This rainbow salsa is overflowing with fresh and healthy and colorful ingredients that combine to make the tastiest dip!

Ingredients
3 roma tomatoes, cored and diced
1 large red bell pepper, cored and diced
1 large orange bell pepper, cored and diced
1 large yellow bell pepper, cored and diced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
1 pint blueberries
1 cup chopped fresh cilantro, loosely-packed
2/3 cup chopped red onion (about half of a small red onion)
2 tablespoons freshly-squeezed lime juice (about 1 large lime)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 small bag tortilla chips

DIRECTIONS:
• Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
• In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined. Add the juice to the bowl of salsa. Then toss everything until combined.
• Serve immediately, or cover and refrigerate for up to 48 hours.

Ingredients

4 cups packed spinach
1/4 cup low-sodium vegetable broth or water
1 (15-ounce) can cannellini beans
2 tablespoons lemon juice (from about 1 lemon)
1 clove garlic
1/8 teaspoon fine sea salt
4 whole grain tortillas
1 avocado, thinly sliced
1/2 cucumber, peeled and very thinly sliced
1 small red bell pepper, very thinly sliced

Instructions

1. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth.
2. Spread about 2 tablespoons hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper.
Carefully cut into 3/4-inch pinwheels.

Ingredients

2 cups hummus; bought or homemade
½ cup crumbled Feta
1 (7-ounce) container Pitted Calamata Olives drained & chopped
¼ cup chopped Roasted Red Peppers
1 large tomato, diced
1 small cucumber, diced
1 tablespoon fresh chopped oregano or dill

Instructions

• Spoon hummus into a clear cup or small individual size bowl.
• Sprinkle hummus with a layer of feta, olives, red peppers, tomato and cucumber.
• Garnish with fresh oregano and serve with homemade pita chips.

Serves 4-6

Ingredients

2 cucumbers, diced, seeds removed
3-4 oranges (or grapefruit) peeled and chopped
2-3 avocados, diced
¼ cup almonds, chopped
2 tablespoons fresh mint, chopped
Dressing
1 tablespoon fresh orange juice (can also use lime or lemon juice)
1½ tablespoon honey
1½ tablespoons olive oil
Salt and pepper to taste

Instructions

1. Wash, cut, and gently toss the cucumbers, grapefruit, almonds and mint.
2. Shake dressing ingredients together in a mason jar. Gently mix the avocado pieces into the salad and drizzle dressing over all. Top with additional almonds

Gluten Free

Ingredients

Your favorite hard cheese, sliced to ½ inch thickness
Your favorite deli turkey
Grapes
Watermelon, cubed
Strawberries
Sliced apples
Mini cookie cutter shapes like stars and hearts

Instructions

1. Use small cookie cutters to cut fun shapes out of the cheddar cheese. Place fruits and cheese cut-outs on skewers.
2. Roll–up turkey slices and cut in half. Thread on skewers between cheese and fruits.

Vegetarian/Naturally Gluten Free

Ingredients

1 cup Greek yogurt
¼ cup Dijon or deli mustard
3 tablespoons honey
1/8 teaspoon onion powder
Salt and pepper to taste

Instructions

1. In a small bowl, whisk all ingredients until smooth.
Great as a dip for fruits, veggies and chicken strips or used as a sandwich spread.

INGREDIENTS

1 cup uncooked sushi rice
¼ cup granulated sugar
¼ cup light coconut milk
¼ teaspoon salt
12 thin slices of kiwi
12 mandarin oranges
6 raspberries, cut in half
honey to use as glue (optional)

INSTRUCTIONS

Rinse rice until the water runs clean. Let the rice soak in a bowl of clean water for 30 minutes. Bring 1 and ¼ cups water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.

Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
Lightly coat hands with cooking spray. Divide rice mixture into 12 equal portions, shaping each into a ball (about 2 tablespoons of rice). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each rice oval with one kiwi slice, one mandarin orange and one raspberry slice. If the fruit doesn’t readily stick to the rice you can brush the tops of the rice ovals with honey first. Cover and chill frushi for at least one hour, up to 8 hours.