Man-pleasing Homemade Spicy Salsa

 

Man Pleasing Extra Spicy Salsa

with a Peach Salsa variation

Kaliste Kimball

Makes enough salsa to keep your man pleased for weeks! Or if you have a man like mine who loves salsa almost as much as he loves me...enough salsa to keep your man pleased for days!

Ingredients

4 large beefsteak tomatoes

1 roma tomato

1 1/2 large onions

4 medium to large jalapeno peppers

1/4-1/2 cup cilantro LEAVES (none of the stems)

4 limes

1/2 tsp chili powder

Salt to taste 

For peach salsa:

6 peaches to make the whole batch into peach salsa OR 

2 peaches to make 1/3 of the batch into peach salsa

*I personally only use 2 peaches and make 1/3 of my batch into peach salsa. That way we have lots of regular salsa to enjoy, but can still mix it up with fun flavors every once in a while.*

 

Instructions

Slice and chop beefsteak tomatoes, onions, peppers, and cilantro until the veggies are in fine little pieces. (The tomato will look more like a pulp.)

We use a vegetable chopper that looks somewhat like this:

 

 You can find veggie choppers like these for a pretty low price online, and at the store. These are good because they save you a lot of time and energy, and can chop your fruit and veggies into much smaller pieces than you can with a knife. It is what makes the texture of our salsa amazing, as well as just being a good investment to have in your kitchen.

Combine chopped veggies into a large pot that will be used on the stove later. 

Dice roma tomato into moderately sized cubes and add to mixture, to give a chunkier texture to it. Squeeze all the juice from the limes into the mixture, and add the salt and chili powder.

Follow for regular spicy salsa ONLY:

Put large pot on medium-high heat until salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Follow for regular salsa AND peach salsa:

Take 1/3 of salsa mixture and put into a smaller pot for the stove. Take 1 1/2 peaches and chop in veggie chopper until you are left with a peachy pulp. Combine with salsa in small pot. Dice the last 1/2 of a peach into small-medium pieces and combine into salsa in small pot for peachy chunks. Put small pot on medium-high heat until peach salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Follow instructions for regular salsa for the remaining spicy salsa in the large pot.

Follow for peach salsa ONLY:

Slice and chop 4 peaches in the veggie chopper. Add to salsa mixture. Dice remaining 2 peaches into small pieces and add to salsa. Put large pot on medium-high heat until salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Kale, Spinach, and Artichoke Dip with Greek Yogurt

 

Kale, Spinach, and Artichoke Dip

with Greek Yogurt

Kaliste Kimball

Makes enough for a party or to store in your refrigerator for later!

Ingredients

One bag frozen artichoke

One 10 oz package frozen spinach (unchopped)

One bag frozen kale

1 cup fresh basil

4 cloves fresh crushed garlic

One fresh onion

3 cups 0% fat Greek yogurt

4 oz Neufchatel cream cheese (lower calories)

1 tbsp A1 sauce 

1/2 tsp black pepper

1/2 tsp salt

Pinch of cayenne pepper

1/3 cup low-sodium chicken broth

8 oz shredded mozzarella cheese

Shredded parmesan cheese to sprinkle

Instructions

Preheat oven to 400 degrees.

Steam artichokes in the microwave following the directions on the package.

Take a large bowl and fill with water and a lot of ice for blanching.

Bring a large pot of water to boil. Pour the spinach, basil and kale into the pot and let boil for approximately 3 minutes. Take spinach, basil and kale and quickly move to the ice water, dunking back and forth. When all the spinach and kale is submerged, take handfuls and wring the water completely out. Take all of the wrung greens and chop on a cutting board. Take the steamed artichokes and chop those up as well.

Combine all ingredients except 1/2 onion and parmesan cheese and mix together until evenly blended. Pour mixture into a very large cake pan for thinly spread dip or a large casserole pan for a more thickly spread dip.

Sprinkle onions on top of dip and bake for 35 minutes. Take out of oven and sprinkle parmesan cheese on top, then bake for another 10-15 minutes, or until the cheese is melted and has a golden-brown crisp on top.

Serve with chips.

Caprese Grilled Cheese Pita Pockets

 

Caprese Grilled Cheese Pita Pockets

Kaliste Kimball 

Makes 1 Serving

350 calories

20 grams protein

26 grams carbohydrates

19.5 grams fat

Ingredients

1 medium whole wheat pita pocket

2 oz low-fat mozzarella cheese

Fresh basil leaves

One small tomato

1 tsp virgin or extra virgin coconut oil

Instructions

Cut a slice into the side of your medium pita pocket to insert ingredients. Slice 2 oz of mozzarella cheese and spread evenly inside your pita. Evenly spread a moderate amount of fresh basil leaves inside your pita. Thinly slice and spread half of the tomato inside your sandwich. 

Heat 1 tsp virgin or extra virgin coconut oil in a frying pan on low to medium heat. Sear sandwich until cheese is melted and each side of the crust is a golden brown. 

*I use fresh basil from a large basil plant that I bought at Trader Joe's for $3-$4 so I always have a plentiful amount of fresh basil at hand and don't have to spend a lot of money on a small package at the grocery store every time I need some.*

Chia Crusted Seared Salmon

 

Chia Crusted Seared Salmon

Kaliste Kimball

This is a super simple recipe, but salmon is one of the most overlooked superfoods that is easy to make and DELICIOUS. One important tip though: make sure all salmon (or any fish, for that matter) that you purchase is WILD. Do NOT buy farmed fish. They might look similar, but the nutritional properties of the two are like night and day when you compare them. If you want to maximize the benefits of eating fish for nutritional purposes, make sure your fish is wild. A good place to find wild salmon is Trader Joe's. You might also have to go to a health food store or local fish market. It is difficult to find wild salmon in regular supermarkets. 

