Two weeks ago, my body suddenly responded to all that goes into a first birthday party, preparing for vacation, a crazy work-week and the sleep-deprivation that comes with a teething child. Though I managed to accomplish a lot, it felt like I had been treading water the entire time; I was physically and mentally exhausted.

It didn’t help that I had been fueling myself with a diet of coffee and carbs. I would survive the mornings on a sudden burst of energy, brought on by a morning cup of joe and a bagel. Then after the inevitable crash, I would repeat the process. After a few days of stamina peaks and valleys, I knew the only way to recharge my batteries would be to eat a proper meal, one which included members of other food groups.

A fresh, fruit-infused salsa kills two birds with one stone: sweet pineapple pieces mixed with protein-packed beans, for extra energy. Not only is it the perfect topping for a grilled piece of salmon or chicken tacos, it’s also a guilt-free dip for tortilla chips.

Pineapple Black Bean Salsa

• 2 cans black beans, rinsed and drained
• 1 pineapple, cored and chopped
• 1 jalapeno, stemmed, seeded and minced
• 1 small red onion, chopped
• ¼ cup fresh cilantro, chopped
• Juice from one fresh lime
• Salt and pepper, to taste

In a medium bowl, toss black beans, pineapple, jalapeno, red onion, cilantro and lime juice. Season with salt and pepper.