Mecca Azteca Salad

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped jicama

1 cup chopped avocodo

½ cup chopped red onion

2 Tablespoon lemon juice

½ tsp salt

2 cups mixed greens

4 cups cooked quinoa cooled

1 cup mango lime vinaigrette

Garnish

½ cup fresh cilantro

¼ cup roasted pumpkin seeds

¼ cup currants, raisins or chopped dates (I used white raisins, Craisins, and sunflower seeds)

4 slices fresh mango

1 tsp chipotle powder of cayenne pepper (optional)

In bowl, combine tomato, cucumber, jicama, avacodo and onion. Toss with lemon juice and salt. Divide salad greens onto four plages or bowls, top each with a cup of the quinoa.

Drizzle some mango lime vinaigrette on top. Put a quarter of the tomato mixture and top with more vinaigrette.

(A little vinaigrette goes a long way, and I did not end up using all of it.)

Garnish.

Mango Lime Vinaigrette

1 cup chopped fresh or frozen mango

½ cup safflower or sunflower oil  (I used olive oil.)

¼ cup maple syrup

¼ cup lime juice

1 Tbsp Rice vinegar

1½ tsp salt

1¼ tsp fresh grated ginger

Place all of the ingredients in blender and puree. Frozen mango is fine. It defrosts as it blends.

Variation: substitute tangerine for lime juice and call it Mango tango vinaigrette.

by Stephanie, wife of Barbara's son Brandon

Coleslaw Lime Tacos

Ashley here. (Karen's Daughter-In-Law) I found this recipe online a couple months ago. After altering it a bit and making it our own, this recipe has become a favorite of mine and Derek's. It's quick, easy, and quite healthy. And, you can add to your tacos whatever else you might like. Enjoy!

Coleslaw Lime Tacos
1 can black beans
1 t. cumin
1 t. coriander
2 T. lime juice
2 c. coleslaw mix
2 green onions
1/3 c. chopped cilantro
Olive Oil
White or yellow corn tortillas
Optional:
Top with cheese or additional salad dressing

1. Heat up the black beans with the cumin and coriander (the microwave works great).
2. Mix the coleslaw, lime juice, green onions and cilantro in a bowl. Set aside.
3. Fry or broil the corn tortillas with the olive oil.
4. Assemble the tacos with beans and coleslaw, using additional toppings if desired.

by Ashley, wife of Barbara's grandson Derek

Black Bean Brownies, Black Bean and Quinoa Soup

photo and recipe from here

A member of our Portland to Coast walking team

made these for us. They were good!

Black Bean Brownies
(gluten-free)
1-1/2 c. black beans, 1 (15-oz) can, drained and rinsed very well
2 T. cocoa powder- dutch or regular (add a little extra if desired)
1/2 c. quick oats
1/4 t. salt
1/3 c. pure maple syrup or agave (honey will work)
2 nunaturals stevia packs or 2 T. sugar (or omit and increase maple syrup to 1/2 c.)
1/4 c. coconut or vegetable oil
2 t. pure vanilla extract
1/2 t. baking powder
1/2 c. to 2/3 c. chocolate chips (Not optional. Omit at your own risk.)
optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

image and link from this website feature nutrient rich eating

Stephanie posted a link to this recipe. I was happy to find it, as I'd just had a similar Southwest Quinoa Soup at a favorite local healthy cafe located in one of our hospital. Check out the menu here.

Black Bean and Quinoa Soup
1 medium onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 c. chopped fresh tomato
1 t. ground cumin
2 t. chili powder
1/4 t. crushed red pepper flakes

1/2 c. quinoa, rinsed 

1 large carrot, chopped 

5 cu. low sodium or no-salt-added vegetable broth 

3 c. cooked black beans or 2 (15 ounce) cans low sodium or no-salt-added black beans, drained
4 c. baby spinach
1/4 c. chopped cilantro
1 T. fresh lime juice
1 avocado, chopped

In a soup pot, heat 2-3 T. water, add onion and green pepper and water saute until tender, about 5 minutes, adding more water if needed to prevent sticking. Add garlic and saute another 30 seconds, until fragrant. Add the tomato, cumin, chili powder and red pepper flakes and cook for 2-3 minutes, until tomatoes soften. Add carrots and vegetable broth, bring to a boil, stir in the quinoa, reduce heat, cover and cook for 10 minutes. Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes. Add spinach and stir until wilted.

Remove from heat and stir in cilantro and lime juice. Serve garnished with chopped avocado.

Lemon Cheesecake Fruit-Cup Pancakes, Mini Cherry Cheesecakes

Happy 2014!

I thought we could have these delish looking treats for bunch this morning. 

They turned out looking more like little cupcakes, but tasty. 

I'd choose Hootennany over these.

8 oz. cream cheese, softened

2 eggs, beaten

5 t. all-purpose flour

1 1/2 teaspoons white sugar

2 t. butter, melted - divided

confectioners' sugar for dusting

1 t. lemon juice

1/2 lemon, cut into wedges

Preheat oven to 400 and grease muffin tins. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth. Stir in the flour, sugar, and 1 t. of melted butter to make a batter. Fill the tin 1/2 full and it will create the crater when it bakes. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. The puffiness will die down as they cool, and they become more like a cup. To serve, sprinkle with confectioners' sugar and fill with your favorite fresh berries.

(Notes:  just spraying muffin tin with cooking spray wasn't enough, as they stuck

maybe grease with the 1 t. of butter that the recipe asks for...but doesn't tell you to include?!

this made 8 little cups

made a topping with water, cornstarch, boysenberries and strawberries)

Mini Cherry Cheesecakes
2 (8 oz) cream cheese packages, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
24 vanilla wafers
21 oz. canned cherry topping
24 cupcake papers

Line muffin tins. Put one wafer (with flat side down) in each paper. Mix ingredients until fluffy. Fill papers about half full. Bake 15-20 min at 350 degrees, or until top sets with a satin finish. Cool  with pans on were racks, Top with 3 cherries each (should be 72 in each can) and sauce. Chill at least 4 hrs. (Note: these work great for a party, but with leftovers the cookie crusts are a bit soggy,)


by Dee, wife of Barbara's son Scott