The No-Cook Summer Recipe Series: Mango Salsa

The No-Cook Summer Recipe Series: Mango Salsa

Welcome to the last post of or series! Thank you for joining us as we embraced the cool and fresh, savoring the simplicity and beauty of uncooked ingredients. Beyond their convenience, no-cook recipes are a celebration of seasonal abundance and creativity.

This series was created with the summer heat in mind, so you can can stay fueled and cool all summer long!

Our last recipe of the series is a delightful combination of ripe, juicy mangoes, zesty lime juice, and colorful vegetables that come together in a burst of flavors. This sweet and tangy salsa is perfect for pairing with tortilla chips, as a topping for grilled chicken or fish, or as a refreshing side dish on a warm summer day.

Sweet and Tangy Mango Salsa

This Sweet and Tangy Mango Salsa is a celebration of tropical flavors that will add a burst of freshness and zest to your meals. Enjoy the delightful combination of juicy mangoes, zesty lime, and colorful vegetables in every spoonful!
Prep Time 6 minutes
chilling time 30 minutes
Total Time 36 minutes
Servings 6


  • 2 large ripe mangoes peeled, pitted, and diced
  • 1 medium red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 jalapeño seeded and diced
  • 1/4 cup fresh cilantro chopped
  • juice of one lime
  • 1 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • salt and pepper to taste


  • In a large mixing bowl, combine the diced mangoes, diced red bell pepper, finely chopped red onion, diced jalapeño pepper, and chopped cilantro.
  • In a separate small bowl, whisk together the lime juice, honey (or agave nectar), extra-virgin olive oil, ground cumin, salt, and pepper until well combined.
  • Pour the dressing over the mango and vegetable mixture in the large bowl.
  • Gently toss all the ingredients together until the salsa is evenly coated with the sweet and tangy dressing.
  • Taste the mango salsa and adjust the seasoning if needed, adding more lime juice, salt, or honey to balance the flavors to your preference.
  • Cover the bowl with plastic wrap or transfer the mango salsa to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Before serving, give the salsa a gentle stir to redistribute the dressing.


Serve the Sweet and Tangy Mango Salsa as a refreshing dip with tortilla chips or as a flavorful topping for grilled chicken, fish, or tacos.
The No-Cook Summer Recipe Series: Cowboy Caviar

The No-Cook Summer Recipe Series: Cowboy Caviar

Gone are the days of slaving over a hot stove; instead, we invite you to continue to embark on a delightful journey of no-cook recipes that showcase the bountiful offerings of nature, transformed into nourishing masterpieces without the need for any heat.

This series was created with the summer heat in mind, so you can can stay fueled and cool all summer long!

Our third recipe is versatile- serve it as a side dish or dip for parties, gatherings, or family meals. Plus, you can prepare it in advance and let it sit in the fridge until you’re ready to serve, making it a convenient and delicious option to snack on throughout the week.

Cowboy Caviar

Cowboy Caviar, also known as Texas Caviar, is a zesty and flavorful salsa-style dip that combines a variety of colorful vegetables, beans, and a tangy dressing. It's perfect for serving as a side dish, a dip for tortilla chips, or even as a filling for tacos.
Prep Time 2 minutes
Total Time 2 minutes
Servings 4


For the salad:

  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) black-eyed peas drained and rinsed
  • 1 cup corn kernels canned, fresh, or frozen
  • 1 cup cherry tomatoes diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño pepper seeded and diced

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp honey
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • In a large mixing bowl, combine the drained and rinsed black beans, black-eyed peas, corn kernels, diced cherry tomatoes, diced red and green bell peppers, finely chopped red onion, chopped cilantro, and the optional diced jalapeño pepper (for those who enjoy some heat). Gently toss the ingredients together to ensure even distribution.
  • In a separate small bowl, whisk together the olive oil, red wine vinegar, fresh lime juice, honey (or agave nectar), ground cumin, chili powder, garlic powder, salt, and pepper. Adjust the seasonings to your taste preferences, adding more lime juice for tang or more honey for sweetness.
  • Pour the dressing over the salad mixture and toss everything together until all the ingredients are well coated with the dressing.
  • Cover the bowl with plastic wrap or transfer the Cowboy Caviar to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. For even better results, refrigerate it overnight.
  • Before serving, give the Cowboy Caviar a gentle stir to redistribute the dressing and flavors. Garnish with additional cilantro leaves if desired.


