Here's My Answer

Tag Archives: cilantro


Ok ok ok… I’m sorry I’ve been a little M.I.A. lately.  I’ve been a little preoccupied with the usual stuff… Basically with life in general.  I can’t really remember what has happened in the last 10 days, but I’m sure there have been things… I hope there have been things anyway.  How lame would that be if I didn’t accomplish anything in the last 10 days??

Meh… it’s January so therefore it’s ok to not really accomplish much.  I’ve been working a lot, we’ve been trying to maintain a consistent workout schedule, we’ve been busy with friends and family, I have found a new obsession with Pinterest (I am so behind on what’s cool these days) and I’ve been very consumed by this whole “try to continue to eat ‘cleanly’ and not go out to eat hardly ever” thing.  There have been days that it’s been a challenge, but we have majorly cut back our eating out and it definitely shows in our bank account.  It’s amazing how much money you can save just from something so simple!

Oh… I know what I’ve been doing for the last few days… (I just remembered this) I’ve been addictively (did I make that word up?) watching Sons of Anarchy and this just in… Breaking Bad.  Good god… the things I have been missing in my life!  Well, I’ve always been a Sons of Anarchy fan but I started watching it at like the end of the second season so I decided to start from the beginning.  Brad and I only just started watching Breaking Bad on like Friday night (it’s now Tuesday) and we’ve watched the whole first season.  Which, hold on!  The first season is only 7 episodes so don’t get your undies in a bunch!  However, I am literally so obsessed and uncontrollably addicted that it’s all I think about.  A television show.  It’s pathetic.  I know.  You don’t have to tell me.  And I can’t wait to watch more tonight.

Ok… now that you are all fully aware of my television addictions and strange desires to watch shows about cooking meth and cancer and motorcycles and guns and high school science teachers and violence and …

Oh god.  I’m doing it again.  AH!


Ok.  Moving on.

Let’s see.  We made these little burrito bowls like the day after we decided to stop doing CLEAN.  It definitely fits in the CLEAN program and it’s also SUPER easy so I have a feeling we will be making this many more times.  Oh!  It’s also pretty cheap too!  All you need is rice, 2 cans of beans and two avocados, a lime and cilantro!  I mean, I didn’t keep track of how much it cost, but I’m sure it’s under $15 and fed us for two lunches!  You do also need some seasoning, but I would hope everyone has garlic powder and cumin on hand.  We always have a bag of brown rice in the pantry too, so for us, it was even cheaper!

This would also be a perfect meal to use leftover rice for.  I know that whenever we make rice, for maybe stir fry or something like that, we always have a buttload leftover (wait, did I just write “buttload”?  Why yes, yes I did) and we usually end up throwing at least some of it away.  This is the perfect answer to that never ending problem!  Even if you have a little bit leftover, say like a cup’s worth, you can still pop open a can of beans and pour it on top and dollop some guac on there too and you’ll have a great lunch!  If you wanted to get really crazy, you could even wrap all of it up in a tortilla, but then it wouldn’t be considered a CLEAN recipe.  Whatever you choose, I think you’ll really enjoy this dish!


Burrito Bowls
Serves 4

1 cup uncooked brown rice (this should make 3 cups of cooked rice)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinse
Garlic powder
Ground Cumin
Chili Powder (optional)
2 avocados
Juice of 1 lime
Handful of cilantro, roughly copped

Cook the brown rice according to the package directions.  While the rice is cooking, make your guacamole.  Mash the two avocados in a bowl.  Poor in the lime juice and chopped cilantro.  Mix together.  When the rice is done cooking, poor some in a bowl and top with beans.  Sprinkle the garlic powder, cumin and chili powder over top, along with salt if desired.  Then plop a couple spoons of guacamole on top and go to town!


Welp, today is day 4!  We are chuggin along!  It’s been going well, fast actually.  I’m surprised this week has gone so quickly.  We’ve made a couple pretty good meals that I thought I would share with everyone!  All of these recipes are coming straight from the Clean Program website.  There’s tons of resources on their website, including a meal planner that we have been using!  There’s a Pre-Cleanse planner and a full on 3 week Cleanse planner.  We expect to use most of that planner for the next 3 weeks.  So all of the recipes that we have used so far have been from that meal planner.

