Recipe For Mango Salsa

Recipe For Mango Salsa

This is a very easy mango salsa recipe! The easiest! But don’t be fooled by its simplicity, because this fresh mango salsa is absolutely delicious! I love me some salsa. Tomato, mango, peach, collard greens, pineapple, jalapeno, avocado, corn, you name it, I’ve turned it into salsa! I love eating salsa with my tacos, pita pocket sandwiches, enchiladas, or simply with tortilla chips. Anytime I have some leftover tortillas from a taco feast, I like to turn them into chips. I cut the tortillas into triangles, toss them with a bit of olive oil and whatever spices I’m in the mood for that day, salt, pepper, garlic powder, cayenne, italian seasoning and then I bake them at 375ºF for 5-8 minutes until crispy. And to me, there’s no better way to eat delicious homemade tortilla chips than with salsa!   I really like to pair this mango salsa with pork tacos or fish tacos. They compliment each other so well. The mango makes the pork or fish shine and vice-versa. I like to use habanero for this salsa, but if you don’t like a lot of heat, sub in any other pepper, even sweet ones.   This recipe takes about 10 minutes to put together, so I recommend assembling it close to the time you are planning on eating it. Leftovers will be fine in the refrigerator for a day or two, but fresh is best. And that’s what this recipe for mango salsa is all about: freshness. You don’t even need the ripest of all mangoes to make this, slightly under ripe mangoes will do just fine.  ...
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese! Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor! I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese. This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad. Print Stuffed Portobello Mushroom Caps Ingredients 4 large Portobello mushroom caps stems and gills removed and cleaned 2 tablespoons olive oil 1 garlic clove minced 2 cups arugula packed 4 ounces mozzarella sliced thin or shredded 3/4 cup tomatoes diced ½ teaspoon oregano 1/4 cup parmigiano-reggiano cheese grated salt and pepper to taste Instructions Pre-heat oven to 375 F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste. Roast caps in preheated oven for 15 minutes. Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste. Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and...
Edamame Hummus

Edamame Hummus

I forget it’s not normal for 3 year olds to love things like edamame and hummus.  My daughter was pretending to eat with my brother-in-law and when he asked what she was eating, she shouted ‘hummus!’   Nothing puts a bigger smile on my face than creating healthy recipes craved by my family.   Healthy eating can be fulfilling, satisfying, and indulging.  Trust me… I love food and eating way too much to torture myself with flavorless eats.  Also, go ahead and snack!  If you’re hungry (legitimately hungry not bored), eat away!  I eat frequently throughout the day and never waste time counting calories because I choose to eat nutrition packed options like this Edamame Hummus.   Deliciously flavored ground up garbanzo beans, otherwise known as hummus, is becoming more and more popular.  It’s great with veggies and chips or even spread on sandwiches instead of mayo.  A main ingredient for traditional hummus is tahini.  It’s ground sesame seeds with consistency of peanut butter and has a similar nutty taste. I’m not a huge fan of the flavor so I make my hummus without it.  I make my Basic Hummus without tahini also.   Since we’re talking about ingredients, let’s talk about my obsession with garbanzo beans!  They are mild in flavor, but add rockin’ nutrients and great texture.  Word of caution… garbanzo beans are addicting in my Peanut Butter Chocolate Chip Cookies or my Flourless Chocolate Cookies.  You’ll actually be encouraging your kids to sneak one of these cookies before dinner.  Anyway, stock up on garbanzo beans.  You’ll want extra on hand after you try these recipes.     Crunchy and creamy...
Apple Fruit Sandwiches

