Thursday, February 23, 2012

Summer's Salad

Simple yet satisfying...
Romaine lettuce

And Braggs berry dressing in the health food section

Chocolate Power Bars

I am really excited about this recipe as it is both healthy and delicious (boo ya!) The Bulk is made up of dates ... (stick with me, yes I also hardly dislike dates) but they are super nutritious and when masked by delicious flavors like chocolate then wholla you get something quite amazing and nothing date like :) Then original recipe called for espresso so if you like espresso then go ahead and crank it up, but that is not the way I roll.Also please be warned if you do not have a strong, large food processor then you will not be able to mix the dates, sorry bummer I know. My husband thinks they taste like brownie batter? 

Chocolate Power Bars

1 ½ cups pecans, lightly toasted

¼ cup cacao powder

10 large medjool dates, pits removed

1 tablespoon vanilla extract

10 drops stevia

2 tablespoon agave nectar

Blend pecans, cacao and espresso in food processor until finely ground

Add pitted dates and process until blended into dry ingredients

Process in vanilla, stevia and agave until well combined

Press mixture into an 8x8 inch Pyrex baking dish, add a little water if your batter is crumbly when handling

Freeze for 2 hours, then cut into squares
They travel well and they make great picnic or lunch treats!

Tuesday, November 22, 2011

Crock pot make ahead of time mashed potatoes

Are you making mashed potatoes???? Well then I am now your new friend! I am so excited about this idea! I wish I could claim it as my own but I just can't. I love mashed potatoes, they are a home comfort food for me. My dad "the author" makes the most delicious garlic mashed potatoes. Sometimes it's just to much of a hassle to have hot mashed potatoes come out right before serving dinner. The beauty of this dish is you can make them ahead of time and they keep in the refrigerator for several days.Think of how easy I just made your Thanksgiving dinner or even a fancy Sunday dinner!


5 pounds potatoes (*I used red potatoes skin on and baking idaho potatoes. This works great with all red potatoes but this particular time was making a meal for a friend and wasn't sure of their potato taste. The only thing is if using different types of potatoes cut all to a uniform size for the boiling process. Long story short use what comforts you.

1/2 cup melted butter

1 cup sour cream (low fat is fine)

8 ounces cream cheese softened (low fat is fine, but we are making remember we are making creamy mashed potatoes here)

4 cloves garlic peeled and finely chopped

salt and pepper to taste

Scrub, peel and rinse the potatoes, and cut into 2 inch pieces. Place in large stock pot and cover with water. Boil until fork tender, approx. 18-20 minutes.

Drain the potatoes and place in a standing mixer or have hand mixer ready. Melt together in microwave butter, sour cream, garlic and cream cheese stir until smooth and combined then add hot mixture to potatoes. Thoroughly mix the potatoes to desired consistency. Taste for seasoning, I start with a tablespoon of salt and a teaspoon of pepper, then taste and re season as needed.

Transfer potatoes to shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point or refrigerated. If using later you can also divide the potatoes into 2 dishes if you family will not eat 5 pounds of potatoes. Bake at 350 for 30 to 45 minutes. Makes 10 to 12 servings.Or simply spoon potatoes into a crock pot and let cook on low for 4 hours or as long as needed!

Enjoy an easy holiday dinner KCL

Tuesday, October 25, 2011

More fun Halloween Party Dinner Ideas...

I'm back and I brought some fun yucky Halloween food ideas!

Hey friends I know I have fallen off the food planet earth, but I have a good excuse! In September I had a seizure that found a tumor in my left temporal lobe in the speech center. I had the tumor removed in October and I am so blessed that it is benign and 100% out. Everyday I am slowly but surely doing better. So I'm taking the couch and sharing a little Halloween fun food!

We now have an annual Family Halloween Party and of course the food is always a hit! Last year here is how we made the food fun yummy and a lil gross!

Dracula fingers- Rhodes rolls, rolled into thin bread sticks. I used pistachio nuts shells for the finger nails (but tell your guests not to eat them!) then give thin knuckles marks and bake as directed.
 Bones- Same Rhodes frozen rolls. Follow bread stick directions. Once rolled into bread stick use kitchen scissors and slice both ends then roll ends into bone shape.

