Meet my absolute favorite salsa recipe. I’ve been making this since my high school days and it’s so good you should just plan on having it for dinner. If you include some veggies there’s nothing to feel bad about.
The Salsa Recipe
- 2 - 14.5 oz cans of Muir Glen diced tomatoes (no salt)
- 1 cup lightly packed cilantro, chopped
- 1 cup diced onion (about 1 large onion)
- 4 cloves garlic, minced
- 1 Bulgarian carrot pepper (or medium-hot pepper), diced and seeded
- 1/2 lime or lemon, juiced
- 1 1/2 teaspoons sea salt
- Add ingredients to a large bowl and mix well.
- Let sit for 2-3 hours or overnight if you have the patience, the flavor really deepens to something rich and wonderful.
A little bit of this and a little bit of that…
- Today I made a WordPress.com website for Plant-Based Pullman using the free Hemingway theme. I really like how it turned out.
- I used my Yaktrax for the very first time this season and on a nice down hill walk.
- Thanks to the cruelty-free Youtuber, Jade (and also at Fight for the Best You), I learned of Yoga with Adriene! I burnt out on my Tara Stiles dvds—and also forsake yoga during the summer months because it was easier to get breath and movement outside—and have been trying to reclaim my yoga practice. I need it to get through winter. So…I’m participating in Adriene’s 30 Days of Yoga video series that just started (follow along with the playlist). It’s just the fresh breath I needed. Literally.
- Also, if you deal with tight hamstrings like moi, this routine is a must.
- David Lynch does music and it’s on Rdio.
- I’m obsessed with nail polish from vegan brands, LVX and Rainbow Honey.
If I got carried away by snacking after work, I used to try and balance that out by eating an especially healthy meal. I now just accept that the snacking was my meal. No guilt and less calories that way. Could you eat salsa for dinner?