Healthy Mexican food post part 1

MMM i love Mexican food. But at some places it is greasy and fatting. Did you know that don-Pablo's chips and salsa have 338 calories . wow !!! One of my favorite healthy Mexican food places is Wahoo's fish taco's because they serve fresh, healthy Mexican food. They grill all their meats not fry them. They also don't serve refried beans. Also they have brown rice and tofu as filling choices and you can add bonzai veggies.

i'll post the caloric difference later. Thanks so much

Contest blog part 2

Hi everyone do this is a to part blog so this is part 2 and this is the contest part of the post . Okay so i'm having a contest small yes but a contest none the less. Okay on Etsy ( a great site for all things handmade) i love 2 things felted stuff and key chains so if you win my contest you get to either choose between one of 3 things. this is the first thing a felted mushroom from Felt's forest a great little new etsy shop. isn't this just cute for more info look a the link http://www.etsy.com/listing/48984634/small-magical-mushroom

this is my second item you can choose if you want it is from woodworking by mike a great little shop with some awsome wooden novelties.

this is my personal favorite and if you win you can choose anything from Garden pig that is under $ 5 . check her out at http://www.etsy.com/shop/GardenPig

okay now for rules:

1) post a comment on here and fallow my blog

2) provide a way to contact ( email is preferred)

3) You can only enter once

4) any questions just post a comment and that is it

winner will be announced on June 17th

O and here is the healthy recipe of the day this is one of my mom's favorites :

Greek Salad with Orzo and Black-Eyed Peas

3/4 cup orzo 1 (15-ounce) can black-eyed peas, drained and rinsed 1 large tomato, diced (1 cup) 2 tablespoons chopped flat-leaf parsley 2 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil, divided 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup) 1/2 cup pitted Kalamata olives, slivered 1/3 cup thinly sliced red onion 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon finely chopped oregano 2 to 3 cups coarsely chopped romaine 1/2 pound feta, crumbled (1 cup) 4 to 8 peperoncini Equipment: 4 (16-ounce) wide jars or containers with lids ( THIS IS TOTALY OPTIONAL ) Accompaniment: pita chips Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar. i don't really make this that often once a month, but when i do make mmmm. also it doesn't have to be made in jars cute but you don't get the mix of flavors so often i do it in a salad bowl and also you can make any changes sometimes i do it with out black eye peas but with garbanzo beans. and you can add or take out any ingredient i mean it is a salad