Zesty Mango Salsa

It’s summer, it’s hot, your hungry, i’m hungry… and lets just admit that we want something tasty and we want it quick!!  Mango salsa is one of my all time favs because you can actually put it on top of anything, dip anything into it, or eat it all by itself.  I like to add a ton of greens into mine and eat it as a salad OR put it on top of grilled shrimp or fish tacos.  I’m a little disappointed that my avocado wasn’t ripe enough to add to this because it would have been fantastic.  May I also recommend you bring this to the next event you find yourself invited to… people will be THRILLED!

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Zesty Mango Salsa 

Serves: 2 

Ingredients:

  • 1 ripe mango, peeled and diced
  • 2-3 green onions, thinly sliced
  • 1 cup cherry tomatoes (red or yellow)
  • 1/4 cup chopped cilantro
  • 1 small jalapeño pepper, seeded and minced (add a little at a time if you don’t like spicy)
  • 1/2 avocado, cubed (optional, but probably a good idea)
  • 1 teaspoon olive oil
  • Juice of 1/2 lime

Directions

  1. combine all ingredients and serve!

 

A few notes and suggestions:

  • a ripe mango will be SUPER soft (don’t eat it unless you can leave a fingerprint on it when you squeeze it)
  • add black beans for added protein
  • add diced red or green bell pepper
  • add avocado (for obvious reasons)
  • use red onion instead of green
  • add more jalapeño if you like it extra spicy
  • serve on top of anything grilled (chicken, fish, shrimp, steak etc.)

Cucumber Cilantro Margarita

As previously noted, if I could be any vegetable I would be a cucumber.

Here is even more evidence that a cucumber is one of the most diverse vegetables out there. Celebrate Cinco de Mayo with this cool Cucumber Cilantro Margarita! This recipe takes a healthy twist on the traditional Margarita which can run ~350 calories per drink. I replaced the traditional sugar loaded sour mix with a healthy (and also green) cucumber juice, and added a hint of cilantro flavor. This recipe pairs perfectly with our Chicken Fajita Bowl for a yummy Cinco de Mayo dinner! Enjoy 🙂

The Cucumber Cilantro  Margarita, a low cal cocktail from The Healthy Bachelorette

Cucumber Cilantro Margarita

Servings: 2

Ingredients

  • 1 cucumber, washed and cut into 4 pieces
  • 1/4 cup packed cilantro
  • Juice of 2 limes
  • 4oz Silver Tequila
  • 2oz Triple Sec
  • 0.5oz simple syrup

Directions

  1. Combine the cucumber, cilantro leaves, lime juice, tequila, simple syrup and triple sec into a food processor and pulse until completely combined.
  2. Using a small mesh strainer, pour the Margarita into a large glass. Discard the “chunks” of cucumber. Note: Use the back of a spoon to press and release the liquid into the glass. 
  3. Divide the cocktail between two glasses and serve over ice!

Enjoy y’all! Happy Cinco de Mayo 🙂

Sweet Potato Turkey Chili

It’s Chili time baby. Why not add some color and flavor to make your experience a slightly healthier one?!  I added sweet potatoes and lots of fresh herbs with a good combination of delicious chili spices. When cooking chili, its important to let it simmer for a while in order to let the spices bloom properly, always taste and adjust spices after you have let it cook for quite a while.  I did not add beans to mine, but it is always a great option! Enjoy!

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Serves: 4 (2 + 2 leftovers)

Ingredients:

  •  2 tbps olive oil
  •  5 cloves garlic minced
  •  1/2 red onion diced
  •  1 to 1.5 lbs ground turkey breast
  •  fresh black pepper
  •  1 sweet potato cubed
  •  1 can 14.5oz can diced tomatoes
  •  1 cup marinara sauce
  •  1.5 tsp cumin
  •  1 tsp paprika
  •  2 tsp chili powder
  •  1/2 tsp cayenne pepper (more if you want an extra kick!)
    • Please note you can also use a “chili spice packet” in lieu of the previous three ingredients – just follow packet directions!
  •  pinch of salt
  •  1.5 cups of water
  •  3 green onions sliced
  •  1/2 cup cilantro chopped
  •  1/2 cup parsley chopped
  •  sliced avocado for garnish

