healthy recipes

Fresh Salsa Recipe



  • 3 tablespoons finely chopped onion
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 2 hot chile peppers, Serrano or Jalapeno, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper


Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.


Home Made Hummus Recipe

Prep Time: 10 minutes


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.


Lean & Tastey Pork Chops
w/ Broccolo & Couscous

4 thick boneless pork chops
2-3 T fresh lemon juice (I would use 3 T, but I really like lemon)
1/4 cup olive oil
1 tsp. rubbed sage (or use 2 tsp. finely chopped fresh sage, use less sage if you’re not crazy about sage)
2 tsp. garlic puree (pureed garlic, also called ground garlic)
2 tsp. dried shallots (I love the dried shallots from Penzeys for marinades, but you could use 1 T minced fresh shallots or 1 tsp. onion powder)
fresh ground pepper to taste, about 1/4 tsp.

Trim all fat around edges of pork chops, then put chops one at a time inside a thick ziploc bag and use meat mallet or something heavy to pound until they are about 1/2 inch thick.

If using dried shallots, crush them a bit before adding to marinade. Combine all marinade ingredients in measuring cup. Put pork chops in large ziploc bag, pour marinade in and marinate in refrigerator at least 4 hours, but all day is better.

To cook, preheat charcoal or gas grill to high. (You can only hold your hand there for 1-2 seconds.) Put chops diagonally on grill and cook 4-5 minutes, then rotate pork chops and turn down heat to medium high. (I usually lift them up and check for grill marks to tell when to rotate.) Cook 4-5 minutes more, then check for grill marks and if they are browned to your liking, turn over and cook 3-5 minutes more on the second side.

Cooking time will depend on the heat of your grill, but total time is probably less than 15 minutes. Pork chops are done when they feel firm, but not hard, to the touch and are well browned. If you have an instant-read meat thermometer, use it to check for doneness. Serve hot.




  1. Pingback: Simple Steps, FAST Results: How I lost 6 pounds in three days! « - January 7, 2010

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