1. Whisk together Tulia Apple Cinnamon Supersnack, orange juice, balsamic vinegar, orange and lemon zests until smooth. Add the mint and strawberries and toss lightly. Cover with a cling wrap and refrigerate for 1 hour to marinate.
2. For the sauce, in a small saucepan, combine Tulia Apple Cinnamon Supersnack, butter or coconut oil, and lemon and orange juices; whisk until smooth and bring to a boil over a medium heat. Reduce the heat to medium-low and cook for 3-5 minutes, stirring often, until thickened. Set aside to cool.
3. Serve the marinated strawberries with the sauce on the side and enjoy!