Ingredients

• 1 lemon, for juice
• 3 medium fresh peaches, pitted and chopped
• 2 cups ice
• 6 oz sparkling water

Steps

1. Squeeze lemon for juice (2 tablespoons). Pit peaches and chop into large chunks (about 2 cups). Place all ingredients in blender (except sparkling water); blend until smooth.
2. Stir in sparkling water; serve immediately.

Ingredients

• ¼ cup fresh kiwi, peeled and coarsely chopped
• ¼ cup fresh pineapple, coarsely chopped
• ¼ cup fresh mango, coarsely chopped
• ¼ cup macadamia nuts, coarsely chopped
• ¼ cup banana chips, coarsely crushed
• ¼ cup shredded coconut
• ½ lb peeled/deveined shrimp, tails removed
• 1 teaspoon chipotle garlic seasoning
• Cooking spray
• 3 oz baby spinach
• 2 oz crumbled goat cheese
• 3 tablespoons lemon vinaigrette

Steps

1. Peel kiwi and chop; chop pineapple, mango, and macadamia nuts. Crush chips. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add coconut to pan; cook and stir 4–5 minutes or until lightly toasted. Remove from pan and set aside.
2. Return pan to heat. Coat shrimp with seasoning and spray; place in pan. Cook 4–5 minutes and until shrimp are opaque. Place all ingredients (except dressing) in salad bowl. Add dressing; toss to coat. Serve.