Pineapple Mango Salsa-absolutely amazing!

So while I love all fruit, two of my top favorites are  mangos and pineapple (I’m a sucker for anything tropical).  I think it may have something to with the fact they take for ever to cut that I feel like I must be getting something good once it’s peeled and sliced and ready to eat.

Well, not only did I buy a pineapple this week but I bought six mangos.  I have always been one to buy ingredients first then find a recipe to fit them later, I know most people work the other way around.  Next, I bought some mint and cilantro plants while I was buying some  plants for outside and seeds to make a garden.  Hummm, what does one do with pineapple, mango, mint and cilantro….ahhh, salsa of course!

Next was scouring the internet for the perfect pineapple mango salsa.  As always, I gather no less than three recipes, I scan them and then use only the ingredients I like, in the ratio I like, to make the recipe MY own.  This is what I came up with.

(FYI this makes a large quantity-enough for a party, half the recipe if you don’t want to be eating salsa for a week.  I don’t mind because I will be eating it with fish, chicken, steak, chips and shrimp happily for a week!)

Pineapple Mango Salsa

1 pineapple

2 mangos

1/2 cup sweet red pepper

1/2 of a red onion

1 tomato

4 tablespoons chopped fresh cilantro (some people hate cilantro, you can either limit it drastically or omit completely)

2 tablespoons chopped fresh mint (again, if you don’t like mint feel free to omit it)

Juice of 3 limes

Everyhing diced finely (Warning: It took me almost an hour to make this, it will be on my list of things to do once a year)

*I omitted jalapeno peppers, you could add one if you wish.  You could also substitute some of the lime juice for lemon juice.  If you don’t want to use red onion you can use green onion.  You can add some salt and pepper as well if you like.  I am the queen of substitutions and hardly ever follow a recipe exactly, always modifying it to what I like. 

The end result….

Whole Wheat Apple Raisin Muffins…my first experiment with agave.

I have always been a sugar substitute person since I started using Sweet N Low (YUCK) in my coffee about 15 years ago, then it was equal, then it was Splenda, then it was Truvia…. You constantly hear about the potential negative consequences of these substances.  I thought I was doing better with the Splenda and Truvia, but alas, there are always the negative comments about possible health risks.  Since I have no desire to start doing my baking with cups and cups full of sugar I am very glad to start using Organic Blue Agave as an alternative. 

I bought this bottle at BJ's

I have been hearing about agave as a sugar substitute for awhile now.  It comes from the agave plant, which happens to be the same plant tequila is made from (instantly I knew I would like it. LOL.) I recently bought a very large bottle and have been trolling the internet for recipes ever since.  Of course I was looking for muffins, breads, and dessert type recipes, but was very pleasantly surprised to find margarita and mojito recipies…those will come in the near future 🙂

I NEVER use a recipe exactly as I find it. There are always ingredients I don’t want to use (think white flour or walnuts) or ingredients I just don’t have (think exotic spices that I refuse to buy an entire bottle of to only use once).  So here is MY recipes, which is probably a combination/modification of no less then three other recipes.

Whole Wheat Apple Raisin Muffins with Agave

2 cups of whole wheat flour (can do half white all all white if you prefer)

1 tsp baking soda

1 tsp baking powder

(I don’t use salt but you could use 1/4 tsp if you like)

1 tbsp cinnamon

1/4 cup brown sugar (you could use white I don’t)

1/4 cup agave nectar

1/4 cup egg beaters (you could use 1 regular egg if you wish)

1 cup apple sauce (you could use vanilla fat-free yogurt)

2 large apples (I cut my apple chunks kind  of large because I like the big chunks rather than smaller ones that dissolve into the muffin more, but it really is whatever you prefer)

1/2 cup raisins (you could omit if you wish)

*you could also add 1/2 cup of butter or margarine which I do not

Heat Oven to 400, Mix Ingredients, spray muffin pan with Pam or Smart Balance spray, makes 16 to 18 muffins divided evenly in muffin tins (you can sprinkle a little brown sugar or cinnamon on top if you wish),  bake for 20 minutes or until a toothpick inserted in center comes out clean, cool in pan for 5 minutes than place on wire rack to cool completely. 

The result a very healthy (no butter, no salt, no oil, no whole eggs) muffin sweetened by low glycemic agave rather than all sugar.  I actually think the agave made the muffins extra moist.  I am used to baking with no butter, salt, or whole eggs so it may taste a little different to someone who is not which is why I included those ingredients above. 

Overall I was VERY happy with the result and look forward to using agave in many more dishes to come!

 

Quick, Easy, Delicious Recipe: Broiled Scallops

This is something I have only recently started making.  I love seafood, all kinds of seafood,  I had a shellfish allergy I would be miserable.  I cook, tilapia, salmon, crab legs, mussels, clams, and now scallops regularly.  Fish is so easy to cook whether you bake it, broil it, steam it or grill it and it […]

FOOD

I have to say, I really watch what I eat.  I must say it might be to the point of obsession I think about food A LOT and I read EVERY label.

That being said, I think I make some pretty good choices.  I love when I find a new product that fits perfectly into my diet. The top three examples of things I will be eating today, all of which I discovered within the last year, and all of which are good for you.

Whole Wheat 100 calorie sandwich flats–I LOVE these things–can’t get enough. There are now different brands (Arnold, Pepperadge (sp) Farm, etc) with only 100 calories and about 5 g of fiber they are good for you and make great toast or sandwiches. I love to make a sandwich with turkey, a slice of low-fat cheese melted in the george Forman grill. It’s like a panini but rather than a fattening, carb loaded, sandwich from a deli you know exactly what is going in your mouth and it tastes GREAT.

Emerald Almonds 100 calorie packs. My favorites are cocoa and cinnamon; They are a perfect snack, crunchy, flavorful, good fats, vitamin E, with a little protein, fiber and low carb. Excellent.

Chobani Greek yogurt. Great taste, great flavors, great for you. With about 140 to 160 calories, 15 g of protein way more than regular yogurt, and extra creamy. While I typically do not like yogurt with fruit on the bottom this is my exception. I love the strawberry and mango. Stay away from the pomegranate unless you are prepared for crunchy (seeds) in your yogurt. Also not crazy about honey, but there is also lemon, blueberry, peach, vanilla, etc.