Easy Pineapple Salsa

So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!

So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!


I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!

Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!


You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)

EASY PINEAPPLE SALSA

  1. Pineapple
  2. Green pepper
  3. JalapeƱo
  4. Onion
  5. Tomato
  6. Salt and pepper

I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)


Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make šŸ˜

Oatmeal Bars (Gluten/Dairy Free)

I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!

I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!

So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!


OATMEAL BARS

  • 2 medium bananas
  • 1 3/4 cups oats
  • 1 egg
  • 1/2 cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp baking powder
  • 1/4 cup dark chocolate
  • 1/8 tsp salt

Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.


It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!

Apple Cranberry CompoteĀ 

My dreams have been so vivid lately, it is getting harder and harder to tell the difference between dreams and reality. I am not sure if it is the excessive stress I have been under or what, but it is starting to confuse me sometimes!

Last night I had a dream that I made Apple Cranberry Compote for breakfast and when I awoke, the craving was unreal. Before I even got out of bed, I was inventorying the ingredients in my kitchen to make sure I could make them! Low and behold, I was in luck.

This is simple compote recipe that can be used for a pie, over waffles or pancakes or eaten alone while warm with a scoop of whipped cream (which was my choice!)

I know this recipe seems Ā a little “autumn” in the middle of July, but I cannot help what I crave in my sleep šŸ™‚

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APPLE CRANBERRY COMPOTE RECIPE

  • 5 small apples
  • 1 cup dried, sweetened cranberries
  • 2 tbsp lemon juice
  • 1/4 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg

Peel, core and chop apples and place in pot and immediately cover with lemon juice to stop them from turning brown. Add dried cranberries, sugar and spices.

Cook over medium low heat for about 25 minutes, or until the apples are tender, the cranberries are plump and the juices and sugar have thickened and make a nice syrup at the bottom of the pot.

I chose to eat it just like this with some whipped cream, but I have used it in pies with great success, as well as with crepes, waffles or pancakes.

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Good Morning Muffins (Sugar Free / Gluten Free)

I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!

I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it. Ā About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!

So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!

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Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!

GOOD MORNING MUFFINS

Makes 12 regular or 24 bite sized muffins

  • 1 large yellow plantain
  • 3 eggs
  • 1/2 tsp baking soda
  • 1/4 salt
  • 2 tbsp oil
  • 1/2 cup rice flour
  • Cinnamon to taste

Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.

I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.

I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!

Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!

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Don’t Throw Out Dog Hair

I have dogs, very, very hairy dogs. At least once a day I go “bunny hunting” in my house. By that, I mean chasing the hair bunnies that like to roll across the floor with the slightest breeze. 


You can brush them all day long, but in the end, they are still hairy creatures! We fill an entire grocery bag with hair every week after brushing them and I hate how much it fills up the garbage (I try to put out the least amount of garbage as possible).


I started stuffing the hair into bird feeders and you know what? The birds LOVE IT! They use it in their nests for their babies and in their houses as an insulator. 

So help a bird out and don’t throw out your dog hair! It just clogs up the garbage and then the landfills. Put it out for the birds to make a nice warm home!


You can also compost it, however it takes a really long time to decompose. Another great use is to put it right in the soil in your garden if you have animal and pest issues. It will keep away the bunnies, skunks and deer as well as slugs and snails! 

Happy brushing my friends! 

4 Recipes For Those Cucumbers In Your Garden

The weather here has been perfect for our gardens! Sunny days, rainy evenings, and cool nights. It has been years since we have had such a nice summer! I remember this time last year sitting on my porch sweating. It was such a hot, dry summer last year, I totally gave up on the garden. 

This year is so different. I find myself running to keep up with the veggies coming out in the garden, especially the cucumbers. It has been years since we have had such a great harvest, I have had to go back into my archives for recipes to use them all! 

Here are 4 fairly easy ways to use up those cukes and enjoy the taste of summer!

  1. CUCUMBER WATER – there are so many benefits to adding some sliced cucumbers to your water bottle everyday. Other than the taste (which is delicious) it really has a lot of health benefits! Read more here
  2. REFRIGERATOR PICKLES – just 10 minutes and you can jam 4-5 of those cucumbers in a jar and have pickles the next day! This is the fastest and easiest way to use them up and enjoy them all summer long! Have friends that like pickles? Get the recipe here! 
  3. CUCUMBER SALAD – this is a great make ahead side dish recipe for BBQs, pot lucks or even weeknights dinners. Get the recipe here. 
  4. HOMEMADE DILL RELISH – want to enjoy your cucumbers all winter long? Why not make your own dill relish? This tangy recipes full of dill is so much better than store bought! Learn how to make it here. 

I hope these ideas help you out when you are staring at that huge basket of freshly picked cucumbers! 

Happy gardening!! 

Lasagna Stuffed Zucchini

When I crave comfort food, pasta is always the first thing that comes to mind and Lasagna is the pasta of all pasta’s in my opinion!

It has been 3 days since we had to put our oldest border collie down and the pain still runs strong through the house. It is hard to try and feel normal with so many triggers. There is just so many memories from the past 13 years. Damn you cancer….damn you!

I thought I would make some “comfort food” tonight for my husband and I, but didn’t want to give in and buy pasta (or look in the back of the cupboard since I am sure there is still some penne back there I am trying to forget about!)

Zucchini is coming out fast and furious in the garden, and although I have diced and frozen quite a bit for future stir fry’s and zucchini meatballs, I also want to eat as many fresh garden veggies as possible. Hence…..the Lasagna Zucchini.

Zucchini is a really watery vegetable, so I halved, oiled and salted a fairly large zucchini and stuck it on the grill for 5-10 minutes a side on medium low heat. If you don’t have a BBQ or just want to use the oven, I would suggest 20-25 minutes on 350 c. This will soften it up nicely and give it some flavour. When it is done, let cool a little and scoop out the seeds and make a nice hole for your filling! My zucchini was quite large so the seeds were pretty big, but if you have smaller zucchini’s, I would put the “scoopings” back in with the meat!

The meat filling was nice lean turkey, seasoned with onion, garlic, italian seasoning and red wine vinegar. Stuff meat into the zucchini, top with marinara sauce and cheddar cheese and pop right back on the BBQ or in the oven for another 10 minutes or until heated all the way through. I topped with ricotta and basil to complete the beautiful lasagna flavoring!

Lasagna Stuffed Zucchini

  • 1 large zucchini or 3 small zucchinis halved, oiled and salted, grilled or baked for 20-25 minutes
  • 1/2 lb ground turkey
  • 1/2 medium onion
  • 2 cloves diced garlic
  • 2 tbsp italian seasoning
  • 2 tbsp red wine vinegar
  • Marinara sauce
  • Cheddar cheese (low fat)
  • Ricotta Cheese (low fat)
  • Fresh basil for serving.

 

There isn’t an exact science to this recipe. Just grill a zucchini, stuff a zucchini and bake a zucchini. The of course, eat a zucchini!

This was perfect as a comfort dish and really had all the goodness of lasagna without the pasta. It is a great healthy, low carb, gluten free option when you just need to stress eat!

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