How better to celebrate salsa month than with some fun new salsas? In this post, we've collected three of our very favorite recipes for melon salsa, olive and carrot salsa, and a mind-blowing baked banana salsa.

This salsa is the perfect topping for grilled chicken or fish. Plus, it comes together in a flash!

Let's start National Nutrition Month with a reader request that will make your life easier while creating great (and free!) resources to your clients!

Studies show that people that eat out 3 or more times per week eat more fat, sodium and calories and fewer vitamins, minerals, and fiber than those that eat in. Stock your kitchen with nutritious foods to save your waistline and wallet!

This fun dip is like a combination between guacamole and pico de gallo. It’s colorful and great to use on a variety of dishes...

This bowl is a great vegetarian meal. Bulk it up with bread or tortillas, or take it in a different direction by adding grilled chicken or fish.

One of the things I love about MyPlate is its practicality. Rather than asking you to imagine your daily eating habits as a pyramid, MyPlate simply rallies its viewers to make their plates look like its own image: a balanced plate. With half the plate devoted to fruits and vegetables, and the rest divided between protein and whole grains (with some nonfat dairy on the side), MyPlate presents a healthful approach to any meal or snack...

It's Salsa Month! To celebrate, we're sharing some of our very favorite ways to use salsa. Today's recipe is light, nutritious, and totally delicious.

This simple salsa comes together in a snap and is perfect with chips, vegetables, rice, or grilled fish.

Did you know that May is salsa month? Salsa is a low-fat, high-flavor alternative to gravies and sauces. Not just for chips anymore, salsa is a fantastic topping for poultry, fish, salads, soups, casseroles and vegetables

You see, I like to be clever when serving guests. There is no way I am going to abandon my healthy cooking strategies but there is also no way I want to take out the fantastic flavor and fun factor.

USAT was kind enough to put my pic and recipes in this month's issue of USA Triathlon Life magazine for Spring 2009 - see page 46.