Directions: 1. Heat olive oil on medium and sauté garlic for 2-3 minutes, then add diced red onion. Saute for another 2-3 minutes. Add ground turkey breast and season with black pepper. Stir frequently until ground turkey is cooked through. 2. Add sweet potato, diced tomatoes, marinara sauce, seasonings, and water. Allow pot to simmer for at least 25 minutes. This will allow the seasonings to bloom and the sweet potato to cook thoroughly. Consider adding an additional cup of water if too much liquid evaporates during the cooking process. 3. Once flavor has infused to your liking, add green onion, cilantro, and parsley. Serve with fresh sliced avocado and extra fresh herbs. IMG_4102   IMG_4103 IMG_4105 IMG_4104   IMG_4107 IMG_4108 IMG_4117 IMG_4112

Ginger Thai Basil Noodle Bowl

Heaven is:  having a wide variety of Asian infused sauces to choose from at arms length. You’re lying if you don’t agree. Savory, sweet, spicy, umami, and all that good stuff that always hits the spot.  It’s all about fresh crunchy ingredients,  a little spice, and soothing ginger broth. It’s quick and easy to make and just requires some stocking up on Asian sauces, but hey, someone had to make you do it! Don’t worry, plenty more use for them will come, we have many more recipes like these up our sleeves!

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Ginger Thai Basil Noodle Bowl

Serves: 2

  Ingredients

  • Rice noodles of choice ( I used 1/2 package of Mai Fun), cooked to package directions, this was more than enough with some extra
  • 32 oz chicken or vegetable stock (important to use “stock” and not broth, broth tends to have seasonings added to it, likely causing your dish to be confused as to whether it is French or Asian)
  • 1 cup water
  • 2 teaspoons rice wine vinegar, divided
  • 6 green onions plus more for garnish, thinly sliced
  • 2 tablespoons fresh ginger, peeled and grated/diced
  • 3 leaves fresh basil plus 6 more for garnish, thinly sliced
  • 2 teaspoons butter
  • 1 teaspoons sesame or grapeseed oil
  • 1 10 oz package mushrooms, thinly sliced
  • 2 tablespoons Hoisin sauce
  • 2 cups bean sprouts
  • 2 cups chopped fresh cilantro, chopped
  • Chili- garlic sauce of choice
  • Siracha

Directions:

1. Heat up the chicken stock, water, 1 tsp rice wine vinegar, 6 green onions, ginger, and basil.  Allow broth to simmer for 20-25 minutes to infuse flavor.

2. While broth is simmering, heat butter and oil together in a sauté pan.  Sauté mushrooms for 3-4 minutes and then add 1 teaspoon of rice wine vinegar and the Hoisin sauce.  Stir frequently to cover all mushrooms and allow sauce to thicken for another 2 minutes.

3. Gather 2 bowls and fill each one with the 3/4 cup  of the cooked rice noodles and 1 cup each of the bean sprouts.  Then add mushrooms to each bowl and pour the ginger broth to just cover the ingredients.  Top each bowl with  the fresh cilantro, basil, green onion, chili garlic sauce, and siracha.  Serve and enjoy!

* Please note you can easily add chicken, beef, pork, or shrimp to this for added protein! A fried egg on top would also be delectable! 

Ingredients!

6 thinly sliced green onions

6 thinly sliced green onions

Mushrooms going into the sauté pan!

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce being added to sautéed mushrooms

Hoisen sauce coated mushrooms.  I hope your mouth is watering at this picture.  If you've never tasted hoisen sauce, you are truly missing out! NOM

Hoisen sauce coated mushrooms. I hope your mouth is watering at this picture. If you’ve never tasted hoisen sauce, you are truly missing out! NOM

Rice noodles, mushrooms, and bean sprouts for serving.

Rice noodles, mushrooms, and bean sprouts for serving.

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Fresh basil and cilantro – the perfect amount for each serving! Fresh herbs add distinct and refreshing flavor to a dish like this, the more the better!

Chopped basil, cilantro, and more green onion for each bowl!

Chopped basil, cilantro, and more green onion for each bowl!

Served with chili garlic sauce, siracha, and a lime!

Served with chili garlic sauce, siracha, and a lime!

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