FashionableFoodie: Mushroom Enchiladas

Whenever someone says “lets go get some mexican food” I laugh inside, well thats a lie, most times I just laugh out loud. You Americans have no idea what REAL mexican food tastes like. My mom is 100% Mexican and she cooks 100% Mexican food–not burritos and queso with chili. I’m talking real authentic Mexican food. Enchiladas from your local Tex-Mex joint will never compare to those my mom makes with fresh tortillas and vegetables. This past weekend, I went a step further and substituted my mom’s corn tortillas with whole wheat ones from Whole Foods…just to be extra healthy. Also- it makes a BIG difference to make your own salsa from scratch (and if you have time roast the tomatoes, peppers and garlic before even a bigger difference). Just like with any ethnic cooking, fresh ingredients are essential. They will make or break your dish. What most people assume is absolutely horrible for you (like enchiladas) can actually be healthy if you use the right stuff. Follow my lead…

Ingredients:– 6 large tomatillos, chopped- 3 serrano peppers, chopped- 1/2 onion, thinly chopped- 1 cup of cilantro- 1 garlic clove- 8 whole wheat tortillas- 2 packs of baby bella mushrooms, chopped- 1/2 ball of oaxaca cheese, shredded or pulled apart into small pieces- cherry tomatoes, queso fresco and avocado optional
Preparation:– Preheat oven to 350 degrees.- To prepare salsa put the tomatillos, peppers, onion, cilantro and garlic clove in a food processor. Add a touch of water and olive oil and blend. Put it in a pot and bring to a boil, then simmer for 15 minutes. Add salt and pepper to taste.- In a saucepan, chop the mushrooms and add salt, pepper and garlic salt. Saute until the juices of the mushroom have evaporated. – Put mushrooms to the side, in the same pan place the tortillas on low heat and heat through until they are warm.- Grease a medium casserole dish olive oil. Add the tortillas one by one and fill with the mushrooms until you’ve used all of the tortillas that can fit in the dish.- Pour the salsa over the tortillas then add the oaxaca on top. -Place the casserole dish in the oven and cook for 30 minutes or until the cheese is golden. – Garnish with chopped cherry tomatoes, queso fresco, cilantro, avocado and extra salsa. Enjoy!!

Banana Fosters

I’m a sucker for bananas foster. Its ridiculously delish so I had to come up with my own healthy alternative to the dish. With only 1 tbsp of low fat butter, this is a serious winner. Definitely a crowd pleaser. 


three bananas, chopped into 1/2 inch rounds

3 tbsp of light agave nectar

1 tbsp of low fat butter or butter substitute

1 tsp of cinammon

1 tsp of rum

1 tbsp of orange juice


Melt the butter in a cast iron skillet over medium heat. Add the agave and allow it to melt completely (about 30 seconds).- Add the cinnamon, o.j., rum and stir.- Toss the bananas in and let them sit about 2 minutes on each side. – Serve immediately. (I put some reduced fat whipped cream on the side with a sprinkle of cinnamon and walnuts)- Enjoy!!!

Tropical Fish (Sonoma Diet Style)

So you guys are going to follow me through my journey with the Sonoma Diet Cookbook. What is the Sonoma Diet? It’s basically a diet where you eat whole grains, protein, vegetables and fruit WITHOUT COUNTING CALORIES!! The core of the diet is based on 10 power foods: extra virgin olive oil, almonds, bell peppers, broccoli, tomatoes, spinach, grapes, strawberries, blueberries and whole grains. The best part about this diet? You get to have glass (or two) of red wine a night AAAAND you can have two squares of organic dark chocolate a night. You heard me. Here is the first recipe I tried out (with my own twists of course):


  • 1 lb of white firm fish (I’m a sucker for cod, but the recipe calls for halibut)
  • 2 mangoes, chopped
  • 1 red bell pepper, chopped
  • 3 serrano peppers, roughly chopped
  • 2 tbsp of cilantro, roughly chopped
  • 2 limes
  • 2 tsp of extra virgin olive oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 tsp of agave nectar
  • 1 tsp of orange juice
  • 1 tsp of soy sauce


– In a small bowl, stir the mango, bell pepper, serrano, cilantro and the juice of wine live. Season with salt and pepper. Let it stand at room temperature for 15 minutes for the flavors to mix. – Meanwhile, season the fish with salt and pepper. Mix agave, o.j., soy sauce and the garlic cloves. Sprinkle mixture over the fish. – In a large nonstick skillet, heat the olive oil over medium heat. Add the fish and cook for about 3-4 minutes on each side. You usually know once the fish flakes easily. – Serve with quinoa and lime wedges. (the recipe also suggests serving with asparagus- we ate veggies while waiting for the food to cook!)

**notice the power foods in here, quinoa=whole grain, red pepper, olive oil)