Health doesn't mean boring. It means balanced and bold.

Ingredients

• 1 lb jumbo shrimp, peeled, deveined, halved lengthwise
• ½ cup fresh lime juice (4–5 limes)
• ¼ cup white vinegar
• 1 tsp sea salt
• 1 mango, diced
• 1 cup cherry tomatoes, diced
• 1 cucumber, diced
• ½ red onion, thin-sliced
• 4 mini sweet peppers, sliced
• 1 jalapeño, sliced (optional)
• 1 tsp fresh thyme leaves
• 1 avocado, diced (topping)

Directions

1. Mix lime juice, vinegar, and salt. Add shrimp and stir to coat. Refrigerate 30 min, stirring halfway, until shrimp turn pink and opaque.
2. While shrimp marinates, dice mango, tomatoes, cucumber, peppers, and jalapeño.
3. Drain most of the marinade. Toss shrimp with vegetables, mango, thyme, and black pepper.
4. Top with avocado. Serve chilled.

Ingredients

• 1 lb chicken breast
• Jerk seasoning blend (Unit 1)
• 2 Tbsp olive oil
• ½ head red cabbage, shredded
• 2 Tbsp lemon pepper blend
• 1 whole mango, peeled and diced
• 2 roma tomatoes, diced
• 1 green bell pepper, diced
• 1 Tbsp red wine vinegar
• 1 handful fresh thyme
• 1 lime, juiced
• Corn taco shells

Directions

1. Dice chicken, toss in olive oil and Jerk blend, cook in skillet 8–10 minutes until crispy.
2. Thinly slice red cabbage and toss with olive oil and lemon pepper for slaw.
3. Combine mango, tomatoes, and bell pepper. Whisk olive oil, vinegar, and lime juice for dressing. Toss with fresh thyme. Chill 30 minutes.
4. Fill warmed corn shells with chicken, slaw, and mango salsa.

Ingredients

• 2 large ripe avocados
• ⅓ cup cacao powder (not cocoa)
• ⅓ cup honey
• ½ cup almond milk (adjust for consistency)
• 1 pack fresh strawberries
• Juice of ½ lemon (optional)

Directions

1. Combine avocados, cacao powder, honey, almond milk, and lemon juice in a blender.
2. Blend until silky smooth. Add strawberries and blend again until fully incorporated.
3. Chill 30 minutes for a thicker mousse, or serve immediately.
4. Spoon into bowls. Top with nuts, seeds, coconut flakes, or fresh berries.