Recipe of the Week: Tropical Lime Hot Dogs


  • 6 smokies (vegan or gluten-free, if needed)
  • 6 hot dog buns (gluten-free if needed. Omit for paleo)
  • 2 Eat Smart Tropical Lime Salad Shake Ups
  • 1 mango, diced
  • 1 avocado, diced
  • 1 jalapeño, sliced
Sweet and Spicy Mayo:
  • ⅓ cup mayonnaise (vegan or paleo, if needed)
  • 1 tablespoon honey (maple syrup for vegan)
  • 1 teaspoon Sriracha
  • Juice from ½ lime


  1. Preheat your grill to medium-high. Criss cross slice the tops of the smokies. Grill the smokies until cooked through and crispy where you sliced them. Optional: grill the buns for a few minutes.
  2. While the smokies are grilling, prepare the rest of the meal. In a small bowl, stir the Sweet and Spicy Mayo ingredients together.
  3. Open the Salad Shake Ups and pour in the dressing – set the noodles and seeds aside. Shake the salad to mix.
  4. Divide the salad between the hot dog buns, top with a smokie, some mango, avocado, jalapeño, and some mayo. Sprinkle the reserved seeds and crunchy noodles from the salad kits over the tops of the hot dogs.

Recipe of the Week: Shrimp Ceviche


  • 12 ounces raw, peeled and deveined shrimp, diced
  • 2 medium carrots, peeled and diced
  • 1 large mango, peeled, cored and diced
  • 1 large jalapeño, cored and finely-chopped
  • 1/3 cup diced red onion
  • 1/4 cup finely-chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 1.5 teaspoons guajillo or ancho chili powder (or more, to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt


  1. Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
  2. In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
  3. Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
  4. Cover and refrigerate for 25-30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has “cooked” and is pink.  Taste and add extra seasonings if needed.
  5. Serve immediately.

Thirsty Thursday: Skinny Coconut Mojito Recipe


  • 1/2 cup fresh mint
  • 1 lime cut into wedges
  • 2 tablespoons simple syrup
  • 1/4 cup rum
  • 1 cup coconut water
  • sparkling water


  1. In the bottom of a shaker, muddle the fresh mint and the lime wedges. Add the simple syrup, rum and coconut juice. Fill the shaker with ice and shake for about 15-20 seconds.
  2. Strain into two glasses and top with sparkling water.

Recipe of the Week: Whole Wheat Mediterranean Pizza


For the quick pizza dough:

  • 1 cup all-purpose flour (do not sift)
  • 1 cup whole wheat flour (do not sift)
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon dried oregano
  • 1 cup milk
  • cup olive oil

For the topping:

  • 3 tablespoons tomato paste
  • 1 tablespoon water
  • ¼ teaspoon pepper
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ onion, sliced
  • ¼ cup olives, sliced
  • 1 cup tomatoes (cherry, heirloom or other), cubed
  • 2 cups feta cheese, crumbled
  • A few sprigs of fresh oregano (or ½ teaspoon dried)


  1. Preheat oven to 356°F (180°C).
  2. In a large bowl mix flours with salt, oregano and baking powder.
  3. Add milk and olive oil and stir with a fork until the dough comes together.
  4. Dust your work surface with flour and transfer the dough there. You don’t have to knead it, just roll out into a circle about 15 inches (38 cm) in diameter. If it’s sticky, dust with more flour.
  5. Transfer it to a greased pan.
  6. Mix the tomato paste with water and pepper and spread it onto the dough.
  7. Top with feta cheese and the rest of the ingredients except the oregano.
  8. Bake at the lower shelf of your oven for 20-30 minutes, until vegetables are caramelized.
  9. Sprinkle with oregano and eat!

Thirsty Thursday: Blackberry Sage Gin Smash with Candied Sage Leaves Recipe

Blackberry Sage Gin Smash with Candied Sage Leaves is a deliciously fresh cocktail that really brings out the floral notes in the gin.


  • 4 oz Hendrick’s gin
  • 1 oz lime juice
  • 12 blackberries
  • 10 sage leaves
  • 1 oz simple syrup
  • 1/3 cup water
  • 1/3 cup sugar + more for dusting
  • Club soda


  1. Bring 1/3 cup water and 1/3 cup sugar to a boil over medium heat. Once the sugar is dissolved, dip 2 sage leaves carefully in the hot simple syrup, shaking off the excess. Roll the leaves in a light coat of sugar and lay flat on a plate to cool and harden in the refrigerator.
  2. In a shaker, muddle together blackberries with 8 sage leaves. Pour in gin, lime juice and simple syrup and fill with ice.
  3. Shake and strain evenly between into two glasses filled with ice.
  4. Top with club soda and garnish with extra blackberries and candied sage leaves.

