Fitness | Fitness Training Tips

I was at the grocery store the other day and came upon a tomatillo. What the heck is that? It looks like a tiny unripe tomato. Being the studious person that I am, I looked up some facts about this little fruit that is used as a vegetable.

Tomatillos can be found in the produce aisle of just about every supermarket. If you can’t find it in yours, try a specialty market. They are in the tomato family and look like little tomatoes. They are usually green or yellow and they are enclosed in a husk. The more yellow it is, the riper it is. I found that tomatillos are most often used when they are still green since they are firmer and easier to slice. They have a slight acidic and lemony flavor. The Aztecs grew tomatillos as far back as 800 BC. They have been popular in Mexico and other Latin countries and are mainly grown in Texas now.

When you shop for a tomatillo, look at the husk. It is papery in texture. If the husk is very dry or shriveled, then the fruit is not good. The husks should be tight-fitting and light brown. The fruit should be firm and free of blemishes. They can be stored in your refrigerator for about two weeks if you store them in a paper bag. If you take the husks off, they will last an extra week if you store them in sealed plastic bags. If you’re like me, you need to see what’s in the fridge or else you forget about it and end up throwing food away. Use them the same day you buy them.

Be sure to remove all of the husk and wash them in soapy water because the husk leaves a film on the fruit. They are best used raw in salsas or salads, but the most common way to prepare them is in sauces because cooking enhances the flavor and softens the skin.

I’m not in the business of writing recipes, but I wanted to share with you two ways of enjoying the tomatillo. I want you to buy organic as that is the best to use. The first is a Mango and Tomatillo Salsa. The recipe makes enough for 8 servings and can be stored in the refrigerator for about 3 days. Each serving equals ½ of fruit or vegetables. Serve as a side dish or spoon into lettuce leaves for a light meal. NOTE: If you can’t find green chilies in the produce aisle, you can substitute canned IF it is organic. It is the best alternative if you can’t find fresh, organic ingredients. When slicing the jalapeno pepper, I recommend wearing vinyl gloves because the oil that produces the heat can be tricky to wash off of your hands completely.

2 mangos, peeled and diced
10 tomatillos, husked and sliced
1 jalapeno pepper, seeded and sliced
¼ cup lime juice
¼ cup onion, diced
¼ cup cilantro, chopped
½ cup tomatoes, diced

Combine all of the ingredients in a large bowl. Cover and let sit for at least 2 hours before serving.

Nutritional analysis per serving: Calories 54, Protein 1g, Fat 1g, Calories From Fat 9%, Cholesterol 0mg, Carbohydrates 13mg, Fiber 2g, Sodium 3mg.

This next recipe of Roast Chicken With Tomatillo Sauce. It makes enough for 4 and each serving equals ½ cup of fruit or vegetables. It is my feeling that chicken and other meats should be pasture raised or free range. You can leave the skin and fat on the chicken if it is this type. Removing the fat isn’t that great for some people. You need fat in your diet. It is a healthy thing when the meat is from a free range, healthy animal. If you can’t find free range or pasture raised chicken in your supermarket, try your specialty stores. Also remember that depending on your body’s biochemistry depends on the type of meat that works best for you dark meat or white meat, Skin on with fat or skin off with low fat.  Someone qualified in the metabolic typing diet can figure out what is going to make you feel the best and be the best for your health.

½ pound fresh tomatillos, husks removed and quartered
4 cloves garlic, minced
2 ounces diced green chilies
½ bunch fresh cilantro, chopped
1 small onion, chopped
½ tsp black pepper
2 whole chicken breasts, halved or 4 chicken thighs (see my comment on fat and skin above)

1 red bell pepper, sliced into rings

Puree the first six ingredients. Place in a 9 inch quiche pan or pie plate, cover with microwave plastic wrap, and microwave on high for 5 minutes. If you don’t or can’t microwave, cook on top of stove by placing the pureed ingredients in a saucepan and simmer 20 minutes. Spoon the sauce over the chicken, cover, and bake in a preheated 350 degree oven for 35 to 40 minutes. Nutritional analysis per serving: Calories 109, Protein 15g, Fat 1g, Calories From Fat 12%, Cholesterol 34mg, Carbohydrates 9g, Fiber 2g, Sodium 42mg.

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