Category Archives: La Gringa Weekly Menu

La Gringa Weekly Meal Plan

La Gringa Meal Plan

Here are some of the fruits and vegetables that I bought at the Sunday Market this week. I paid 400 pesos ($22 US). I know it looks like a huge amount of produce but El Gringo and I will eat all of it.

Possible side dishes and lunches this week.
Fruit salads, caprese salad, cut carrot sticks, BBQ spicy green beans, pico de gallo, guacamole, red pepper strips.

Recipe Links:
Mushroom Tamales
Caesar Salad with Red snapper


Roasted Tomato Basil Pasta
Slice Roma tomatoes in half length wise. Spritz with olive oil, top with fresh rosemary and thyme sprigs and sea salt. Roast in a 350 degree oven for 45 minutes until charred and partially dry. I added a head of garlic to the roasting pan. Cook any pasta as directed and save some of the cooking liquid. Toss chopped tomatoes, a handful of sliced basil, 1/4 cup olive oil or to taste, mashed roasted garlic and pasta water to lightly moisten the pasta. Toss with 1 cup of shredded Parmesan cheese and serve with salad and fresh fruit.

Meal Plan April 10-16

Writing a meal plan for the week will help you eat healthier foods, save money by eating at home and use the fresh foods that you bought before everything goes to waste (you know you do this, right?) Besides who doesn’t love to be organized even on the laid back Baja?

Some days I can’t even find two flip flops that match, much less think up a fast nutritious meal. Believe me, at 4 pm, I need a plan.

La Gringa Cooks

Snacks and sides:
Roasted beets
Beet greens and Swiss chard
Deviled Easter eggs
Mesclun salad and goat cheese
Almonds
Apple and peanut butter

Roasted Red Pepper Salsa and Pico de Gallo recipes @Salsa Sunday

Recipes coming soon to Whatsfordinnerdoc.com
Loaded cauliflower bake
Taco zucchini boats
Roasted tomatoes, basil pasta
Vegan mushroom tostadas
Seared Yellow tail with mango and ginger

Make a plan to eat real food for your health and happiness.
If you must eat out here are some tips for staying healthy and maintaining your nutrition goals when aren’t at home. Healthy Eating.

La Gringa Cooks, Chorizo, Chard and Potato Chowder

Just a couple of Baja beach dogs enjoying the sunset, Biscuit, my Lhasapoo and his best poodle friend Moxy Mayham.

I’m growing organic Swiss chard on my deck in pots. Chard is a fast growing nutritious green vegetable that loves the Baja climate. It grew from seed to harvest in 4 weeks.


I planted Thai basil, parsley, oregano, chives, arugula, mesclun, two types of mint, rosemary, lovage and lavender. The herbs are always fresh and I know that they are organic. This garden is a definite Baja success.

Here’s a simple chowder made with readily available Mexican chorizo (Italian sausage would be a close substitution), potatoes, Swiss chard or spinach, chicken stock and a touch of cream. It’s a spicy re-creation of Zuppa Tuscana Soup. You can substitute any legume for a vegetarian meal but you’ll need to add red pepper and paprika to mimic the chorizo flare.
I’m taking my soup to Fiesta Friday where you can find more delicious recipes.

Chorizo, Chard and Potato Chowder

Ingredients:
4 ounces chorizo
2 medium potatoes, any variety, diced
1/2 chopped onion
4 cups chicken stock, unsalted
3 cups chopped fresh Swiss chard
1/2 cup chopped cilantro
1/4 cup la crema, or half and half

Preparation:
Brown chorizo, drain off the majority of grease. Add onion and sauté until opaque. Add chicken stock and potatoes. Boil 15 minutes until potatoes are soft. Add chard and cilantro, return to a boil and reduce to a simmer for 5 minutes. Stir in cream and serve with fresh bread or tortillas.

 

La Gringa Weekly Menu and Lemon Thyme Roasted Chicken

Meal planning is a critical step in healthy eating. As I have said, I buy fresh produce from the outdoor market and I design our meals around the fruits and vegetables by adding proteins like chicken, fish, legumes and lean beef. Here is a real weekly menu with references for recipes I have written or I am interested in making from the web. I will post my flips and flops as the weeks progress. I hope you enjoy seeing how La Gringa and El Gringo really eat on the Baja.
For more delicious recipes check on Fiesta Friday.
La Gringa Cooks

 

I paid approximately $25 US for this produce, a huge whole chicken and 2 kilograms of shrimp.


Recipe locations:
Tequila Lime Shrimp:

Stuffed Baja Peppers

Chorizo Swiss Chard Soup: Loosely adapted from Zuppa Toscana I substitute Swiss chard for kale and chorizo for sausage. It is delicious but doesn’t photograph well.

Jalapeño Poppers

Asian Red Snapper: Coming soon to WhatsforDinnerDoc.com

Lemon, Thyme and Rosemary Roasted Chicken Recipe:

Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.

I’m so proud of myself for buying this chicken at the open air market. The feet were free! Yeah me.

Snacks and lunch ideas:
Cut up melon and pineapple.
Apple slices with peanut or almond butter
Hummus with carrot and jicama slices. There are no canned chickpeas in Loreto so I cook them from dried beans and store them in smaller portions for sales or hummus. I cook pinto beans every week for quick side dishes, salads, or re-fried beans.
Quesadillas with leftover chicken and salsa
Leftover soup
Leftover cold shrimp over salad
Chicken salad with salsa and mayo