Spicy (or Not) Mango Salsa

Mangoes are one of my all-time favorite fruits. They are an excellent source of Vitamin A, pre-biotic dietary fiber, beta-carotene, alpha carotene and potassium, which helps control heart rate and blood pressure. They can be difficult to find perfectly ripe in the grocery stores, but if you buy them when they're still hard, just leave them on the counter for a couple of days and they'll soften right up (they should have a little give to them when they're ripe).

This recipe is so versatile! Pile on top of grilled meats, fish tacos or just make a big bowl and dig in with your favorite tortilla chips. And it doesn't have to be spicy -- the number of jalapenos you add is entirely up to you!  

Ingredients:
4 ripe mangoes, peeled and diced (I use a vegetable peeler)
2 pickling cucumbers, diced
1 bunch of cilantro, chopped
1/2 medium red onion, diced 2 jalapenos, diced (if you want it spicier, keep the seeds)
juice of 2 limes
1/2 tsp sea salt
1/4 tsp pepper

Mix all ingredients in a bowl and allow to sit for a minimum of one hour, letting the flavors combine.

Healthy Blueberry Muffins

These muffins are to die for. Greek yogurt adds a delicious texture and the honey eliminates the need for a lot of sugar. July is the best month for blueberry picking up here in Connecticut, so stop by an orchard, pick your fill and get baking! Ingredients: 1 cup unbleached white flour 1 cup whole wheat flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1/2 cup plain, vanilla or blueberry Greek yogurt 1/4 cup honey 1/4 cup sugar 1 tsp vanilla 2 eggs 2 cups fresh or frozen blueberries Here's What You Do: Preheat oven to 350 degrees. Grease a 12-cup muffin tin or fill with liners (you might want to grease the liners, too). Combine the first 5 ingredients in a bowl and set aside. Combine the next 5 ingredients and add them to the dry ingredients. Add the blueberries. Generously spoon the mixture into each cup. Bake for 15-17 minutes or until tops are light brown.