Simple Pico de Gallo Recipe

The hardest thing about making pico de gallo is chopping the vegetables. After you get over that hump, it is smooth sailing.

This simple pico de gallo recipe was taste-tested during my Om, Nom event over the weekend. First participants got sweaty in a vinyasa-inspired yoga bootcamp class, then everyone tasted my newest go-to breakfast: savory oatmeal.

On top of that lovely savory oatmeal was this vibrant pico de gallo. The recipe below nearly filled up two mason jars — which was perfect for the event. Though, if you are like me, you could probably eat an entire jar yourself.

Make it in your kitchen and tag #SHSHkitchen when you do!

Simple Pico de Gallo

  • Servings: 8-10, 2 Tbsp each
  • Difficulty: easy
  • Print

Ingredients

1 pint cherry tomatoes, cut small

1/2 red onion, diced

1/2 red pepper, diced

1/2 yellow or orange pepper

2-3 Tbsp of fresh cilantro, chopped

2-3 scallion stalks, chopped

1 lime

1/2 tsp sea salt

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Directions

  1. The worst part is first: Chopping the tomatoes. After rinsing the cherry tomatoes, chop each one into 6ths or 8ths depending on size. Use your best knife and exercise patience.
  2. After the tomatoes are chopped, move onto the onion and peppers. Chop them just as small as the tomatoes.
  3. Add all veggies to a mixing bowl. Then, add the chopped scallions and cilantro. Combine well.
  4. Juice the entire lime over the bowl,  add the sea salt and give your pico de gallo a toss.
  5. Cover and set in the fridge until serving time. Store it in an air-tight container for up to 3 days.

 

Baked oatmeal muffins: A simple, on-the-go breakfast

I’m telling you… oats make the best breakfast. When I’m not eating overnight oats, I’m eating warm oatmeal. When I’m not eating traditional warm oatmeal, I cook my oats and then top them with eggs over-easy, avocado and salsa.

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In this case, my oatmeal is baked in a muffin tin. I was a little nervous about this one because I didn’t think it would fill me up. But, two muffins held me off until lunch time. The ingredients are essentially identical to what I put in my overnight oats (+eggs) — so DUH, it filled me up.

This recipe makes three servings. Double the ingredients if you are cooking for two people or if you want 6 days worth of muffins. These baked oatmeal muffins are good to store in the fridge for 1 week (longer in the freezer). In this recipe, I didn’t use a sweetener. Add 1/4 cup maple syrup or honey if you need it.

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Baked oatmeal muffins

(serves 3)

Ingredients

2 Tbsp nut butter

2 bananas

3 eggs

1/2 cup almond milk

2 Tbsp ground flaxseed

1.5 cup oats

1 tsp cinnamon

Optional: sweetener like honey, stevia or maple syrup; chocolate chips; blueberries; cacao nibs

Directions

  1. Preheat the oven to 350 degrees F.  In a mixing bowl, mash the banana and nut butter together (using a fork works). I like to leave a few chunks of banana.
  2. To the mashed banana, add the eggs and milk. Combine well .
  3. Stir in the oats, flaxseed and cinnamon (plus any optional ingredients), and then let the batter rest for 5 minutes. Resting the batter lets the flaxseed absorb some of the liquid.
  4. Pour batter into 6 muffin molds (12 if you only have a cupcake tin). Bake for 25-30 minutes or until the tops are golden brown.

Store in the fridge and eat two for breakfast. Serve warm or cold!

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What is your favorite on-the-go breakfast?