pinch of salt

- 1 pinch of pepper

- 1 tablespoon avocado


Season the shrimp with the garlic powder, salt and pepper.

2. Cook the shrimp in a skillet or grill.

3. In a separate bowl, mix all the vegetables with a pinch of salt and the lemon juice.

4. Mix the shrimp with all the other ingredients except the tortillas.

5. Serve the mixture inside the tortillas and that's it!

4) Pescado a la Veracruzana (dinner):


- 1 cup red tomatoes

- 2 chiles

- 1/2 medium white onion

- 2 cloves of garlic

- 1 tablespoon of olive oil

- 5 green olives

- 1 teaspoon oregano

- 1 bay leaf

- 1 teaspoon salt

- 1 cup of low-salt chicken broth

- 200 grams of white fish fillets (tilapia, snook, dogfish, grouper, sole, etc.)


Peel the tomatoes and cut them into small pieces.

2. Cut the jalapeño slices in thin strips.

3. Cut the onion into thin slices.

4. Peel and slice garlic cloves.

5. In a frying pan heat the oil. Sauté the onion and garlic over medium heat until the onion softens and becomes transparent, being careful not to brown it.

Add the tomato, chile, olives, oregano, bay leaf and salt. cook, stirring frequently, for about 10 minutes, until cooked through. Add the broth and remove from the stove.

7. In another pan, place the steak in the center of the pan in a single layer. Cook for a few minutes until it begins to brown, turning once. The time needed will vary from 3 to 6 minutes, depending on the thickness of the fillet.

8. When the fish is cooked, pour the sauce from the first pan over it. Let it cook for a while and serve it with vegetables.

5) Jamaica water (drink):


- 6 cups of water

- 1 cup dried hibiscus flowers

- Artificial sweetener to taste


1. Bring 3 cups of water to a boil.

2. Once the water is boiling add the dried hibiscus flowers and sweetener. Use a wooden spoon and stir until the sweetener dissolves and lower the heat to low.

3. Cover the pot and leave it on the heat for 10 minutes.

4. Remove from heat and let stand for 15 to 20 minutes.

5. Add the other 3 cups of water and stir well.

6. Use a strainer and strain the water into a pitcher. Refrigerate for at least 3 hours.

Well, here are the recipes, try them and send me your photos or comments! I love you...


Chiquis Rivera 


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