Leftover Chili Salad

As I posted in my  Salad post, my love of salad is pretty extreme. Here is a new love of mine that makes a great lunch! We had left over chili, and I just didn’t want a heavy bowl of chili for lunch, so I used some as a topping for salad. The result is similar to taco salad, but not quite.

I used an artisan salad mix, homemade pico de gallo, a little vegan cheese (due to dairy allergy) and topped it with hot chili. You can add corn chips if you’d like, I used a small handful of Whole Grain Milling Company’s Blue Corn Chips. Use any chili you like, but I like it best if the chili is a little soupier, but sometimes left over chili thickens up, that’s good too, but I don’t think I’d ever eat with canned chili (of course I think canned chili is gross).

Give it a try and let me know what you think!

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I didn’t think about taking a photo until I’d already stirred it all up, so sorry it isn’t that great… –Aleesha
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Homemade Pico de Gallo Organic Blue Chips

Beak of the Rooster??? (Pico de Gallo, Yum!)

*This post is by both Aleesha and Sharlene*

One of the hardest things about healthy eating for both us has been finding healthy condiment options. Even things that seem “healthy” are often loaded with sugars and preservatives neither of us need. One of our favorite snacks has always been chips and salsa, and while we try to limit our grains, sometimes we just crave the comfort of a well remembered snack.

In the past, Shar never liked Pico de Gallo because she is not a huge cilantro fan, but Aleesha has always liked it. We decided to try and make our own awhile back and the results were a two thumbs up for both of us. We actually read the ingredients off the back of a store bough package to see if there were any surprise ingredients (there really weren’t) and just went for it.

For this recipe we used:

-2 Ripe Roma Tomatoes

-2 Tbs Chopped Onion (we used red onion)

-1 Tbs Chopped, Fresh Cilantro (you could use more to taste)

-1 Fresh Jalapeno Pepper, Finely Chopped

-1 Clove Garlic Minced or Finely Chopped

The Juice of One Lime

Salt, Pepper, Garlic Powder, Onion Powder, Chill Powder(optional) to taste.

Put it all together and you can eat it right away or let it sit and it is even better! We used a lot of lime juice because we wanted the chili/lime flavor. You might want to use less depending on your tastes.

Homemade Pico de Gallo Healthy snack
Homemade Pico de Gallo, quick, easy and so good! Photo-Sharlene

For chips, we are so lucky to have a local business called Whole Grain Milling Company . They grow and make organic grains within a 20 mile radius of our home. In fact, the chips themselves are cooked about 1/2 mile from our front door! They are honestly the best corn chips we’ve ever had. With Shar’s difficulty digesting grains, if we are going to eat corn, we would rather have locally grown organic. All of their products are top notch though, so if you get a chance, definitely try them!

We also use Pico de Gallo for tacos and salads now, but nothing beats eating it with chips. (I found this great article on Whole Grain Milling Company. Aren’t you jealous now?)

Whole Grain Milling Company Blue Organic Corn Chips
We don’t eat grains very often, but sometimes, you just want corn chips! We are lucky and have organic chips made locally! They are the only ones we eat. Photo-Sharlene

Fun Fact: Did you know that Pico de Gallo is translated as “Beak of the Rooster”? Not sure where that came from, but I can never make it without thinking about it.

Give this recipe a try and tell us what you think! We have heard some people add cumin or hotter peppers, or even a splash of vinegar. Have fun with it and mix it up!

Salads

Once, when I was younger, my dad said “No one really loves salad” and I must have thought “Challenge accepted!”. I usually eat one salad a day and I make a point to make it as close to gourmet as a 16 year old is capable of.

I think one of the best things about salads is your imagination is really the limit to what you can make. I used to like to use a mix of French Dressing and Ranch Dressing and now I don’t eat either, so I go with a primal dressing or make my own vinaigrette. No matter what, I always enjoy a multitude of vegetables, fruits, nuts or meats to make my salad a sustaining meal.

Over the next few weeks, I am going to put together a collection of photos and posts on salads. I hope they will inspire you and help you to see that not only can you love salad, but they can be a healthy and filling meal for you to enjoy.

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Artisan lettuce mix, celery, onion, yellow peppers, radish, pico de gallo, guacamole, one swipe across the grater of grass fed organic cheddar cheese (it was my cheat day) and a few gluten free french fried onions for crunch. I topped it with lime, ACV, olive oil, salt, pepper and garlic.