Whole30 Day 23 — Pineapple Salsa

Have you ever tried a recipe that everyone is raving about and when you try it you think, nope, not going to try that one again? That has been almost every recipe I have tried the last couple of days. It is frustrating.  The worst was some chicken burgers I tried.  The picture was so pretty and I wanted like them so much. The burgers were quick and easy but they were sooooooo bland.  I had to save them because I made them for lunch at work and I didn’t have time to make anything else.

Since there was pineapple in the chicken, I decided to make a pineapple salsa.  I know it sounds strange but the sweet of the pineapple and mint goes really well with the savory flavor of garlic and cumin.  This recipes makes a lot but it really goes with everything.  It’s good on chicken, fish, mixed with rice, not whole30 but I have done it before and I am sure it would be good on things I haven’t even thought of yet.  The salsa lasts a long time so you can experiment.

Pineapple Salsa

1  20 oz can crushed pineapple

2 cloves garlic — minced

2 tablespoons fresh mint — minced

2 tablespoons lime juice

1/4 teaspoon salt

1/4 teaspoon cumin

cayenne pepper — to taste

Mix all ingredients together and keep in covered bowl in the fridge. Keeps for several weeks.


Magazine Monday–Tropical Muffins with Coconut Topping

I really wanted to sit down and write something witty and profound for today’s post but every time I sat down to write it turned into a rant about thoughtless last minute bakery customers and even more thoughtless neighbors. So rather than going all negative, I thought I would just tell you how good these muffins are.

Tropical Muffins with Coconut Topping

1/2 cup plus 2 1/2 tablespoons flour
1/2 cup regular oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mashed banana
1/2 cup buttermilk
1/4 cup packed brown sugar
1 TBS canola
1/2 tsp vanilla
3 TBS lightly beaten egg
1/4 cup crushed pineapple, drained
2 1/2 TBS sweetened coconut

1 TBS sweetened coconut
1 1/2 tsp sugar
1 1/2 tsp rolled oats
Preheat oven to 400 degrees. In a medium bowl, combine flour, oats, baking powder, baking soda and salt. In another medium bowl, combine mashed banana, buttermilk, brown sugar, canola oil, vanilla and egg. Add the wet ingredients to the dry ingredients and mix until just moistened. Add pineapple and coconut. Fill the muffin cups 2/3 full. In a small bowl, combine all the topping ingredients and mix well. Spoon about one teaspoon of the topping on each muffin. Bake 18 minutes or until the muffin springs back when lightly touched in the middle. Remove from the pan immediately and let cool completely on a wire rack.