Cumin Fish Roasted Corn Salsa 21 Day Wonder Diet Day 10 Food

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Provided by CARI

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

Steps:

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

FIRE-ROASTED CORN SALSA

Fire-Roasted Corn Salsa image

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Steps:

Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
Preheat an outdoor grill to medium heat and lightly oil the grate.
Coat corn and jalapeno peppers with olive oil.
Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g

SCRAMBLED EGGS & ASPARAGUS (21 DAY WONDER DIET: DAY 14)

Scrambled Eggs & Asparagus (21 Day Wonder Diet: Day 14) image

This is Day 14: Breakfast, on the 21 Day Wonder Diet. This breakfast is to be followed by a mid-morning snack of 2 passionfruit.

Provided by Sara 76

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

170 g asparagus, trimmed
cooking spray
2 eggs
2 egg whites
2 tablespoons skim milk
1 small tomatoes
2 tablespoons flat leaf parsley, coarsely chopped

Steps:

Boil, steam or microwave asparagus until tender; drain.
Meanwhile, spray medium frying pan with cooking oil. Whisk eggs, egg whites and milk in medium jug. Cook egg mixture in pan, over low heat, stirring , until almost set.
Serve asparagus and scrambled eggs sprinkled with tomato and parsley.

Nutrition Facts : Calories 124.9, Fat 5.4, SaturatedFat 1.7, Cholesterol 211.8, Sodium 149.7, Carbohydrate 7, Fiber 2.4, Sugar 3, Protein 13

TOASTED CORN AND CUMIN SALSA

Toasted Corn and Cumin Salsa image

Categories Condiment/Spread Sauce Garlic Tomato Corn Summer Gourmet

Yield Makes 2 1/2 cups

Number Of Ingredients 9

Ingredients

2 cups corn (from 3 to 4 ears)
1 tablespoon olive oil
1/2 lb yellow tomato (1 large), chopped
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
6 scallions, finely chopped

Steps:

Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5 minutes.
Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.

RICOTTA AND BANANA ON TOAST (21 DAY WONDER DIET: DAY 10)

Ricotta and Banana on Toast (21 Day Wonder Diet: Day 10) image

This is Day 10: Breakfast, on the 21 Day Wonder Diet. This breakfast is to be followed by a snack of 1 small red capsicum and 1 tablespoon of low-fat cottage cheese.

Provided by Sara 76

Categories Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons low-fat ricotta
2 slices rye bread, toasted
2 small bananas, sliced thickly
1 teaspoon honey
1 pinch ground cinnamon

Steps:

Divide cheese between slices of toast; top with bananas, drizzle with honey, then sprinkle with cinnamon.

Nutrition Facts : Calories 183.2, Fat 1.4, SaturatedFat 0.3, Sodium 212.4, Carbohydrate 41.4, Fiber 4.5, Sugar 16.4, Protein 3.8

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