My Empowered Heart

Mango Raspberry Pico de Gallo

Mango Raspberry Pico de Gallo

👏🏽I’m so happy I finally got to cook in my own kitchen today! It felt so amazing to be able to make this for din tonight, and I’m excited to share it with you!

🥭Can’t eat tomatoes, no prob:) Make this delicious mango raspberry pico de gallo: mango, raspberries, cilantro, red onion, sea salt, and lime juice. It’s a flavor explosion in your mouth, and you won’t miss the original one bit.

🍚I made grilled chicken on the stovetop with all the delicious things: chopped cilantro, cumin, sea salt, sweet paprika, coconut sugar, onion powder, and garlic powder. Of course I had to pair this with my coconut oil rice (increases resistant starch/slashes calories by 60%), and I topped it with this pico. I was not prepared! So good!😋

INGREDIENTS

1 mango, chopped into chunks 

¼ c raspberries (¼ c is low histamine per mastcell360.com)

½ small red onion, finely chopped

Handful of cilantro, finely chopped 

Sea salt, to taste

Juice of half lime (½ tsp is low histamine per mastcell360.com, so I only ate half of this pico with din and my fam had the rest)

MAKE IT

Mix mango, red onion, sea salt, and cilantro in a bowl

Once above ingredients are mixed well, add in the raspberries and mix gently so you don’t crush them.

***GF/DF/VG/LOW HISTAMINE***

MAKE A DINNER BOWL:

Chicken marinade (don’t have to marinate if not tolerated or in a rush, can just make it right away:)

1 lb chicken breast (slice in half if too thick to speed up cooking time)

2 tbsp avocado or extra virgin olive oil 

1 tsp sea salt

1 tbsp ground cumin

1 tsp garlic powder

½ tsp onion powder

½ tsp sweet paprika

¼ tsp crushed pink peppercorns (optional)

1 tsp coconut sugar

MAKE ITI

1. In a freezer bag/baking dish, add all marinade ingredients, along with the chicken breasts. Toss and coat, then refrigerate for 45 min-1 hour. Again, can just grill it right away as well.

2. Heat a skillet on medium-high. Remove each breast from the bag with tongs. Cook for 5-6 minutes on each side, until grilled to preference. Internal temp will be 160°F when fully cooked.

3. Set on a plate. Let cool, and slice into strips.

4. Serve it over coconut oil rice 

 

 

***GF/DF/LOW HISTAMINE***

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