Having a problem getting your veggies in?

[gork]

I have a hard time getting my veggies in. I typically don’t enjoy them. And the ones I truly love are a bit too high in carbs for leaning out. It doesn’t matter if you’re Paleo or not, you need to get the veggies in. I’m excited I made up an insanely easy way to get my veggies in with this super easy salsa recipe. Most folks don’t know how quick it is to make fresh salsa, but its super easy and pretty freakin’ amazing. And of course completely Paleo friendly.

Step 1 | Quick Salsa

What we need:

• 5 tomatoes, quartered
• 1 bell pepper, de-seeded (orange gives a sweeter flavor, green gives more of a garden earthy flavor)
• 4 large garlic cloves
• 2 jalapeño peppers (de-seed if you want to tame the heat, but I love the heat)
• 1 small lime
• 10 sprigs cilantro  (cut bottom of stems off where no leaves grow)
• 1/4 medium white onion
• 2 tsp sea salt

Next, throw all these ingredients into a blender – I use my favorite kitchen toy, the Vitamix. You can use any blender, if its not as powerful as the Vitamix you may need to blend a little longer.

Blend til it looks like a salsa. The less you blend, the chunkier it is. Careful not to blend too long, or else your salsa liquifies. I blended mine in the Vitamix for around 10-15 seconds on speed 10, never using the “high” switch. You may not even want to go to 10, start low, you can always pulse higher if you want.

Taste it now! does it need more salt? More garlic? Your deal, it’s what you like.

I prefer my veggies **ahem** near old. My bell pepper has wrinkles, my peppers are turning colors and wrinkly, my tomatoes are super red and mushy. This ensures they are very ripe – just right for a super salsa.

Now, after you blend you can Go Directly to Go and just start chowing on that fresh salsa! Put it on anything as a topping, or sneak in a couple organic blue corn chips into the diet.

Step 2 | Optional, Recommended

This is good salsa, but it may be a little earthy and watery for your taste. Lets crank it up a notch.

• Pour the salsa into a sauce pan and bring to a boil.
• Reduce heat to a medium-low and reduce for 1-2 hours. You will know if its done by testing if it tastes incredible (does it need salt, could it concentrate more?) and if its at a thickness you like.

You can refrigerate any leftovers. Good stuff, eh?  If you try it, let me know what you think and if you made any modifications by leaving a comment below.

Cheers!

-Adam

http://itaintoveratforty.com/

[cindyperry7]

Sounds amazing! Can't wait to try it 🙂 thanks for sharing 😉

[betpchem]

Thanks for the recipe. Salsa is a good idea. Once way I've been eating my veggies is to pickle them. I think they taste delicious that way. Yesterday, I mixed a bunch of the pickled vegetables with cooked rice, some eggs and leftover chicken and made a version of fried rice. Delicious, filling, and healty.

[gork]

sounds awesome - do you have a pickling recipe?

[betpchem]

I used this one. It's for carrots, but I used carrots, radishes, scallions and peppers - whatever I had laying around.

http://www.babble.com/best-recipes/quick-pickled-carrots/ 

Quick Pickled Carrots
makes 3 pints jars of pickled carrots

1 lb. of carrots, peeled. sliced into 4″ lengths and quartered
2 cups water
2 cups apple cider vinegar
2 tablespoons salt
2 tablespoons sugar
1 teaspoon brown mustard seeds
8 bay leaves
10 whole cloves
1/4 teaspoon red pepper flakes
pinch celery seed
4-6 smashed garlic cloves or a quartered onion (optional)

Wash and dry 3 pints jars, rims, and lids.

Bring a medium pot of water to a boil and blanch the carrots for one minute. Pack the carrots into the prepared jars. In the same saucepan used for blanching, combine the water, vinegar and sugar and spices. Bring the heat up until the mixture is almost boiling and the sugar has dissolved. Pour over the carrots, leaving 1/2″ head space. Distribute the bay leaves, cloves, and garlic or onion, if using, evenly between the jars. Let the pickling liquid come to room temperature and seal. Keep the pickles in the refrigerator. They should keep for a week or so.

[AlejandraFitbit]

Hello ! You know what this just made me hungry, that salad sounds delicious, I definitely should try it some day for lunch, thank you! 

If you all want to enjoy some healthy meal, I follow some of these recipes. Hope you enjoy them too!