Mango Pico De Gallo

 I have really been enjoying mangos. I was looking for some at Costco and was happy to have another customer tell me that you want to buy mangos that still have some green on them. Their advice paid off. I picked some really good ones. I love making pico like this. I love all the colors and they look so good together. Enjoy!

  Ingredients:
4 tomatoes diced  
2 mangos diced
1/4 minced red onion
1 jalapeño pepper minced
3 garlic cloves minced
1/2 C chopped cilantro
juice from 3 limes
salt to taste

Directions:  
1. Combine all the ingredients except the salt.
2. Then stir in the salt a little bit at a time until the desired taste is reached. Serve. 

Mango Pineapple Salsa

So I have been reading a great book Anti Cancer. It has some great tips on how you can take care of your body better. I love those kind of books.  One of the things he recommends is eating 25 servings of fruits and vegetables a week. He also said it is a good idea to include variety in your servings. So this salsa is a great way to include a lot of variety into your servings for the week. The extra bonus is it tastes great too. It got a thumbs up from my family.

Ingredients

2 C diced  fresh pineapple
2 C diced mangoes (I thawed frozen)
1/4 C red pepper diced
1/2  C chopped red onion
2 T minced jalapeño
1/4 C chopped cilantro
1/4 tsp salt
3 T chia * Optional (nice thickener)

Directions serves 4-6

1. Place all the ingredients except chia in a medium bowl and toss the mixture.
2. Toss the chia on top and then toss the mixture again. The chia adds nutritional benefits also it works as a nice thickener. It is Delish!

Healthy Creamy Tomatillo Salsa or Dressing

So we had Birthday dinner on Sunday for Max who turned 1 and Britney who turned 30. My oldest child and youngest grand child. Family times are sweet. It was a nice evening and afternoon. We had healthy yummy food. This is one of the things that we served. It goes well on vegetables, salad, crackers, Mexican food or french dip sandwiches. :) Tomatillo's add a yummy flavor to the dressing. It was nice to make a healthy version of it.

Ingredients

1 lb of tomatillos (husks off)
5 cloves of garlic
1 serrano chili
1 T olive oil
1/2 C fresh cilantro washed
juice of one lime
1/4 C Greek plain yogurt
salt to taste preference

Directions makes about 1 1/2 Cups 

1.  Place a skillet on the stove on medium heat. When it gets hot put tomatillos, garlic, chili and oil in the skillet. Stir often until the tomatillos start to burst and the other vegetables start to turn slightly golden. 
2. Take off the stove and let cool. Take the stem off the chili and the peel off the garlic. Take the seeds out of the chili if you want it less spicy.
3. Put the vegetables into the blender. Then put in cilantro, lime juice and yogurt. Pulse until creamy and mostly smooth. It will have some texture to it still. Salt to desired preference. 
4. Serve or store in the fridge covered until ready to serve.    

Happy Birthday! We love you!

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Anti-Inflammatory Tropical Salsa

Anti-inflammatory Tropical Salsa 

Salsa on Salmon and Sweet potato

I am always looking for new ways to include anti-inflammatory foods into my diet. This salsa is loaded with the great ones. These are some of the foods that I included in my meal that were anti-inflammatory; blueberries, garlic, jalapeno, onions, pineapple, sweet potato and salmon. It tasted good too. My husband commented after eating the meal how much he liked it. He enjoyed it. :) Eating healthy can taste good.

Ingredients:
1 C chopped up mangoes
1/4 of purple onion chopped up
1/2 C red pepper chopped up
1/2 jalapeno deseeded
2 to 3 garlic cloves 
1 handful of cilantro
juice from 1 lime
salt and pepper to taste
Other additions to the meal:
baked sweet potato 
baked salmon
fresh pineapple
coconut oil

Directions:
1. Throw all the ingredients for the salsa in the blender or food processor except 1/2 the cilantro, salt and pepper, and the blueberries. Pulse quickly a couple time. I wanted to still have it slightly chunky. 
2. Then throw in the blueberries and the rest of the cilantro. Pulse 1 or 2 times. Just until incorporated. Then add salt and pepper to your taste preference. Serve or store covered in the fridge till ready to eat. Yum!
3. I cut up a fresh pineapple.
4. Place 1T of coconut oil in a frying pan. Heat on medium heat. I put in a couple of pieces of pineapple to add to the flavor. Cook until done. You could also just wrap it in foil and bake in the oven. 
5. Bake a sweet potato.  

You have a great meal ready to eat. Have a happy weekend.