Recipes from a Girlie Night In

I got together a few weeks ago with my friend to cook and catch up.  After a quick scan on Pinterest we decided on fruit salsa, and since I’ve been wanting to make a recipe that I saw on Woburn’s Whole Foods Market’s Instagram we made that, too.

We posted our pictures of the food on Instagram and received a few requests for the recipes.  So, I’m pasting them below and sharing my sources.  All three things are so easy to make and are perfectly paired with a friend.

Strawberry Mango Fruit Salsa

This one is adapted from the Damn Delicious blog and makes enough for 3-4 people to share.  You may want to double the recipe if you’re bringing it to a party.  We paired it with blue corn tortilla chips.


  • ¾ C strawberries diced
  • ¾ C diced mango
  • 1 jalapeño, seeded and cut up very small
  • 1/8-th of a red onion diced
  • As much chopped cilantro leaves as you like
  • 2 teaspoons honey
  • Juice of 1 lime


Combine the strawberries, mango, jalapeño, and red onion in a bowl.  Add about two tablespoons of cilantro now and you can add more later if you like the taste.  Pour in honey, and pour in lime juice.  Carefully mix it all up and serve.


  • Don’t use a food processor
  • If you’d like to make this ahead of time, it will keep for at least one night

Strawberry Lime Chia Seed Pudding

This is the recipe that I saw posted on Whole Foods Woburn’s Instagram account.  The pudding can be topped with whatever you like - raspberries, granola, cacao, honey, etc.  I would eat it for breakfast or for a snack.  This makes a lot!  You might want to half the ingredients if you’re the only one eating it.


  • 1 lb strawberries with the tops cut off
  • 1 can light coconut milk
  • ¼ C honey
  • Zest of a lime
  • ½ C chia seeds


Blend the strawberries, coconut milk, honey, and lime zest.  Pour into a big bowl and stir in the chia seeds.  Cover the big bowl with plastic wrap and refrigerate for 20 minutes.  Take it out and stir it one more time.  Cover it again and refrigerate for at least 3 hours (I just kept it in there overnight).  When it’s ready, scoop out however much you’d like and top with whatever!

Acai Bowls

Finally!  We ate dinner.  I blended us up some acai bowls from frozen acai berry.  My sis taught me how to make these and I just adapt what I saw her do.  I’m finding that they’re pretty foolproof.  For every two packets of acai berry, I use one half of a frozen banana and add almond milk to smooth it out.  We topped it with coconut granola, blueberries, and coconut shavings.  

Fruit Salsa and Baked Cinnamon Chips

For the fruit salsa:

2 kiwis, peeled and diced
… 2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar 3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

For the cinnamon chips:

10 (10 inch) flour tortillas melted butter or butter flavored cooking spray

For the cinnamon sugar:

1 cup white sugar 2 tbsp cinnamon


1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Come check us out on FB at The Curvy Butterfly