Fuel 2 Live

Fuel your belly. Fuel your soul.

Month: June 2014

Cherry Jalapeño Salsa

So one of my favorite summer time snacks is tortilla chips and salsa. Ok, to be honest, it’s one of my favorites year round. If I’m at home watching a movie with the family I am usually snacking on chips and salsa. It’s just so tasty. So refreshing. And so terribly easy to make yourself.

Now everyone has their options on how they like their salsa. Chunky, not chunky. Lot of cilantro, no cilantro. Mild, medium, HOT! Personally, I enjoy some heat but like to be able to still feel my tongue when I’m done. Traditionally salsa’s star ingredient is tomato however there are a range of fruits and vegetables that make a great salsa. A mango salsa over baked fish is absolutely divine, a cucumber mint salsa can be very refreshing, and a corn and black bean salsa is popular with those who are not fond of tomatoes. While shopping the other day I saw some cherries thought they would make an excellent salsa. I went home and played with a few things and came up with this recipe.

Cherry Jalapeño Salsa

Cherry Jalapeño Salsa



2 1/2 C cherries, pitted and chopped

2 jalapeños, seeded and finely diced (keep seeds to add more heat)

1 small red onion, diced

3 garlic cloves, chopped

1 bunch of cilantro, chopped juice of

1 lime 1 tsp. of chili powder

pinch of salt

pinch of cayenne pepper


1. Mix all ingredients together. Chill for at least an hour to fuse flavors together.

Tips- For a chunky salsa, hand chop and dice ingredients. For a smoother salsa, put cherries, onions, garlic and cilantro in a food processor.

Just in time for the Fourth of July!

Just in time for the Fourth of July!

Now I had originally made this salsa to eat with chips but a friend of mine suggested having it over chicken. Man was she right! It was a great pair for baked chicken breast and brown rice. I’m also contemplating putting it on my grilled sausage this weekend for the Fourth of July. Just typing that is making my mouth water.

Let me know how you enjoy this recipe and what you decide to eat it with.

Fajita Lettuce Boats

I don’t know about you but I love food that you can pick up by your hands and sink your teeth in. There’s something kinda primal about letting the juice of your meal drip down your hands and chin as you bite into it. Isn’t that why we love burgers, hot dogs, hoagies, wraps, and tacos? Well that’s why I love them, anyhow. What I love even better is that most meals you can eat with your hands are quick and easy to make. Fajitas are one of those hand-held meals that are a favorite at my house. Now since I have yet to find a healthy tortilla wrap that all my family members agree taste good I have turned to the almighty lettuce to fill in as a wrap. It is a much healthier substitute and the kids love eating anything out of a lettuce “boat”.

So I share with you a very simple, fresh, and tasty meal that would please even the pickiest of munchkins. I know this because my own four-year-old is super picky and she ate this right up!

Fajita Lettuce Boats

Fajita Lettuce Boats




1 Tbsp. of coconut oil

1/2 of onion, diced

3 garlic cloves, minced

1 lbs. of meat (I used steak cut into bite sized pieces)

1 tsp. of chili powder

Salt and pepper to taste

2 limes, 1 sliced and 1 juiced

Pinch of ground cayenne pepper

1 head of Boston lettuce, leaves rinsed and dried

1 large tomato, diced

1 avocado, diced


1. Warm a large frying pan on medium heat and melt coconut oil. Add onions and garlic and cook until onions are translucent. Be careful not to burn them.

2. Season meat with chili powder, salt, and pepper. Add seasoned meat to the pan and cook thoroughly until brown.

3. When meat is finished cooking add lime juice over and cayenne pepper. Spoon fajita mix into lettuce “boats” and top with tomatoes and avocado. Serve with a slice of lime.

I paired my fajita lettuce boats with seasoned roasted corn, a quinoa rice blend, and black beans. I hope you enjoy!

Smashed Sweet Potatoes

So I don’t know about you, but I can’t get enough of sweet potatoes. I eat them baked, as fries, in a hash, with cinnamon and cayenne pepper, or lemon and goat cheese. If you are daring, you can even try them with chocolate like in one of my earlier post. Really, I haven’t tasted a sweet potato I didn’t like! So with father’s day coming up this weekend I decided to come up with my spin on the whole steak and potato meal. This recipe is sure to please Dad’s taste buds!


Smashed Sweet Potato

Smashed Sweet Potato


4 medium-sized sweet potatoes

1/2 Tbsp of coconut oil

1 small onion, chopped

1 pound of ground meat of your choice (I used sausage)

2 small carrots, finely chopped

1 head of fresh broccoli, cut into small bite sized pieces

2-3 cloves of garlic, chopped

salt, pepper, and cayenne pepper to taste

optional-cheese of your choice (I used muenster)


1. First start by baking your sweet potatoes in the oven at 375 degrees until you can easily poke a knife through them. This will take about 30-45 mins depending on the thickness of the potatoes. Now if you are in a hurry you could always pop them in the microwave for 10-15 mins. If you use the microwave you will need to preheat the oven to 375

2. While the potatoes are cooking, saute the onions in the coconut oil till them are translucent. Do not brown them.

3. Place the ground meat into the pan with then onions. Cook untill the meat is brown. Drain.

4. Place meat back into the pan. Add the carrots, broccoli, and garlic. Mix, cover, and cook until the veggies are done.

5. When potatoes are done baking (or nuking in the microwave), let them cool just a bit. Once cooled, place them on a foil covered baking sheet and smash them down with a potato smasher. If you don’t have a potato smasher you could slice them down them middle and smash them with a fork.

6. Spoon the meat and veggies in equal amounts over the potatoes. Season with salt, pepper, and cayenne pepper. Bake in the oven for 20 mins.

7. Take out of the oven and place cheese over the potatoes. Place back into them over until the cheese in melted.  Enjoy!


Smashed Sweet Potato Now doesn’t that look yummy?

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