The recipes I taught included the Allergen-Friendly Blueberry Sunflower Butter "Go-Tein" Bites (click link for recipe), Salt-Free, Spicy Baked Sweet Potato Fries, and Tropical Mango Salsa.
What I absolutely love about this tropical mango salsa is that it is very versatile. You you can substitute different kinds of peppers, fruits, or vegetables into the salsa, depending on the taste that you want. Since we are approaching summer, I decided to make the base of this salsa recipe with limes, mangos, and shredded coconut to give it a Caribbean-island flavor.
- 1 cup chopped mango
- 1/2 Orange Bell Pepper, diced
- 1 small Jalapeño pepper (diced, seeded)
- 2 Tbsp red onion
- 1 Tbsp Lime Juice
- 1 Tbsp Lemon Juice
- 1 Tbsp minced parsley
- 1 tsp coconut flakes
- 1 tsp black pepper
1. Chop onion first. Research shows that chopping allium vegetables (garlic, leeks, and onions) releases enzymatic activity in the vegetables that could be protective against various types of cancers! The reason that these vegetables contain such strong senses of smells and taste are because of the enzymes being released when you cut them. So, while it may be frustrating that your onions cause you to tear-up when cutting them, keep in mind that these same enzymes provide many anti-carcinogenic benefits! It takes about 15 minutes for these enzymes to activate, so always chop these allium veggies first and set aside before adding to your recipe.
-Sat Fat: 0.3 grams -Cholesterol: 0 mg -Trans Fat: 0 grams -Sodium: 4.3 mg
Tropical Salsa Marinade Version!
1. Preheat oven to 350 degrees
2. Place fish in a glass pan and pour salsa directly over fish fillets.
4. Place aluminum foil over fish pan, completely covering the pan, and place pan into the oven for about 45 minutes.
5. When fish are done, they should be white and flaky, not translucent or difficult to cut.