Healthy Recipes

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Make your own pork adobo at home using the recipe cards below!

          

Serving size: 4
Prep Time: 10 minutes
Marinate Time: 1 hour
Cooking Time: 30 minutes

Ingredients
Pork Chops
• 2 pounds of pork chops, fat removed
Marinade
• ½ cup of cane vinegar or white rice vinegar
• ½ cup low-sodium soy sauce
• 4 minced garlic cloves
• ¼ white onion, thinly sliced
• 2 tablespoons cooking oil
• 2 bay leaves
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 tablespoon of sugar
• ¾ cup of water

Directions
Marinate the pork chops

1. Season pork chops front and back with salt and pepper
2. Place the pork into a large mixing bowl and add the soy sauce, cane vinegar, garlic, onion, oil, sugar, and bay leaves
3. Mix all ingredients until well-combined and pork is coated well
4. Cover and place in the refrigerator to marinate for at least 1 hour. While marinating, you can start preparing your side dishes such as rice and kangkong

Cooking the pork

1. In a large skillet with a lid, add the oil and set to medium heat
2. Add the pork in a single layer to not overlap, cooking 4-6 minutes on each side until brown
3. Add water and the left-over marinade to the pan and cover with lid
4. Bring to a boil and then reduce heat to low, simmering for 25 minutes
5. Uncover pot and stir the pork. The sauce should have reduced by half and pork is tender. Temperature should be between 140-145 F degrees
6. Remove bay leaves when ready to serve and enjoy!

Kangkong (Water Spinach)
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients
• Kangkong – stems and leaves chopped
• ¼ white onion, diced
• 3 garlic cloves, minced
• ¼ cup low sodium soy sauce
• ¼ cup vinegar
• 3 tablespoons cooking oil
• ½ teaspoon black pepper

Directions

1. Heat pan to medium heat and add oil
2. To the pan, add onion and kangkong stems and mix together until soft
3. Add garlic, pepper, and kangkong leaves and mix together
4. Finally, add soy sauce and vinegar and mix all together, bringing to a simmer
5. Reduce heat and simmer for 15 minutes
6. Turn heat off and enjoy!

Jasmine White Rice
Prep Time: 3 minutes
Cooking Time: 20 minutes
Rest Time: 10 minutes
Total Time: 30 minutes

Ingredients
• 1 cup of Jasmine Rice
• 2 cups of water

Directions

1. Place the rice in a mesh strainer and rinse under water until water is no longer cloudy
2. Place rice in a pot with a lid
3. Add water to pot and start to cook at medium heat and bring to a boil
4. Once boiling, reduce heat to low, place the lid on the pot. Avoid lifting the lid after it’s placed on the pot
5. Continue to simmer for 10 minutes, or until water is absorbed
6. Turn off the heat and set aside to rest about 10 minutes
7. Fluff with a fork, serve, and enjoy!

Shop and cook a flavorful and nutritious carne asada! 

      

Make your own carne asada at home using the recipe cards below!

          

Servings: 4
Prep Time: 20 minutes
Marinate Time: 1 hour
Cooking Time: 1 hour 30 minutes

Ingredients
Carne Ranchera
• 2 ½ pounds of ranchera meat

Marinade Ingredients
• 3 limes, juiced
• ½ orange, juiced
• 3 garlic cloves, minced
• 1 ½ cup fresh cilantro, chopped
• 1 jalapeno, diced
• 1 medium white onion, thinly sliced
• ¼ cup olive oil
• 2 tablespoons distilled white vinegar
• 1 tablespoon black pepper
• 1 ½ tablespoon salt

Directions
To marinate the meat

1. In a large bowl, add the juice of the limes and orange, distilled white vinegar, minced garlic, diced jalapeno, cilantro, and sliced onion
2. Season the meat on both sides with salt and pepper, and add to the bowl
3. Add olive oil and combine all ingredients to become well-combined
4. Cover the bowl and place in the fridge for 1 hour to marinate

To cook the meat

1. Preheat the outdoor grill for 2-5 minutes or stove skillet for 5 minutes on medium-high heat
2. Place the meat on grill/skillet and cook on each side for 5-6 minutes for medium (135-140 degrees), 7-8 minutes for medium-well (145-150 degrees), of 9-10 minutes for well-done (155-160 degrees)
3. Take meat of the grill/skillet and rest for 5-10 minutes
4. Optional: add Oaxaca shredded cheese and roll. If you’d like to melt the cheese, place the rolled meat on the grill or stove skillet

Pot of Beans
Prep Time: 10 minutes
Soak Time: 6+ hours
Cooking Time: 2 hours

Ingredients
• 2 cups dry beans
• 8-16 cups water
• 2 tablespoons salt
• ¼ white onion
• 2 whole garlic cloves

Directions (2-step process)
1st Step: Prep the night before

1. Lay your beans on a clean surface and remove any debris, rocks, broken pieces, black or shriveled beans
2. Rinse under cold water until the running water is clear
3. Place the rinsed beans in a large bowl with water that is about 2 inches above the beans (this is about 2nd line from your fingertip)
4. Let soak overnight of for at least 6 hours

