Afro's Guatemalan tacos, salsa, guacamole, black bean dip.

This fed about 20 people 

1 MEAT
9 lb flank or skirt steak, get it precut ( $7 lb get it at precut Costco, or from Spanish store $10) 
soy sauce (see meat is moist but not drowned in it)
Little Worcestershire sauce
garlic and onion powder
seasoning salt
whole head garlic (sliced not minced)
Marinade few hours or overnight

2 Salsa (cooked)
grilled tomatoes with skin no oil
whole skin needs charcoal
still use skin in salsa 
put grill on high and rotate tomatoes they will get really charred
put in blender immersion blender or mortar bowl 
add chopped onions, cilantro (finely chopped)
salt

3 Cole slaw
one very thinly sliced green cabbage 
1/4 c plus 1T mayo 
1 actual lime, plus 1 teaspoon store bought lime juice
1 t  dried cilantro leaves (could use fresh chopped)

4 black bean dip
There are two different ways to make the black bean dip Plan A
Make black bean soup and then make fried black beans from the soup. And Plan B is to just fry them without making the soup.
8 oz dried black beans
two garlic cloves whole (then throw out after done cooking)
Boil black beans with a whole onion and garlic until very soft then add salt and let cool.
now that they are cooked fry the beans with diced onions, then blend in blender, then fry it all one more time. 
on top of the dip is pico de gallo, mix everything in a bowl then spread over the top of the bean dip.
tomato,onions,cilantro,salt, queso fresco or dried queso,lime

5 green Chile salsa
boiled tomatillos 10-12
with Serrano with salt 6 depending on the people
put in blender put in bowl, diced onions and cilantro 

No bake Chocolate Oatmeal Bars

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No Bake Chocolate Oatmeal Bars

My friend Jessica henshaw, hosted a yoga event and served this mouth watering bars.

Serves 16-20

 

Ingredients:

1 c butter

½ c brown sugar, packed

1 tsp vanilla

3 c rolled oats

1 cup chocolate chips

½ c peanut butter

 

Directions:

1.     Line an 8 or 9 inch square baking dish with parchment paper and set aside.

2.    Melt butter and brown sugar in a large saucepan over medium heat until the butter has melted and the sugar has dissolved.

3.   Stir in vanilla. Mix in the oats. Cook over low heat 3-4 min or until ingredients are well blended. Remove from heat.

4.   Pour ½ of the oat mixture into the prepared baking dish. Spread out the mixture evenly and press down.

5.    Prepare the filling by melting the peanut butter and chocolate chips together in a small microwave safe bowl for 1-2 min and stir until smooth.

6.    Pour the filling over the crust in the pan, reserving about ¼ for the top. Spread evenly.

7.    Pour the remaining oat mixture over the filling. Drizzle with the remaining filling.

8.    Refrigerate 2-3 hours or overnight.

9.    Bring to room temperature and cut into bars.$#&

Yoga Protein Bites

 Jessica Henshaw hosted a yoga retreat in New Harmony, UT. It was so rejuvinating and fun.

1 T chia seeds

1 t vanilla

1/3c honey

1c oatmeal

2/3c coconut

1/2c peanut butter

1/4c flaxseed

1.2c chocolate chips

Directions-

1. Mix chia, flax, honey, vanilla and let sit for 5 min

2. Add oatmeal, peanut butter, coconut, chocolate chips

3. place in fridge for 30min

4. roll into small balls about 1 inch in size

5. store in fridge or freezer

Red, White, blueberry Trifle

 Skinny taste

feeds 10 people

My friend Afro made this most delicious red/white/blue dessert for a summer BBQ. She fit this is one of those fancy 14 c trifle dish. It looked so beautiful and was so amazingly yummy

Ingredients-

Two- 10 oz sour cream angel food cake, cut into 1-inch cubes

4 pints blueberries

4 pints strawberries

two- 12 oz frozen whipped topping or (4c of heavy whipped cream, freeze bowl and metal whisks- whip for 4 min)

one- 5 oz white chocolate, cream cheese or vanilla pudding mixes

3/4 c sweetened condensed milk

2 c water or milk

Directions-

• Whisk the condensed milk and water in a bowl.
• Whisk in the pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set; fold in the whipped topping.
• Arrange half of the cake in the bottom of a 14-cup trifle dish.
• Sprinkle evenly with a layer of blueberries.
• Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
• Top with a layer of strawberries.
• Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
• Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
• Cover and refrigerate at least one 1 hour.

11/12/21 made it, I made it one time and forgot to add the extra milk or water to the pudding, the final product was thick (but still delicious)