Serve the Cowboy Caviar as a side dish alongside grilled meats, or as a flavorful dip with tortilla chips. You can also enjoy it as a filling for tacos or alongside grilled chicken or fish.
The No-Cook Summer Recipes Series: Caprese Salad Skewers

The No-Cook Summer Recipes Series: Caprese Salad Skewers

The sun-kissed days of summer are in full swing, bringing with them an abundant harvest of vibrant fruits, fresh vegetables, and a medley of aromatic herbs. As we bask in the warmth of the season, the last thing we want is to spend time over a hot stove or grill.

This series was created with the summer heat in mind, so you can can stay fueled and cool all summer long!

Below are some simple and delicious caprese salad skewers. The simplicity of the ingredients and the ease of preparation make these skewers a popular choice for serving as finger food, appetizers, or even as a light summer snack. They offer a burst of fresh flavors that are sure to please any palate, making them a delightful addition to any summer gathering.

Summery Caprese Salad Skewers

The vibrant red tomatoes, creamy white mozzarella, and vibrant green basil leaves create a beautiful color combination, while providing a flavorful addition to any meal.
Prep Time 12 minutes
Total Time 12 minutes
Servings 4


  • 16 cherry tomatoes
  • 16 small fresh mozzarella balls
  • 16 fresh basil leaves
  • Balsamic glaze or reduction as desired
  • salt and pepper to taste
  • 16 small skewers or toothpicks


  • Wash the cherry tomatoes and fresh basil leaves. Drain the mozzarella balls if they are packed in water.
  • Take a skewer or toothpick and start by threading one cherry tomato onto it, followed by one mozzarella ball, and then one basil leaf. Repeat this pattern until you have four ingredients on each skewer, ending with a cherry tomato on top.
  • Lightly season the skewers with a sprinkle of salt and pepper to taste.
  • Just before serving, drizzle the Caprese salad skewers with a balsamic glaze or balsamic reduction and a generous drizzle of extra-virgin olive oil.
The No-Cook Summer Recipe Series: Watermelon Gazpacho

The No-Cook Summer Recipe Series: Watermelon Gazpacho

As the scorching summer sun beats down, the last thing we want is to spend hours slaving over a hot stove. Luckily, there are plenty of delicious recipes that are perfect for those hot summer days when you want to keep cool and avoid cooking altogether.

Our no-cook recipe series was created with the summer heat in mind, so you can can stay fueled and cool all summer long! We’ll be sharing family favorites, reinvented classics, and innovative concoctions that showcase the essence of summer on a plate over the next 4 posts.

To kick things off, we are introducing our zesty watermelon gazpacho. This cold soup is a packed with water-containing ingredients, making it a flavorful way to hydrate. With its inventive fusion of flavors and cooling properties, watermelon gazpacho has earned its place as a celebrated summer delicacy. Whether served as an elegant appetizer at a garden party or as a light and refreshing lunch on a scorching afternoon, this contemporary twist on a classic never fails to impress, delight, and rejuvenate.

Zesty Watermelon Gazpacho

Embracing the seasonal sweetness of ripe watermelons and blending it with the savory essence of vegetables, this modern twist on gazpacho is an absolute sensation for the taste buds.
Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings 2


  • 4 cups watermelon seeded and cubed
  • 1 cucumber peeled and diced
  • 1 red bell pepper seeded and diced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • fresh basil use as garnish


  • In a blender, combine the watermelon, cucumber, bell pepper, red onion, lime juice, and olive oil. Blend until smooth.
  • Season with salt and pepper according to your taste.
  • Refrigerate for at least 1 hour to allow the flavors to meld.
  • Serve chilled in bowls or glasses, garnished with fresh basil leaves.


For an extra kick- add a fresh jalapeño!
Healthy Chocolate Chip Mini Muffins

Healthy Chocolate Chip Mini Muffins

It’s always great to have a go-to recipe that never fails to impress, and that’s what I’ve found with these muffins! It’s hard to believe they contain various fruits and vegetables – because they just taste great! Even picky eaters will likely love them!

Very-Veggie Chocolate Chip Muffins

Kristen Norton
These muffins are full of vegetables and fruits. Great for a snack, part of breakfast or lunch, and will go quickly!
Prep Time 40 minutes
Total Time 45 minutes
Course Baked Goods
Cuisine American, Breakfast, snacks
Servings 12 people
Calories 161 kcal


  • 1 electric hand mixer
  • 2 bowls
  • 1 food processor
  • 2 mini muffin tins


  • 1 2/3 cups white whole-wheat flour
  • 1/3 cup collagen powder, unflavored see notes
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup broccoli chopped
  • 1 zucchini medium, chopped
  • 1/2 apple medium
  • 1 banana ripe
  • 2 carrots whole small to medium carrots will work
  • 2 Tbs milk (2% cow's milk was used, any type of milk should work)
  • 1/2 cup Greek yogurt (Plain or Flavored) We love Oikos
  • 4 Tbs butter unsalted, room temp
  • 2 eggs large
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup Enjoy Life Mini Semi-Sweet Chocolate Chips


