Homemade Salsa

As a daughter of a Panamanian, I have a fairly spicy palette. I have 3 different hot sauces in the house at any given time (my top faves are Chalula, Tabasco, Franks and Sriracha).

I've never made my own salsa before but as I don't love any of the salsas around here (and couldn't get to my parents to get some Kirkland Organic Salsa...) I went for it!

Prep Time: 20 minutes
Cook time: 0 minutes 
Total Time: 20 minutes
Yield: fills one old and large coconut oil jar

Ingredients

3 cups chopped cherry tomatoes
2 cans cut and peeled tomatoes
1 tablespoon olive oil
1/2 cup red onion diced
1/2 cup white onion diced
1/4 cup chopped cilantro
1/4 cup canned (or fresh) green chillies
1 tablespoon lemon juice
1 dash of salt

Instructions

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in blender. Pulse blender until mixture is combined, yet remains chunky. Transfer to a bowl, cover, and refrigerate at least 1 hour.
• Enjoy!

Egg white omelet with spinach, kale and feta topped off with salsa and avocado. Yum yum

Instant Chia-Berry Oatmeal

Sometimes I have great ideas. Like the time I changed majors 2 years into my degree. Twice. Or the time last week where I went wild and bought frozen raspberries AND had the groceries delivered.

More than anything in the world I love love love berries. Sadly, this part of the world's climate isn't so great for their growth. I know. The worst. Luckily, I've learned to eat 10 pounds worth of berries every time I go to the States (and sometimes sneak them back in- wait, just kidding Customs Control...didn't see ya there)...and I've also learned to settle for frozen berries. After much trial and error, I gotta say that raspberries freeze best in that they maintain their original state best.

Anyway, I've tried getting into the overnight oats (this recipe by Trendland is great) but sometimes it's just annoying to decide and commit to what I'm going to eat the next morning. Sometimes, I want the freedom to open the fridge and be free to eat what I want right then, not what I wanted 10 hours earlier. I'm a talker because I ALWAYS make my meals the night before (later on that in another post) but because I'm in exams and don't have class, I've had some leisurely mornings...

This quick breakfast is filling, filled with healthy fats and protein (ch-ch-chia) and berries. The chia seeds expand in the liquid, making your oatmeal a bit fluffier. Who doesn't love fluff?

Prep Time: 5 minutes
Oatmeal Cook Time: 1 minute
Total Time: 6 minutes
Yield: 1 serving

Ingredients

1 packet plain instant oatmeal (=1/3 cup rolled oats)
1/2 cup raspberries
1 tbsp chia seeds
1/2 tsp agave nectar


Instructions

• Pour oats into serving bowl and mix in chia seeds
• Pour 1/2 cup boiling water into bowl, stir and let sit for 1 minute
• Top with berries
• Enjoy!

Creamy Roasted Cauliflower Carrot Soup

You'll quickly see that I'm a big fan of tricking my palette. I haven't eaten potatoes for about two and a half years...so I've learned to find which foods satisfy that starchy thick craving. Meet cauliflower.

This is actually my first time really following a recipe's directions (almost) fully. I figured if I wanted to relay over the recipe, I should follow one. I've been cooking for years...but for whatever reason, I was always scared to make soup. Till last month that is...when Israel got the dreaded news...we were getting snow. I figured with the lack of insulated housing, it was time to learn. It's really the easiest thing in the world- you throw whatever you want into a pot and then call it soup. And if you want to get really fancy, you can blend it and call it puréed. I know. So fancy that the "e" even gets its own little crown on top.


This recipe is inspired by Hungry Healthy Girl's Roasted Cauliflower and Carrot Soup.

Prep Time: 1 hour, 30 minutes
Soup Cook Time: 30 minutes
Total Time: 2 hours
Yield: I can eat the whole pot but for normal people probably 10 servings

Ingredients

1 large head cauliflower
1 tablespoon extra virgin olive oil
2 teaspoons salt
1 leek, diced or sliced
1 large onion, diced or sliced
5 medium carrots
1 cube frozen crushed garlic (=1 clove crushed fresh garlic)
1 cube frozen dill
3 cups water
1 cup light coconut liquid (almond milk/any milk or additional water will also work)
1 dash of turmeric
Almonds for garnish


Instructions

• Pour 1/2 cup water in a dish big enough to hold the cauliflower head and place it in the dish. Roast for about an hour at 400 degrees F (205 degrees C).
• Meanwhile, while your cauliflower is cooking, heat olive oil in a large skillet over medium heat. Slow cook the onions and leeks in olive oil for about 15 minutes and until soft.
• Add chunks of roasted cauliflower, sliced carrots, garlic, dill and 3 cups of water to the cooked onions. Allow this mixture to cook for 25 minutes.
• Add coconut liquid and stir to combine.
• Transfer this mixture to a blender/food processor. I used a regular blender and then pureed extra chunks with an immersion blender.  Puree until soup is smooth.
• Transfer soup back to the pot and bring soup to a simmer to warm.
• Add some almonds for garnish (thanks to my great housewife pal Lea for that one)
• Enjoy!
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