Recipe: Pomegranate & Cantaloupe Salsa

The Fat Resistance Diet emphasizes lots of fresh fruits and vegetables, especially in Phase 1. This delicious salsa makes a wonderfully flavorful topping for grilled fish or chicken, and is packed with healthy vitamins and fats, along with lots of flavor! Give this one a try to add some zest to your meals.

Pomegranate Seed Cantaloupe Salsa

Ingredients:

1 lime, zested and juiced
2 Tbsp chopped fresh cilantro
1/4 cup finely chopped sweet onion
1 small jalapeno, seeds removed and finely chopped
1 ripe avocado, peeled and diced
1 cup diced cantaloupe
1 cup pomegranate seeds
1/2 teaspoon salt

Directions:

• In a glass bowl, add all the ingredients and lightly toss.
• Cover with plastic wrap and refrigerate for about 30 minutes.
• Lightly toss again before serving.
• Serve as a dip with whole-wheat tortilla chips or as a relish with grilled fish or chicken, depending on your diet.

For more information and recipes, check out The Fat Resistance Diet: Unlock the Secret of the Hormone Leptin to: Eliminate Cravings, Supercharge Your Metabolism, Fight Inflammation, Lose Weight & Reprogram Your Body to Stay Thin, by Dr. Leo Galland.

In this book, you'll find cutting-edge research showing that losing weight is not about carbs, calories, fat, or even willpower.  Weight loss is all about a hormone called leptin and how it functions in your body. Leptin curbs your appetite, jump-starts your metabolism, and when working properly makes you literally fat resistant. If your body no longer responds to leptin, it may be impossible for you to slim down. This diet reprograms your body to start melting away the pounds. Using a combination of anti-inflammatory and hormone-balancing foods, the 3 phase regimen claims a quick weight loss, then an easy to maintain steady reduction as you enjoy over 100 delicious recipes designed to transform your body into a lean, fat-fighting machine.

Cinco De Mayo Recipe: Quick Sopapillas & Strawberry Salsa

These quick and tasty appetizers make a good snack and give your guests something special to munch on while waiting for your Cinco De Mayo feast. These faux sopapillas don't require any frying, so they're also healthier than the real thing. When paired with a fresh, fruity salsa, they add a perfectly unique spring flair to the proceedings!

Quick Sopapillas with Strawberry Salsa

Ingredients:

Sopapilla:
1 package tortillas
natural cooking spray (coconut oil works well & adds a tropical taste)
1 to 2 tsps cinnamon, to taste
1/3 cup sugar

Salsa:
1 carton organic strawberries, rinsed & trimmed
1 organic apple, peeled and cored
2 kiwi fruit, peeled
1/2 to 1 Tbsp sugar, to taste
1 tsp lemon juice

Directions:

• Preheat oven to 350 degrees.
• Cut tortillas into wedges and use the cooking spray or oil to lightly coat both sides of the tortillas. Mix together the cinnamon and sugar in a little bowl, then sprinkle the coated tortillas on both sides with the cinnamon sugar. Place tortilla wedges on a cookie sheet and bake for 10 minutes, turning once, until crispy. Remove and let cool on a rack.
• Prepare salsa by putting the remaining ingredients in a blender or food processor and pulse, creating a chunky salsa to your liking.
• Serve salsa in a little bowl with the sopapilla chips for dipping.

Recipe: Beyond Borders Tangerine Lime Salsa

Why settle for an ordinary salsa when you can have something this good? Tangy limes and sweet tangerines mingle in this amazing, fresh Asian-inspired twist on a fresh summer salsa. Ginger, cilantro, and hot peppers accent the bright fresh citrus flavors, and will have your taste buds singing a sweet summer song!

Beyond Borders Tangerine Lime Salsa

Ingredients:

Image via Flickr

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanero or jalepeno pepper, seeded and chopped fine

Directions:

1. Hold the tangerine segments over a glass bowl and, using sharp kitchen shears, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but make sure you can capture the juice.
2. Zest 1 lime into bowl, then juice both limes into the bowl.
3. Add to the bowl all the remaining ingredients, mixing to combine.
4. Cover the bowl with plastic and refrigerate for at least 1 hour before using.
5. Makes about 2 cups of salsa.
6. Use as a side with grilled fish or in seafood tacos or wraps.

Love citrus? Find more great recipes like this in this unique cookbook: 

The Lemon & Lime Cookbook
~ Rick Donker ~ 

This is a great resource for incorporating delicious, tangy flavor to everything from beverages to breakfast foods, soups, salads, main courses, and of course, delicious desserts. Add zest to recipes like Halibut with Lime Avocado Sauce, Eggs Benedict, German Pancakes, Roast Salmon with Lime Sauce, and even Homemade Lemon Ice Cream. With 179 pages, you'll have ample opportunity to go beyond lemonade and garnishes to a world of citrus goodness.