Allergen-Free Tropical Carrot Smoothie

Yum. Yum. Yum.

Trust me on this one. It may sound like an interesting combination, but it’s delicious. It’s my second morning making it for breakfast.

Tropical Carrot Smoothie {Espinosa Kitchen}

Tropical Carrot Smoothie



  1. If using frozen fruit, heat in microwave for about 45 seconds to soften fruit. Add to blender.
  2. Top with lime juice and protein powder.
  3. Finally, add carrot juice and coconut milk.
  4. Blend.

*I usually make my breakfast smoothies in the evening and store in the fridge so I can grab and go in the morning. Works really well!


Super Easy Sunday Salsa

This recipe is great for a last minute dish to pass. It’s all vegetables, so it’s a great healthy choice. It can be used as a salsa, as a topping on a sandwich, as a topping to salad, or eat it on it’s own. Within a few minutes of bringing it to a friends house, I was asked for the recipe. Here it is! Enjoy.

Super Easy Sunday Salsa

Super Easy Sunday Salsa


  • 1 can diced tomatoes (with jalapenos or chilies)
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn (thawed)
  • 1/4 – 1/2 cup red onion, chopped (or 2 shallots)
  • 1 teaspoon lime juice
  • 2 Tablespoons fresh cilantro, chopped


  1. Place all ingredients in a large bowl.
  2. Mix and serve with chips, on a sandwich, on a salad, or on it’s own.


“Firehouse Salad” (Black Bean and Mango Salad with Lime-Cumin Vinaigrette

YUM! That is what I have to say about this salad. It’s a little bit of chopping up veggies, but it is soooo good. Trust me. What’s really cool about this salad is that it is chopped greens, so it is even good the next day. How often can you say that about a salad?

Firehouse Salad

Ingredients: leafy greens, cherry tomatoes, red onion, carrots, black beans, mango, beets, lime juice, rice wine vinegar, cumin, honey, jalapeno, olive oil, black pepper and cilantro.