Kimberly Holland Kimberly Holland
May 02, 2015

Seattle-based lifestyle and food blogger Sarah Adler recently released her very first cookbook, The Simply Real Health Cookbook: Easy Food Recipes for a Healthy Life, Made Simple. (She writes a healthy food blog by the same name.) In addition to blogging and eating food (of course), Sarah is nutrition coach for clients and shares her strategies for healthier living. Her recipes really speak to her love for and concern about healthy eating and using food as nourishment.

The best thing about her 385-page cookbook? All the recipes have 10 ingredients or fewer! Plus, they're all gluten free.

Just in time for Cinco de Mayo, Sarah is sharing two Mexican-inspired hits that are sure to be the life of your fiesta next week.

Healthy NachosMakes approximately 6 servings

Notes: Mashed avocado or guacamole, salsa, whole-milk sour cream or Greek yogurt, and chopped cilantro all make excellent garnishes for serving. 

1 bag organic corn chips1 grilled and sliced chicken breast (or ½ cup cooked ground chicken, turkey, pork, or beef) (optional)1 can refried beans½ cup Parmesan cheese, grated1 jalapeño, sliced into rounds¼ cup crumbled feta cheese1 bunch radishes, sliced

Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread organic corn chips in a single layer on the sheet. Add a bit of refried beans to most chips with a spoon. Add chicken or meat, sprinkle with Parmesan cheese, and add jalapeños on top. Bake for 10-15 minutes, or until the cheese melts. Remove from oven; sprinkle with feta cheese, radishes, and cilantro to serve.

Cabbage Slaw with Spicy Honey-Cilantro DressingMakes approximately 2 servings

Notes: "One of my very favorite salads—and very favorite ways to convert people to cabbage lovers. Great on its own or as a taco filling," Sarah says.

1 organic chicken breast or 4 thin-cut chicken tenders or 1 medium piece wild fish or 8 wild prawns4 cups pre-cut cabbage slaw or ½ head green cabbage, finely chopped1 bell pepper, any color, chopped1 avocado, cubed1 ear organic corn, kernels sliced off the cob1 can pinto beans, rinsed and drainedchopped cilantro leaves to garnish

Spicy Honey-Cilantro DressingMakes approximately 6 servings

4 tablespoons olive oil2 tablespoons whole-milk Greek yogurt3 teaspoons honey2 teaspoons hot sauce (or more if you like spice)½ cup cilantro leaves, chopped1 large or 2 small limes, juicedsea salt and pepper to taste

Cook chicken, fish, or shrimp on the stovetop, or grill on the barbecue over high heat, flipping only when you get a good sear on the first side. Slice or keep whole to serve.

In the meantime, make dressing by combining all ingredients in the blender.

Add cabbage, pinto beans, corn, peppers, and avocado to a large bowl. Toss salad with dressing. Add grilled chicken, fish, or shrimp over the top and garnish with extra cilantro.

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Learn more about Sarah's book or read her most current blog posts.

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