Whole 30 Pico de Gallo

Sorry for another tomato recipe, but here it is. That’s what I get for shopping at Costco and purchasing Ginormous amounts of produce at once. However, today I went to Soulard Farmers Market and got some great farm raised brown eggs, eggplant, parsnips and a big head of cabbage that I’m planning on making into grilled cabbage with smoky lime cilantro sauce. It is divine. I love anything latin flavored and this Pico is another great example of that. I’ve already had to make two batches because my husband keeps eating it with chips! That makes me slightly jealous, but certainly not bad enough to break my whole 30 for. Speaking of my whole 30, I am on day 10! At least I think I am. Do I start counting the day I began as 1, or is that day 0? I am confused. Either way, I am in over a week and doing great! I had one small hiccup, and that was because I assumed about a sauce and when I double checked later it had agave nectar and evaporated cane juice in it! Both No-no’s on whole 30. Oh well, it couldn’t have been much and I certainly felt no ill effects from eating the Key lime chicken that it was in. After the first few days of headache and fatigue I am feeling pretty normal. When I work out I do fatigue more easily and I have had some pretty difficult runs. Keep in mind those runs were in 90-95 degree heat and I was going around 8:30/mile. Which isn’t my fastest, but isn’t a slow run by any means. Anyway, the point is, I’ve been having an extremely positive experience so far! looking forward to the next 20 days! or 21, whatever.

Whole 30 Pico de Gallo

Yield: 811 g total, 20 servings with 40.5 g per serving, about ¼ cup

Nutrition per serving

Calories 12.2

Fat 0.1 g

Sodium 96 mg

Carbs 2.6 g

Fiber 0.8 g

Sugar 0.9 g

Protein 0.6 g

Ingredients

1 lb red grape/cherub tomatoes, diced or quartered

7 oz diced white or yellow onion

3 medium cloves garlic, minced

¼ minced fresh cilantro

juice of 4 ½ limes

1 tsp kosher salt

3 medium/small seeded and diced chili peppers. I used 2 jalapenos and 1 Serrano

Mix all all ingredients in a bowl and let marinate for at least 30 minutes. Eat it on anything! My husband isn’t doing whole 30 so he devoured about half of it last night with tortilla chips! I eat it on my eggs and on grilled chicken breast. I also have mixed it up with sauteed veggies for added flavor. So yummy!

IMG_5180

pretty sure I forgot to include the garlic in my first batch, oops! Still tasty regardless.

Whole 30 Tomato Herb Salad

As of today I am on my 5th day of whole 30. Yay me! I am feeling awesome about it, especially the fact that I have been able to resist eating things from Christians plate that he doesn’t finish! That’s a pretty huge accomplishment for me, really. The reason I have gotten this far with a program that has you cook pretty much 100% of your food is having premade things around. I made Costco run on Tuesday and then cooked my butt off for the next few hours until I had to go to work. I managed to get a lot of food prep done, including this delicious tomato herb salad. I have been using it alone, or as a topping or filling and it’s great however you have it. Even though I am doing Whole 30 and you don’t have to/aren’t supposed to calorie count I am anyway. I really don’t like not knowing how many calories I am eating, and it helps me get an overview of my other nutrition as well. Such as how much fat, carbs and sodium I am getting with my meals. Not eating sweets is a pretty big deal for me since I almost always eat a little something sweet after every meal. EVERY MEAL. And now I can’t even have a smidge of honey or one chocolate chip. This is a pretty intense way to break yourself of a sweet addiction! That being said, I have started to really be able to taste the natural sweetness of other things. Roasted sweet potatoes have been amazing, and even the little tomatoes in this salad have their own sweetness along with the bright acidity. I love that I got to use herbs from my own backyard and can’t wait till my basil is a little bigger and I can use all basil for this salad! If you aren’t doing whole 30 this dish would be so good with the little pearl fresh mozzerella balls in it for a summer cookout. Pair that with a sizzling steak off the grill and don’t forget to lick the plate when you are done.IMG_5184

Tomato Herb Salad

Yield: Makes about 691 g total, and I divided mine into ~49g portions for 14 portions

Nutrition per serving

Calories 26.5

Fat 1 g

Sodium 103.1 mg (I used about ¾ tsp)

Carbs 1.1 g

Fiber 0.4 g

Sugars 0.6 g

Protein 0.4 g

Ingredients

1 bunch Green onions, sliced thinly, white and green parts

1 lb Zima (orangy-yellow grape size) tomatoes, quartered

5 oz red grape (cherub) tomatoes, quartered

3-4 garlic cloves, minced

1 TB extra virgin olive oil

kosher salt and fresh cracked pepper to taste

fresh herbs of choice minced, mine were basil, thyme, rosemary and oregano from the herbs my momma got me for my birthday!

Mix all ingredients in a bowl and adjust seasonings to taste. I put mine on salad greens with some kalamata olives for a super fast salad. Delicious in a lettuce wrap with grilled chicken, and on top of just about anything. Also great alone as a side dish.IMG_5181