Ingredients

2 4-6 oz wild salmon filets

1 lemon

Sea salt or pink Himalayan salt

Sprinkle of pepper

2 tsp chia seeds

Coconut oil

 Tools

Iron Skillet

Spatula 

Directions

           

Sprinkle salt and pepper of desired amount onto salmon filet. Sprinkle 1 tsp of chia seeds onto each salmon filet. Melt coconut oil in iron skillet on medium heat for 1-2 minutes. Sear salmon for 2-4 minutes on each side, according to how thoroughly cooked you like your salmon. Serve on a plate and squeeze fresh lemon juice onto your salmon and enjoy!

Be sure to pair this great portion of protein and healthy fats with some veggies for a complete meal! Asparagus or green beans are my favorite sides for salmon!

Homemade Dark Chocolate Almond Joy

Dark Chocolate Almond Joy Bites

-Kaliste Kimball

If you know me, you know I am a chocoholic. Almond joy is one of my favorite candies, so I decided to make a much healthier version with probably a tenth of the sugar that's in the actual candy itself, and used dark chocolate so I can say it's good for the heart! Almonds - yum. Dark chocolate - yum. Coconut - yum. 

Makes 24 servings (24 almond joy candies)

130 calories each

Ingredients

12 oz bittersweet chocolate baking squares (2- 6 oz boxes bittersweet baking squares)

1/4 + 2 tbsp coconut manna

3/4 cup shredded coconut

*Coconut manna is coconut meat without any added ingredients. It is powdered, but the fat content is high so it has the texture of  nut butter when at room temperature. If you heat it up it become creamy. You can purchase it at Whole Foods or at select other locations, or online. If you don't have a Whole Foods or health food store near you, it is definitely worth ordering online. It has so many different uses and is delicious in itself. It is a must-have for my pantry!*

Instructions

Put mini cupcake wrappers inside a mini muffin pan. Put 6 oz of bittersweet chocolate in a microwave safe bowl and microwave on high in 30 second increments until chocolate is completely melter, stirring in between. Spoon a small amount of chocolate into the bottom  of each wrapper until chocolate is evenly distributed in all 24 wrappers. Gently shake your muffin pan from side to side so the chocolate settles evenly. Place into freezer for 5-10 minutes so the chocolate hardens.

While chocolate is hardening, put coconut manna in microwave for 30 seconds until soft and melted. Add coconut manna, shredded coconut, and any remaining chocolate from your melted bowl and stir until shredded coconut is covered with chocolatey manna mixture. 

Take chocolate filled wrappers out of the freezer and pinch small amounts of coconut mixture into cups, pressing down and flattening with finger tips. When coconut mixture is evenly distributed and pressed down, put remaining 6 oz of chocolate into microwave safe bowl and microwave until fully melted, stirring every 30 seconds. Spoon remaining chocolate onto coconut mixture until evenly distributed. Again, gently shake muffin pan from side to side until the chocolate evens out and the tops of the candies are smooth. Gently press one almond into the top of each chocolate candy. Place into freezer for 10-15 minutes until candies are fully hardened.

Take candy out of freezer and unwrap. Enjoy!

Summer Orange Lemon-Limeade

Summer Orange Lemon-Limeade

- Kaliste Kimball

This really isn't a complicated recipe, more like an idea for those who just like a simple, refreshing drink on a hot day. And it is DELICIOUS. 

I use stevia to sweeten it, and we have one of those huge bulk bags of stevia in the raw. It would take far too long if I used all the individual packets. And it would end up being more expensive.

Ingredients

Three lemons

Two limes

One medium-sized orange

1/4 cup-1/2 cup stevia to taste

Instructions

Slice lemons, limes, into 4 vertical slices and squeeze into a regular sized pitcher until no more juice will come out of the slices. Add a full tray of ice. Fill pitcher with water. Add stevia and stir with a wooden spoon. Add a few slices of your citrus fruit to garnish if you wish. Enjoy!

Skinny Girl Hawaiian Pizza

Skinny Girl Hawaiian Pizza

- Kaliste Kimball

Per Serving

Calories: 231

Fat: 9.38 g

Carbs: 23 g

Protein: 12.5 g

Makes 1 serving

Ingredients

1 small whole wheat tortilla

2 tbsp tomato sauce

1 oz fresh mozzarella cheese

1 1/2 slices deli sliced ham

1/8 cup crushed pineapple

1 tbsp bacon bits

garlic powder

oregano

Instructions

Preheat oven to 325 degrees.

Spread tomato sauce over your tortilla. (I used Mission Artisan Multigrain small tortillas - 100 calories each.) Slice 1 oz of fresh mozzarella and break up into small pieces around your tortilla. Spread 1/8 cup pineapple across your tortilla. Rip sliced ham into small pieces and spread across tortilla. Sprinkle bacon bits around your mini pizza. Moderately sprinkle garlic powder and oregano on top of your pizza. 

Place your pizza on a baking sheet and slide into the oven for ten minutes. After ten minutes have passed, turn your oven on broil and let it bake for another 5-7 minutes. 

Enjoy!

This is paired nicely with a side of veggies of your choice for a full meal, or eat the pizza alone as a snack.