206/365

206/365, a photo by credd on Flickr.

smoothie time...

i've been planning to start drinking smoothies again...
but always seemed to forget the ingredients when i went to the store.

i've also been wanting to lose some weight...
and while chatting with my daughter yesterday...
she mentioned smoothies...
so i added the ingredients to my grocery list.

as i was purchasing the ingredients...
today's photo formed in my mind.

i eat pretty healthy...
but rarely eat breakfast.

so...
for the month of august...
i pledge to have breakfast...
either my fave cherrios or a smoothie...
five days a week.

to keep me honest...
i'll instagram my effort...
which will also get me active on there again!

***

ingredients...

2 cups greens, fresh
2 cups coconut water
1 cup pineapple
1 cup mango
1/2 cup strawberries
2 bananas
1 tbsp chia seeds

directions...

blend greens and liquid
add fruits to blender
pour into serving glasses
top with chia seeds

makes 3, 12-oz servings

204/365

204/365, a photo by credd on Flickr.

chips n salsa...

this is the finished salsa from yesterday's ingredient shot.


i shot it tethered...
which i'm in love with.

props...
bamboo placemat...
tortilla chips...
cayenne pepper from my garden...
cilantro leaves.

203/365

203/365, a photo by credd on Flickr.

salsa makings...

this is a recipe i found last year...
and it is truly one of the best salsa i have ever tasted.

***

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 1-28 ounce can whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional

Instructions

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*

While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.

Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.

Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.

Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.

Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.

You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

Makes about 3 cups of homemade salsa

vespawoolf.hubpages.com/hub/The-Best-Homemade-Mexican-Salsa