My experience during my first round of the Whole30 Program turned the better half and I into kale snobs while cooking like no other. Needless to say, some tasty recipes came to fruition because of it. Two variations of kale salads were our Whole30 champions throughout days 7-26.
I know, I know I planned to be consistent on here but I let life get in the way and it’s been a couple months since my last post. It’s been busy but all that matters is I’m here! Let’s go…
A new year upon us means many of us are trying to be a better version of ourselves through our resolutions. One of my main resolutions for this year, besides keeping up on my blog :), is to figure out what is irritating my already sensitive skin more and more every day. I truly believe that we are what we eat and our bodies manifest it in different ways from skin allergies to digestive disorders to the way our brain functions. What we put in our body will always show in one form or another. So, with that in mind, and much research, I decided to embark on the journey that is Whole30 Program.
I didn’t give much thought into what my first Eats post would be, it came to me on it’s own. My best friend and her family love Mexican food (who doesn’t?) and over time I’ve been their go-to salsa person. My boyfriend has seen remnants of salsa I’ve made for my friend’s family but never tried it himself. A year later, I finally got around to making him his own batch of salsa and that was when it hit me… “This is it, this is my first Eats post!”.
Who doesn’t love chips and salsa?! You’ll hear me say this way too often, I can live off of chips and salsa. From time to time I’ll throw in a can of black beans into any salsa on hand and voila, dinner is served! Protein, check! Veggies, check! That’s a perfectly balanced meal if you ask me.
I like recipes that don’t have very many ingredients. As I share them you’ll come to see the theme. I also like that all the ingredients in this recipe are items you’ll commonly find in any kitchen. That’s what I love! The chilies used in this recipe may not be in everyone’s pantry but trust me, it’s what makes them! They’re called chiltepines (aka bird peppers) and grow in brushes found on the Sonoran-Arizona border. You can also find them in the Hispanic food aisles.
If anyone knows Mexican food it’s me, not only because of my Mexican roots, but because I’m always on the hunt to try new and exciting variations of it. You’ll see, as I will be reviewing a few of the places I stumble into. Needless to say, I had to feature my favorite salsa – my mom’s (Mahja, as I call her) salsa. Not only is this the salsa she’s made for years, but the recipe has been passed down in our family. It’s simple but it will go a long way.
- 1 can of peeled whole (or diced) tomatoes
- 3 scallions, roughly chopped
- 1/3 onion
- 3 cloves of garlic
- 8 chiltepines (add more for heat preference)
- 2 tbsp Apple Cider Vinegar
- 1/2 bunch of cilantro
- 1/2 fresh tomato (optional)
- Combine all ingredients in a food processor and blend until you have reached desired consistency. I like mine a bit thick.