If I’m going to be honest… for the most part, these recipes are time consuming to make.  We’ve been making breakfast the night before while dinner is cooking.  It’s a lot to do all at once, but it works well with our schedules.  We’ve actually had quite a bit of leftovers and I’ll be sure to note that in each recipe!

photo 1-1Almond Butter Pancakes with Blueberries
Fed us both for 1 breakfast with 1 1/2 pancakes leftover

1 cup almond flour or meal
1 cup almond or rice milk
pinch of sea salt
splash of vanilla (optional)
½ cup almond butter
2 teaspoons cinnamon
coconut oil (you only need like 1 tablespoon)
cashew or almond butter + fresh or frozen berries

Mix batter until well combined and almond flour is smooth. On high heat, bring a frying pan or griddle
to a very warm temperature, add a teaspoon of coconut oil and let it melt, spreading on the pan to avoid sticking.
Lower heat to medium and with a measuring cup pour pancakes onto the pan/griddle and wait until they begin to
bubble on top and then flip. Serve warm with almond or cashew butter and fresh berries.

photo 2-1Miso Glazed Salmon with Butternut Squash Fries
This only fed us for 1 dinner

Miso Glazed Salmon:

2 wild salmon fillets
3 tablespoons gluten-free miso
olive oil
2 teaspoons coconut nectar

In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover
the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm.

Butternut Squash Fries:

1 medium butternut squash, peeled, deseeded and cut into 1/4 inch slices
1 tablespoon olive oil
sea salt
freshly ground pepper
flavor variations: cinnamon: add 1 tsp of ground cinnamon along with the salt, oil and pepper and toss.

Preheat oven to 400°F. Line one or two baking sheets with parchment paper or lightly grease. In a
large bowl, add all of the ingredients and toss to combine. Lay squash slices on the baking sheet in an individual
layer. (If the pieces are touching, it will take longer to bake) Bake for 25-35 minutes or until golden brown and
beginning to crisp on the edges, turning pieces over halfway through

photo 3-1This one is actually two recipes.  We ate the side dish (Cranberry Mango Millet Salad) on Monday for lunch and had so much leftover that we ate it with some Black Bean Burgers on Tuesday.  The salad makes enough to eat for 2-3 meals.  And it’s pretty good!

Cranberry Mango Millet Salad

1 cup millet
½ cup quinoa
3 cup water

1 mango, cubed
½ cup slivered almonds
½ cup unsweetened dried cranberries
¼ cup yellow onions, diced

Lemon poppy seed dressing:
¼ cup lemon juice
1½ tablespoons coconut nectar (or a few dashes of stevia to taste)
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
¼ teaspoons herbamare seasoning

Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed
grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce
heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow
to sit with the lid on for 10 minutes before removing and allowing to cool. Meanwhile, combine remaining salad
ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine. In a small bowl, mix together lemon
poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.

Black Bean Quinoa Burgers
We were able to make 6 burgers out of this.  They were smaller but we ate 4 for lunch and then saved the other 2 for lunch the next day.  We also topped them with avocado and extra lime juice.  I highly recommend this as they are a little bit dry and the avocado and lime add some good moisture.  And it’s super tasty!

cup black beans
cup quinoa cooked
1 teaspoon cumin
lime juice from 1/3 lime
salt and pepper to taste
cayenne pepper to taste
2 garlic cloves, minced
1/3 yellow onion, finely diced
2 tablespoons fresh cilantro, diced
1 tablespoon coconut oil

In a medium mixing bowl, mash the black beans with a fork. Mix with the quinoa and then add the
other ingredients. This will make 2-4 patties depending on how big you like them. Heat the oil in a skillet over
13edium-high heat. When the oil is hot, fry the patties until they are nicely browned, about 5 minutes. Turn and
fry the other side

photo 2Wilted Spinach and Spiced Chicken
This recipe only serves ONE, so you have to plan accordingly.  We actually liked this so much we are going to eat it again on Saturday.  We doubled the mango when we first ate this, but when we make it on Sunday, I think we are going to just use one mango.  In case you were wondering.

