Mango Avocado Salsa

Mango Avocado Salsa

Ingredients:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 jalapeño, finely chopped
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mangoes, avocados, red onion, red bell pepper, and jalapeño.
2. Add the lime juice and cilantro.
3. Season with salt and pepper.
4. Gently toss all ingredients together.
5. Serve with tortilla chips or as a topping for grilled fish or chicken.

2. Cauliflower Pizza Crust

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Pulse the cauliflower florets in a food processor until finely ground.
3. Microwave the ground cauliflower for 8 minutes, then let it cool.
4. Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
5. In a bowl, combine the cauliflower, mozzarella, Parmesan, oregano, garlic powder, salt, and egg. Mix well.
6. Spread the mixture onto the prepared baking sheet and form into a pizza crust shape.
7. Bake for 15-20 minutes or until golden brown.
8. Add your favorite pizza toppings and bake for an additional 10 minutes.

3. Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Scoop out the avocado flesh and place it in a blender or food processor.
2. Add the cocoa powder, honey or maple syrup, almond milk, vanilla extract, and salt.
3. Blend until smooth and creamy.
4. Transfer the mousse to serving bowls and chill in the refrigerator for at least 30 minutes before serving.

4. Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 30 minutes.
6. Remove the foil and sprinkle the shredded cheddar cheese on top of each pepper.
7. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

5. Coconut Shrimp Curry

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder