Friday, May 17, 2013

Mexican-Inspired Salad Recipe


 Hey, stay at home moms...ever have those days where you don't quite know what to eat for lunch?  I am at the point in my "Mommy Career" where all my kids are in school for the full day...yes, THE WHOLE DAY.  I promise, you will get there.  At first, you likely won't know what to do with yourself, and I often forget to eat at all until 2pm rolls around and my stomach starts growling.

While it's easy to make bad choices, especially since I'm home alone and NO ONE IS WATCHING ME, I have  made it my lifelong mission to eat right for medical reasons, vanity reasons, but most of importantly, to ensure I am around for many more years of the aforementioned career.  The truth is, I have in the last few months come way too close to meeting my Maker and while that in itself sounds lovely, the thought of my kids not having me quite frankly freaks me out. If I can do something to ensure that I am as healthy as I can possibly be, given my chronic condition, well I'M DOING IT!

Whew! Back to the salad...


I was so excited about how delicious it was that I stopped eating halfway through and decided to post about it! :)

Ingredients:

-About 2-3 cups of greens (I happened to have Spinach and Romaine)
-1/2c Baked/Roasted Chicken (I happened to have some of E's BANGING CHICKEN!)
-1/4 Pico De Gallo (recipe below)
-About 1/4c Crumbled Queso Fresco (Mexican or Central American Fresh Cheese)
-1/4cup chopped Fresh Sweet and Mild Peppers
- 1/2 of an Avocado

Method:

The Pico De Gallo tastes better when it's been marinating in the fridge for a day or at least a couple of hours.  Simply roughly chop and toss all ingredients together in a large bowl.  ENJOY!

Pico De Gallo:
Dice equal parts (roughly 1/2 cup of each) of tomatoes, onions, and cilantro, cut and juice 2 limes, salt and pepper to taste. 

ENJOY!



Evey
Owner/Creator, Evey's Creations

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