1 4-5 ounce chicken breast (we did one chicken breast per person)
1-2 tablespoons olive oil
2 teaspoons ground paprika
1 teaspoon cumin seeds
¼ teaspoon ground coriander seed
2 tablespoons sliced red onions
1 ripe mango, peeled and cut into large chunks
2 large handfuls of fresh spinach
1 tablespoon lemon juice
1 teaspoon sea salt

Preheat oven 350°F. Place the chicken breast in a baking dish, coat with olive oil, sea salt, paprika,
cumin and coriander. Bake for 12 minutes or until fully cooked (check with a fork). Remove from the oven and let
it cool on a cutting board, once the chicken is slightly cooled, cut into thin pieces. Meanwhile, heat a large saute
pan over medium-high heat with 1 tablespoon of coconut oil and gently cook the onions for 2-3 minutes, stirring
continuously. Add the mango and cook until warmed through. Add in the sliced chicken breast, gently toss then
add in the spinach and lemon juice. Cover the pan and allow the spinach to steam. Sprinkle in a touch of sea salt
and serve immediately

photo 3Shepherd’s Pie With Lamb
This has fed us for one dinner and sort of 2 lunches.  We ate small amounts at like 11 and then at about 2 today. It’s crazy good!  I’ve never had lamb before and never really wanted to, but it’s the only red meat we can eat.  I’m trying to be adventurous and stick to this plan, so I ate it.  And it wasn’t bad!  I even ate the mushrooms in it too!  My only suggestion would be to use much less garlic for the mashed cauliflower top.  It doesn’t really get the chance to cook so it’s very overpowering.

Top layer:
1 medium head of cauliflower
1-2 garlic cloves minced
2 tablespoons coconut oil, melted
¼ cup unsweetened, plain almond, rice or coconut milk
salt and pepper to taste
optional, but tasty: chives or other fresh herbs

Preheat oven to 400°F. Chop cauliflower into florets. Steam until tender. Put in blender or food
processor with garlic, coconut oil. Puree until smooth. Slowly add milk until proper consistency – smooth, but still
thick. Add salt and pepper to taste. Set aside.

Meat filling:
1 pound ground lamb
3 tablespoons coconut oil
2 cloves garlic minced
1 medium onion, chopped
6 ounces baby bella or cremini mushrooms, sliced (we used baby bellas)
1 large carrot chopped
1 celery stick, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon fresh parsley
1 tablespoon coconut flour or almond flour
¾ cup chicken, vegetable or mushroom stock
2 tablespoons wheat-free tamari
dash of balsamic vinegar

Heat oil on medium in a large skillet. Add onions and saute until translucent. Add carrots, garlic,
mushrooms and celery. Saute until they start to soften. Add lamb and saute for 5-10 minutes or until the meat
starts to brown. Stir in the coconut or almond flour. Add broth and herbs and reduce the heat to low and simmer,
stirring occasionally, for about 5 minutes until liquid reduces and sauce starts to thicken. Stir in tamari and
balsamic vinegar at the end. Add salt and pepper to taste. Put meat and vegetable mixture in a casserole dish.
Spread the mashed cauliflower over the top. Bake for 35 minutes.

photo 1Green Juice
This recipe comes for the actual CLEAN book.  It was our first time making juice and the first time using our new juicer.  It was really good, however, it was pretty tart because there’s a lot of lemon.  I would suggest using at the most half a lemon, if that.  It says in the book that you can put all the ingredients in a blender and then just strain all the fruit chunks.  We opted for the more expensive route… buying a juicer.  It’s really cool and quick.  It’s a little pain to clean up, but it’s worth it.  I am very excited to use it more!  This recipe serves1.

2 green apples
1/2″ piece of ginger
1 cup of spinach leaves
1 lemon, peeled

Just put it all through a juicer and drink!

Sooo… again… all these recipes except for the juice came from the website.  It’s definitely worth checking out.  Even if you don’t want to do the full pre-cleanse/cleanse you can at least make some of these recipes!  I’ll be sure to keep everyone posted with our progress!

Holy balls.  I’ve been wanting to write about this dish for a little less than a week now and I am so happy to say that I finally have a minute to sit down and write about it!

