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2 T olive oil
2 tsp chili powder
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp paprika
2 pounds sweet potatoes, unpeeled, cut in 1/2 inch wedges
Kosher salt or coarse sea salt

Preheat oven to 425. Lightly oil a baking sheet
In a large bowl or plastic bag, combine all the ingredients except the potatoes and salt. Add the sweet potatoes and toss to coat.
Spread the potatoes on the baking sheet. Season lightly with salt and bake 40 minutes, turning once, until browned and crisp. Salt to taste

1 head romaine lettuce leaves, torn into bite-sized pieces

6 oz fresh spinach leaves, torn into bite-sized pieces

2 c fresh strawberries, hulled and quartered

1/4 c loosely packed, coarsely chopped flat-leaf parsley

1 Tbsp balsamic vinegar, or to taste

2 Tbsp extra-virgin olive oil

Salt and freshly ground pepper, to taste

In a large bowl, toss together the lettuce, spinach, and strawberries, or arrange them on six individual plates. Sprinkle the parsley on top. Whisk vinegar and olive oil in a small bowl to blend. Drizzle the dressing over the salad. Season to taste with salt and pepper. Serve immediately.

2 cups watermelon seeded
1 cup blueberries

Place in a blender and puree until smooth. Carefully pour the mixture into frozen pop containers. You can also use ice cube trays and a flat wooden stick. Once they are frozen pop them out and enjoy. Yummy  This also makes a fabulous juice if you don’t want to wait and  freeze it.

Grapes and blueberries make a wonderful frozen treat. Simply pop clean fruit in the freezer spread out on a cookie sheet. When they are frozen pour them into a Ziploc bag and take them out when your kids say they are hot. They thaw in your mouth and taste wonderful

6 c watermelon cubes, seeds removed
1/4 c fresh or frozen raspberries
1 c water
1/2 c fresh lemon juice

Place watermelon, raspberries, and water in a blender and puree until smooth. Strain through fine mesh strainer into pitcher. Stir in lemon juice. Chill for at least an hour before serving.

Fresh Tomato Salad
4 tomatos cut into wedges
½ a red onion, chopped
¼ cup fresh basil, chopped
¼ cup rice vinegar
1 Tablespoon olive oil
salt and pepper to taste

Place the tomato slices and onion in a glass bowl. Don’t use a metal bowl as the vinegar will react with it. Combine the basil, rice vinegar, olive oil and spices and stir well. Pour over the tomatoes and onion. Cover and chill for two hours. Serves 4

I didn’t like the looks of 3 bean salad as a kid. I wish my mom would have made me try some. It is delicious and packed with fiber, vitamins A,C, and K, along with potassium, floate, manganese, and iron. This is a great lunch.

1 cup cooked green beans
1 cup cooked yellow beans
2 cups cooked chick peas
2 cups cooked kidney beans
1 small red bell pepper, chopped
½ cup red onion, chopped
¼ cup chopped fresh parsley
lettuce or spinach leaves

1/3 cup red wine vinegar
2 Tablespoon olive oil
2 cloves garlic, minced
1 Tablespoon Dijon mustard
2 Teaspoon celery seed
salt and pepper to taste

In a large bowl (not metal), combine all type of beans, red pepper, onion, and parsley. To make dressing combine: red wine vinegar, oil, garlic, Dijon mustard, celery seed, salt and pepper in a jar with a tight lid. Shake well. Pout over bean mixture and toss gently. Put salad on individual plates and spoon bean mixture over greens to serve.

3 cups uncooked oatmeal
2 cups plain or vanilla yogurt ( I have used 1 cup yogurt and one cup water)
1 cup flour (for variety try brown rice, spelt, or millet flour)
2 teaspoon baking soda
2 teaspoon salt
4 eggs

Combine all ingredients in a blender and blend on high for one minute or until mixed thoroughly. It is okay to have some texture to these pancakes. The batter should be the same as regular pancakes. Cook just like normal pancakes on a hot greased griddle. Makes four servings.

1 Tablespoon olive oil
½ cup onion, chopped
1 clove garlic, chopped
½ teaspoon cumin
½ teaspoon chili powder
2 cups kidney or pinto beans, cooked, drained and mashed
1 Tablespoon vinegar
4 whole wheat tortillas

Heat oil in skillet then saute’ the onion and garlic until soft. Add the cumin, chili powder, beans and vinegar. Cook until heated through. Divide mixture evenly among tortillas.
Top with one or more of the following:
1 Tablespoon of cheddar cheese
salsa
1 Tablespoon sour cream
tomatoes
shredded lettuce
Roll up and serve.

4 cups chicken broth
1 ½ cups couscous
¼ cup sun dried tomatoes not the oil packed version
1 Tablespoon olive oil
¼ teaspoon salt
1 Tablespoon basil

Mix the broth, tomatoes, olive oil, salt, and basil together in a pot. Heat to boiling. Remove from heat add the couscous and cover for five minutes. Fluff with fork and serve. Serves four