2nd Step: Cooking the beans

1. Drain your beans and transfer into a large stock pot
2. Add water, enough to cover 4 inches above the beans, which is about 8-10 cups depending on beans and pot
3. Add the onion, garlic cloves, and salt
4. Bring to a boil and reduce heat to low to simmer, you should barely see the water moving when boiling
5. Simmer for 2 hours. After the 2 hours, check for soft and tenderness. If not tener, continue cooking and check every 30 minutes, adding water as needed

Slow Cooker Method
• Transfer the soaked beans to the slow cooker, add water, enough to cover 4 inches above the beans, and add salt, onion, and garlic
• Set the slow cooker: 4 hours on high or 8 hours on low until soft and tender

Salsa Verde
Servings: 2 ½ Cups
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
• 6-8 tomatillos
• 1 medium white onion, quartered
• 1-3 jalapenos (depending on spice level preference)
• 6-8 fresh cilantro sprigs
• 2 tablespoons olive oil
• 2 garlic cloves, peeled
• 1 teaspoon of salt
• ½ teaspoons of pepper
• ½ lime, juiced
• ¼ cup of warm water

Directions

1. Remove the papery husk from the tomatillos and rinse under water to remove the sticky residue
2. In a bowl, add the olive oil, onion, tomatillos, jalapenos, and garlic. Toss until well-combined
3. Place the ingredients in the bowl onto a hot grill/skillet. Turn ingredients occasionally until they are soft and toasted (charred, but not burned); on each side about 5 minutes
4. Add all ingredients to blender along with the cilantro, warm water, lime juice, salt, and pepper
5. Blend all ingredients until desired consistency
6. Take a clean spoon to taste the salsa, add salt as needed
7. Transfer the salsa to a clean bowl and enjoy!

Serving size: 3.5-5.5 cups
Contains 3-5 servings of vegetables
Prep Time: ~10 minutes
Cooking Time: ~10 minutes

Select a flavor combination:

Japanese- Noodle: chuka soba/ramen. Leafy greens: cabbage, lettuce or micro greens. Vegetables: halved cherry tomatoes, corn, bean sprouts, wakame seaweed, japanese or persian cucumbers. Protein of choice: chicken, shrimp or ham. Toppings: toasted sesame seeds, green onions. Sauce: teriyaki or soy sauce

Chinese – Noodle: lo Mein or pancit. Leafy greens: kale or micro greens. Vegetables: carrot, english cucumber, snow peas, bell pepper or avocado. Protein of choice: Rotisserie chicken, shrimp, steak, tofu, cashews or peanuts. Toppings: basil, cilantro, mint or green onion. Sauce: teriyaki or soy sauce.

Greek – Noodle: Spiral pasta. Leafy greens: Micro greens or spinach. Vegetables: cherry tomatoes, English cucumber, bell pepper, red onion, and kalamata olives. Protein of choice: Garbanzo beans or salami. Toppings: feta cheese and lemon. Sauce: Italian dressing

Ingredients per person:
• 1 cup of leafy greens
• 1-2 cups of vegetables
• ½ cup of protein of choice
• Up to 3 tbsp of toppings
• Up to 2 tbsp of sauce

Directions:

1. Cook noodles according to package directions
2. Rinse noodles with cold water
3. Cut vegetables to bite size pieces
4. Cook protein of choice, if needed
5. Toss the ingredients together with tongs or two spoons. Enjoy!

Serving size: 2.5-4.5 cups
Contains 3-5 servings of vegetables
Prep Time: ~10 minutes
Cooking Time: ~10 minutes

Select a flavor combination:

Mexican Grain: Spanish or brown rice. Leafy greens: lettuce or micro greens. Vegetables: halved cherry tomatoes, corn, onions bell pepper, and jalapeno. Protein of choice: black or pinto beans and chicken, ground beef, pork or tofu. Toppings: shredded mexican cheese, sour cream, chopped cilantro. Sauce: salsa

Teriyaki Grain: brown or white rice. Leafy greens: cabbage, lettuce, or micro greens. Vegetables: mushrooms, shredded carrots, bean sprouts, and corn. Protein of choice: chicken, shrimp, steak, tofu, cashews or peanuts. Toppings: basil, cilantro, or green onion. Sauce: teriyaki or soy sauce

Mediterranean Grain: couscous, quinoa, or rice of choice. Leafy greens: micro greens or spinach. Vegetables: cherry tomatoes, english cucumber, bell pepper, red onion, roasted zucchini and kalamata olives. Protein of choice: garbanzo beans or chicken. Toppings: feta cheese and lemon. Sauce: hummus or tzatziki

Ingredients per person:
• 1 cup leafy greens and
• 1/3 cup cooked beans or legumes (optional)
• ½ cup grains
• 1-2 cups of vegetables
• 2/3 cup of protein of choice
• 3 tbsp of toppings
• Up to 2 tbsp of sauce

Directions:

1. Cook grains according to package directions
2. In each bowl, place the ingredients in order listed.
3. Toss the ingredients together with tongs or two spoons
4. Enjoy hot or cold! To enjoy hot, heat in microwave until hot.