Chimichurri with Kombucha

what you need:

• 1 cup cilantro leaves
• 1 1/2 cups flat leaf parsley leaves
• 1/2 onion
• 1 teaspoon chopped garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup Kombucha (I used homemade)
• 1 teaspoon chopped garlic
• 1 teaspoon Celtic sea salt
• black pepper to taste

what you do:

Chop cilantro and parsley in mini food processor and set aside. Chop onion in mini food processor. Add all remaining ingredients and process until well blended.

Serve as a dip or topping or use as a marinade. I dipped mushrooms and pork rinds in this chimichurri and loved it.

Guten Appetit!

This post is shared on Monday Mania, Monday Link Up, Allergy Free Wednesdays, Fat Tuesday, Real Food Wednesday, Keep It Real Thursday, GAPS Friendly Friday, and Freaky Friday. 

Fire Roasted Salsa Verde

 what you need:

• 1 3/4 pounds tomatillos, husks removed, washed
• 4 jalapeno peppers (or serrrano or a mix of both)
• 1/2 medium onion, chopped
• 4 cloves of garlic
• 2 medium shallots
• 2 green onions, chopped, tops included
• 1/4 cup Kombucha (optional)
• 1 large or 2 small limes 
• 1 teaspoon salt

what you do:

Line baking/cookie sheet with aluminum foil and place tomatillos, unpeeled garlic, and peppers on foil. 

Tomatillo-Parsley Salad

I tried tomatillos for the first time a few months ago - I know, shocking - and fell in love them. I bought a few too many the other day and decided to make a salad.

what you need:

• 4 to 5 tomatillos (about 14 ounces by weight)
• 3 sprigs of parsley 
• 1 green onion, top included
• 1/2 small to medium onion
• 1 1/2 tablespoons organic extra virgin olive oil
• 1 tablespoon homemade Kombucha (or vinegar works, too)
• 10 to 15 grinds black peppercorns
• 3/4 teaspoon Celtic sea salt
• 1/4 teaspoon Coconut Aminos

what you do:

Cut tomatillos into bite sized chunks and place in a bowl. 

Chop parsley, onion, and green onion in a mini-chopper.

Add all remaining ingredients to tomatillos.

Mix everything really well and serve immediately. If you used Kombucha instead of vinegar you can let it sit at room temp for a few hours to get a little healthy fermentation going.

I ate this salad with left over Slow Cooker Chicken Gizzard and thought it was a good combination.

Guten Appetit!


This post is shared at Monday Mania, Fat Tuesday, Allergy Free Wednesday, and Freaky Friday.

Coconut-Lime Avocado Creme

I love avocados and usually buy a net of 5 or 6 of them at Costco. They are the best avocados I have eaten so far and they are usually less expensive than at other grocery stores. Since I can't eat all of them before they go bad, although I buy them almost green, I usually mash them with a little bit of lime juice and salt, divide into glass jars, and freeze them.

While I am not crazy about lime or lemon in general, I do love the taste of this avocado mash. Sometimes I just eat it as is (after defrosting), and other times I add salsa and/or cilantro to make something more like guacamole. Today as I was mashing my avocados I was thinking it would be nice to have a thicker, more firm consistency so I came up with this very simple recipe.

what you need:

• 5 oz avocado (peeled and deseeded - roughly 1 medium)
• 1/2 tablespoon lime juice or lemon juice (just enough to keep it from turning brown but you can use more if you like the taste of lime/lemon)
• salt to taste (I just sprinkled some Himalayan sea salt on it)
• 2 tablespoons coconut oil, melted or very soft (I buy Nutiva)

what you do:

Place all ingredients in chopper and grind/puree until all ingredients are mixed well. I did not leave any chunks of avocado and the consistency was smooth and creamy although the coconut oil was starting to firm up with the cold avocado. 

Move to a bowl or storage container and refrigerate at least one hour. The consistency is now much firmer and it has a light coconutty taste to it which I love.

This post was shared on Freaky Friday, Sunday School Blog Carnival, Monday Mania, Fat Tuesday, and Whole New Mom.

Coconut Chicken Muffins

• 4 ounces zucchini, peeled
• 3 ounces onion
• 1 green onion
• 5 ounces chicken breast, cooked
• 2  eggs
• 3 tablespoons coconut flour
• 3 tablespoons coconut oil
• 1/2 teaspoon celtic sea salt
• 10 grinds black pepper corns
• 1/4 teaspoon baking soda (optional)
• a few sprinkles each rosemary, basil, paprika, and garlic powder

I used grilled chicken breast that we had marinated in our Latin Kisses marinate, but any cooked chicken would work. Preheat oven to 350 degrees. Steam or boil veggies until slightly soft. Mix all ingredients in food processor until well blended.

Grease muffin tin or line with paper muffin cups. Divide batter evenly into 9 muffin cups.

Bake for 30 to 35 minutes or until golden brown on top. Enjoy!

Posting this on Real Food Forager today.

Sautéed Green Beans with Onions and Bacon

• 500 grams french green beans, fresh, trimmed (approximately 4.5 cups)
• 3 slices bacon, chopped
• 1/4 cup yellow onion, chopped
• 2 cloves garlic, choppped
• 1 green onion, chopped
• 1/4 tsp ground rosemary
• 1/4 tsp basil leaves, dried
• salt and pepper to taste

Sautée bacon in a skillet until crispy. Remove bacon pieces leaving grease in the skillet. Sautée onions and garlic in bacon grease until translucent. Add green beans, green onion, and spices and sautée until green beans have desired consistency (we like ours crunchy). Place in serving dish and sprinkle bacon pieces on top. Serves 4 to 6 people.