  • Wash, chop and steam the broccoli.
  • Wash and chop apple, zucchini, and carrots into large chunks.
  • Preheat oven to 350°F. Place cupcake liners into mini muffin pan; set aside.
  • In a medium bowl mix together flour, collagen, baking soda, cinnamon, and salt; set aside.
  • In a food processor, combine steamed broccoli, zucchini, apple, carrots, banana, a milk, and yogurt. Purée until smooth.
  • In a mixer or another bowl, combine the brown sugar + butter and beat until smooth. Add eggs and vanilla and beat until smooth.
  • Add the fruit and veggie puree into the wet ingredients and stir until combined.
  • Add dry ingredients to the wet and mix until just combined.
  • Fold in chocolate chips.
  • Fill muffin cups about 2/3 full with batter.
  • Bake for 20-25 minutes or until tops are slightly brown and a toothpick inserted in the center comes out clean and muffins bounce back when touched.
  • Allow to cool for 5-10 minutes before serving.


What is Collagen Powder? Collagen is an essential protein found in our bodies and plays a vital role in maintaining the health of our skin, hair, nails, joints, and bones. Typical diets no longer contain many collagen sources (collagen comes from animal connective tissues such as bones, skin, and cartilage). As we age, our bodies produce less collagen, leading to wrinkles, joint pain, and other signs of aging. This is where collagen powder comes in as a dietary supplement. Some studies suggest that collagen powder may help improve gut health and reduce inflammation.
Collagen powder is typically unflavored and can be added to your favorite drinks or foods, making it easy to incorporate into your daily routine.
Is it okay for children? Collagen is safe for children in small amounts, such as in this muffin recipe. 
What if I don't have collagen powder or don't want to use it? 
  • Replace collagen with whole wheat flour. 
  • Substitute with any other protein supplement. 
Nutrition Facts
Serving Size: 4 mini muffins
Calories 161
Total Fat 5.4g
     Saturated Fat 2.9g
     Trans Fat 0.0g
Cholesterol 41mg
Sodium 201mg
Total Carbohydrates 24g
     Dietary Fiber 3g
     Total Sugars 9g
Protein 6g
Festive Sweet Potato Bread

Festive Sweet Potato Bread

Quick bread makes a festive, fun, and sweet treat to bring to the holiday party, a gift to your loved ones, or something to enjoy with your family. This recipe features nutritious sweet potato, fresh cranberries, rosemary, and toasted pecans to give it a nice flavor. Why not make this sweet treat this holiday season?

Fancy Sweet Potato Bread

Christy Quirk, MS, RD, LDN
This quick sweet potato bread makes a festive treat to bring to a holiday party or give as a gift. It features sweet potato and fresh cranberries, as well as candied rosemary and toasted pecans to add a lovely pop of flavor. Share it with family and friends!
Course Baked Goods
Cuisine baked goods


  • 12 oz sweet potato roasted
  • 1 tsp kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground cardamom
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3 large eggs
  • 1 2/4 cup all-purpose flour
  • 8 oz fresh cranberries
  • 4 oz pieces pecan
  • 4 sprigs rosemary


  • Roast sweet potato at 400 degrees F, until tender. Cool, peel and set aside.
  • Place fresh rosemary sprigs, in simple syrup, for at least 10 minutes or overnight. Remove sprigs from syrup, coat in granulated sugar and dry for at least 10 minutes. *Dry these in your pre-heated oven and they’ll break up nicely as you prepare the pans of batter.
    4 sprigs rosemary
  • Lightly toast the pecans and set aside.
  • Mash the sweet potato in a large bowl, then add kosher salt, ground cinnamon, ground nutmeg, ground cardamom, baking soda, baking powder, canola oil, granulated sugar, brown sugar and eggs. Whisk till well combined.
    1 tsp kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ground cardamom, 1 cup canola oil, 2/3 cup granulated sugar, 1/3 cup brown sugar, packed, 3 large eggs
  • Gently stir in the flour, then 3 oz of the pecans and the fresh cranberries.
    1 2/4 cup all-purpose flour
  • Pour batter into greased loaf pans, then top with the remaining pecans and the candied rosemary (strip the stems and discard these).
  • Bake at 350 degrees F. ~35 minutes for mini loaves and ~1h5m for 8×4 loaves.
  • Cool completely, then enjoy!


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