Strawberry Salsa with Cinnamon Chips

One of my favorite spring/summer desserts to make! It’s easy just requires chopping and patiently waiting for the chips to bake if you choose to make them. Now the chips are not necessarily nutritious but the salsa part can be used in different ways. Top your favorite pancakes instead of syrup, eat it by itself, healthy topping for ice cream or “nice” cream, or use with your yogurt or chia pudding in the morning. However you want to eat this, go for it! It does make a lot, so make sure you have other options on how to eat it or make it for a group of people.

Let me first share with you the cinnamon chips. Feel free to only use cinnamon instead of cinnamon sugar, and if you have a better way to making chips like in an air fryer, by all means do it! But this is how I made mine. It is dessert after all.

Cinnamon Chips

• Servings: 10 servings, 4 chips each
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Ingredients

– 10 flour tortillas
– 3 tbsp cinnamon
– 6 tbsp granulated sugar
– 1 tbsp vegetable oil

Directions

1. Preheat the oven to bake at 350 degrees F.
2. Take the tortillas and cut them into quarters so that there are four pieces per tortilla. Add them to a gallon size ziplock bag and add the oil. You may need 1 more tbsp of oil. Toss the bag to coat all the tortillas. This may take a few minutes.
3. Mix together the cinnamon and sugar.
3. Lay the chips out evenly on a baking sheet or two. You may have to do more than one batch to bake all of them.
4. Sprinkle with cinnamon and sugar mixture.
5. Bake for 10-15 minutes or to desired crispiness.
6. Continue with the other tortillas until all are cooked.

Nutrition Information

Per Serving (about 4 chips)… unfortunately

192 calories | 5 g total fat | 1.1 g polyunsaturated fat | 2.0 monounsaturated fat | 1.7 g saturated fat | 0 g trans fats | 0 mg cholesterol | 364 mg sodium | 33.5 g carbohydrates | 2.4 g fiber | 8.8 g sugar | 4 g protein

 

And now for the Strawberry Salsa! This is an antioxidant and vitamin C rich dessert so don’t feel guilty digging in!

Strawberry Salsa

• Servings: 6-8 servings, about 1 cup each
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Ingredients

• 16 oz strawberries, diced
• 6 oz blueberries, cut in half
• 2 kiwis, diced
• 1 apple, diced
• 2 tsp lime juice
• 3/4 orange juice
• 1 tbsp strawberry jam

Directions

1. Combine all the fruit together, add lime and orange juice and mix. Add in jam and combine until dissolved.
2. Cover and place in fridge until ready to eat. It’s good to let it sit for about 10-20 minutes.

Nutritional Information

1 cup serving

93 calories | 0.6 g total fat | 0.3 g polyunsaturated fat | 0.1 g monounsaturated fat | 0.04 g saturated fat | 0 g trans fats | 0 g cholesterol | 2 mg sodium | 22.6 g carbohydrates | 4 g fiber | 16 g sugar | 1.6 g protein

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Swiss Chard & Pomegranate Salad with No Oil Dressing

I think I have a favorite salad for each leafy green. This is my favorite salad recipe using Swiss chard. I think it’s my prettiest salad, and one of the best parts – the salad dressing I use doesn’t have oil.

Like I’ve said in other posts, I like getting my healthy fats in other ways than oil. Sometimes oil is necessary but especially in the winter time, I don’t know about you, but I have no problem getting my daily amount of fat for the day! I usually have this salad along with other things that have fat in it to balance it out. For this salad in particular, you won’t miss the oil. Use your fat choices for the butter on your potatoes. : )

Make sure to chop up your Swiss chard. They can be huge leaves and hard to eat and the rest of the chopped ingredients can get lost. I usually tear the leaf from the stem. Roll the leaf and slice it into ribbons (chiffonade cut) and then chop it again if needed. It makes it so much easier to eat and everything is usually mixed evenly.

Swiss Chard

Just like other leafy greens, it’s high in vitamins, minerals, and fiber.

• Vitamin K – bone density
• Vitamin C – immune health
• Magnesium – regulates nerve function, glucose, and blood pressure
• Potassium – blood pressure
• Iron – blood oxygen level
• Good source of fiber

Pomegranates

It’s main health benefits come from the anti-oxidants that are contained in it. Plus it adds a crunch to the salad!

• High in antioxidants
• Anti-inflammatory
• Healthy Blood Pressure
• Lowers LDL cholesterol

 

• Servings: 6-8 side servings
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Ingredients

– 1 bunch of rainbow Swiss chard, sliced into ribbons and then halved
– pomegranate seeds from 1 pomegranate (1/3-1/2 cup)
– 2 clementines, peeled and chopped
– 1/2 red onion, chopped
– 1 small tart apple (honey crisp or green apple works well), chopped
Dressing:
– 2 tbsp ACV (apple cider vinegar)
– 1 tbsp agave or honey
– 1/8 tsp coriander
– pinch of paprika
– salt and pepper to taste
– small squeeze of orange juice, 2 tbsp worth

Directions

1. Toss all chopped ingredients for the salad together. If the pieces are about the same size everything will be mixed evenly and not all the chopped goodies will find it’s way to the bottom of the salad.
2. Whisk together dressing in a small bowl. Toss together with salad right before serving.
Note: With the dressing it will last a few hours before starting to wilt. Swiss chard take a little bit before it starts getting too soggy. But to make sure, wait until a few minutes before serving before adding the dressing.

Nutritional Information

59 calories | 0.3 g total fat | 0.06 unsaturated fats | 0.04 g saturated | 0 g trans fats | 0 mg cholesterol | 53 mg sodium | 14.6 g carbohydrates | 2.2  g fiber | 11 g sugar | 1 g protein | 64% Vitamin A | 31% Vitamin C | 225% Vitamin K