FoodMayhem

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

One of the questions I often get is, “How do you eat so much and not get super fat?” I don’t know if I have all of the answers but I believe it has to do with 2 main things. One is that I try to stay away from processed foods. I’m pretty sure that something about all those chemicals messes with your body and screws up your metabolism, but I’m not a scientist so take my opinion as is. The second is that I stay very active. I started out as a figure skater and gymnast, and I’ve gone through fazes of yoga, marathon/triathlon training, hip-hop and break-dancing, or just basic gym-going. I also love walking in nice weather. (Sorry, this is starting to sound like a personals ad. I assure you, I am happily married.)

Sometimes my exercise routine gets boring so as soon as I feel less motivated, I just switch to a new activity. I try to find something fresh and exciting that I’ll look forward to every time instead of dread. It should feel like a hobby and not a work-out program. Lately, my thing has been salsa dancing (on 2). I take classes but haven’t had the nerve to go out to a club yet. I love the music, the rhythm, the sexy feel. I think it has even taught me how to better walk in heels. (I’m a flip-flops kind of girl.)

Speaking of salsa (and you should totally come dance with me), I’ve made this Pineapple Salsa several times and I couldn’t believe that I haven’t written about it. I’ve served it with tortilla chips, which is an easy party starter to throw together. I’ve also served it on top of grilled fish, a bright and refreshing touch, extremely versatile and pretty. You just want to be sure you’re using ripe and sweet pineapple.

Pineapple Salsa
~about 2 cups

• 1 1/4 cup (1/4″) diced pineapple (no core)
• 1/2 cup (1/4″) diced seedless cucumber
• 2 tablespoons freshly chopped cilantro
• 1/2 jalapeno, seeded and chopped (1/8″ bits)
• 1 clove garlic, minced
• 1 teaspoon freshly squeezed lime juice
• kosher salt and freshly ground pepper to taste

Instructions –

Stir all of the ingredients together. Cover and rest in the refrigerator for at least 30 minutes. You can store longer and just take it out when you’re ready to serve. Best same day.

Pineapple Bowl

If you want to take the extra steps, it’s fun to serve it in a pineapple bowl. Just cut a pineapple in half. You will be using the bottom half.

Cut around the edge. Cut the inside into pieces to remove. It’s difficult to remove it whole and it’s a meaningless effort because you’re going to chop up the pineapple anyway.

I usually cut around, leaving the core.

After you make the pineapple salsa, you can put it in the pineapple bowl, wrap with plastic wrap, and store till serving. It’s all ready to go when guests come.

posted by jessica at 03:48 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.