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Food Services and Nutrition


Food Services & Nutrition Recipes

Banana Oat Pancakes



  • 2 bananas
  • 2 eggs
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • pinch of salt


  • Peel bananas and combine them with eggs, oats, baking powder and salt.
  • Blend the mixture until it is smooth.
  • Heat a non-stick frying pan. (If necessary heat a little bit of coconut oil)
  • Pour some mixture and cook it.
  • Flip it.
  • Serve with maple syrup and fresh fruit (optional).

Mashed Cauliflower


  • 1 cauliflower head cut into small florets (6 to 7 cups)
  • 1 tablespoon extra-virgin olive oil
  • Fine sea salt and ground black pepper


  1. Boil a large pot of salted water
  2. Add the cauliflower and cook until very tender (aprox. 10 min)
  3. Keep ¼ cup of the cooking water and drain the rest
  4. Place cauliflower in a food processor *
  5. Add the reserved water and olive oil, 1 tablespoon at a time.
  6. Purée until smooth and season with salt and pepper.

*Cauliflower can also be mashed with a potato masher.
You can top it of with chopped herbs or grated cheese.

Oven Roasted Parmesan Green Beans

  • 1 pound fresh green beans (0.5 kg)
  • 1/4 cup of Olive Oil
  • 1/3 cup of fine grated parmesan cheese
  • Salt and pepper


  • Preheat oven to 400ºF (200 ºC)
  • Wash green beans thoroughly and cut off the ends
  • Place them in a large bowl and sprinkle the olive oil, stir and coat them completely
  • Add the parmesan cheese
  • Spray two trays with non-stick spray and place the green beans keeping space between them
  • Roast the green beans in your oven at 400ºC for 20 minutes until their brown. Turn the bean greens at the 10 minute mark

Kale Chips


  • 1 bunch of kale
  • 1 tablespoon of olive oil
  • Salt and ground black pepper
  • 1 teaspoon of brown sugar


  1. Preheat oven to 300ºF (150ºC)
  2. Tear the leaves from the center of the kale into large pieces.
  3. Place leaves in a large bowl and drizzle with olive oil. Toss leaves until their completely covered.
  4. Line two baking sheets with no stick paper, arrange kale in a single layer with no overcrowding.
  5. Sprinkle salt and pepper
  6. Place in the oven to bake for 25 minutes

Cilantro Lime Cauliflower Rice


  • 1 head of cauliflower
  • 1 lime
  • 2 cloves of garlic
  • 1 handful of cilantro chopped


  • Remove cauliflower leaves and cut it so you only have the florets.
  • Place cauliflower in food processor
  • Place the processed cauliflower in a pan
  • Mince the garlic and add it to the cauliflower in the pan
  • Cook at medium heat for 5 minutes, stirring constantly
  • Remove from heat when the cauliflower is slightly toasted
  • Toss with cilantro and lime juice

Banana Oat Muffins


Ingredients: (total servings: 12 muffins)

  • 1 ½ cups of all purpose flour
  • 1 cup of rolled oats
  • ½ cup of brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup mashed bananas

1. Combine flour, oats, sugar, baking powder, baking soda and salt.
2. In a large bowl, beat the egg lightly. Stir milk, oil and vanilla, Add the mashed banana, combine. Stir the flour mixture into the banana mixture until combined.
3. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
4. Bake at 400°F (205°C) for 18 to 20 minutes.

Tostadas with green tomato chicken

Ingredients: (total servings: 8 tostadas)

  • 5 green tomatoes
  • 1/2 onion
  • 1 clove of garlic
  • 2 serrano chilis without seeds
  • 2 cups cooked and shredded chicken
  • 1 cup finely chopped cilantro
  • 1/2 cup cream
  • 1 cup shredded panela cheese
  • 1 cup refried black beans (or beans of your choice)
  • Salt and pepper

*Tip: For a vegetarian recipe replace the chicken with sliced mushrooms and for a vegan recipe don’t add cream or cheese.