I’m actually off of work today because Brad and I went to Cincinnati yesterday to see the Pittsburgh Pirates play the Cincinnati Reds!!  Pittsburgh is one of our favorite teams because players from our minor league team here in Indy go straight to the Pirates!  So a lot of the players were saw yesterday, we have seen throughout the past few years.  We had a great time in Cinci.  We’ve gone before but never into the city like we did yesterday.  We left about an hour after I got home from work and drove the two hours (well, I slept part of the way) down there.  We made our first stop at Arnold’s which is Cinci’s oldest restaurant, it opened in 1861.   We had a couple beers there then made our way to Moerlein Lager House which is literally across the street from the Reds’ stadium.  Here we drank some beer and were blown away by some amazing food.  Calamari tossed in a red chili aioli and then we split half a bbq chicken with green beans and some of the best smoked cheddar mashed potatoes I have ever tasted.  We couldn’t even believe how good the food was.  Eventually, after stuffing ourselves with food and beer, we made it to the game.  We got an autograph from one of the Pirates’ players, had amazing seats and played with 8 week old basset hounds more than I should have been allowed.  It was Bark In The Park last night, which means if you bought the special tickets, you got to bring your dog.  Unfortunately, the tickets were sold out by the time we got ours, so we couldn’t bring our pups (and it freaking killed me) but I suppose I got enough dog love from those damn puppies.  The game ended up going into extra innings (they played a total of 14 I believe) however, we left after the top of the 10th inning.  Having to drive 2 hours home put a damper on the end of our night because, well, sometimes you just don’t want to go!  But all in all it was an amazing day that I am suuuuper glad we got to do!

And so now it’s Tuesday!  Luckily, I was smart and took today off of work because we didn’t get home until about 1:15 this morning and I’m pretty sure I would be a useless baker if I got less than 2 hours of sleep.  Wise decision on my part!  So here I am, enjoying some extra free time and writing about this delicious dish… I promise, I will actually write about it!

I happened to find this recipe while browsing through Eat, Live, Run’s website.  I happened to see it and thought it looked worth checking out.  While it’s something right up our alley and is something we have definitely had before, it’s also something like we have never had before.  I have never made a dish, especially a Mexican style dish, using cauliflower and sweet potatoes.  I was genuinely concerned that this was not going to turn out.  I was thinking in the back of my mind, while cooking, some places we would be able to eat at if it didn’t turn out.  I wanted to be prepared with a backup plan.

Luckily, and shockingly, I didn’t need a backup plan!  Because this dish is in-cred-i-ble.  When you make this, because you will make this, it will completely blow your mind.  Along with the sweet potato and cauliflower, there are green peppers, red peppers, poblano peppers, corn and onion that really fool you.  You honestly don’t even realize you’re eating such healthy food because it is that good.  You also layer the veggies with spinach!  I mean, let’s face it, this is a power meal!  I think a lot of the greatness comes from the salsa and cheese layered in there as well.  A little salsa and cheese can go a looooong way!

Anyway, I supposed this is long enough.  Trust me when I tell you, you really need to make this dish.  It’s the perfect way to trick yourself, or others, into eat a lot of healthy veggies.  I think even if you went heavy on the cheese it’d still be healthy.  But don’t add too much or you’ll lose the flavors of everything!

Ok… I’m going to go now.  I just accidentally started the MasterChef season finale and so now I have to watch the whole thing without stopping and I just can’t be distracted!!

Layered Roasted Vegetable Enchiladas
Adapted from Eat, Live, Run
Makes 6-8 servings

1 poblano pepper, diced
1 green pepper, diced
1 red pepper, diced
1/4-1/2 head of cauliflower, diced
1 sweet potato, peeled and diced
1 medium yellow onion, diced
1 1/2 cups frozen corn
3 tablespoons olive oil
1 1/2 teaspoons cumin
1 teaspoon garlic powder
Salt and pepper
1/2 cup fresh cilantro, chopped
2 cups of your favorite salsa
2 huge handfuls of fresh spinach, rinsed and stems removed
4-6 flour tortillas (or whole wheat) torn into large pieces
2 cups shredded Monterey Jack and Cheddar cheese

Preheat oven to 425.  Line a cookie sheet with foil and spray with cooking spray.

