Whole30 Day 9: How to Make Pineapple Salsa

As part of my job, I recently attended Triscuit’s #MakersOfMore event. During the event, I had the pleasure of seeing Martha Stewart personally introduce her new Triscuit flavor (coconut oil and sea salt) while also teaching the crowd what pairs best with this new cracker. And boy did we learn!

One of the best things I took away from the event (while, sadly, not being able to taste the actual cracker until I’m done with Whole30) is how to make a delicious pineapple salsa.

Here’s what I learned from Martha herself.

Whole30-Day4-Snacks Continue reading

Mexican Bean, Corn & Kale Salsa with Chorizo

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A few weeks ago, one of my very best friends moved in with a wonderful man–and I couldn’t be happier for them. In fact, when it came time for their housewarming, I wanted to make something really special to bring to the party.

Now, I’m Cuban but Jesse and  I (the friend in question) have an ongoing joke about me being Mexican thanks to a drunken comment made by him years ago. It’s too hard to explain, but suffice it to say that I knew making a Mexican-inspired dish was the way to go. And with it being a party, I wanted something that would be easy for people to munch on–and somehow came up with this Mexican Bean, Corn & Kale Salsa with ChorizoContinue reading

Roasted Heirloom Tomato & Cachucha Peppers Salsa

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I’ve always been one of those people who loves her birthday, and celebrating turning 28 years old this past Saturday with some of my best friends was absolutely wonderful. But of course, it wouldn’t be my birthday if I didn’t have a special little treat for everyone.

This year I made a variation on my Spicy Cuban Cheese Ball, some pomegranate margaritas and a roasted heirloom tomato and cachucha peppers salsa. Well, to be honest, I’ve actually been making this one since my Christmas party–and it’s been a huge hit! Typically, I serve it with whole wheat tortilla chips but I’ve also tried it with celery and baby carrots and that’s been great, too.  Continue reading

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