Peache-berry Smoothie

1 peach, or 1 cup frozen peaches
1 cup fresh or frozen blueberries
1/2 cup non fat plain greek yogurt
1 Tbsp Coconut nectar or Agave Nectar
1 cup ice
mint leaves for garnish

Cut peach into chunks. Place all ingredients in blender. Place lid securely.
Blend on high until smooth. Serve in tall glasses garnished with mint.

Take a Rice on the Wild Side

Try replacing regular white or brown rice in your diet with wild rice. It is lower in calories and higher in flavor and fiber than regular rice. I love to saute aromatics like onions, shallots, celery and garlic, add some black pepper and maybe a little cumin..then add the wild rice and water (in equal parts) and simmer until it's popping open and tender. (Bring it to a boil and then simmer for about 20-30 min.)

Strawberry Soup

3 cups fresh strawberries

2 Tbsp coconut nectar
1 Tbsp corn starch
1/4 cup water
1/4 tsp raspberry extract

In saucepan, over low to medium heat, bring strawberries to a simmer. Add coconut nectar, stir frequently as they cook down. when they are soft and the juice has take over, mix corn starch and water in a cup, stir slowly into the strawberries, pouring it a little at a time to avoid lumps. Keep stiring. Add raspberry extract. Stir some more. When soup is glossy and slightly thick, remove from the heat. Cool for a few min and serve warm. (the whole pot is only around 300 calories.)

Mango Berry Citrus Salad

1 mango

1 cup blueberries
1 banana
The juice of one orange
The juice of 2 Limes
1 TBSP pumpkin seeds (roasted)

Cut mango and banana in chunks. Squeeze limes and orange over the banana to keep it from browning. Add blueberries and citrus juice. Toss with pumpkin seeds. Serve.

Super simple, but the flavors of the tropical fruit, berries and citrus is amazing together.

Kyle Martin, morning anchor for KQTV-2 enjoyed the freshness and said it would be a great spring or summer snack.