1. Place green tomatoes over direct fire on the stove top until the skin is black.
2. Carefully peel the skin off and pour the tomatoes in the blender along with the garlic, onion, serrano chili and cilantro.
3. Blend until sauce is smooth but thick. Add salt and pepper to taste.
4. In a skillet, add the shredded chicken and the green tomato sauce and cook over low heat until the chicken and the sauce are incorporated.
5. Spread beans on each tostada, then add the chicken.
6. OPTIONAL: Top with cream, shredded lettuce and shredded panela cheese.

Building Community Workshop Recipes

Cochinita Pibil / Pibil Pork

  • 2 kilos de hombro de cerdo en trozos grandes (Boston o Paleta)
  • 1 taza de achiote líquido listo para usarse
  • 1-2 hojas de plátano
  • Sal
  • Ajo
  • Pimienta
  • Marinar la carne con el achiote y sal al gusto durante 8 horas o durante la noche.
  • Pasar las hojas de plátano por el fuego para ablandarlas y cubrir por completo la carne con las hojas.
  • Cocinar la cochinita en una olla a presión a baño maria. Sin que la carne toque el agua.
  • Cocinar durante 40 minutos a fuego alto y 50 minutos a fuego medio.
  • Dejar reposar la carne para luego desmenuzarla. Sacar los pedazos de grasa.
  • Servir acompañado de cebolla morada, chile habanero y frijol negro.

  • 2 kg Pork shoulder with bone (Boston, Paleta) cut in big cubes
  • Ready made liquid achiote
  • Banana leaf
  • Salt
  • Pepper
Cooking instructions:
  • Marinate the pork with achiote, salt and pepper. Leave the in the refrigerator overnight or at least 3 hours before cooking.
  • Wrap around the pork with the banana leaf and place inside a pressure cooker. Water bath cook or steam for 1 hour and 30 min.
  • When finish, remove the fat and and bones and shred the pork.
  • For Garnishing:
  • 1 small red onion, 2 cups apple vinegar, 1 lemon, salt and pepper to taste.
  • Pour enough amount of water into a pan and boil . Add the boiling water to the chopped onion, enough to cover it for 5 min. Remove water and add the lemon juice , vinegar , salt and pepper .

Arroz Mexicano / Mexican Rice

  • 2 tazas de arroz
  • ¼ de cebolla finamente picada
  • 1 diente de ajo picado
  • 1 cucharadita de aceite
  • Agua


  • 2 chiles poblanos
  • 2 mazorcas de elote
  • 2 tazas de queso (cualquiera que derrita)
  • 2 tazas de media crema
  • 1 cucharada de consomé de pollo en polvo
  • Lavar varias veces el arroz hasta que el agua se vea clara.
  • Sofreir ajo y cebolla en el aceite.
  • Añadir el arroz a la sartén y combinarlo con la cebolla y el ajo moviéndolo constantemente.
  • Añadir el agua y tapar la olla durante 15 minutos a fuego medio.
  • En un recipiente disolver el consomé en la crema hasta que se incorpore, revolver con el arroz. Añadir el elote ya cocido en granos, las rajas de chile poblano y el queso.
  • Meter al horno durante 15 minutos en un refractario para derretir el queso.

  • 2 cups of white rice
  • ¼ chopped onion
  • 1 chopped garlic clove
  • 1 teaspoon of vegetable oil
  • Water


  • 2 roasted, peeled and seeded poblano peppers (or 2 poblano pepper “rajas” cans)
  • 2 corn cobs (or 2 small sweet corn cans)
  • 1 half-and-half cream can (media crema)
  • 2 cheese cups (any cheese type that melts)
  • 1 tablespoons of granulated chicken bouillon
Cooking instructions:
  • Fry the chopped onion and garlic with a little bit of oil.
  • Rinse rice several times, add rice to the pan and stir. Add water and cook for 15 min.
  • Mix bouillon, cream, corn, poblano pepper and cheese.
  • Add the mixture to the rice and stir.
  • Place in the oven for 15 minutes to melt the cheese.

Conferencia: La alimentación si influye en la conducta y aprendizaje

American School Foundation of Monterrey

Ave. Ignacio Morones Prieto No. 1500
Col. San Isidro
Santa Catarina, N.L. C.P. 66190, Mexico
ELEM: (+52) 81 5000-4400
MSHS: (+52) 81 8288-4400

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ASFM is a private, non-profit, independent, international day school providing a U.S.-type education to international and Mexican students.

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