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  • Debbie Baisden


In celebration of Cinco de Mayo, here are 5 festive recipes to enjoy! By the way, did you know I did part of my student-teaching in Mexico back in college? I love the culture and have visited multiple areas of the beautiful country.

Recipe #1:



1 scoop Mom Fuel chocolate protein powder

1 cup non-dairy milk

1/8 cup Enjoy Life chocolate chips

2 Tbsp Crave

1/8 tsp nutmeg

½ tsp vanilla

1/8 tsp cayenne pepper

¼ tsp cinnamon

½ avocado

6 ice cubes


Blend well and enjoy!




 Recipe #2:




1 avocado, sliced

1/2 small red onion, sliced

2 small Roma tomatoes diced

Juice from 2 limes

1-2 tbs finely chopped cilantro

1/2 teaspoon minced garlic


Combine everything in a bowl and mix well, chill until ready to use.




Recipe #3:



4 boneless, skinless chicken breasts

1 tbsp ground cinnamon

Salt and pepper to taste

1/8 cup avocado oil or coconut oil

1 large yellow onion, chopped

1 clove garlic, minced

1 tbsp chopped jalapeno peppers

1 lime, juiced

6 lettuce wraps


1.   Preheat oven to 400. 

2.   Season chicken with cinnamon, salt, and pepper.  Arrange in a baking dish; bake 30 minutes or until no longer pink and juices run clear. 

3.   Cool and shred. 

4.   Heat oil in a skillet over medium heat, and sauté onion and garlic until tender. 

5.   Mix in shredded chicken, jalapeno, and lime juice.  Cook until heated through. 

6.   Serve the chicken in lettuce wraps.





 Recipe #4:

MEXICAN SHREDDED BEEF LETTUCE WRAPS (serves 8) (3.5 hours in oven)


Parchment paper

½ large onion peeled and cut into large slices

½ large red bell pepper seeded and cut into large slices

1 tablespoon tomato paste

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon dried cumin

½ teaspoon chili powder

1 teaspoon dried oregano

1 ½ teaspoons ground coriander

1 teaspoon hot sauce

½ teaspoon Sriracha chili sauce

2 ½ pounds chuck roast

1 cup low-sodium beef stock

Lettuce (for wraps) (Bibb or Romaine)


1.   Preheat oven to 300 degrees.

2.   In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.

3.   Mix tomato paste, all the dried spices, hot sauce and chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.

4.   Cover with parchment paper and then foil, sealing tight.

5.   Roast it for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tenderly.

6.   With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.

7.   Serve in lettuce wraps.




Recipe #5:



2 large sweet potatoes

3 chicken breasts or 1 pound ground beef

2-3 red/orange/yellow bell peppers, diced

1 tsp coconut oil

dash of Mrs Dash Fiesta seasoning

dash garlic powder



Optional:  1 diced jalapeno

Optional:  diced scallions


Directions for “chips”:

1.    Preheat oven to 375 and line baking sheet with foil.

2.   Slice sweet potatoes thin.

3.   Spray baking sheet, then lay sweet potatoes down, and bake until crispy (it takes a loooong time, as in hours).

4.   Remove, let cook, and place on plate.


Directions for protein:

1.   In a skillet, heat oil.

2.   Cut chicken into bite site pieces and place in pan.  If using beef, put beef in pan and top with spices.  Add bell peppers.

3.   Shake spices on top of meat and peppers.

4.   Cook meat fully.


Directions for putting together:

1.    Place sweet potato chips on plate.

2.   Top with chicken and peppers, guacamole, salsa, scallions, jalapenos, etc.





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