I’ve been making an effort to cook a lot more since I re-started this challenge. I would normally come home from work and just have a salad with some smoked salmon or something, but that’s not so appetizing when it’s dark and cold outside. (Well, cold-ish. Let’s be serious, we’re in California. It never gets full on cold. Like you Ireland. Teehee. Smug emigrant moment happening.) 

However, I typically don’t feel up to cooking a huge meal when I get home either. During the week I’m all about simple and easy but nutritious and wholefood-ious (totes a word). This is not an easy task! BUT there is one thing that has greatly contributed to the healthy eating cause and that is…drumroll…Pico de Gallo – my food of the week!

Actually, full disclosure, it was Mags who pointed out the amazingness of this food

For those of you unfamiliar (and I would imagine that’s everyone in Ireland as I had never heard of this before coming over here) Pico de Gallo is a fresh salsa (or salad) made from tomato, onion, serranos, coriander leaves, salt and lime juice. Hailing from Mexico it’s got an amazing zing to it, and is perfect for jazzing up the most boring of dishes. (A lot of zing-ing and jazzing going on with this – I’m obviously excited about it.)

This is so easy to make (see recipe here), but if you’re really, really lazy like me, you can buy it ready-made from Wholefoods. This week I paired it with some frozen, white, wild-caught fish I bought from Trader Joes, roasting them in the oven with some cherry tomatoes and capers. I also steamed some green beans to accompany it. All in all 25 minutes to make. And I made a second one for the next night!

Any other good uses of pico del gallo out there? I have a half a tub left!

Comment on healthy living today

Today was a good day – but then again Mondays always are! I always feel like if I have too much fun on a Monday (both in terms of food-fun and fun-fun) it throws me off kilter for the week. I really tried to eat fewer calories today as my weekend was probably a little excessive.

Food and exercise

• Hot water with lemon and fresh ginger
• Breakfast: 1/2 cup of scrambled whole eggs, 1/2 scrambled egg whites, steamed kale
• Lunch: Salad with veg, 1 cup of chicken, tbsp olive oil, tbsp apple cider vinegar
• Snack: Celery and carrot sticks with little container of baba ganoush
• Exercise: 35 mins spin class
• Dinner: See above
• Snack: 6 almonds