Toss the chopped poblano, green pepper, red pepper, onion, sweet potato and cauliflower with olive oil and cumin, garlic powder and salt and pepper.  Roast for 40 minutes until veggies are tender and being to brown.  Toss your veggies every 10 minutes.  Remove pan and reduce heat 350.

Spray a 9×13 baking dish with cooking spray.  In a small bowl, combine the salsa and cilantro.  Spread 1/4 of that mixture on the bottom of the pan.  Cover with one layer of the torn tortillas.  Top with 1/3 of the roasted vegetables and then a handful of the fresh spinach.  Sprinkle 1/3 of the cheese on top of that.  Cover with another layer of tortillas, then spoon over some salsa, then top with roasted veggies and lastly, the cheese.  Repeat this one more time until all the ingredients are used up and ending with cheese.

Cover with foil and bake for 20 minutes.  Remove foil and then bake for another 10 minutes.  Remove from oven and allow to cool for a couple minutes.

You can serve this with sour cream and chopped scallions, but I don’t think it’s necessary.  It’s amazing without it!

Uh…. woah.  Have you ever planned to make a meal and were excited about it but you were a little worried because it was … different?  Yea.  That’s how I felt about this.  However, my mind was totally blown by this meal.  For reals.  I couldn’t believe something could be THAT good.  It was so good that we ate a whole 9×13 pan of this stuff in about 2 1/2 days.

Yea.  That says something.

There’s a chance you are thinking “uhhh Mexican?…  Lasagna?…. I’m not so sure about that…”  And I can completely understand that.  But you will be amazed when you make this dish by how, uh, well, amazing it is.  It’s cheesy, beany, little bit spicy, mexicany and pasta-y.  Yep.  It’s awesome.

And believe it or not, it’s crazy easy to make.  All you have to do is chop up a couple veggies, throw them in a bowl with canned tomatoes, beans, enchilada sauce, corn and some seasoning and then assemble the lasagna!  There’s no cooking the sauce, no messy ricotta cheese and you use the no boil lasagna noodles so it’s even easierrr!!

Now, you could definitely add some meat to this dish, or some shredded chicken, but I thought it was so great without that!  I found the recipe from a blog I follow, but I made some changes.  Mostly, I added an extra can of beans, a green pepper and a jalapeno and some enchilada sauce.  I was really pleased with these changes.  I felt that they made sense and I’ll definitely make it the exact same way when I make this next (because I will make this again).  But like I said, you could brown up some meat or get a roasted chicken from the store and shred it and add it to the filling mixture.

…But then it wouldn’t count for Meatless Monday …. sooo…. do as you wish. 😀

Anyway, make this meal as soon as you possibly can.  I mean it.  It will literally be the only thing you want to eat for 5 days straight.  But then you’ll run out.  It’s ok though, you can always make more.

Mexican Lasagna
Adapted from A Couple Cooks with changes
Makes about 8 servings depending on size of your servings

About 9-12 “no boil” lasagna noodles (you might want more or less depending on how you assemble your lasagna)
1 can of black beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 green pepper, diced small
1 large jalapeno, diced small
1 1/2 cups frozen corn
1- 28oz can of diced tomatoes
3 green onions, chopped
1 handful of cilantro, coarsely chopped
1 can of enchilada sauce
8 oz shredded cheese (I used a mixture of Monterey Jack and Medium Cheddar)
Hot Sauce
Garlic Powder
Salt and Pepper

Preheat oven to 400 degrees.

Chop the green onions, green pepper, jalapeno and cilantro.  Toss into a large bowl.  Add the beans, corn, tomatoes, half the can of enchilada sauce, a few dashes of hot sauce and sprinkle in some of the garlic powder and oregano.  Mix all the ingredients together, add seasoning as needed along with the salt and pepper.

In the bottom of a 9″ x 13″, pour the rest of the enchilada sauce and spread around.  Add a couple spoonfuls of the filling mixture too and spread around.  Place 3-4 lasagna noodles down.  Cover the noodles with 1/3 of the filling mixture.  Cover with 1/3 of the shredded cheese.  Add the next layer of lasagna noodles and repeat the filling and cheese.  Add the last layer of lasagna noodles an then cover with filling and cheese.

