The Planted Kitchen

Restaurant Style Salsa


Restaurant Style Salsa

I love love LOVE salsa. I go through multiple jars a week. It’s actually kind of sad, really. That’s another story for another day though.

Because I eat so much salsa, I know what I like and what I don’t like. I know I don’t like salsas that are too sweet because then all I can taste is the sugar. Not a good look for salsa. I also don’t like super chunky salsa because, for some reason, big chunks of tomato gross me out.

I also like salsa that is spicy, but not so spicy that I can’t enjoy it. That takes all the fun out of it for me.

I literally put salsa on just about everything I eat. I’m a little obsessed. Don’t judge me. But seriously, I would probably drink it if people wouldn’t think I was crazy. Because I know what I like and what I don’t, I of course had to make my own version.

It’s ridiculously easy and quick to make. It takes about 10 minutes and you’ve got yourself some delicious, fresh salsa!

What you need for this recipe:

  • Diced tomatoes
  • Jalapeno
  • Cilantro
  • Green Chilies
  • Lime
  • Garlic
  • Onion
  • Cumin
  • Smoked Paprika
  • Sea Salt
  • Ground Black Pepper

Useful Tools:

  • Food Processor ( I use this one) or blender.

If you make this salsa, please let me know by commenting below, tagging @theplantedkitchen on Instagram, of using the hashtag #theplantedkitchen.

5 from 1 vote

Restaurant Style Salsa

The BEST restaurant style ( AKA not chunky) salsa!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 Servings
Author Whitney


  • 1 Can Diced Tomatoes (Fire Roasted or Regular) don't drain
  • 4 Cloves Fresh Garlic
  • 1 Chopped Jalapeno
  • 1 Handful Cilantro
  • 1/2 Chopped White or Red Onion
  • 1/2 Tsp Cumin
  • Juice of 1/2 Lime
  • 1/2 Tsp Smoked Paprika
  • 1 Can Diced Green Chiles
  • Salt to Taste
  • Ground Black Pepper to Taste


  1. Add all Ingredients to a food processor or blender and pulse until you reach the desired consistency. You can also use a blender if you don't have a food processor.

  2. Salsa will keep in an airtight container for 5 days in the refrigerator. 


Tropical Turmeric Smoothie


Tropical Smoothie

I decided to try a new smoothie with some orange in it (not orange juice, too much sugar and no fiber)so that I could get some vitamin c. So I looked in my freezer to see what else I could put in it. I found strawberries, blueberries, pineapples, peaches, and mangoes. I went with a tropical theme and left out the berries since I put those in my smoothies on a daily basis. Tropical, you ask? I suppose I’m just wishing I was on a beach.

I also always put turmeric in my smoothies because of its anti-inflammatory properties since I’m constantly in a state of inflammation due to Endometriosis. I still put turmeric in my tropical smoothie because it’s what I do on a daily basis. I also added a dash of black pepper (don’t worry it doesn’t affect the taste) because it helps the body to absorb the turmeric.

This smoothie would also be delicious with peanut butter added in because isn’t every smoothie with peanut butter in it delicious?

Also, I’m not entirely sure if peaches are tropical. I don’t actually think they are.

Anyway, if you make this smoothie, let me know what you think by commenting below, sharing on Facebook, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

5 from 2 votes

Tropical Turmeric Smoothie

Servings 2
Author Whitney


  • 1 Cup Frozen Pineapple
  • 1 Cup Frozen Mango
  • 1/2 Cup Frozen Peaches
  • 1/4 Navel Orange
  • 1 Banana
  • 1 1/2 Cups Plant Milk
  • 1/4 tsp Turmeric
  • Dash Black Pepper the helps the turmeric to be absorbed more easily.


  1. Wash, cut, and peel the navel orange.

  2. Add all ingredients to a blender and blend on high until smooth.

  3. Enjoy Immediately. 


Cashew Queso


The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!

Cashew Queso

Servings 4
Author Whitney


  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional


  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.

Almond Crusted Cauliflower Nuggets


Cauliflower Nuggets

Football is here! I’m so ridiculously excited! I’ve been watching football for as long as I can remember, specifically a college team here in Texas whose colors are orange and white. Football, to me, encompasses everything that is fall. During football season you have pumpkin everything, Halloween, Thanksgiving, Christmas, cooler weather, school starting. It just makes me giddy!.

While watching football, I always like to have some sort of snack because I get hungry about every two hours. I like finger foods because they’re easy to eat while sitting on the couch. I’m a huge of chips and dip, but lately I’ve been wanting something different. Enter almond crusted cauliflower nuggets. These cauliflower nuggets are hubby approved, which is one of the best parts! Any time I can get him to eat more cruciferous vegetables is a win in my book.