 Worm Jello- Raspberry Jello with sliced apples! You can add any gummy worms if wanted!
 Eye of Newt- It was also jello that was covered with marshmallows! You can be creative and use your own imagine. But my mother in law then took the food color and use a q-tip and used blue and green eyes in food color, then finish with a lil black dot!
 Sasquach Poop- This is so delicious and amazing. My mother in law's famous amazing homemade camels and chocolates!
 Shredded Human Flesh- Cheddar Cheese with blood (red food color)

Puking Pumpkin- Guacamole, carved into a lil pumpkin!
 Homemade root beer cauldron!

 Have you ever had purple carrots? they are delicious and perfect for Halloween! This was the vegetable dip ranch!
Ok so I have more so check out the next post!!!

Tuesday, July 12, 2011

Summer smoothie... oh so sweet

Doesn't Summer just scream smoothie? Well not only does it flood my memory with hot summer day memories, but just the thought cools my mind and body. This is a very basic smoothie recipe, so once you have it down then you can really make it fun and add what you like or have on hand. The only thing that really needs adjusting is the sweetness... If your fruit is not super sweet then the smoothie will not be super sweet. I adjust by tasting once it's all blended and then add 1 tablespoon of agave at a time until it reaches desired sweetness.


1.5 cups sliced strawberries, plus 2 whole strawberries (for fancy garnish)

1 banana (this is the yogurt substitute)
1/2 cup raspberries

1 cup rice milk (or low-fat or skim milk also almond is good depends on my mood?)

1 cup ice

1 tbsp. honey or agave

1 tbsp. wheat germ


Combine the 1.5 cups strawberries, raspberries, banana and milk of choice in blender and blend until smooth.

Add ice, honey/agave, and wheat germ to the blender and blend again until all ingredients are combined and smoothie is creamy.

This recipe will make two servings, so pour smoothie into 2 glasses. Slice the two whole strawberries in half and garnish the glasses with the sliced strawberries.

K now you can substitute mango, pineapple, blueberry, banana..... for the raspberries genius!

Friday, July 8, 2011

Spiced Maple Pecans

When I think of spiced nuts the first thing that pops into my mind is the smell of the mall at Christmas time (anyone?) Well it always makes me love the smell, heavenly. also I love a sweet berry summer salad and these are the perfect healthy sweet topping.

I was so thrilled to discover this recipe, it is really like candy. Healthy delicious candy!!!! I promise you you will not feel deprived in the least.

Spiced Maple Pecans

2 cups pecan halves

2 tablespoons pure maple syrup

1/2 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon cardamom

Dash cayenne pepper ( I never add this, but if you love spicy then bring it on!)

1/8 teaspoon coarse sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with foil. Lightly coat foil with olive oil or cooking spray; set aside.

Place pecans in a medium bowl. Drizzle with maple syrup; stir. Sprinkle with cinnamon, ginger, cardamom and cayenne pepper; stir to coat.

Spread mixture in a single layer in prepared baking sheet. Sprinkle with sea salt. Bake 10 minutes, stir. Bake 10 to 15 minutes more or until toasted, stirring every 5 minutes.

Let cool completely. Store in an airtight container at room temperature up to 2 weeks. They never last that long around here!

Makes 2 cups

Be happy be healthy KCL

Thursday, July 7, 2011

want a new free cookbook?

Guess what just came out? The Best of Betty Crocker 2011 Summer e-cookbook just came out! Don't you just love fun summer cookbooks. Take a minute and look through it. I'm still eating clean but wanted to give everyone a little summer gift enjoy!

Tuesday, May 31, 2011

Clean Eating Banana Bread

Let me first start off by apoligizing that I have not been posting. I truley believe "any excuse no matter how valid lessens the man", that being said we have been traveling as a family. Supporting my husband in his mountain bike racing. Also our oldest daughter is having open heart surgery in less the 1 week. Needless to say I have excuses and truthfully my family is always my #1. That being said please forgive me and I hope to start posting more regulary after my daughters surgery. UGH how not fun was that. K now to the fun.

Around here we always have ripe bananas laying aroud. If I can't start baking right away I jusp pop the banna into the freezer for later use!  I LOVE making banna bread or muffins out of this recipe. I always double or triple this recipe, because it goes fast.

