Peach Salsa – Fresh from Sweet Berry Farm!


The countdown has begun to the hub beginning his new job! So we are making the most out of every day in our new hometown – this past week we decided to drive up to sunny Newport, Rhode Island for a beach day! I plopped on the sand reading my book (get involved with August book club here) & the hub quickly geared up to go surfing. After a few hours with my toes in the sand & a nice glow from the sun, we decided to fill our bellies with fresh lobster & summer corn at Anthony’s Seafood!

To only make the day better we ended up at Sweet Berry Farm to pick fresh fruit! I love the idea of picking your groceries & knawing on them at the same time – so this is the perfect place for me! Needless to say, we now have bowls full of blueberries in our fridge & fresh peaches out the wazoo! Literally, so much fruit that I even had to freeze some!

Anywho, the other night we had guests over, so I decided to whip up fresh peach salsa! Beyond simple & such a great twist to the traditional tomato salsa.

Lets get to it…

  1. In a large bowl combine: 4 peeled/diced peaches, 3T diced red pepper, 2T diced red onion, 1T finely diced jalapeño & 2T  chopped cilantro
  2. Mix in juice from 2 limes, 2t honey & 1 minced garlic clove

Stir the juices & stick in the fridge til you are ready to serve (I let it chill for roughly an hour & it was perfect).

Nutritional Info for Peach Salsa: 310 calories – 2 grams of fat – 80 carbs – 7 grams of protein

Continue reading for ingredient list…

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Grilled Lake Erie Walleye in Foil with Mango Salsa


Have I ever mentioned how I love my hometown?!?! I swear, I may even do a post someday about how awesome Erie, Pennsylvania is! We have four beautiful seasons, 17 miles of beautiful beaches, an amusement park & slopes to hit during the winter – these are just a few of the countless activities to do in my hometown.

Anywho…the hub & I just spent a long weekend in Erie. Our time was packed full of family fun, just the way we like it! Starting off with babysitting baby girl (my beautiful niece), followed by two full days sailing on the bay, a pool day at the country club & we even had two family BBQs (board games included)! It was a blast!

For one of the BBQ’s, my hub and I decided to treat the fam & whip up a tasty meal. The hub & I were thinking of an aluminum foil grilled white fish – it was our lucky day, because my step-dad got up bright & early that morning to go fishing! He walked through that door with fresh Lake Erie walleye, cleaned & ready to be grilled!

I know this fish may not be local & even if it is local it may be tough to find – but you can easily swap out the walleye for any white fish of your liking!

Continue reading for recipes, nutritional info & ingredient list…

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Fish Taco Friday with Coconut Flour Tortillas


Fresh salsa & beer battered fish – how could you go wrong on a Friday night.  Throw in a fresh tortilla & it sounds like the perfect weekend to me…ah the little things in life that make me happy!

For Salsa:

  • Grab a bowl & dice the following: 1 tomato, 1/4 red onion &  1/2 a jalapeño 
  • Mix in 3T fresh lime juice, 1/4C cilantro leaves & season with S/P/cayenne 
  • Set aside until you are ready to serve

For Fish:

  • Cut 10oz of tilapia in strips – set aside
  • In a bowl blend: 3T whole wheat flour, 1/4t cumin, salt, and cayenne – then whisk in 1/3C beer (I used Corona Light)
  • Dip fish strips in beer mixture, place strips on a pre-greased skillet over medium heat
  • Cook for 2-4minutes on each side – set aside & cover to keep warm

Now if you want to go wild & make your own tortillas then get on board – it was my first attempt at making them & I was shocked at how easy it really was! I can say that this will not be an every time occurrence, pre made shells are a-okay in my books.

Coconut Flour Tortilla:

  • Whisk together: 1/4C & 2T water, 2 eggs, 2T EVOO & 1t fresh lime juice
  • In another bowl combine: 2T coconut flour, 1/4t baking powder, 1/4t chili powder & 1/2t cumin
  • Slowly pour wet into dry mixture – whisking until smooth consistency
  • Spray cooking oil on pan or griddle – portion 1/4C batter & pour on hot surface – spread evenly
  • Let batter cook for 1 minute, cover with skillet lid & let cook for another minute, flip & cook for 2 minutes
  • Set completed tortillas to side & continue until the batter is finished

Lay your tortilla flat & stack with fish & salsa – mmmmmm mmm good!

Nutritional Info Per Serving for Salsa (Serves 2): 100 calories – 7 grams of fat – 14 carbs – 2 grams of protein
Nutritional Info Per Serving for Fish (Serves 2): 220 calories – 8 grams of fat – 10 carbs – 25 grams of protein
Nutritional Info Per Tortilla (Makes 4): 115 calories – 10 grams of fat – 3 carbs – 4 grams of protein
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