Black Bean and Mango Salsa

1-15 oz can black beans, drained and rinsed

1 mango, diced
1 med red onion, diced (use less if you do not care for red onion too much)
1 red bell pepper, diced
1/2 cup cilantro, sliced (I tend to add more as I love the flavor)
1 lemon, zest and juice about 1/2-1/4 cup (you can use lime, but lemon taste great)
Salt and Pepper to taste.

*In medium to large bowl mix all ingredients together and add lemon juice, salt and pepper, give one last toss.

-Serve with tortilla chips, chicken, or seafood. This salsa has a very nice, light flavor that enhances whatever food you pair it with. Taste just as great the next day. You can also eat this as a side if you really wanted too. This is a great dish to serve at potlucks, just bring a bag of tortilla chips. Serves approx. 12 (that is with generous portions). Enjoy!

Ohh, So Good Oatmeal

Don't let this simple dish fool you.  It adds some extra flavor yet still healthy at the same time.  Add some fresh fruit to the mix or dried like raisins which happens to be my favorite.

1/2 cup GF rolled oats

1/2 cup plain unsweetened soy milk
1/2 cup water
1 Tbsp ground flaxseed

On stove bring soy milk and water to a boil, than add rolled oats and ground flaxseed. Simmer with a lid for about 10 minutes. Stir as often as needed, make sure liquid doesn't boil over! Delicious:)

Spiced Potato Cubes

2 medium russet potatoes, cubed

1 tsp EVOO
1/2 tsp salt
1/4 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp italian seasoning

In bowl add all ingredients, toss to coat and bake in oven at 400 degrees F. for 30-40 minutes or until desired tenderness. Enjoy!

Carrot and Squash Saute

1 medium zuchinni, diced into thin quarters

1 medium yellow squash, diced into thin quarters
2 carrots, thinly sliced
2 tsp EVOO
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Cook carrots in pan with evoo for about 5 minutes then add remaining ingredients and cook an additional 10 minutes or until desired tenderness.

Quinoa Salad

2 cups cooked, chilled quinoa

1 cup broccoli florets
1/8 cup sliced red onion
1/2 cup grape tomatoes
2 Tbsp pine nuts
1 tsp evoo
1/2 tsp lemon juice and zest of 1 lemon

Chunky Veggie Sauce

2 cups diced tomatoes with juice (from can)

1 cup tomato sauce
1/2 onion diced
1/2 cup mushrooms diced
1/4 green bell pepper, diced
1-2 Tbsp fresh parsley, chopped
1-2 Tbsp italian seasonings
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste

Can cook in pan on stove or in crockpot.

Basic Salad

I make this salad a few times a month.  It goes quite a long way.

1 head green leaf lettuce

1 pint or cherry tomatoes

1/2-1 cup sliced mushroom

1 cucumber, peeled and sliced

Optional: raisins, red onions, almonds, radishes, hard boiled egg, chicken, sliced carrots, peas...etc.

I prefer my salad topped with everything.  There is usually more toppings then lettuce.  This is quick and easy, just top with your favorite salad dressing.