Superfood Salsa! Top Weight Loss Snack

Superfood Salsa! Top Weight Loss Snack requires about 45 minutes from start to finish. One serving contains 63 calories, 1g of protein, and 4g of fat. This recipe serves 8 and costs 54 cents per serving. 39 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A couple people really liked this hor d'oeuvre. It is a very affordable recipe for fans of Mexican food. If you have lime juice, tomatoes, sea-salt, and a few other ingredients on hand, you can make it. It is brought to you by Blender Babes. With a spoonacular score of 69%, this dish is pretty good. Try Weight loss Salsa Stuffed Avocado & Eggs Breakfast (Paleo, Low-carb), Vegetable Weight-Loss Soup, and Instant Pot Weight Loss Vegetable Soup for similar recipes.

Servings: 8

 

Ingredients:

1 small avocado finely diced pieces (optional)

1 to 2 jalapeno chilies, seeded and quartered

3 tablespoons freshly chopped cilantro

2 cloves garlic, chopped

2 teaspoons lime juice

1 small red or white onion, chopped

1 teaspoon Himalayan sea salt (or Celtic sea salt) (optional)

5 large ripe, red tomatoes, chopped coarse

1 tablespoon E3Live, or 2 to 4 capsules of E3AFA, or 1 to 2 teaspoon of E3AFA powder

Equipment:

spatula

Cooking instruction summary:

For Blendtec: Add onion, jalapeno, and cilantro (push cilantro leaves down) and secure lid. Press “Pulse” 6-8 times until everything is roughly chopped. Add the remaining ingredients and secure lid. Press “Pulse” 8-15 times until preferred texture is reached.For Vitamix: Add all ingredients in order listed and secure lid. Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #3 then 5. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.For both: You may need to stop the machine and run a spatula around the inside of the container towards blade to integrate ingredients. Do not over mix. Leave chunky.

 

Step by step:

Add the remaining ingredients and secure lid. Press “Pulse” 8-15 times until preferred texture is reached.For Vitamix

1. Add all ingredients in order listed and secure lid. Select VARIABLE, speed #

2. Turn machine on and slowly increase speed to VARIABLE, speed #3 then

3. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.For both: You may need to stop the machine and run a spatula around the inside of the container towards blade to integrate ingredients. Do not over mix. Leave chunky.


For Blendtec

1. Add onion, jalapeno, and cilantro (push cilantro leaves down) and secure lid. Press “Pulse” 6-8 times until everything is roughly chopped.


Nutrition Information:

Quickview
69k Calories
1g Protein
3g Total Fat
8g Carbs
18% Health Score
Limit These
Calories
69k
3%

Fat
3g
6%

  Saturated Fat
0.57g
4%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
299mg
13%

Get Enough Of These
Protein
1g
4%

Vitamin C
27mg
34%

Vitamin A
1048IU
21%

Vitamin K
15µg
15%

Fiber
3g
14%

Potassium
434mg
12%

Vitamin B6
0.21mg
11%

Manganese
0.21mg
10%

Folate
41µg
10%

Vitamin E
1mg
8%

Copper
0.13mg
7%

Vitamin B3
1mg
6%

Magnesium
22mg
6%

Vitamin B5
0.49mg
5%

Phosphorus
48mg
5%

Vitamin B1
0.07mg
5%

Vitamin B2
0.06mg
4%

Iron
0.55mg
3%

Zinc
0.4mg
3%

Calcium
20mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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