Pop in the oven and bake for about 30 minutes, covered with foil.  Remove the foil at the end of that 30 minutes and bake for another 5-7 minutes until the cheese starts to brown.

Serve and good grief… enjoy!

Don’t panic if you don’t know what this is.  I’m going to be honest, when I first stumbled upon this recipe in a Food Network Magazine a few months ago, I was clueless.  I had never heard of it before, but when I read through the list of ingredients, I knew it was up our alley.  It’s a Mexican dish with pasta.  Brad actually described it chili with spaghetti in it.  Bingo.  It’s a lot like chili with spaghetti in it.

The chili aspect comes from the canned tomatoes (fire roasted… mmm), onion, green pepper, jalapeno, kidney beans, and the chili powder and cumin.  Mix all that up, add some chicken broth, and cilantro and then throw in some spaghetti and you have…. Sopa Seca!

This is a very satisfying meal, the beans and the pasta really fill you up.  No, seriously, they really do fill you up.  I got excited and gave myself a huge bowlful and couldn’t even finish it!

You could make this meal on a weeknight for sure.  It’s quick and easy.  Not a whole lot of work involved and it definitely doesn’t take long to cook.  I sort of changed up some of the recipe.  The grocery store was out of poblano peppers (yea, how does that happen?) so I had to improvise with a green pepper and 2 jalapenos.  Umm let’s see, I also only used half an onion.  A whole onion, to me, is way too much.  Also, the original recipe calls for cheese.  We skip this.  I think this dish is better without the cheese, but that’s just me.  You can go to the website (I’ll give the link below) and compare if you want, but I, obviously, like the changes that I have made!

Sopa Seca
Adapted from Food Network Magazine
Serves 4

1 tablespoon olive oil
1/2 yellow onion, chopped
1 green pepper, chopped
2 jalapenos, seeds removed and chopped
1 teaspoon chili powder
1/2 teaspoon cumin
8 oz (half a package) whole-wheat spaghetti, broken into thirds (I used just regular because it was leftover from the Naked Tomato Sauce)
1- 14oz can of fire roasted tomatoes
2 cups low-sodium chicken broth
1- 14 oz can kidney beans, drained and rinsed
1 big handful of cilantro, stems removed and coarsely chopped

Heat the oil in a skillet over medium heat.  Toss in the onion and peppers and cook for a few minutes until slightly soft.  Add the chili powder, cumin and salt.  Cook for another couple minutes.  Add the uncooked spaghetti and try to toss (this is much more difficult than you would think).  Try to let the pasta toast for a few minutes in the pan, but don’t worry if this doesn’t really work.  I never has for me.

Add the tomatoes and simmer until the liquid is gone.  Then add the chicken broth, bring heat to high and let boil.  Once it boils, reduce heat to medium low and simmer until the pasta is fully cooked (about 6 minutes).  Add the beans and most of the cilantro and simmer for another minute or two until most of the liquid is absorbed.

Divide among bowls and top with a few sprinklings of cilantro.

Oh lordy… it has been a chaotic few days at this house.  Brad has been out of town which has left me to take care of the little devils (that is… Etta and Cash).  So I haven’t had much of a chance to quietly sit down and write a post.  But I figured while there’s calm before the storm (storm meaning the whole routine I have to go through before I leave for work) I might as well try to squeeze a post in.

I wasn’t 100% sure what to call this meal, Salmon with Avocado and Orange Salsa was the best I could come up with at the moment (my brain is only functioning at probably 50% and quite frankly, I think it’s shocked that words other than “Cash NO” are formulating).

We have had this meal before and every time we have it I fall more in love with it.  It seems so strange to eat a piece of salmon with a spoonful of, essentially guacamole, but with oranges, but it is one of the better things I have ever tasted.  I originally found the recipe for this from Martha Stewart (I just realized that she calls it an orange avocado salsa too!) and we made that whole thing one night.  But it didn’t take long for us to realize that grilled bok choy is… uh… kind of gross.  I have also altered the recipe a bit because I don’t think it’s necessary to have sesame oil in the salsa.  Nor do I add salt and pepper.  But we’ll get to what I do in a minute….

