A sweet salsa that’s great on its own with some nacho chips. Or, use this to compliment fish tacos, as a base for mexican pizza, or combine with cooked quinoa to make a refreshing summer quinoa salad. Alternatively, omit corn, add strawberries and serve with wedges of cinnamon sprinkled pita bread.
Makes: 2 cups Prep Time: 30 minutes Ready In: 30 minutes
- 1 mango (roughly 1 cup), finely diced
- 1/2 cucumber (roughly 1 cup), finely diced
- 1/2 red onion, (roughly 1/4 cup), chopped
- 1/3 cup sweet corn
- 1/2 large hot house tomato (roughly 1/2 cup), chopped
- 1/3 cup fresh cilantro, chopped
- 2 tsp honey
- 1 tbsp lime
- sea salt & pepper to taste
- 1 jalapeno pepper, chopped, optional
- Combine ingredients in a large dish and mix well
- This can be eaten right away, or refrigerate for up to 1 week
Sandwich spread. Veggie dip. Side for nachos, tacos and chili. I could honestly sit down and just eat a bowl of guacamole on its own. Full of healthy mono-saturated fats, avocados are a great way to add many essential vitamins and minerals to your diet with minimal calories. Whip up this recipe and keep it on hand to add healthy fat and flavour to your meals.
Serves: 2 Ready In: 5 minutes
1. Cut avocado in half, remove pit (gently squeeze until it pops out)
2. To quickly remove the avocado from the flesh, slice the avocado into segments by cutting horizontal and vertical cuts, being careful not to cut through the peel. Then, pick up each half, and squeeze the pieces into a small mixing bowl.
3. Add remaining ingredients and mix until well combined. I use a fork to mash the avocado but you can also use a potato masher. If you prefer a creamy avocado, add more yogurt and consider pulsing the guacamole with an immersion blender.
4. Refrigerate and enjoy!
Growing up, my brother lived off peanut butter and jam sandwiches while I gravitated towards grill cheese sandwiches and cheese and crackers. I couldn’t stand the taste of peanut butter. I’m certainly making up for lost time now. Organic natural peanut butter, sunflower butter, and almond butter are always in my fridge – albeit for a short time. I love these butters as a dip for banana slices, smeared on celery, piled high on a rice cake or just clean off the spoon! Here’s a quick and easy dip idea for fruit. I love this dip with sliced apples. Or, serve with granola and a handful of sliced bananas as a breakfast option.
Serves: 1 Ready In: 5 minutes
- 2 tbsp of plain greek yogurt
- 1 tbsp of nut butter of your choice
1. Mix yogurt and nut butter in a small dish
2. Enjoy with sliced apples, or double the recipe and top with granola and sliced bananas for a quick, tasty, and filing breakfast idea!