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Spicy Kiwi Salsa

8 kiwis, ripe but firm
1 jalapeño pepper, minced
1/4 cup(s) cilantro, chopped
1/8 cup(s) Sweet Onion, finely chopped
Pinch of sea salt

  1. Peel the 8 kiwis and trim the ends.
2. Finely dice the kiwi. Now, this is why you want the fruit to be firm but ripe. Firm kiwi will dice like a cucumber. But dicing overly ripe kiwis is like trying to dice pudding–not fun!
3. Add the kiwi, 1 jalapeño, 1/4 cup of cilantro, 1/8 cup of sweet onion and pinch of seas salt to a small mixing bowl and gently stir together.
4. This salsa is best enjoyed the same day.

Makes 6 servings.

Recipe courtesy of Jerry James Stone

Breakfast Apple Nachos

2 apples, sliced
1/4 c. peanut butter, microwaved for 20 seconds
1/4 c. crushed graham crackers
1/4 c. chopped strawberries
1/4 c. blueberries
Raisins, for topping
Honey, for garnish

  On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.

Recipe courtesy of Delish

Baked Lemon Sage Tilapia

Serves 4
2 Tbsp. extra virgin olive oil
4 tilapia fillets, (6 oz. each)
1 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh sage
1 Tbsp. fresh lemon zest
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
Nonstick cooking spray

  Preheat oven to 350 degrees F.

Prepare a baking dish with nonstick cooking spray. Lay fish onto the baking dish; spread Dijon on top of each fillet, then drizzle fish with lemon juice and sprinkle with sage, lemon zest, sea salt and pepper.

Bake for 15 minutes or until fish is completely cooked.

Remove from oven; serve warm.

Recipe courtesy of Clean Eating with Amie Valpone

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