Protein from the chickpeas sates between-meal hunger in this bean salad meets salsa. Pack in a jar for convenient snacking.
1-15oz jar or can of chickpeas, rinsed
1 small red onion, finely chopped
2-3 tomatoes, chopped
handful of cilantro, chopped
3 tablespoons olive oil
2 tablespoons white wine vinegar
juice of 1 lime
1 fresh jalapeño, seeded & finely chopped
salt & pepper to taste
1. Combine all ingredients in a large mixing bowl and give it a good toss.
2. Season with salt & pepper and serve with tortilla chips.
These moist and light muffins are designed to target constipation and blood sugar regulation. The soluble fiber in apple sauce helps patients absorb water, regulate bowel movements, and maintain proper gut microflora. We added a couple of ingredients to make them pop a bit more.
A hard recipe to give precisely. My amounts are always a little different and my herbs change frequently depending on what’s growing in my garden and what I’m serving it with. This is my standard salsa verde—heavy on the chives, easy on the parsley, generous, as always, with the...