The weather is starting to warm up around here. I can't wait for summer!!! It's my favorite because I like to be warm and I love sunshine. This pineapple salsa will get you ready for summer. It's sweet and fresh and healthy! Get that body ready for bikini season with this quick little snack.
Pineapple Salsa
4 roma tomatoes, finely chopped
1/2 medium pineapple, cored and finely chopped
1/4 cup red onion, finely diced
1 jalepeno pepper, minced
1 serrano pepper, minced
juice of 1/2 a lime
2 tablespoons fresh cilantro leaves, chopped
salt & pepper to taste
Combine all ingredients in a large glass bowl. Squeeze lime over the mixture and toss gently to combine. You can adjust the amount of peppers and lime juice to taste.
Serve with your favorite tortilla chips.
Enjoy!
I absolutely love the flavor of this cucumber slaw. It might be my favorite way to eat cucumbers. It's so simple to throw together and healthy too! Serve it as a simple side dish with your favorite meal or with Korean Pork Tacos.
Cucumber Slaw
1 cucumber, sliced thin
1/4 teaspoon salt
4 tablespoons rice vinegar
dash crushed red pepper
dash sesame oil
1 teaspoon sesame seeds
I slice my cucumber on the thinnest setting on my mandolin slicer. You can slice them with a knife as thin as possible. Be careful!
Whisk salt, vinegar, red pepper and sesame oil in a small bowl. Add sliced cucumber and toss to coat. Sprinkle with sesame seeds.
Enjoy!
I've posted a recipe for dairy free chocolate cupcakes before. So I thought I should balance it out by also trying a vanilla cupcake containing no milk. This recipe contains almond milk (which is non-dairy). These cupcakes are also vegan because they contain no animal products at all - no milk, no eggs. The recipe will make a dozen cupcakes, but you could easily use half of the ingredients if you only needed a few cupcakes.
Dairy Free Vanilla Cupcakes
2 cups flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
Preheat your oven to 350 degrees. Prepare a cupcake pan with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the vinegar, almond milk, oil, and vanilla and whisk to combine. Spoon the batter into each prepared cupcake liner, filling 3/4 full. Bake at 350 degrees for 18 minutes. Remove from oven and cool for 5 minutes. Remove the cupcakes from the pan and cool completely on a wire rack.
When the cupcakes are completely cool, top with your favorite frosting (or just eat them - they are quite moist). I topped mine with one of my favorite frostings --- the cookie dough frosting from Annies Eats. Click here to go there. To make her frosting dairy free and vegan, substitute Crisco for the butter and water or almond milk for the milk in Annie's recipe. The cookie dough frosting is also quite delicious on chocolate cupcakes.
Enjoy!
