This peach salsa recipe is the perfect addition to your next meal, happy hour appetizer, or afternoon snack.
A few days ago I realized that the end of peach season is quickly approaching and I almost started to panic. I mean, there were still so many peach recipes that I wanted to try! At the top of my list was peach salsa. I’ve never made any type of homemade salsa before, but I figured it couldn’t be too difficult. It wasn’t. I took a tally of ingredients that I had on hand and essentially made this up on the spot, but I think it turned out pretty tasty! Since I’m cooking for one, I typically cut recipes in half so that I don’t have quite as many leftovers. Despite cutting this recipe in half, it still made a ton!
Side Note: You’d think that after my many courses and projects that focused on standardizing a recipe, it’d be second nature to me…..yeah, it isn’t. I’ll give the recipe in measurements that I used, but know that you can easily double it by using the whole piece of each ingredient!
- 1/4 cucumber, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 peach, diced
- 1/2 tomato, diced
- 1/2 avocado, diced
- 1 teaspoon sea salt
- 1 tablespoon lemon juice (or lime)
- garlic powder, to taste
- Wash and dice cucumber, red bell pepper, red onion, peach, tomato and avocado. Combine first five ingredients in medium-sized bowl.
- Gently toss all ingredients together before adding in the avocado. (Mine was a liiiittle too ripe and I didn’t want it to get mashed from too much handling!)
- Add in 1 tsp sea salt, 1 tbs lemon/lime juice, and garlic powder if desired.
- Cover and let sit for at least an hour in the fridge to allow flavors to mix together.
- Store in air-tight container in the fridge for up to one week.
I decided to incorporate my peach salsa into an easy dinner by topping a simple grilled chicken breast with it. It would also be a good addition in tacos or taco salads, and will always go well with tortilla chips for a happy hour appetizer.
Stacie Hassing of The Real Food Dietitians made the most drool-worthy salmon and topped it all off with her take on my peach salsa. I mean, you can’t look at these pictures and not start to drool at least a little bit, right?! Looking at these shots also reminds me that maybe I need to consider investing in a real camera, rather than my lousy iPhone 5! Check out her post HERE!
I want to dive into this bowl, right now.
If you want to see more of the amazing, REAL FOOD meals that Stacie is whipping up, scoot n over to The Real Food Dietitians, or follow her instagram HERE! She’s been one of the sweetest and most encouraging RDs I’ve come across, and she truly makes some of the best looking meals that are a cinch to recreate (which is a major factor in my book!).
Let me know if YOU try it, I love hearing about and seeing people try my recipes!
I’m excited to share today’s recipe for Cashew Coffee Chia Seed Pudding with y’all!
Have y’all heard of Juice from the RAW? If not, it’s an organic, cold pressed, raw juice company that was founded in 2005 and still going strong. Instead of juicing the fruits and veggies that go into their juices, they press the foods – this helps to ensure that the enzymes and nutrients found in the whole version of foods are still intact.
Juice from the RAW is known for their array of juice cleanses that they do. You’ll never find me doing a juice cleanse (homegirl loves food too much), but that doesn’t mean that I can’t find a way to incorporate these juices into my normal meals and snacks as an additional source of fruits, veggies, and nutrients.
Just look at how awesome these flavor combinations are!
- Root veggies (carrot, apple ,beet, lemon & ginger)
- Pineapple mint (pineapple, apple, mint
- Spicy lemonade (water, lemon, agave nectar, & cayenne pepper)
- Detox greens (apple, celery, cucumber, dandelion, watercress, wild arugula, lemon & ginger)
- Coconut fusion (organic Thai coconut water & flesh)
- Cashew Coffee (purified water, cashews, agave, pure vanilla extract, cinnamon & coffee)
Other than chugging it straight from the bottle, I’ve also whipped up a classic chia pudding, subbing in their Cashew Coffee juice as the liquid. Made with purified water, cashews, agave, pure vanilla extract, cinnamon and coffee, this flavor is packed with heart-healthy mono- and poly-unsaturated fats, along with copper, zinc, and magnesium.
I made this as an afternoon snack, but it would be an awesome, filling breakfast as well. I’m envisioning it layered with a PB banana smoothie….swoon. I loved the subtle coffee flavor, and it was the perfect afternoon caffeine boost to get me through the rest of the day’s activities.
It’s super easy to throw this chia seed pudding together in the evening, stash it in the fridge overnight, and pull it out all ready to go for those mornings that you need something with minimal to no hands-on time.
Don’t want it for breakfast? This chia seed pudding would also make a killer after dinner dessert!
Store leftovers covered, up to 3-4 days for the best quality.
- 1 banana
- 1 Cashew Coffee Juice from the RAW bottle, thawed
- 1/2 cup chia seeds
- Ground cinnamon, to taste
- Add banana, juice, chia seeds, and cinnamon to blender. Blend just until all ingredients are well incorporated.
- Transfer to bowl, cover, and allow to sit in fridge for at least 4 hours, or overnight.
- Top with fresh fruit of choice, a spoonful of almond butter, a sprinkle of granola...whatever you want!
Which Juice from the RAW would you experiment with? Are you a fan of fresh juices?
Well guys, the day that I thought I would never see actually came and passed – I passed the RD exam and am now officially a Registered Dietitian Nutritionist!!! Clara Norfleet, Registered Dietitian Nutritionist. Wow. A week later and it still feels weird to be able to say that.