Thirsty Thursday: Frozen Raspberry Peach Sangria Recipe


  • 1 bottle of red wine (pinot noir)
  • ⅓ cup brandy
  • 1 cup frozen raspberries
  • 1 cups frozen peaches
  • 1 navel orange, peeled
  • 1 cup ice cubes
  • juice of 1 lime (about 3 tablespoons)
  • 2 tablespoons agave nectar


  1. Add all the ingredients to a blender, mix until smooth and serve.

Thirsty Thursday: Blueberry Basil Margarita


  • flaked sea salt
  • 150g | 5.3oz blueberries (fresh or frozen)
  • 2 measures (50ml | 1.7fl oz) tequila
  • 1 tbsp + 1 tsp triple sec (or Grand Marnier)
  • 1 tbsp lime juice
  • 1 tbsp agave nectar
  • 2 small basil leaves
  • basil leaves and lime wedges to garnish


  1. Cut a wedge of lime and wipe it around the edge of your glass – either a margarita glass or whatever you prefer. Dip the glass into a plate filled with sea salt and set aside.
  2. Put the blueberries (defrost them if frozen), agave nectar, basil leaves and lime juice in a cocktail shaker or glass and muddle them with a muddling spoon or the end of a rolling pin. Strain the blueberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries.
  3. Put the tequila, triple sec and blueberry juice in cocktail shaker half filled with ice and shake for 30 seconds.
  4. Strain the cocktail into the prepared glass and add some cracked ice if you like. Garnish with a lime wedge and a small basil leaf.

Recipe of the Week: Berry Orange Spinach Salad with Citrus Balsamic Vinaigrette


For the salad:

  • 6 packed cups baby spinach
  • 2 mandarin oranges, peeled and sectioned
  • ¾ cup (3 oz) raspberries
  • ½ cup (3 oz) blackberries
  • ½ cup feta cheese, crumbled
  • ¼ cup walnuts

For the vinaigrette:

  • ¼ cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh (mandarin) orange juice
  • 1 tbsp honey


  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combi

Thirsty Thursday: Frozen Mango Margarita Recipe


  • 4 cups frozen unsweetened mango
  • 2 cups ice cubes
  • 1 cup silver tequila
  • ¾ cup fresh orange juice
  • ½ cup grand marnier
  • juices of 3 limes
  • 2 tablespoons agave nectar
  • garnish the rim with chili lime seasoning (optional)


  1. To a blender add, frozen mangos, ice cubes, tequila, orange juice, grand marnier, lime juice, and agave nectar. Blend until smooth and no chunks remain.
  2. To coat the rim of the glass. Add chili lime seasoning to a plate. Take a lime wedge and go around the rim to cover with lime juice then gently dab the lime rimmed glass in the seasoning. Pour mango margarita in glass and garnish with a lime. Serve!

Recipe of the Week: Springtime Chicken Noodle Pho


  • 1 pound boneless chicken tenders
  • 1 tablespoon honey
  • 6 cups low-sodium chicken broth
  • 3 star anise
  • 2 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 1 fresno pepper, seeded + chopped
  • 2-3 tablespoons hoisin sauce
  • 2 teaspoons fish sauce
  • 1 cup fresh or frozen peas
  • 1 cup fresh spinach
  • 8 ounces rice noodles
  • soft boiled eggs, optional, for serving
  • fresh cilantro, basil, sprouts and limes, for serving


  1. 1. In a medium bowl, toss together the chicken and honey.

    2. Heat the oil in a large pot over medium heat. Add the chicken and sear until caramelized on both sides, about 2 minutes. Slowly pour in the broth. Add the star anise, garlic, ginger, fresno pepper, hoisin sauce, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer 15-20 minutes or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Stir in the peas, and spinach. Heat until warmed through, about 5 minutes.

    3. Cook the rice noodles according to package directions.

    4. Divide the noodles between bowls and ladle the soup over the noodles. Garnish as desired with eggs, herbs, limes, and sprouts. Enjoy!