Viewing entries tagged
Mexican food


Prepping For Baby: Freezing Flautas

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Our little cupcake has been baking in my oven for over 33 weeks and we are getting more excited every day. We're also getting a little more prepared each day. From setting up the nursery to acquiring a lot of essential items through the generosity of our family and friends, we've been taking a lot of baby steps (see what I did there?) toward getting things ready for our new roommate.


One of my big projects for this month is prepping and freezing meals that I can then easily heat up once the baby arrives. I typically spend a lot of time during the week cooking. In the first few months especially, I don't anticipate spending a lot of time in the kitchen. However, I do anticipate spending a lot of time hungry. (I've reached the hungry, hungry, HUNGRY phase of third trimester pregnancy and I know it will only increase with breast feeding.) In an attempt to make things a little easier on myself down the road, I'm freezing meals now so I can have quick, healthy options after our baby arrives. 


The first dish I'm making and freezing is sweet corn and green chili baked flautas. This is a recipe from the original Thug Kitchen cookbook. It's a super simple recipe that only requires the ingredients shown above, so it's a great one for a project like this. It's also easy to double the recipe: one for this week and one to freeze for later. 


I chose this dish because it's an easy way to squeeze veggies into a super portable meal. Flautas can be picked up easily and I have a feeling that will come in handy on certain days. A lot of the other meals I have planned are more casserole-based, but I needed at least one meal in there that I could easily pick up with my hands. 


An update on pregnancy itself: Yes, I'm still incredibly tired. That seems to be the hallmark of my pregnancy. In the past few weeks I've also been quite breathless. Standing for even a few minutes can make me feel like I might pass out, but light movement like walking helps. As the little cupcake's apartment gets more cramped, things are getting more uncomfortable for me, too. I feel a lot of pressure on my organs, mostly my bladder and lungs. I like the idea of sharing this space with the baby but I have a feeling we'll both be much more comfortable when we're free to move around a little more. 


Mike and I have been taking a birth class for the last two weeks. We were so overloaded with information after the first class that we both had trouble sleeping for the next week. Last night's class was better, though we still both woke up an hour before the alarm this morning, unable to get back to sleep. I think the birth classes are solidifying the realness of the impending labor, something I managed to not think about for most of my pregnancy. 


The thing about childbirth is there's only so much I can actually do to prepare for it. My body will do what my body does, my baby will do what my baby does, and I will do my best to respond accordingly. Although the idea of childbirth is getting more real to me, I still feel distanced from it. I don't think it will be REAL-real until it happens. 


Meanwhile, my baby is moving more. The issue of baby movement has been a touchy one for me because apparently my placenta is anterior and apparently this makes it more difficult for me to feel movements. It took a long time before I could feel even slight flutters. Now that baby is moving around (possibly doing laps?) in a way I can obviously feel, I am grateful.


My emotions have surprised me. I do not get weepy over television commercials and I do not cry over nothing like the pregnant women in movies. If anything, I've felt less sensitive during pregnancy than I normally do — but more irritable and more vulnerable. I'm not a fan of strangers getting too close to me. I'm more likely to feel agoraphobic or claustrophobic while out shopping or in group events than I did before. I feel very protective of my body and my space. I feel less inclined to be polite to strangers. When I walked past a man on the sidewalk last week and he yelled out, "Boy or girl?" I just kept walking, ignoring a question I didn't feel like he knew me well enough to ask. Normally I step all over myself to be polite, even when that politeness hasn't been earned. Pregnancy has offered me many moments like this where I surprise myself. 


Having a pregnancy that coincides nearly perfectly with a presidential election is probably THE most stressful thing to me. The idea that I could bring a baby into a world with a certain leader in charge is too stressful for me to elaborate. 


By the way, these tin pans came from the Dollar Store and they're perfect for freezing. As an added bonus, we actually have an extra refrigerator and freezer in our garage. It's usually unplugged, but we're going to plug in for the next few months and store big batches of ready-to-go food.


I think I've reached that point in pregnancy where despite my exhaustion, I have enough worries and emotions coursing through me that I can't easily lie down and take a nap. It feels like all the drama of life should stop and make room for my pregnancy, but that certainly is not the case. I'm still working but it's getting harder to concentrate and unfortunately my job requires nothing but concentration. I'm trying to reach out and be a good friend to people but I'm also trying to spend as much time as I can readying myself before the beautiful storm arrives. It's an overwhelming time but little things like freezing a batch of flautas help me to feel a little more in control. 



