Tasty Tuesday: Fruit Salsa with Cinnamon Chips

I love fruit and a fruit salsa sounds YUMMY!  I know, you are thinking this is a summer recipe but team it with these homemade cinnamon chips and you have a year round winner.  This is great for a dessert, a juicy snack for a family gathering or a light summer snack.
TOTAL TIME: 30 min.     MAKES: 2-1/2 cups salsa (80 chips).


  • 1 cup finely chopped fresh strawberries
  • 1 medium navel orange, peeled and finely chopped
  • 3 medium kiwifruit, peeled and finely chopped
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons sugar

In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.


  • 10 flour tortillas (8 inches)
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon


  • For chips, brush tortillas with butter; cut each into eight wedges.
  • Combine sugar and cinnamon; sprinkle over tortillas.
  • Place on ungreased baking sheets.
  • Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

1 each: 127 calories, 4g fat (2g saturated fat), 6mg cholesterol, 148mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 3g protein.

Thank you Diane Wendell of Life Expressions Decor.  Here is her story:

Hi! My name is Diane and I absolutely LOVE Life Expressions Decor! I am very excited to be a part of this amazing journey!

I have hosted a couple of Life Expressions Decor get togethers and everyone just loved it and had so much fun creating their own signs!

I love the versatility and choices of the different sayings, signs, paint colors, and all the decor! I love how simple it is to create your own masterpiece! No artistic talent is really necessary, that’s one of the best parts!!!

Contact me to host your own party, Fundraiser or event!

Great for birthdays, housewarming get togethers, Ladies Nights, or to just get together and be creative!

Have a ThirtyOne-derful day!

Tasty Tuesday: Zucchini-Pepperoni Pizza Bites

I’m always looking for alternatives for pizza which is one of my favorite things to eat.  The problem is finding good gluten free pizza which is also low in Weight Watcher points.  I’m excited to share this recipe with you.

Prep Time: 8 minutes     Cooking Time: 7 minutes  SmartPoints™ Value: 4
Servings: 1     Level of Difficulty: Easy


1 small uncooked zucchini, cut diagonally in twelve 1/4-inch-thick slices
2 spray(s) cooking spray
⅛ tsp garlic salt
¼ cup(s) marinara sauce
¼ cup(s) shredded part-skim mozzarella cheese
¾ oz turkey pepperoni
1 pinch crushed red pepper flakes, optional


1. Preheat broiler; place a wire rack on a baking sheet (line with aluminum foil if desired).
2. Coat both sides of zucchini with cooking spray; place on rack and season with garlic salt. Broil zucchini until fork tender, 5 minutes.
3. Top each zucchini round with 1 tsp sauce and 1 tsp cheese; sprinkle evenly with pepperoni. Return to broiler until bubbly, 1-2 minutes; garnish with red pepper flakes.
4. Makes 1 serving.

Who’s ready to eat?

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Have a ThirtyOne-derful day!

Tasty Tuesday: Sweet Potato Muffins

I LOVE this recipe for a multitude of reasons but most of all because it is 100% gluten-free!

I haven’t made it but I have tried them….. it is tasty, and packed full of health benefits from the sweet potato like antioxidants and anti-inflammatories!.  You can substitute pumpkin in this recipe, if you want….BUT why?

The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant which works to fight dangerous free radicals in your body. These free radicals can affect the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation is what leads inevitably to cancers of various kinds.  I LOVE the skin of a sweet potato especially when they are baked!

Sweet potato works against both chronic and acute inflammation, healing you of both.


1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg


  • Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
  • When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
  • Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack.
  • The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.
  • Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
  • Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean.

Want to take these tasty treats with you in the morning or when you are out and about?  Try Thirty One’s Cool Clip Thermal Pouch.  This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Breakfast or snack on the go… a bottle of water and your muffin.

Have a ThirtyOne-derful day!

Tasty Tuesday – Carrot Cake Bake 

Another AWESOME recipe courtesy of Hungry Girl

Oats, fruit, veggies… Can you believe this cake-inspired recipe is so packed with good-for-you stuff? I’m in love with this one!

Prep: 15 minutes         Cook: 35 minutes         Makes 6 servings.

1/6th of pan (about 4″ X 2 1/2”): 249 calories, 4.5g total fat (0.5g sat fat), 357mg sodium, 42g carbs, 7g fiber, 10g sugars, 10.5g protein — SmartPoints™ value 6*

3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.


Have a ThirtyOne-derful day!