Banana Bread


Nonstick cooking spray

1 1/2 c. whole wheat pastry flour

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

2 slightly beaten egg whites

1 c. mashed ripe bananas (3 medium or 2 large)

1/2 c. agave nectar

1/4 c. canola oil

1 vanilla bean seeded or 1 tsp. vanilla
A pinch of sea salt (1/16 tsp.)


Coat an 8x4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine whole wheat pastry flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.

In a large bowl combine egg whites, banana, agave nectar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.

Bake at 350 degrees for 40 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.

Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.

Thursday, April 14, 2011

Almond Butter Chocolate Chip Cookies

Thanks to Clean Eating Magazine one of my new favorite things

Almond Butter Chocolate Chip Cookies


1 cup unsalted almond butter, stirred well

3/4 cup Sucanat

1 large egg

1/2 tsp baking soda

1/4 tsp sea salt

3 oz dark chocolate (70% cocoa or greater), broken into small pieces


Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg

Nutritional Bonus:

While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat’s free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits.

Bannana Oat Chocolalte Chip Cookies

My super amazing, cute, stylish, and skinny/healthy sis Seas shared these with me. She is such an inspiration running around after 2 cutie pie girls. So glad she did, they are my new favorite.

I know my health movement may scare some of you. But these little suckers are yummy and truly good for you! At my house we call them granola bars simply because if my 2 year old hears the word cookie, then "cookie" is all we hear for the remainder of the day! If you have ever had a 2 year old then you know what I'm talking about! The other reason I heart this recipe is because most the ingredients are probably sitting in your pantry. Nothing to funky.

KCL hint: when bananas start to over ripen I simply unpeel them and pop them in the freezer, thus I always have ripe bananas on hand to make yummy banana bread/pancakes/cookies.

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)

2 cups rolled oats

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 18 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 17 minutes seems to be about right in my oven. Bake them a lil longer then you think.

Makes about 3 dozen bite-sized cookies.

This cookie is delicious as is but for my sweet tooth 7 year old I added 1 cup agave. These were also majorly mouth watering. So make your pick yummy or super sweet...

be healthy be happy kcl

Oh ya and they are 2 year old approved!

Saturday, February 26, 2011

Chocolate chip cookies with almond flour

So it's official I'm 30! It actually is really just a number and the thought of it is much worse then the age. I was blessed enough to be on a  big family trip to so cal over my birthday. Thus I was not food blogging, please forgive me. We stayed on Coronado Island (it's a peninsula but they call it an island!), and unfortunately there was not almond butter or almond flour available... quite a bummer. I have been wanting to try this recipe for some time now. And since I skipped the bday cake on my 30th I thought I would gift myself a little yummy treat.

What I really loved about these is they taste gourmet. This is my first time with almond flour and it is delicious and has a slightly grainier consistency then plain old white flour ( i mean poison jk.) I liked that the recipe does not contain butter but instead uses a much healthier grape seed oil, lovely. I baked mine around 9 minutes to achieve a chewy slightly crunchy cookie. It has a great ratio of choc chips to dough. My family enjoyed them so that I did not even get to snap a pic, so sorry! These are really quite incredible considering they contain no white sugar, no white flour, no butter or eggs! I'm now inspire to try them with coconut oil!

Gluten Free and Vegan Chocolate Chip Cookies
Thanks Elana you are truly genius in the kitchen

2 ½ cups blanched almond flour *

½ teaspoon celtic sea salt

½ teaspoon baking soda

½ cup grapeseed oil

1 tablespoon vanilla extract

½ cup agave nectar

1 cup dark chocolate chips 73% cacao

Combine dry ingredients in a large bowl

Stir together wet ingredients in a smaller bowl

Mix wet ingredients into dry

Form ½ inch balls and press onto a parchment lined baking sheet

Bake at 350° for 7-10 minutes

Cool and serve

Makes 24 cookies

*Note * Bob's Red Mill Almond Flour does not work! For some reason the consistency is different and will result in a runny sloppy mess!

