I have like 6 recipes I haven’t posted yet but I need to not e-mail blast you guys 7 times a week so I’m mentally calculating the appropriate amount of time to wait between posts. How did I dooooo?
I just got back from our first snowboarding trip of the season to Lake Louise. The view from the Top of the World chair lift was so breathtaking, easily making it my favourite run I’ve ever been down. I haven’t been to Whistler or Revelstoke yet so take my opinion with a grain of salt. Whistler is the goal for next year, for sure. It’s hard to see from my iPhone photo and also because there was pretty heavy snowfall at the top but look at it anyway.
I made this salsa for some fish tacos heavily inspired by a dire craving for vegetables after eating 2 massive donuts and an entire pizza on Valentine’s Day. I didn’t even bother ordering a gluten free crust. It was full-on fuck it o’clock. I’m an adult, whatever, who cares. I eat 90% paleo, that was my 10%.
Ps: I haaaate cilantro so if you want to try this with cilantro instead of mint, go ahead but you’re gross.
1/4 red onion, loosely chopped
1 ripe mango, peeled and deseeded
2 kiwis, peeled and chopped
1 jalapeno, deseeded and chopped
1 red pepper, deseeded and chopped
1 lime, squeezed
1 tsp salt
1 tsp garlic powder
1/4 cup fresh mint leaves
Combine everything in a food processor and chop for 3-4 seconds, depending how chunky you would like your salsa. If you do not have a food processor, you can chop the vegetables yourself at whatever thickness you prefer.
SUPER AWESOME BONUS RECIPE
Pan sear fresh tilapia with salt, cumin and chilli powder in coconut oil. Blend an avocado with lime juice, fresh garlic, a pinch of salt and 1 tbsp freshly chopped basil. Place salsa, guac, fish and some freshly diced tomatoes in a romaine lettuce boat. Squeeze lime over everything. Enjoy!