recipes

Pomegranate Seed Cantaloupe Salsa

May 22, 2012 By Lisa Leave a Comment

One of the complaints I hear from people who are trying to lose weight is that they need more variety…and who can blame them? Eating the same things over and over again can be quite boring! If you’re on a weight loss journey, I encourage you to branch out and try some new fruits and veggies!

This tasty salsa recipe combines pomegranate seeds and diced cantaloupe with some more traditional salsa flavorings like cilantro and jalapeno.

Here’s what you’ll need:

1 lime, zested and juiced
2 Tbsp chopped fresh cilantro
1/4 cup finely chopped sweet onion
1 small jalapeno, seeds removed and finely chopped
1 ripe avocado, peeled and diced
1 cup diced cantaloupe
1 cup pomegranate seeds
1/2 teaspoon salt

Now that you’ve got all your ingredients out, you can whip this up in no time at all. Simply combine all the ingredients in a glass bowl. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. Once you’re ready to serve it, lightly toss it and you’re good to go!

This salsa can be used in a variety of ways. Serve it as a dip with whole-wheat tortilla chips or use it as a relish with grilled fish or chicken. You can even eat it plain. I won’t tell!

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.

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Homemade Almond Butter {Tasty Tuesday}

May 1, 2012 By Lisa Leave a Comment

I love almond butter. Pair it up with an apple and it’s one of my favorite snacks. If you’re looking to eat healthier, you may be surprised to know that it’s really quite easy to make your own almond butter.

Here’s what you’ll need:

2 cups raw almonds
2 teaspoons of olive oil (more or less for texture)

You can also add a little honey if you’d prefer this to be sweeter.

Place your almonds on a baking sheet and place in a 350 degree oven. Roast almonds for 8 to 10 minutes, turning them once or twice during that time. Remove from oven and let cool to room temperature.

Put 1/2 cup of the almonds in your food processor and use the pulse setting to break them up.

You can save a bit of time by chopping the almonds up a little by hand before putting them in the food processor. I’m usually too lazy to do this, but if you feel the urge, you can throw the almonds in a ziploc bag and pound them with a mallet or a rolling pin before tossing them into the food processor.

After you’ve pulsed the first half of your almonds, drizzle in a bit of olive oil on them and turn the food processor back on. Let it run for a minute, stopping to scrape down the sides a few times.

A ball will begin to form. Stop the processor and use a fork to break the ball apart. Then, start the food processor again.

Add more nuts, then more olive oil, and keep repeating the process. Keep drizzling in oil until you get a consistency you like. Also, the longer you process the nuts, the creamier the mixture will get. If you don’t like the flavor of plain almond butter, feel free to add honey, salt, or other seasonings.

Once your almond butter is finished, store it in a sealed jar in the refrigerator. Mason jars are perfect for this!

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Start Your Day with a Fast, Healthy Breakfast

March 13, 2012 By Lisa Leave a Comment

I am NOT a morning person. My kids are not morning people either, so getting everyone out the door with food in their stomachs is a chore. Getting them out the door with good food in their stomach is even more difficult.

I came across this great recipe for easy “breakfast muffins.” These “muffins” are a great source of protein and veggies.

Preheat your oven to 375 degrees. Grease a muffin tin. Beat your eggs and fill your muffin tin cup halfway. Then add the ingredients you want to make it tasty. You can add veggies, meat or both. Once your muffin tins are ready, pop them in the over for 30 minutes.

When your “muffins” are cooked, let them cool, pop them out of the muffin tin, place them in a ziploc bag and freeze them. You’ll be able to warm them up in a jiffy!

Source: brittanybohnet.com via Lisa on Pinterest

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