Tuesday, February 15, 2011

Dark Chocolate Covered Strawberries=Valentine's Luv

This says valentines to me! I always look forward to the decadent combination of fresh ripe strawberries and chocolate.... This year they were dipped in DARK CHOCOLATE! It has been so funny because everyone thinks we only eat flavorless boring food now. All I can say is we are eating as delicious as ever!
Dark Chocolate Covered Strawberries


6 ounces dark chocolate at least 70%, chopped

2 ounces white chocolate, chopped  ( I know this is not clean, omit if desired but I barely drizzled em plus I just love the presentation k now that's all cleared up!)

1 pound strawberries with stems (about 20), *washed and dried very well* any water on the berries will ruin the chocolate. I use a lightly dampened paper towel and individually wipe each strawberry clean (kinda like a mushroom)


Put the dark and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively/ easier, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Or fill a small zip loc bag with white chocolate and cut a small triangle in the end, then squeeze out in a drizzle zig zag pattern.

Set the strawberries aside until the chocolate sets, about 30 minutes. If needed refrigerate. I love mine freshly made. I think they loose their fresh flavor and texture after a day.

be happy be healthy KCL

Saturday, February 12, 2011

Sesame Peanut Noodles

This recipe is from Whole foods. They have awesome recipes all over their site, love it! Such a yummy simplistic dish! YUMMO. Serve this colorful noodle dish at room temperature or chilled.


1 (8-ounce) package 100% whole grain soba noodles

2 cups snow peas, strings removed

2 tablespoons roasted smooth peanut butter or almond butter

2 tablespoons rice vinegar

1 tablespoon reduced sodium tamari

1 tablespoon sesame tahini

1/8 teaspoon crushed red pepper

1 1/2 cups shredded carrots

1 small red bell pepper, seeded and thinly sliced

1 cup sliced green onions

3 tablespoons toasted sesame seeds

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly.

In a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve room temperature or chilled.

Per serving : 420 calories (100 from fat), 11g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 63g total carbohydrate (9g dietary fiber, 11g sugar), 13g protein

Tuesday, February 8, 2011

Does Super bowl mean fat filled food? I think not!

Here is what we enjoyed during the super bowl, the best part is I still feel great! Oh and I lost a lil weight!!!

Four Bean Taco Soup and Homemade Taco Seasoning Recipe

My family has eaten devoured taco soup forever. It is truly a staple in our home. So when we went clean I knew we had to still have it. I do not miss the meat at all and love all the yummy fixins I serve it with. We eat it as a soup, then eat it over brown rice delicious both ways.

Four Bean Taco Soup

3 cans ready cut diced tomatoes
1 can black beans
1 can kidney beans
1 can great northern beans/white
1 can whole pinto beans (not refried)
1/4 cup red onion diced
1 cup frozen corn
1 green pepper diced
2 T. Agave
1 packet taco seasoning (if you like it more spicy or flavorful you may want to use 1 1/2 packets) or *homemade taco seasoning: 1 t. chili powder, 1 t. cumin, 1/2 t. paprika, 1.2 t. garlic powder, 1 t. cornstarch, 1/4 t. sea salt, 1 T. dried onion.

Drain and rinse all beans. Add all ingredients to large stock pot. Cover with water mix and stew for 30 minutes.

This sits great in a crock pot all day and freezes well also!

Serve with guacamole, pico de gallo, green onions, cilantro, multi grain tortilla chips (food should taste good has a delicious one)...

Maple Granola Crisp

This is a new found favorite. It is quite like the crisp on apple crisp. I promise you the flavors are exquisite, if only you could smell what I am smelling! Not to mention it is really good for you. Serve as a dry cereal, snack, or treat on top of baked apples or frozen yogurt.

Homemade  Maple Granola Crisp Recipe:

3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon wheat germ
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber. Pure maple syrup that is labeled Grade A Dark Amber is made later in the season so it has a darker amber color with a stronger maple flavor.)

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional read label for added sugar, most dried fruits are packed with sugar)

Preheat oven to 325 degrees and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 5 cups.

Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.

be happy be healthy KCL

Sunday, February 6, 2011

Easy Fluffy Clean Whole Wheat Pancakes

I bet there are not a lot of other food blogs out there showing off their pancakes on paper plates! BOO YA, let's just say it was a busy morning and simple is the way I roll!

Easy Fluffy Whole Wheat Pancakes

(serves 1 person-3 regular size pancakes. So easy to multiply the recipe for number of hungry tummies.)

