LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Southwestern Pickled Onions

Southwestern Pickled Onions

I’m a huge fan of flavor enhancers. When you’re eating bowls of real, whole food… well they need a little pick-me-up sometimes… Of course, you don’t want to dump sauces, cheese, or dressings on them, so what do you do? Add pickles!! Seriously. Pickled foods provide a vinegary punch and textural crunch to any dish. For the most flavor and nutritional benefit, look beyond your standard pickle as almost any vegetable can be picked (carrots, cauli, beets…). My absolute favorite is pickled red onions. They add such a pop of color and flavor to tacos, pizza, eggs, sandwiches, etc… Enjoy!



  • 1/2 cup water

  • 1/2 cup apple cider vinegar

  • 1/2 tbsp sugar

  • 1/4 tsp salt, cumin & ginger each

  • 1 jalapeno, chunked

  • 1/2 lime

  • 1 red onion, evenly sliced

How To:

In a large jar, heat the sugar, vinegar and water and stir until the sugar dissolves. Stir in the lime juice, spices and salt. Next, add the onion and jalapeno. Just shove them into the jar. Leave the jar open until the liquid has cooled. Cover and give a quick shake. Refrigerate for up to a week.

Balsamic Beet Salad

Balsamic Beet Salad