Mexico: Marien Garza
Mexico: Marien Garza
Marien Garza is a Registered Nutritionist who also holds a Master’s degree in Public Image. She is our DAB in Mexico.
How long have you been working with Herbalife?
What is your role with the Company?
I am an Independent Consultant and a member of the Dietetic Advisory Board. My main role is developing the Wellness Tour in Mexico, providing nutritional training to Herbalife Associates and representing nutritionists in Mexico at media and public relations events.
Why did you choose nutrition as a career?
I love science; my dad is a surgeon, and I admire him so much. I was looking for something that involves medicine, chemistry, food and a healthy lifestyle. Nutrition allowed me to study these topics that I am passionate about.
What is the best part of your job?
Being able to send healthy messages to a lot of people all around my country.
Everyone, even nutritionists, has a ‘guilty pleasure’ when it comes to food. What’s yours?
Spicy food! I do love chips or veggies with “Mexican Chile”. They´re not so good for me so I do not eat them often.
If you had just one piece of nutrition advice to give to someone, what would it be?
Although it sounds repetitive, Eat more fruits and veggies! So many people are still missing this in my country!
What are some of the latest diet and nutrition trends in your country?
Gluten free diets, paleo diets and vegan/raw diets are trending topics.
If you weren’t a Dietitian/Nutritionist, what would you be?
I love medicine, so maybe I would be a doctor or a physiotherapist.
What is something that most people don’t know about you?
I love dancing; I am practicing Salsa.
Please provide your personal favorite Formula 1 shake recipe.
I love it creamy and cold:
2 scoops F1 Dulce de Leche
1 scoop Thermojetics Vanilla (Like PDM in the US)
2 scoops PPP
1 cup water
Sometimes I add banana or strawberries and a little cinnamon.
Can you please provide a recipe that could be part of a healthy meal that represents your country/region?
Steamed Bean Tlacoyos (Makes 12 Tlacoyos)
For the Tlacoyos
1 pound freshly made masa for corn tortillas
1/4 cup vegetable oil
1 teaspoon sea salt
About 3/4 cup smashed beans (not fried)
For the Topping
2 cups Salsa
1 cup crumbled Queso Panela or other fresh cheesse
About 2 cups cooked, diced Cactus
1/4 cup chopped fresh cilantro, thick stem ends removed
10 red radishes, julienned (optional)
Put the fresh masa in a large bowl, add oil and salt, and mix with your hands until a smooth dough forms. A little warm water may have to be added to the masa mixture to achieve the correct consistency. Divide the dough into 12 equal portions and shape each portion into a 1 1/2-inch ball. Flatten each ball lightly with your hands to form a thick tortilla about 3 inches in diameter, or use a tortilla press, pressing down rather lightly so the masa is 1/8 inch thick.
Press a hollow in the center of a tortilla large enough for 1 tablespoon of beans. Add the beans to the hollow and close the tortilla, forming it into a ball. Flatten the ball between your hands to form a football-shaped turnover about 5 1/2 inches long, 2 3/4 inches across at its widest part, and 1/2 inch thick. Repeat with the remaining masa balls.
Place a large, heavy skillet or a griddle over medium heat. Using a paper towel, wipe the skillet or griddle with a small amount of oil to prevent sticking. Add as many tlacoyos as will fit without crowding and cook, turning often, until the masa is cooked through and the tlacoyos are slightly charred on both sides (about 3-4 minutes per side). Remove from skillet, lightly cover with a kitchen cloth or a napkin and set aside. (This step may be done up to a day ahead. Let cool, cover with plastic wrap, and refrigerate).
Drench each tlacoyo with a spoonful of the Salsa. Sprinkle each tlacoyo with some queso Panela or fresh cheese, about 2 tablespoons of the cooked cactus and some cilantro and radishes (if using) and serve hot.
Serving size: 3 Tlacoyos
Photos: Marien onstage Training in Mexico (2017)
Marien and Susan at the Academy of Nutrition and Dietetics Meeting, Food and Nutrition Conference and Expo (FNCE) in Chicago (October, 2017)