LETTUCE CHICKEN TACOS:

Rinse lettuce leaves and let dry. In a pan, place 1 teaspoon of oil, and add garlic and onions, add the cubed chicken, salt and pepper, when the chicken is cooked, add the mushrooms. Serve on the lettuce leaves as your outside tacos. You can add a little tomato sauce for extra flavor.

ROASTED CACTUS:

Clean the piece of cactus, roast on both sides. It can be served with a slice of baked or fresh panela cheese or cottage cheese. Add mexican pico de gallo sauce (finely chop the tomato, onion, jalapeno pepper, cilantro, salt and lime).

BEEF FAJITAS:

Stew onion and garlic, add the minced beef, season with pepper and salt. Chop vegetables in thin strips: carrots, zucchini, broccoli, bell peppers. Cook over low heat, you can add to get an extra taste a few drops of soy sauce.

CHICKEN FAJITAS:

Cook onion and garlic, add chicken in cubes, season with pepper and salt. Chop the bell peppers (yellow, red, green) in thin strips. Once the chicken is cooked add the bell peppers. Cook over low heat, add an extra pepper. For extra flavor you could add soy sauce.

VEGETABLE SOUP:

Chop in small cubes; Tomato, onion, garlic, celery, chop in medium cubes; Zucchini, carrot, cabbage, green beans, broccoli and cauliflower. Cook with a teaspoon of olive oil the garlic, onion, celery and tomato, when the tomato takes a pasty consistency, add the rest of the chopped vegetables, it can be seasoned with pepper. Preferably avoid adding salt, add water and let simmer.

OMELET:

Chop into small cubes: tomato, onion, spinach and mushrooms. Mix 2 whole eggs, season with salt and pepper, beat in a bowl. In a pan place a teaspoon of olive oil over low heat, once hot add the beaten egg, cook and turn when cooked on one side, add the vegetable mixture and fold in half.

PORK TENDERLOIN WITH MUSHROOMS:

In a frying pan place 80 g of pork tenderloin in slices, add salt and pepper and seal on both sides, place in a plate far from the fire. Chop garlic, onion and parsley (flavor), wash and cut 1 cup of mushrooms. Fry onions for about 2 minutes, add the garlic for 2 minutes, add the cup of mushrooms and parsley, season with salt and pepper. Add 1 teaspoon of low fat sour cream, let it boil and add the pork tenderloin.

OATMEAL:

1 cup cooked oatmeal in water with 1 apple or ½ banana or 4 strawberries.