Let’s keep this simple! I love salsa, but consuming tomatoes make my feet so sore I can barely walk, and they put our little girl into tears for the same thing, sore feet. It hasn’t always been this way, yet it has intensified over time. Although, sometimes we can tolerate marinara sauce like in the form of pizza sauce.
It’s weird, I know. I’m done trying to figure it out, and I’m done feeling sorry for myself over food allergies and intolerances. I feel empowered and inspired by creating dishes that our whole family can eat. I love how we’ve unlocked what makes our bodies feel GOOD!
When it comes to quick dishes like this, that aren’t needing a certain sort of science and careful measurements to bake properly, I imagine my great-great-grandmothers just tossed foods together and didn’t think twice about measuring them. So that’s what I like to do too, a little of this, a little of that. Taste, adjust, repeat until it’s how you want it.
God created this one today, as my hands grabbed things and combined them that I never would’ve thought could go together.
Note that I diced each ingredient into tiny pieces, like super tiny. I first cut them into smaller chunks with a knife, then tossed them into my food chopper. If you don’t have a food chopper, no biggie, just keep chopping with your knife.
Homemakers, this is satisfying stuff. Grabbing different foods that came from the Earth and combining them into something edible can be such a beautiful art if you let it.
Alright, let’s get to it:
I started with carrots. I wasn’t sure if I would cook them first since they’re so firm, but I decided that if I cut them small enough they didn’t need the extra step of being cooked.
Then I added the handful of pineapple tidbits the kids had leftover from lunch, an onion, and diced green peppers from the freezer.
That’s it. No measurements, just work with it and taste it until you love it. I’m enjoying this right now with tortilla chips, but this could also be sprinkled over a salad, a bowl of rice, or scrambled/fried eggs.
