Did you know that one kiwi has twice the amount of vitamin C of oranges? As a matter of fact, kiwi fruit is the most nutrient-dense of all fruits. (In second place is papaya.) Two medium kiwis have almost 5 grams of fiber, and kiwi is a low-sodium, high-potassium food.

Kiwi is also high in antioxidants. it’s recommended you eat the whole kiwi — skin and all! It’s truly delicious, and you don’t want to miss out on the added nutrients found in the skin of the kiwi fruit.

Kiwi Shake

3 x whole kiwis
1 banana

Lunch: Cucumber, Tomato, Basil Salad

2 x medium cucumbers, cut into thin slices
3-4 x tomatoes, quartered then sliced
1/2 cup fresh basil, chopped
1 x clove garlic, minced
2 x tablespoons olive oil
2 x tablespoons red wine vinegar
Sea salt and ground pepper

Combine all ingredients in a medium bowl and gently toss. Serve immediately. Serves 2-4.

Dinner: Steamed Salmon, Spinach, and Fennel Salad

1 x large fennel bulb
1/2-1 pound salmon fillet
1 x bunch spinach, washed, chopped
1/2 red onion, cut into thin rounds
1/2 cup fresh basil, chopped

Dressing

1/4 cup olive oil
2-8 x tablespoons apple cider vinegar
2-8 x tablespoons fresh orange juice
Zest from 1 orange
1/2 teaspoon cinnamon
Sea salt

Cut the green stalks from the fennel bulb and place them into a large skillet. Fill the pan with water until it reaches the tops of the fennel, about 1/2-1 inch of water, and place the salmon fillet over the top of the fennel. Cover the skillet and steam fish over medium heat for about 10-15 minutes, until salmon is cooked through. Meanwhile, trim the ends off of the fennel bulb and thinly slice it into small strips. Place the sliced fennel, spinach, red onion, and basil into a large bowl and toss. In another small bow, combine the ingredients for the dressing and whisk well. Once the salmon is done cooking, remove the skin and discard along with the used fennel tops. Break the flesh into small pieces and place in the salad. Top with dressing and toss gently. Serve immediately. Serves 2-4.