Matt is SUPER exited about football too. He literally starts a countdown for the upcoming season the minute the current football season is over. It’s actually a little endearing. I like it though because it’s something we do together. I actually told him when we started dating that I didn’t date anyone who didn’t like football. He immediately started talking about different players and team stats. I knew he was a keeper.

Cauliflower Nuggets

We’re also both super excited about the upcoming holidays. I realize it’s August, but they’ll be here before you know it. In addition to all of the normal holidays, Matt’s birthday is in November so we get to celebrate that too! That also means I get to make him a cake. It’s a win-win for both of us because I love to bake and he loves to eat baked goods. So it works out. Anyway. Cauliflower nuggets.

Cauliflower Nuggets

These cauliflower nuggets are everything I could want in a football finger food. They are small, bite-sized, and oh so delicious and you can dip them in just about any condiment you want! My favorites so far are ketchup and maple dijon mustard. Now I’m making myself hungry! I might actually go make some right now. These nuggets can also be made for lunch or dinner too! They certainly aren’t just for snacking. Goodness no. In fact, I ate them for lunch the other day. I just made some baked french fries to go on the side.


Almond Crusted Cauliflower Nuggets

Servings 4
Author Whitney


  • 2 heads Cauliflower
  • 1 cup Gluten Free Oat Flower
  • 1 1/4 cups Plant Milk of Choice Unsweetened
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Almond Flour
  • 1/2 cup Roasted Almonds Finely Chopped


  1. Preheat oven to 375 degrees fahrenheit.

  2. Cut cauliflower into small florets and set aside.

  3. Mix oat flour, plant milk, black pepper, sea salt, and smoked paprika in a large bowl. Place cauliflower into bowl and mix until the cauliflower is coated. 

  4. In a separate bowl, mix together chopped almonds and almond flour.

  5. One by one, take the cauliflower florets from the oat flour mixture and place in almond flour mixture and coat floret with the mixture. Place coated florets on a cookie sheet lined with parchment paper.

  6. Bake coated cauliflower for 30 minutes, flipping halfway through.

  7. Enjoy hot with condiment of choice.

Jalapeno Cilantro Aioli


Hi all! I hope everyone had a fantastic weekend! I was able to spend some time with my husbands family, as well as get some much needed things done around the house. This week will be super busy because it’s only a three day week for me! My hubby and I will be going on a small vacation this weekend, and to say I’m excited is an understatement. Anyway, it’ll be a busy three days because I’ll be cleaning up the house (no one likes coming home for vacation to a dirty house), making snacks for the plane, and getting last minute things that we’ll be needing (sunscreen, bug spray, etc).

Okay, about the aioli. As you get to know more about me, you will come to learn that I love anything spicy (both flavorful and hot spicy). I also love any dips or sauces, so I felt it appropriate to make a dip for everything. In all honesty, when I was testing this recipe, I did not expect it to come out nearly as good as it actually did. Like, y’all this stuff is SO GOOD. I seriously could bathe in it. Except I won’t because then I couldn’t eat it. BUT, I do want to put it on everything. Last night, the hubby and I had veggie burgers and homemade fries for dinner. The aioli went on my burger instead of ketchup and mustard, and I also dipped my fries in it. I also sometimes just dip chips in it and eat it like that. Or carrots. Or broccoli. Or just about any veggie ever. You get the picture.

I brought some to a family gathering and everyone loved it! Thankfully there was some left for me to take home so I could eat it! The thing about this aioli is that it’s completely plant based! Yep, no dairy in sight! The creaminess comes from cashews. My for dips made with cashews didn’t begin until recently because I tried to make one a while back and failed. EPICLY. The thing is, at least in the dip/sauce/whatever you want to call it, is you can’t tell it’s made from cashews at all. It’s seriously the best. And I’m really not even saying that because I made it. If someone else had made it I’d be just as exited about it! That being said, let’s get on with the recipe!


2 cups soaked raw (not roasted and unsalted) cashews

1/2 cup water (more or less depending on how thick you want it to be)

1 fresh jalapeño

1/2 loosely packed cup cilantro

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp onion powder

Salt to taste


  1. Soak cashews in water 6-8 hours or overnight (this is NOT the 1/2 cup water from above)
  2. Drain cashews and place in a blender (this may work in a food processor too, but I haven’t tried it)
  3. Add 1/2 fresh water to blender and blend until creamy. I like to do this before adding the other ingredients to ensure that I get the desired consistency before I continue.
  4. Slice jalapeno and chop cilantro and add to blender.
  5. Add spices to blender and blend until everything is creamy again. Refrigerate about 30 minutes or until chilled.
  6. The aioli can be stored in an airtight contained in the refrigerator for up to a week.