This fruity pops are sweet since they combine two antioxidant rich foods, blueberries and spinach.

Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita.

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing.

Traditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked. In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving

Rice pudding is a world famous dessert and almost every culture has their version. I add coconut milk to mine for creaminess, but the core flavor of this pudding is vanilla. Even people who aren’t coconut fans still dig in.

Creamy refried beans are a perfect side dish for any Mexican main course. Beans and smoky bacon are a delectable combo but I use turkey bacon to keep them light and low-fat.

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round!

I created this recipe for my friend, the Fresh Grocer, Tony Tantillo. It’s an Italian spin on classic American flavors of bacon, lettuce, and tomatoes. I also added fresh fennel for extra flavor and texture.