This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.
1 cup Pineapple, diced
1 cup Cherry tomatoes, quartered
1 cup Mango, diced
1/3 cup Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium Jalapeno chile, minced
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.
Very quick to assemble, and tastes much better than any processed, store-bought version.
Serve with chopped veggies or baked chips.
1 cup Cottage cheese, nonfat
¼ cup Milk, nonfat
2 oz Cream cheese, nonfat
¼ cup Onion, white, chopped
½ tsp Garlic cloves, minced
1/8 tsp Onion powder
½ tb Vinegar, rice
1/12 tsp Pepper, white
¼ tsp + to taste Salt
to taste Black Pepper
1/8 tsp Paprika
as needed Olive oil
1 tb Chives, minced (optional)
In a food processor, combine cottage cheese milk, cream cheese, onion, garlic, powdered onion, rice vinegar, salt and pepper until smooth and creamy. Garnish with chives (optional). Keep refrigerated until ready to use.
This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).