Agave Berry RAD Margaritas

Spiked antioxidants anyone? Healthy “Ritas” on deck.


2 teaspoons sugar

1 lime wedge

3 1/2 cups fresh (or frozen and thawed) blueberries

1/2 cup tequila

2 tablespoons agave

3 tablespoons fresh lime juice

1 tablespoon Triple Sec (orange-flavored liqueur)

Lime wedges (optional)


Place 2 teaspoons sugar on small plate. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set aside. Combine blueberries, tequila, agave, fresh lime juice and Triple Sec in a blender; blend until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges, if desired. Cheers!

Guacamole & Kale Chips

Were healthy fats and veggie chips invited to your fiesta? Guilt free dipping in a couple easy steps.

Guacamole Ingredients:

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado and lime juice. Then using a muddler or fork add the salt, cumin, and cayenne and mash away. Lastly, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Let it sit at room temperature for 1 hour and then serve it up.

Kale Chips Ingredients:

1 bunch of kale

1 tablespoon olive oil

1 teaspoon kosher salt


Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper or use a non stick cookie sheet. Remove the kale leaves from the thick stems with knife and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with kosher salt. Bake 10 to 15 minutes.

Baked Churros

Skip the oil, add the fun and voila….Cinco de Mayo desert is ready!


2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 cup melted light butter


Preheat oven to 450°. Unfold crescent rolls and twist them into 1 inch spirals. Place strips on a lightly greased baking sheet. Bake 11-13 minutes or until golden brown. Meanwhile, combine sugar and cinnamon. Remove strips from oven, and brush the tops with the melted light butter; sprinkle cinnamon-sugar mixture on top. Let stand 5 minutes or until dry.


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