Peach & Avocado Salsa

Nothing beats a fresh salsa for your summertime meals using the fruits of the season!  Peaches are one of my favorites and this lovely salsa will complement chicken, seafood and pork.

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Recipe & Ingredients

3/4 cup diced peaches
1/2 cup diced avocado
1/2 cup chopped tomato
1/3 cup chopped Vidalia onion
1 1/2 tablespoons fresh squeezed lime juice
1 tablespoon minced jalapeno pepper
1/4 teaspoon sea salt

Mix all ingredients in a bowl and serve!

Green Tomato Salsa

One of my favorite seasonal treats is fried green tomatoes.  After indulging on them a few weeks ago I could not justify doing so again so soon.  Especially with bathing suit season fast approaching.  When I visited my local farmers market this week and he told me “last of the season, I saved a few just for you” I didn’t have the heart not to take them.

What to do with them other than fry them up?  I’d heard of salsa verde but never made it.  I scoured a few recipes but none appealed and most called for green tomatillos which while similar are not the same.  I also had a mango on my counter that was one day shy of being overripe.  That inspired a get together of the two…

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I served over baked chicken thighs and breasts with a side of boiled potatoes since it was a training day and I had earned my carbs.  Unfortunately my waistline was at it’s butter limit for the day.  The salsa made an otherwise boring meal exciting.  Unexpectedly delightful and the flavor was versatile enough for fish or pork.  A keeper!

Green Tomato Salsa

1 large green tomato, diced
1 small mango, diced (or half a large)
2 green onions, thinly sliced
2 tablespoons olive oil
1 scant tablespoon apple cider vinegar
2 teaspoons raw honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Stir together all ingredients.  Chill for about an hour before serving.

Servings:  approximately 6

Nutritional Information per serving:  80 calories; 1 g protein, 10 g carbs, 5 g fat

Shrimp Remoulade

I typically go to a local farmers market near the box on Friday’s.  As I was making my way there the signs on the side of the road read “Fresh Tomatoes” and I heard the siren call.  Could it be that time again, would he have them?  I could immediately see visions of fried green tomatoes.

Damnit, my leanout protocol.  Weeell, maybe they could be part of my refeed meal.  I felt like I was at the mall trying to justify a purchase. Anyhoo, I pulled into the farm and Dave looks right at me and says “isn’t it time you made your husband some fried green tomatoes”?  Hmpf, I don’t know about him but I sure want some.  He promptly went into the garden and picked 5 nice ones.  What to have with them…

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Shrimp remoulade was the perfect accompaniment along with a side of nice creamy grits. It’s not often the meal is built around the side.

Recipe & Ingredients

1/2 cup homemade mayo (or healthy store bought)
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 tablespoon chopped parsley
1 1/2 tablespoons chopped green onions
1 tablespoon fresh garlic, minced
2 teaspoons fresh squeezed lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

Combine all ingredients in a bowl and stir well.  Allow to refrigerate for at least an hour.

2 pounds fresh shrimp in shells (w/ heads is best)
2 tablespoons olive oil
1 teaspoon sea slat
1/2 teaspoon freshly ground black pepper

Peel the shrimp reserving the heads and shells for another use and leaving the tails intact. Toss with the olive oil, salt and pepper.  Thread about 6 shrimp onto each skewer.

Prepare grill for cooking.  Grill shrimp on the rack, turning over once until just cooked through, 3 to 4 minutes total.

When just cool enough to handle, push shrimp off skewers and serve with remoulade on the side.  They can be served warm or at room temperature.

Apple Barbecue Sauce

Fall is here and my peach, mango or papaya barbecue sauce needed a seasonal update.  That basic sauce is so delicious I was hard pressed to find an equivalent for the winter.  Hmmm, something with apples and the spices could easily be adapted.  I was quite please with this one.

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I first roasted the apples with some coconut oil in the oven

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Until they began to caramelize

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The apples and the rest of the ingredients went into the saucepan and simmered until tender

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Then pureed

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Stay tuned, rib recipe to follow!!

Recipe & Ingredients

2 large honeycrisp apples peeled and cut into 1-inch pieces
2 teaspoon coconut oil
1/4 cup onion, chopped
1/2 cup organic ketchup
2 tablespoons organic Grade B maple syrup
1 tablespoon cider vinegar
1 tablespoon teriyaki sauce
1 chipotle chili in adobo, chopped
2 cloves garlic, minced
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon cinnamon


Toss the apples with the coconut oil and roast at 400 degrees until they start to caramelize, about 25 to 35 minutes.

Place the apples and the remaining ingredients in a small saucepan bring to a boil, reduce the heat, simmer for 15 minutes stirring occasionally, remove from heat and allow to cool slightly.  Puree in a blender or food processor.

Honey Mustard Dressing

The sweetness of the raw honey combined with the tang of the mustard is a favorite for both dressing your greens and as a dipping sauce for chicken, fish and other culinary creations.  As always homemade is best and can easily be whipped up in just a few minutes saving you the unhealthy ingredients in commercial varieties.

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1 cup homemade mayonnaise
2 tablespoons raw honey (or to taste)
2 tablespoons Dijon mustard
1 teaspoon freshly squeezed lemon juice

Mix together and serve, that’s all there is to it!


Easy Ranch Dressing

Ranch dressing?  Every kids favorite and many adults.  No need to buy the commercial varieties which are generally unhealthy as they are made with toxic vegetable oils and other chemicals and preservatives.  Simple and homemade is always best; you can whip this up in minutes bringing both flavor and delight to your family and friends!

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Serve on salads or as a dipping sauce!

Recipe & Ingredients

1/2 cup homemade mayonnaise
1/2 cup organic grass fed sour cream
1 teaspoon fresh squeezed lemon juice
1 large clove fresh garlic, finely minced
1 1/2 teaspoons dill
1 tablespoon fresh chives, minced
Freshly ground black pepper to taste

Mix the mayo, sour cream and lemon juice together until well blended.  Stir in the garlic, dill, chives and black pepper.  This dressing is actually best if made an hour or two ahead of time to allow the flavors to come out.