April 29, 2015

Pineapple Avocado Salsa Plus Trisha's Table Cookbook Review

I've never really listened to Trisha Yearwood's music, but I have never missed an episode of her cooking show.  I am not a country music fan, but I am a foodie : )

She is so dang cute and has such a fun personality.  She is looking good, have you seen her lately?  Her new cookbook is full of healthier dishes.  She believes in the 80/20 rule, 80% of the time she eats healthy and 20% of the time she allows herself to splurge a little. 

She is a southern girl that grew up on decadent comfort food and I know that she loves GOOD food.  So, I totally trust that her new healthier recipes are full of flavor and definitely worth trying.  She said she has only included healthier substitutions that she loves.  

All of these recipes look simple and the instructions are easy to follow.  Most of the substitutions are small healthier changes, like using wheat tortillas, turkey sausage and egg whites in a breakfast burrito.  Or, adding wheat flour and wheat germ to blueberry banana muffins.   

Two of the most unique substitutions are the Cashew Cream and the Tofu Ricotta.  She uses the Cashew Cream to create rich and creamy soups instead of adding heavy cream and she uses Tofu along with some other ingredients to replace ricotta cheese.  She uses it in dishes like lasagna and Spinach-Stuffed Shells and she says her family doesn't even miss the cheese. 

Some of the recipes I can't wait to try are Zucchini Cakes with Herbed Sour Cream, Roasted 
Vegetables with Balsamic Glaze, Tomato Bisque with Homemade Croutons and Mama's Cornbread.

 The Dessert section is full of sooooo many yummy sounding treats.  Like, Basic Cupcakes with Peanut Butter Frosting, Key Lime Cheesecake with Raspberry Sauce, Glazed Lemon Cookies and No-Bake Peanut Butter Pretzel Squares.  These sweet treats must be what she eats on her 20% splurge a little days. 

Overall, I think this book has some great recipes and ideas for eating healthier.  The recipes all look hearty and filling and won't leave you wishing for something more.  Not every recipe has a photo, but a lot do and they are gorgeous photos.

I did get to try out her Avocado Pineapple Salsa and it was SO GOOD.

This salsa turned out way better than I imagined.  I have had mango salsa before, but never pineapple.  I wasn't sure what to expect, but it was fabulous.  I loved it.  I cut the pineapple into pretty small pieces.  It has a great sweet flavor and if you didn't know there was pineapple in it, you would probably be trying to guess what that amazing flavor is.  I ate it plain with chips and I served it on some shredded chicken tacos.  I will definitely make this again.  
Avocado Pineapple Salsa
adapted from: Trisha's Table 
3 medium avocados, diced
1/4 c. finely chopped onion
1/2 c. finely chopped pineapple
2/3 c. quartered grape tomatoes, about 16 (I used diced Roma tomatoes)
2 Tbl. freshly squeezed lime juice
1/4 tsp. garlic salt
1 tsp. red pepper flakes (I didn't add)
1/4 c. finely chopped fresh cilantro
freshly ground black pepper, to taste
baked pita chips or tortillas chips, for serving

In a medium bowl, combine all ingredients.  Serve with baked pita chips or tortilla chips. 

I received this book from Blogging for Books for the purpose of this review, but all opinions expressed herein are my own.

1 comment:

  1. I made this to go with our cinco de mayo dinner and it was well received! Even my mom who doesn't like pineapple enjoyed it. I ate the leftovers for lunch today and the avocado was still green from all the citrus in it.


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