5 Yummy, Healthy Ingredients To Throw in Tacos or Fajitas for Cinco de Mayo


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Happy Cinco de Mayo! I've always loved Mexican food, but I've drastically changed the way I prepare and consume it in recent years. Where there were once huge piles of cheese and sour cream you'll now find handfuls of fresh veggies and beans prepared with minimal oil. Mexican food can get really heavy when it's fried and drenched in meat and cheese, but it can also be prepared in a way that's super fresh and light. Focus on fresh veggies, skip the globs of cheese and get your healthy fat fix through avocado or homemade guacamole. Opt for baking, roasting or grilling over frying. To make things even healthier, skip the salty store-bought chips and bake your own by cutting up whole wheat or corn tortillas. If you're feeling ambitious, make your own salsa. There are so many swaps you can make to turn a Cinco de Mayo fiesta into a healthy event. Here are some ideas for taco and fajita fillings to get you started.


1. Walnut Taco “Meat”


Note: I’m not including any real meat in this list because I don’t eat meat and haven’t eaten meat for over 20 years. I have nothing against people who do eat meat and encourage you to use whatever fixings you love, but I it would be a little ridiculous for me to recommend meat because I don’t even remember what it tastes like at this point. With that said, this is going to be a plant-based list.

I’m a fan of soyrizo and other types of veggie crumbles, but sometimes buying fake meat makes me feel like I’m getting something more processed than actual meat. I used to be a diehard Morningstar Farms lover, but familiarizing myself with the huge ingredients list on the back of the box made me wary. These days I prefer making my own not-meat products, whether it’s black bean patties or tempeh bacon. Walnut taco “meat” is one of my favorite things to make recently. It has the texture of regular taco meat but a flavor all its own.

I was first introduced to walnut taco “meat” when I made taco fiesta potato crisps from the Oh She Glows cookbook. She doesn’t have that basic walnut taco meat recipe on her site, but she does have this lentil-walnut taco meat recipe. For something more basic, here’s a walnut taco meat recipe from Or for a fun twist, try this walnut taco meat with sundried tomatoes recipe from The Naked Avocado.


2. Grilled Portobello Mushrooms


Portobello mushrooms are a magical vegetarian ingredient because they have a meaty texture without being meat. I'm sure a lot of omnivores associate summertime with grilling burgers and steaks, but when I think of summer I think of grilling corn, peppers, and portobello mushrooms. There's something in particular about mushrooms and tortillas that seem to go really well together. Try this grilled portobello mushroom fajitas recipe from The Scramble or try this garlicky grilled portobello mushrooms with smoky tomato-chile salsa recipe from The Splendid Table. 


3. Cauliflower


Wait a minute, what? Why are we combining cauliflower and Mexican food? What's next, black beans in our brownies? First of all, do not knock black bean brownies until you try them. Secondly, cauliflower is an incredibly versatile ingredient that can take on the flavors of just about anything you combine with it. This is why cauliflower is widely known among parents as a secret ingredient to throw in meals to make healthy food undetected by kids. Cauliflower is now a popular ingredient in eggs and macaroni and cheese, and it's replacing starchier carbs in cauliflower pizza crust and cauliflower rice. Here are two delicious cauliflower variations to try out: a buffalo cauliflower tacos recipe from Buzzed and a roasted beer and lime cauliflower tacos recipe from Epicurious.


4. Chickpeas


Chickpeas are another one of those miracle vegetarian ingredients that can be flavored in a lot of different ways and cooked to get a really crispy texture. Spicy roasted chickpeas are great as a snack on their own and delicious when thrown into a tortilla, too. Try this roasted chickpea & broccoli burrito recipe from Thug Kitchen or this chickpea tacos with guacamole recipe from Coffee and Quinoa. 


5. Sweet Potatoes


As followers of Fit Girls Guide know, sweet potato street tacos can be life-changing. Sweet potatoes are super easy to make. For a really fast variation, cut into cubes (don't worry about the skin), microwave in a bowl with a splash of water for a few minutes, and transfer to a pan to cook with a little olive oil, spices, onions and garlic until done. Try this sweet potato and black beans fajita recipe from BakeSpace, this sweet potatoes and avocado tacos recipe from Love and Lemons, or this sweet potato and pinto beans taco recipe from Thug Kitchen.