Apple Fruit Sandwiches

I’ve seen lots of different variations of an apple sandwich. I love keeping it simple with juicy apples, sweet bananas, and flavorful strawberries.  I’ve also seen where you can top your apple slices with peanut butter and granola, almond butter and raisins, or you can just try my way. Remember how I’m a fruit-aholic?     You begin by washing your apples and fresh strawberries. Seriously… scrub those babies.  I know I keep talking about it, but I seriously am in love with Fit: Fruit and Vegetable Wash.  Anyways, then thinly slice your apples (I did both organic Fuji and Granny Smith). To prevent them from browning, lightly coat slices with lemon or lime juice (makes it a little tart) or pineapple juice (a sweeter option). You can use the same method for your banana slices. Top your apple slices with banana and strawberry slices. Viola! Definitely full of complimentary flavors and super easy.       PrintApple Fruit Sandwiches Ingredients1 large Fuji or Granny Smith apples, washed and sliced thinly 1 banana, peeled and sliced thinly 10 large strawberries, washed and sliced thinly InstructionsOnce fruit is washed and sliced, layer beginning with apple slice, banana slices, and topped with strawberry slices. To prevent them from browning, lightly coat slices with lemon or lime juice (makes them a little tart) or pineapple juice (a sweeter option). Refrigerate until ready to serve. Serve...
Ants on a Log

Ants on a Log

Whether you have kids or not, these Ants on a Log are an easy, tasty, quick, and nutritious little snack.  Crunchy celery topped with creamy peanut butter and juicy grapes and/or raisins?  Oh, I’m in love with these little critters.   I love fruit and vegetables!  Okay, I may be a little addicted to fruit and vegetables.  They have such bright and vibrant colors and a variety of flavors and textures.  Ants on a Log are a perfect option when either hosting a party, getting a snack for the kids, or just needing something sweet and juicy.   When purchasing celery or grapes, organic is best.  They have such thin skin that they absorb pesticides and chemicals.  Definitely purchase organic if possible.  Regardless, you need to wash those bad boys.   Don’t know the value of washing your fruits and vegetables? Check out my post where I SHOW you the importance.  It doesn’t take much time, but it’s worth every second! I can’t wait to hear how you enjoy this simple yet finger-licking-good recipe!  I think I love them most with the grapes on top. PrintAnts on a Log Ingredients5 or 6 stalks of celery, washed, dried, and cut into 2 to 3 inch sticks 1 Tbs natural peanut butter or almond butter per celery stick 1/2 cup raisins 1 cup red grapes, washed and quarteredInstructionsSpread peanut or almond butter down the center of each celery stick. Sprinkle raisins and/or red grapes down the center on top of the peanut/almond butter. Refrigerate until ready to serve. Serve...
Creamy Guacamole

Creamy Guacamole

My mother-in-law is Hispanic, and my husband grew up on some AMAZING homemade Mexican food (you still have so much to teach me, Julia!).  Mexican food is, of course, my husband’s favorite type of food… can you blame him?  So, I experiment and create several different healthy and savory Mexican dishes just because I love my man.    Guacamole is definitely a favorite here at the No Diets Allowed household ESPECIALLY during football season.  Roll Tide!  I love my quick, 3 ingredient Simple Guacamole.  However, this past Saturday I wanted some creamier with crispy and juicy vegetables.  AND this Creamy Guacamole was born.  This will definitely become a regular dish!     PrintCreamy Guacamole Ingredients2 large ripe avocados, mashed 1/2 cup Greek plain yogurt 1 green bell pepper, coarsely chopped 1/4 cup sweet onion, coarsely chopped 1/4 cup cilantro, coarsely chopped 1 Tbs lime juice 1/4 tsp salt 1/4 tsp pepper 2 large Roma tomatoes, dicedInstructionsIn a medium-sized bowl, combine all ingredients EXCEPT for tomatoes. Stir well until creamy. Fold in diced tomatoes. Chill for at least 2 hours. Serve with your favorite chips! I LOVE Food Should Taste Good Multigrain chips.3.1http://www.nodietsallowed.com/creamy-guacamole/   If you love dips and chips, try out my Healthy 7 Layer Dip and my Fresh Sweet Corn...

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