Tomaten salsa met lente ui |

Just a quick base recipe in between. Delicious with sweet ripe tomatoes and super quick to make. I made this tomato salso to go with a sweet potato nacho dish I had made. Which I wanted to take a photo of as well but I wasn’t paying attention and before I knew it they were too brown. Not very good looking on camera, but thankfully still quite tasty. A little further and they would have been bitter. The sweet potato chips are incredibly good by the way and very simple to make (see below).

Day 4 is behind us and what did we eat?


Omelette with bacon, bell peppers and courgette (I am gonna be telling you again, but I do think the breakfasts are the hardest part of the day. Pancakes are not allowed, smoothies essentially also not and I cannot get dinner leftovers down in the morning… So for now it is eggs for us, but there have got to be other options!)


Beetroot cauliflower couscous (leftovers from the day before) with some grilled chicken and a bit of paleo bread


Courgette halves filled with spicy beef and a gratin of grated coconut. Served with sweet potato slices from the oven.

So how do I feel… In essence I feel fine, even though this morning I had a light headache and very heavy legs when we started walking. But those are things that we just need to get through. We’ve been there before so it helps if you know what’s coming!

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Tomato salsa


  • Few ripe tomatoes 2 large ones is enough for a small bowl full, finely cut, seeds and fluids removed
  • 2 tbsp spring onion cut finely
  • 2 tbsp fresh coriander
  • 1/2 tsp chili flakes or cayenne pepper
  • 1-2 tbsp of lime juice
  • 2 tbsp olive oil
  • 1/2 tsp salt


  • Add all the ingredients together, mix well and enjoy!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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