I love Mexican food and my all time favorite dish is Chili Colorado which is usually chunks of beef or pork simmered in a chili pepper sauce, served with beans and rice along with flour tortillas. It’s only my opinion, but to me the true test of a good Mexican restaurant is how well they make Chili Colorado. I did not feel like going out for Mexican last night after being on the road so I made my own and not only was it very tasty, but I am sure it was a little healthier than any restaurant version. Cheaper too, as most of the time you are going to pay between $12 to $14 dollars a plate. This meal coast me about $3 to make as the most expensive part was the meat which I buy when on sale at one of our local grocers. It is amazing how much you can save if you watch for the right sales.

Chili Colorado

5 Ounces of flat iron steak, sliced thin and cut into bite size pieces which I placed into a non-stick skillet on medium heat.

Black Bean and Corn Salsa. I used about 6 tablespoons to simmer the steak in with Habanero Hot Sauce, Chipotle Powder, Mrs. Dash Chili Lime seasoning and McCormick Chili Powder. All to taste. I let the meat and salsa mixture simmer for about a half hour until the meat was good and tender.

Meanwhile, I heated a can of Rosarita Vegetarian Refried Beans and placed about a cup of baby spinach on my plate which I then added about 3/4 cup of refried beans and my Chili Colorado too.

This meal totaled; 399 calories, 12.9g fat, 33.5g complex carbs and 32.3g protein

For breakfast this morning I tried something I have never heard anyone putting together. I made my basic and simple Chili Colorado sauce and instead of beef, I used 9 ounces of Catfish which I cooked also on a medium heat until done. I then added a half cup of left over refried beans to the mixture and let them heat while I fried 4 large eggs over medium. I topped it with Habanero Hot Sauce and have to say it was a nice breakfast of my own creation. I love to experiment in the kitchen. Once again, this meal only cost $3 or a little less to prepare.

This meals was; 774 calories, 44.2g fat, 24.4g complex carbs, and 70.5g protein.

This was a huge meal which I used in order to fuel today’s strength training. I will eat large meals with high calorie counts, but I watch my total intake for the day and never exceed that which I need as required by my Base Metabolic Rate and the extra amount earned by exercise. I only eat healthy whole foods and do not concern myself with eating fat ever. As you can see by these dishes, I got plenty of it and then some more later in the day. Hell, I add coconut oil, which is pure fat, to my protein shakes. Fiends, we need fat in our diets in order to keep our bodies properly nourished and to help keep us satiated longer after meals.

According to Harvard Medical School, Harvard Health Publishing;

For years, fat was a four-letter word. We were urged to banish it from our diets whenever possible. We switched to low-fat foods. But the shift didn’t make us healthier, probably because we cut back on healthy fats as well as harmful ones.

You may wonder isn’t fat bad for you, but your body needs some fat from food. It’s a major source of energy. It helps you absorb some vitamins and minerals. Fat is needed to build cell membranes, the vital exterior of each cell, and the sheaths surrounding nerves. It is essential for blood clotting, muscle movement, and inflammation.

Chocolate Protein Fudge-sickle Treats

My dear wife loves a little sweet treats from time to time. Today we made a healthier alternative than any store bought sugar filled garbage.

These home made Fudge Sickles are made from 1 package Jello Brand Sugar Free Chocolate pudding, 2 cups 2% milk and 1 scoop of Chocolate Premiere Whey Protein Powder. I blended the mixture well and then poured it into 2 ounce pop sickle molds and popped the into the freezer. This mixture made 10 2 ounce servings.

The taste is really good and they also have a nice texture to them, Nice and creamy goodness. All for; 46 calories, 1.4g fat, 4g carbs, and 4.6g protein.