Pico De Gallo

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  1 large tomato (1.25 cups diced)
  1/4 medium onion (1/4 cup finely chopped)
  1/4 cup chopped fresh parsley (or cilantro)
  1 jalapeƱo pepper, stemmed, seeded and finely chopped
  1/2 lime (or lemon), zested and juiced
  1/2 teaspoon sugar
  1/4 teaspoon salt
* Freshly ground black pepper to taste

1Chop tomato, onion, jalapeno pepper and parsley. Add everything into a bowl.
2. Zest half of lime and squeeze its juice over the vegetables.
3. Season with salt, sugar and black pepper. Mix well.
4. Chill for an hour. Serve with grilled fish or seafood.
Nutritional info: 2 servings (1 cup)
    * Calories: 39
    * Fat: 0.5g Carbs: 9g (fiber: 2g) Protein: 1g

Egg Salad

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6 Eggs, large, hard boiled (2 whole ones and 4 egg whites)
Dijon Mustard, 1 tbsp.
Greek yogurt, plain, 0% fat, 1 tbsp.
Mayonnaise with Olive Oil, 1 tbsp.
Green Onions, Fresh, 1/4 cup chopped
Black Pepper, fresh ground, to taste
   *Paprika, a dash, for decoration

1. Boil the eggs. Cool them and separate yokes and egg whites out of four eggs. Discard the yokes.
2. Cut 2 whole eggs and 4 egg whites into pieces.
3. Chop fresh green onion.
4. In a bowl, mix together mustard, mayo and yogurt. Add the cut eggs and onions, black pepper to the dressing. Mix carefully.
5. Chill the salad for an hour. Serve cool on top of finely cut fresh spinach.
Nutritional info: 2 servings (1 cup)
    * Calories: 171
    * Fat: 7g Carbs: 4g (fiber: 0g) Protein: 18g