If you are a salmon lover, this recipe is totally for you.  Wait, if you are a salmon AND guacamole lover this recipe is definitely for you.  You will be very surprised at how well this all goes together.  It is so fresh tasting that it just feel like summer in your mouth (no really, it tastes like that).  I like to make sure to get a little bit of everything in every bite.  Little bit of salmon, orange, avocado, cilantro and a tiny bit of red onion.  It’s amazing how it melds together so well.

Oh and thank god it’s starting to be corn season.  Well… at least close to it.  We’ve been craving grilled corn since, uh, November.

Try this recipe, I think you’ll be pleasantly surprised!  Oh and it’s a great weeknight meal because it is super quick.  You’ll see when you read the directions!

Salmon with Avocado and Orange Salsa
Feeds About 2

2 salmon fillets (whatever size you prefer)
1 avocado, pitted and diced
1/2 lime, juiced
1 handful cilantro, coarsely chopped
1 orange, peeled and diced
1 tablespoon red onion, chopped

Grill your salmon fillets until cooked through.  Meanwhile, in a bowl, combine diced avocado, cilantro, orange, red onion and lime juice.  Taste to make sure there’s enough lime in there, add more if you would like.

When salmon is finished on the grill, place on a plate and pour a few spoonfuls of the salsa over it.  Ta-Da!!

Told you it was quick!

Ok… so I apologize for it being a whole freaking however many days since I wrote a post.  I think the last one I wrote was Thursday or Friday.  Allow me to explain what has happened….

Brad and I may or may not have adopted an 8 week old puppy.  Ok… we DID adopt an 8 week old puppy.  I have learned that having an 8 week old puppy is something like having a baby.  Only…. you have to take the puppy outside 50 times a day and walk it 7 times a day as well.  Oh and it barks and cries and pees on your floor.  And it drinks water by the gallon.  And it tries to eat everything in sight.  Babies don’t do any of that right? . . .

So as you can imagine, it’s a little hard to focus on writing a post when you have a miniature terrorizing tornado in your house running around chewing and peeing on everything and trying to play rough with Etta.  And that my friends, is why I haven’t written in a few days. Oh wait… he just peed on the floor.  Hang on.

Ok… deep breaths.

I have still been cooking though!  Nothing to worry about there!  In honor of Cinco De Mayo, this weekend we had Mexican!  Shocking!  We loaded up on margaritas, queso, guacamole, and southwestern egg rolls (that counts right?).  SO the next 3 posts after this will probably be Mexican related!  Yay!

We make guacamole probably once a week.  Wait, maybe once every 2 weeks.  The other week we make salsa.  They are our two favorite things to eat.  You really can’t go wrong with either.  Now, I know we all think we have the best recipe for guacamole, but I have news for you.  I actually do make the best guacamole.  So… sorry, but yours probably isn’t as good as mine.

It’s terribly simple too (simple is always best).  All that’s required are avocados, tomatoes, cilantro and lime!  That’s it!  And all of that seriously makes the best guacamole ever.  You have to keep in mind though that guacamole is always best right after you make it (that’s what I think anyway).  I won’t eat it the next day because it gets all gross and brown aannnnnd I don’t like it super cold.  Room temp is best for me!  So don’t go making batches of guacamole thinking it’ll last you for the week.  Because, well, it just won’t.  But you might eat it all anyway in one sitting, so I guess just make as much as you want.


2 ripe avocados (not too ripe because then they are nasty and brown inside)
1 small vine-ripe tomato (those are usually smaller)
1/2 – 1 whole lime, juiced
1 big handful of cilantro, stems removed

Cut the avocados in half and take the pit out.  Scoop the insides into a bowl and mash a little with a fork.  Finely dice the tomato and add to the avocados.  Add lime juice (start off with 1/2 of the lime.  I like a lot of lime in mine so I usually use a whole lime).  Coarsely chop the cilantro and add to the bowl.  Mix all together.  Some people add salt, but I think the saltiness of the chips is enough.  That’s it!  Dip your chips and you are ready to feast!

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