Morgana’s Mango Salsa

Morgana’s Mango Salsa

Servings

Variable

Ready In:

15 min

Good For:

Lunch | Side

 

About this Recipe

 By: Morgana Jane

Oh how I love mango! This salsa is so fresh and delicious and it’s an absolute delight as a snack, side dish, or you can top it with a little protein and make a meal of it. It’s amazingly versatile!

Ingredients

  • 1 fresh, ripe mango, cubed
  • ½ – 1 tsp chili flakes
  • 2 cloves garlic, finely chopped
  • Handful of fresh cilantro, roughly chopped
  • 3 green onion tops, chopped
  • 1/3 English cucumber, cut into thin quarter slices
  • 1 avocado, cubed
  • 1 small red onion, cut into thin slices
  • 1 cup cherry tomatoes, cut into quarters
  • ½ green pepper, cubed
  • Juice of a small lime
  • 1/3 c olive oil
  • Salt and Pepper to taste

In my neck of the woods it’s often challenging to find nice ripe mangoes and even if they look and feel ripe, sometimes they are quite sour which does not really lend itself this recipe (unless you are going for sour/savory!).

If you find that your mango is not up to snuff, add a drizzle of maple syrup or honey to the mix to boost it’s sweet and savory appeal.

Instructions

Step 1 – Everybody in!

Toss all ingredients into a bowl.

Step 2 – Mix it Up

Mix well until all ingredients are well coated in olive oil and lime juice.

Refridgerate for 1 hour and serve as desired!

Topped with a little garlic roasted chicken makes a great meal!

Lovin’ the Leftovers: Curried Chicken and Potato Salad

Lovin’ the Leftovers: Curried Chicken and Potato Salad

Servings

Variable

Ready In:

5 min

Good For:

Lunch|Snack

 

About this Recipe

By: Morgana Jane

Leftovers… What to do!? Personally, I absolutely hate wasting food so I am always looking for something interesting to do with them.

Last week I had some lovely leftover roasted baby potatoes and chicken. Here’s what I created with them:

Ingredients

  • Leftover Roasted  Potatoes cut into bite sized chunks (use how ever many you have and gauge the rest of the ingredients accordingly)
  • Leftover Roasted Chicken, cut into bit sized pieces
  • Raisins
  • Mayonnaise
  • Curry Paste (or powder!)
  • Salt & Pepper to taste
  • A Sprinkle of Dried Coconut (optional, but adds nice flavor and texture)

We are dealing with leftovers here, so there are no exact measures.

Use what you have and add curry, mayo, salt, pepper, and raisins to your taste preference. 

There are no right or wrong amounts, just delicious flavor!

Step by Step Instructions

Step 1 – Chop Chop!

Chop potatoes and chicken into bite sized pieces

Step 2 – Mayo!

Add a generous dollop of mayo, one or two tablespoons of curry paste, a handful of raisins, and salt and pepper to taste.

Step 3 – Mix it Up!

Mix all ingredients until well combined and a creamy texture is achieved. Add more mayo or curry if needed. Sprinkle with shredded coconut (optional). Serve on a bed of fresh greens and enjoy this simple leftover masterpiece!

Leftover Potatoes??? Try This Delish Salad!

Leftover Potatoes??? Try This Delish Salad!

Servings

Variable

Ready In:

5 min

Good For:

Lunch|Snack

 

About this Recipe

By: Morgana Jane

Have some leftover roasted or boiled potatoes? Don’t throw them out – that’s a sad waste! Here is a quick and easy twist on potato salad that super tasty!

Ingredients

  • Leftover Roasted or Boiled Potatoes
    cut into bite sized chunks 
    (use how ever
    many you have and gauge the rest of the ingredients accordingly)
  • Cherry Tomatoes, cut into quarters
  • Cucumber, chopped into medium chunks
  • Kalamata Olives, cut in half
  • Basil Pesto (here’s a great pesto recipe!)
  • Salt & Pepper to taste
  • Generous Sprinkle of Fresh Parmesan 

… To be clear – this recipe requires chucks of potato – mashed potato just will not do… If left over mashed is what you’ve got, try mixing all ingredients together with an egg, form into patties, and fry up some savory potato pancakes!

Step by Step Instructions

Step 1 – Chop Chop!

Chop potatoes, tomatoes, cucumber, and olives as noted above and place into a mixing bowl.

Step 2 – Pesto!

Add a generous spoonful (or two!) of Basil Pesto (enough to nicely coat all ingredients) along with salt, and pepper to taste and mix well.

Step 3 – Cheese Please!

Sprinkle with fresh grated Parmesan (or Asiago!) and enjoy!