1/2 cup whole wheat pastry flour (finer and less nutty texture then whole wheat flour one of my favs!)

1/2 tsp baking powder

1/8 tsp salt

1/2 cup almond milk (or milk of your choice)

Mix the dry ingredients together and then add your milk. Stir to combine and fry in a nonstick skillet or in a little coconut butter in a regular skillet.

Serve with real maple syrup. For my kids I combine equal parts agave and pure maple syrup, it has a thicker consistency and much more like "crappy syrup" in thickness.

Saturday, February 5, 2011


Oh homemade guacamole is so simple and so much tastier! I like mine real simple and if I want then I add salsa or Pico de gallo afterward.

5 avocados
2 T. fresh lime juice
1 t. garlic powder
1 t. sea salt

Cut avocados in half and remove pit, but save for later. Mash up with the back of fork it a good sized flat bowl.  I like to leave a few chunks. Stir in remaining ingredients. Store and serve with pits in to reduce browning.

be happy be healthy KCL

Pice De Gallo


10 large tomatoes
2 garlic cloves peeled
1/2 green bell pepper diced
1/4 red onion diced
1/4 sweet white onion diced
1/3 bunch cilantro finely diced
1 t. sea salt
2 T. lime juice

*for the entire bowl of salsa you will need 1 jalapeno pepper if you want it medium and 2 jalapeno peppers if you want it spicy hot.

Dice 8 tomatoes and place in large bowl. In a blender blend 2 remaining tomatoes to liquid add 2 garlic cloves blend, add to diced tomato bowl. Add all remaining ingredients.

At this point I separate the bowl and leave 1/2 the salsa mild. Then add 1 jalapeno pepper diced with seeds to the other half this makes a hot salsa. The heat level varies depending on the heat of the individual pepper. And it will get hotter the longer it sits in the fridge.

Put in air tight container in fridge and stays for about a week.

be happy be healthy kcl

How to cut the perfect fresh pineapple or otherwise titled I never have to buy canned pineapple ever again...

The good thing about this post is you are probably here because you want to learn something. The bad thing is you get up close and personal with my nails. YES I bite my nails, and I'm never quiting. It's my guilty pleasure, come on I don't eat white sugar or flour and don't drink soda. K just had to warn you...
 Let's start of by discussing how to pick the perfect pineapple. If the outer is green it is not ripe yet. I prefer one that has a yellow/brownish skin. I also like it to give just the slightest bit when I press my thumb into it. Too much give and you get an overly ripe pineapple.

Grab a good serrated knife. Lay her (I'm sure pineapples are girls? With all that hair!!! ha) down on a cutting board. Now cut the bottom of the pineapple about 1/2 inch up.

 Same exact thing on the top. Cut about 3/4 of an inch off. I work w my garbage can right at my side and toss all the rubbish to keep a clean work space.
 Now stand her up on the great stable bottom you created and cut down removing about 1/4 inch of outer skin. At this point you will know if you need to remove more. If there are lots of brown circle spots you need to keep trimming. Just a few don't bother me. I want all the goodness this fruit had to offer.
 Continue trimming all the outer skin until you have a perfect yellow pineapple. Now you can see the core. Just like an apple a pineapple has a core. I cut around it leaving the pineapple in 4 large slices. then discard the long tough square core.

 Now you dice to desired size and store in an air tight container in refrigerator. Keeps for about a week! So Yummy, it's my 7 year old's favorite food! Funny she has always hated canned pineapple!
be happy be healthy KCL

Fresh Tropical Pineapple Salsa

This is such a nice take on salsa, light and fresh. It just screams summer time at a resort. I serve it buffet style with guacamole, pice de gallo, and tortilla chips. It's also great to liven up your favorite chicken or fish. I cut about 2 pineapples a week, this is a great way to use it. I also just love how simple food is delicious food!

Fresh Tropical Pineapple Salsa

1/3 of a whole fresh pineapple diced (*my next post will be how to cut a pineapple)
1/2 red onion diced fine
1/4 of a bunch of cilantro diced
1 T. lime juice
2 T. orange juice

Combine all ingredients and let flavors combine in refrigerator for 2 hours before serving. Lasts 7 days refrigerated.

be happy be healthy KCL