healthy recipe

Simply Scrumptious Southwest Side (Calabacitas!)

Yields: About 4 cups


1/4 cup Canola Oil

1 Yellow Onion, thinly sliced lengthwise

1 Tbsp. Garlic, minced

1 avg. Jalapeño Pepper, seeded, diced very small

2 cups Roma Tomatoes, chopped

2 avg. Zucchini, halved lengthwise, cut into thin slices

4 avg. ears of Corn, husked and ears carefully sliced down into 1” –

1 1/2 “ chunks to sliced from the ear

One finger pinch Kosher Salt

Two finger pinch Red Pepper

One finger pinch Ground Cumin

1 cup LS Vegetable Broth, more if necessary

2 Tbsp. Fresh Cilantro, diced

*Optional Queso Fresco Cheese

Directions: If you have a cast iron skillet; use it for this. If not, it’s ok, but they are an invaluable skillet to have in your kitchen.

Step 1: Heat canola in large skillet over med-high until hot. Add onion, garlic and jalapeño. Cook, stirring frequently until onions are translucent; about 5 min.

Step 2: Stir in chopped tomatoes, zucchini, corn chunks, salt, pepper, cumin, and then broth. Cover and cook, stirring occasionally, until vegetables are tender; about 7 min. Add additional broth if desired. Stir in cilantro. Remove from heat; check seasonings to ensure they are to your liking.

Step 3: Remove from skillet to a serving tray. Sprinkle with cheese if desired for garnish.

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Jonathan Aluzas is co-owner of Arena Fitness, a fitness center that offers group training in Encino as well as personal training in Northridge.