Tropical Avo Salsa

2 cups finely diced tropical fruit (suggestions: kiwi, pineapple, mango, and papaya)

2 avocados, pitted, peeled & cut into 1/4" dice

1/4 cup fresh cilantro, chopped

1/4 cup finely chopped red onion

1 fresh Serrano or jalapeno chile, seeded & finely chopped

2 T. fresh lime juice

1 fresh, diced tomato

Gently toss together all ingredients with salt & pepper to taste.

Roasted Vegetables with Feta Cheese

1/2 red onion, quartered
10-15 small fingerling potatoes
4 red or yellow baby bell peppers, sliced
3 carrots, halved and cut into large pieces
8 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
4-5 asparagus spears, ends removed and cut into thirds
1 handful of grape tomatoes
Olive oil
Sea salt and freshly cracked lemon pepper, to taste
Dried thyme
Dried oregano
Garlic powder
Feta cheese
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.
Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.

Recipe by: For the Love of Cooking.net

Streusel-Topped Blueberry Muffins

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level it with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Recipe via: Our Best Bites