If you’ve been following Pumps and Push Ups for a while, you’re probably accustomed to my love of Mexican and creamy recipes! Typically, cream sauces are a big no, if you’re trying to stay healthy. However, to keep my dishes lighter while still enjoying my favorite style of food, I cook all of my sauces from scratch using a basic roux so I can control the fat content.
A roux can be made many ways, but basically, it is a base for heavy sauces using equal parts fat and flour. Depending on the cook or recipe, different fats or flours may be used to create a different taste. I like to use olive oil, wheat flour or oat flour, chicken broth and unsweetened almond milk in most of my recipes. This mixture creates a base that is lower in saturated fats (plus high in mono and polyunsaturated fats) and lower in calories than a traditional cream sauce. The beauty of a roux is once you have your base, you can create any flavor you want! For this recipe, I added greek yogurt, chili powder and cumin to create a creamy enchilada sauce!
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