Peak Running & Fitness

This recipe is fast, easy, and most importantly healthy. It’s a great topper for grilled fish, chicken or your favorite tacos. For a snack that’s good for you try it with baked tortilla chips or with flax crackers.

Ingredients

• 1-1/2 cups chopped fresh tomatoes
• 3/4 cup chopped peeled fresh peaches
• 1/2 cup chopped red onion
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped peeled mango
• 2 tablespoons chopped seeded jalapeno pepper
• 3 garlic cloves, minced
• 1-1/2 teaspoons lime juice
• 1/2 teaspoon minced fresh cilantro
• Tortilla chips

Directions

In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Make 4 cups.

Nutritional Facts

1/4 cup (calculated without chips) equals:
14 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein

Source

This green smoothie contains 4 servings of fruit, 1 serving of veggies, and 1 serving of dairy. And it’s yummy to boot!

Ingredients

• 1/2 cup low-fat vanilla soy milk (or low-fat milk)
• 6 oz low-fat plain Greek yogurt
• 1 ripe banana, frozen and cut into small pieces
• 2 cups fresh spinach, washed
• 1/2 cup blueberries, strawberries, peaches or any fruit you have on hand
• 2 tbsp wheat germ
• Handful of almonds

Directions

Combine soy milk and yogurt in blender. Add frozen banana pieces, spinach, blueberries (various fruits), wheat germ and almonds; blend on high until ingredients are thoroughly mixed together. For a thinner smoothie, add a little water.

Recipe adapted from this article on nyrr.org.