Roasted Beet & Coconut Soup

Roasted Beet & Coconut Soup

Servings

Variable

Ready In:

1 hr +

Good For:

Lunch|Snack

 

About this Recipe

By: Morgana Jane

This is a simple and delicious soup, perfect for lunch, snack, or an excellent precursor to dinner! It’s naturally a bit sweet, bursting with flavor, and packed with nutrition.

 

Ingredients

  • 3 very large Beets
  • 1 medium Onion
  • 1 small Leek
  • 2 sticks Celery
  • 1 -2 tbsp Coconut Oil
  • 6 cups water
  • 1 – 400 ml tin Coconut Cream (or thick coconut milk)
  • Salt & Pepper

 

Pressed for time? No problem – You can skip roasting the beets and have this delightful creation ready in less than an hour! And let’s face it, it’s soup! Most of the prep time is cooking time – the process has no need for a constant, watchful eye, so you can chillax, read a book, do a little yoga, or even have that much needed cat nap! 

Nutrition

Oh, the mighty beet – an amazing super fool! This earthy delight has many talents including: lowering blood pressure, fighting inflammation, supporting detoxification, increasing stamina, and warding off cancer. And, it’s a nutritional powerhouse packed with fiber and loaded with Vitamin C, Potassium, Manganese, and Folate… And don’t toss out the beet greens because they have an even higher nutritional profile! Toss them into the soup, or saute them in a bit of butter – delish!

This sweet root vegetable is high in sugar, so best enjoyed in moderation – However, if you just can’t get enough beets in your day, try them fermented! Fermentation cuts sugar content drastically, and boosts nutritional value – and, they’re absolutely delicious!

 

Step by Step Instructions

Step 1 – Wash & Chop Em Up!

Preheat oven to 350°. Scrub, top and tail the beets, then chop into medium cubes (no need to peel them – extra work… (blech) and you don’t want to peel off those vital micro-nutrients!)

Wash and chop remaining veggies and cut into medium cubes.

Step 2 – Roast, Sauté, Rest

Place beets on a parchment lined baking sheet and pop them into the oven for 45 min to an hour, until tender when poked with a fork.

While beets are roasting, sauté remaining veggies in coconut oil in a heavy bottom dutch oven or soup pot set on medium high, until they are translucent and beginning to caramelize – about 10 min, then remove from heat and set aside until beets are done.

Step 3 – Puree 

When the beets are done roasting, transfer them to the soup pot and cover with water. Bring to a medium boil for about 20 minutes, then 

Step 3 – (con’t)

remove from heat and allow to cool before you take an immersion blender to them.
Once the beets have cooled add the coconut cream and use an immersion blender to puree the contents of the pot (do not splatter yourself with the hot soup… let them cool first!) If the mixture is too thick (it’s too thick if beets are splattering all over your kitchen), add a little more water.

Step 4 – Enjoy!

When everything has reached a nice smooth consistency with the blender, turn the heat back up to medium. Salt and pepper to your taste, and allow to simmer just below a boil for 15 to 20 minutes, then serve and enjoy your fabulous masterpiece! Garnish with a dollop of yogurt or sour cream to top it off, if desired.

Chicken Tarragon Salad

Chicken Tarragon Salad

Servings

Variable

Ready In:

5 min

Good For:

Lunch | Appy

 

About this Recipe

By: Morgana Jane

Wondering what to do with that little bit of leftover chicken? Here’s a tasty idea that makes a great lunch, snack, or appy! It’s simple, packed with protein, and delicious – and of course, takes mere minutes to prepare!

 

Ingredients
  • Chicken
  • Mayo
  • Fresh or Dry Tarragon
  • Salt & Pepper

This is a variable recipe. Use what you have on hand and make as much or little as you like!

Mix all ingredients together and make yourself a fine sandwich. It’s great on fresh toasted sourdough, a rice cake, and even a celery stick. You’ll find that this versatile mix also lands well atop a plate of mixed greens.

Nutrition

This little salad offers a great hit of protein at lunch or snack time, and the tarragon infuses it with excellent flavor as well as a smattering of Vitamins and Minerals, including A, C, B Complex, Calcium, Manganese, Iron, and  Potassium. Nothing but joy going on here!

Step by Step Instructions

Step 1 – Chop, Chop!

Chop leftover chicken into smallish cubes and place in a bowl.

Step 2 – Additionally

Add a generous dollop of mayo, salt and pepper to taste, and fresh or dried tarragon. Go easy on the Tarragon – it likes to take over.  You can always add more, if you like, but once it’s in, it’s in!

Step 3 – Mix It Up!

Mix all ingredients until well combined. Taste for seasoning and adjust to your preference. Add more mayo if you find it too dry.

Step 4 – Mmmmmm!

Spread on a sandwich, rice cake, or cucumber rounds… Top a salad, or eat it right out of the bowl. Whatever your fancy – this salad never disappoints!

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