peach basil salsa

Not going to lie, I’m a lazy cook. I do eat mostly organic but I’m totally okay with short cuts. I use canned fruit, instant rice, pre-cut veggies… and usually throw everything into one bowl for less dish washing…whatever works. The other night I cooked mild italian chicken sausage with kale (from Publix), some brown basmati rice, and made peach basil salsa.

It was good, ya’ll. Dinner for one and had the same thing for lunch the next day. I’ll list the ingredients below for the salsa since it works well with lots of things. There’s no onions in this, I can’t eat raw onions because they give me migraines. You could totally dice a small red onion into this, add cilantro, mint or spice it up another way. Use what you like – sometimes I add black beans and sriracha. I always have a can of black beans in the cupboard for quick sides.

Peach Basil Salsa
  • 1 can peaches (drained and rinsed)
  • 1 vine tomato
  • 1 avocado, not too ripe.
  • 5 leaves of basil, torn or ribboned
  • Splash of apple cider vinegar

Dice the fruit and mix together with basil and ACV. Serve with fish, chicken or other protein over rice, quinoa, spiraled squash or pasta.

Quick update on the RealAppeal meal/fitness/health plan I’m on… things are okay but I had a setback with a flareup (hips and spine) and I went off the wagon… BACK on the wagon though. Slow and steady, right? Speaking of slow…

Basil-the-racing-snail

…look what I found when I went outside to pick the basil for my salsa… a tiny snail snacking. I’ve named him Basil. ♡