Tired of the same old tomato salsa that is processed and comes from a jar? This recipe make over will leave your taste buds feeling cool and refreshed! The addition of cucumber, basil, parsley and mint make this a perfect option on a hot day when you don’t feel like heating up your stove.

Serve as a snack along side sliced peppers, avocado and tortilla chips, or as a meal along side grilled fish or chicken.

  • ½ cucumber, choppedCucumber Herb Salsa.jpg
  • ¼ red onion, chopped
  • 4 orange cherry tomatoes, chopped
  • 4 red cherry tomatoes, chopped
  • Fresh basil
  • Fresh parsley
  • Mint & cilantro (a few sections of each) finely chopped
  • 1-2 tbsp fresh lime juice
  • Sea salt & black pepper to taste      


Bridget Baxter (formerly Bridget Voorhees)

Post Run Smoothie

Summer weather has finally arrived in Missoula! As our bodies get acclimated to running in the heat, post-run nutrition becomes even more important. This protein-packed smoothie recipe will provide your body with optimal recovery nutrients and leave you feeling refreshed after a run in the sun!


  • 8-12 oz Water
  • 2 Celery Stalks
  • 1 Handful of Spinach
  • 1 Serving of Vegan of Whey Protein
  • ½ c Blueberries
  • 1 Tbsp Organic, Expeller Pressed Coconut Oil
  • 1 Tbsp Chia Seeds
  • 5-7 Ice Cubes
  • Dash of Cinnamon, optional

Blend water, celery, spinach, chia seeds, coconut oil and blueberries in blender for 30-60 seconds. Add protein and ice cubes and blend until protein is mixed well with other ingredients. Pour into glass and add a few dashes of cinnamon.


Bridget Voorhees


I have been working on this seasoning for months trying to perfect the proportions of spices. I now finally feel like it is ready to be shared with the world and just in time for Cinco De Mayo! After trying this recipe, I guarantee you’ll never reach for a store-bought packet of taco seasoning again. Those small packets are filled with hidden chemicals and sodium and wreak havoc on your body, simultaneously harming the cells that fight to keep you glowing and healthy.

My secret ingredient in this recipe is turmeric – you won’t even taste it! Turmeric is typically used in curry dishes, however the flavor comes through slightly mild when mixed with the spices in this recipe. Turmeric is chock-full of antioxidants and anti-inflammatory properties and can prevent health complications such as arthritis, heart disease, depression and even improve your brain function!

What You Need:     tacoseasoning

  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp crushed red pepper flakes
  • 1 tsp paprika
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • sea salt and black pepper to taste


Mix all ingredients together in a bowl and add to chicken, steak or ground beef. This amount is good for 1-1 ½ lbs of meat and flavors will come through best when added to raw meat and cooked in.


Bridget Voorhees

This flavor packed salmon recipe can be made in less than 20 minutes making it a perfect weeknight meal!  Salmon is packed with omega-3 fatty acids, which help prevent heart disease, depression, arthritis and reduces overall inflammation in the body.  The American Heart Association recommends consuming fatty fish at least twice a week, so eat up and reap the benefits!

What You Need:
2 – 5oz wild caught Alaskan salmon fillets                   LemonDijonSalmon.163046
3 tbsp coarse ground Dijon mustard
3 cloves of garlic, minced
1/8 c extra virgin olive oil
1 tbsp Mrs. Dash lemon pepper seasoning (or another salt free alternative)
1 tbsp dill
1 lemon, sliced
Cracked pepper

What You Do:
Pre-heat oven to 450 and line a baking sheet with tin foil; place salmon fillets on the baking sheet.  Combine mustard, garlic, olive oil and seasoning in a bowl and mix well.  Cut lemon into thin slices.  Spread mustard mix over salmon fillets and top with lemon slices.  Season fillets with cracked pepper and place them in the oven for 12-15* minutes.  Be careful not to overcook or fish will be dry.  Serve with grilled asparagus or any other dark green vegetable.

*Salmon cooks best when fully thawed.  Bake time may need to be adjusted if you are using a frozen salmon fillet.