Day 30: Avacado, Black Bean, and Corn Salad

Here’s another great Mexican food side dish! I’m not sure it actually comes from Mexico, but it’s got cumin so that’s all I need. 


Oh ya, the vinegrette is amazing. I hate avacados, but the vinegrette completely overpowers the taste of the avacados which I love! Funnily enough, it’s not even a strong taste. I think avacados just tend to get overpowered easily. I could be wrong; I’ve only ever eaten 3 avocados. 

Once again, this is a pretty healthy recipe. There’s honey in the dressing, but it’s pretty minimal. The recipe also offered vegan alternatives so that you don’t have to use honey! Enjoy.

Link: http://www.averiecooks.com/2015/01/avocado-black-bean-corn-salad-lime-cumin-vinaigrette.html

Day 29: Mango Salsa

I could eat this salsa by the boat-load. I would run to the edge of the earth for this salsa. I wrote 7 of Shakespeare’s love sonnets about this salsa, but graciously let him take the credit. 

I need you to know it’s a struggle to get the mango out. However, also need you to understand the level of deliciousness mangos add to salsa. No salsa should go without mangoes. I have decreed it, so it must be so. 


Honestly, I don’t have much to tell you about the process of making this recipe, because it’s super simple. Just make it, you won’t regret it!

Link: http://cookieandkate.com/2015/fresh-mango-salsa-recipe/

Day 28: Zuchinni Chicken Enchiladas

We’ve been trying to make healthier choices with our 365 recipes, so this recipe seemed like a great one to try. The only unhealthy thing in here is the cheese, and even that isn’t bad in small quantities! 


I must make a disclaimer: I thought I hated Zuchinni before I made this. I was wrong. I was a fool. Zuchinni is a noble vegetable capable of great things…it’s got seeds though so I’m not convinced it’s a veggie. Wouldn’t that make all squashes fruit? I’m so lost, forgive me. 

I used three large chicken breasts to make this recipe, and it made enough food to last the two of us 2 lunches and 2 dinners. With the price of meat so high, this is an incredibly beneficial method of preparing chicken. 

When it comes to pulling apart the cooked chicken breasts, I’m finding that using two forks works best. However, I am looking for suggestions, as it’s such a tedious process to pull it all apart. 


I couldn’t find ancho chile seasoning, so I added extra chile powder. That’s really the only alteration I made to this recipe, and it rocked our socks.


The enchilada sauce is very easy to make, and it tastes great. Not spicy at all! 

Here’s a link to the recipe, I hope you enjoy it!

http://www.cookingclassy.com/2015/06/chicken-enchilada-zucchini-boats/