Homemade Salsa

So funny enough, I get inspired sometimes to "use up" items in my fridge/pantry.  Usually each week I check out what I have from last week and incorporate it into the following week's meal prep. This week is were these gorgeous red onions that I bought at our local market last week.  So what better idea than to use them up in a fresh summer salsa?!

This is a recipe that I got a few years ago from our friend's Shawna & Terry Bergin. I have tried many recipes before but this one proves to be MY FAVE!  One of the main reasons besides the flavour, is simply because I don't have to peel the tomatoes before hand!  I got permission to share this recipe and we hope that you will enjoy it too!  This recipe is phenomenal and lends itself well to making it your own however you like it!

If you are wondering if this recipe is clean or not, you can be the judge.  I did make some modifications to the recipe based on some changes I have made in my own home. I used Pink Himalayan Salt instead of table salt. I also used raw sugar instead of the traditional white refined sugar.  I am certain that you could also try maple syrup or agave nectar too if you wanted.  Please enjoy!

Recipe Yields:  5x500ml jars (and around 1 cup left over which we just ate after the others were jarred)
Heat: Medium

Main ingredients:  
12 tomatoes
2 green pepper
3 c. celery
2 c. onions
1/3 cup of pink himalayan salt
* chop all vegetables and let set overnight and drain well in the morning.

Add:
1 1/2 c. raw sugar *optional (I used 3/4 c. of raw sugar)
1 1/2 c. white vinegar
1 tsp. cayenne pepper
1 tsp crushed chilies
1 tsp mustard seed
*I also added 1 cup of frozen corn for a splash of colour!

Cook all above for 45 minutes in a large pot on the stove. Then add 1 large can of tomato paste and cook another 15 minutes.

Enjoy this recipe and I hope you have a wonderful September!

Spaghetti Squash Chicken Chow Mein

One of my lovely challengers, Terri shared a recipe and indicated how much she LOVED it so I thought I would give it a try. I LOVE chow mein and to have a healthier version than the local take-out order made sense to me! I took the recipe she used and adapted it to include my FAVE ingredients.  Again, another family favourite! When I made it, I cooked the spaghetti squash the evening prior and shredded it and then made the stir fry the next day!  It was easy peasy and quick to prepare!  10-15 mins to be exact having the squash pre-cooked!  Choose whichever works for you!

Ingredients

1 large spaghetti squash
2 chicken breasts (cooked and cubed)
1/4 c tamari (gluten free soy sauce found at the local Supermarket)  or you could use lite soy sauce
1 large clove red garlic minced ( or 3 cloves of reg. garlic, minced)
1 tbsp maple syrup
1.5 tsp freshly grated ginger
1/4 tsp white pepper (optional)
2 tbsp extra virgin olive oil
1 onion, diced
3 stalks celery, sliced diagonally
1 large carrot grated (I used my Titan peeler - peeled them into matchsticks)
1/2 c. shredded cabbage (*optional)
1 small package of fresh sliced mushrooms, rinsed

Directions: 
Cut the spaghetti squash in half, lengthwise and scoop out seeds.  Add about 1" of water to a pyrex or glass dish. Turn spaghetti squash face down (skin side up) in dish.  Bake at 400 degrees for 40 minutes or until flesh is very tender.  When done, let cool for a moment and scoop out flesh with a fork so it breaks apart into strings and set aside.  When I made it, I let it cool and then put it in the refrigerator over night.

In a small bowl, whisk together tamari, maple syrup, ginger and white pepper and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat.  Add onion, celery and cook until tender (about 3-4 mins). Be sure to stir often! Then add grated carrots and shredded cabbage and cook another minute before adding sliced mushrooms. Cook another minute longer until heated through.  Stir in spaghetti squash, cooked chicken and soy sauce mixture.  Mix it until well combined, and if you are using pre-cooked spaghetti squash make sure it is heated through before serving!

Serves 4-6 ----->21 Day Fix: 2 Green, 1/2 red per serving
Enjoy!