1. Recipe: Black Bean Chili with Goat Cheese Ingredients: 1 Tbsp Olive Oil1 White Onion, chopped3 Garlic Cloves, minced2 Zucchini, sliced into rounds2 Carrots, sliced into thin rounds1 Yellow Bell Pepper, chopped2 tsp Habanero Chili Powder2 tsp Cayenne Chili Powder1 tsp Cumin2 cans Black Beans, rinsed and drained1 small can Tomato Paste1 cup Corn, frozen, canned or fresh3-4 cups Watersalt and pepper8 oz of Goat Cheese1 large Avocado, slicedDirections:Heat oil in pan and add onions and garlic. Cook till they are translucent.  Add vegetables, chili powders, and cumin, cook over medium heat stirring occasionally.  When vegetables become tender, about 10 minutes, add beans and corn, cook for about 1 minute.  Add one cup of water at a time and simmer.  After about 10 minutes add another cup and the remaining cup if too thick.  Continue to simmer for another 10 minutes.  Season to taste with salt and pepper.  Serve with chunks of avocado and goat cheese. Also tastes great with pita chips.
  2. Shrimp in a Garlic Lemon Basil Broth 1 lb Shrimp, uncooked 5 Garlic Cloves, minced 2 Lemons, juiced 1 Tbsp Olive Oil 1 Tomato, chopped (keep juice also) 1/2 cup Basil, chopped 1 tsp Butter Instructions:  Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over. Remove from heat and serve with fresh chopped basil.
  3. Honey Mustard Red Quinoa Salad This recipe uses red quinoa which was once reserved for royalty. Not only is it delicious but it is ideal for those who have celiac disease and eating vegetarian or vegan diets. Quinoa provides lysine unlike most grains making it a complete protein. A fourth of a cup will provide you with 20% of your daily value of fiber, 25% of folate, 20% magnesium 15% riboflavin and 10% of Iron, thiamin, vitamin B6 and phosphorus.  Ingredients:  1 cup Dry Quinoa 2 cups Vegetable Broth 3 Green Onions, chopped 1/2 Red Onion, chopped 1/4 cup Parsley, chopped Optional: Feta Cheese Dressing: 1 Tbsp Raw Honey 2 Tbsp Brown Mustard 1 Lime, juiced 4 Tbsp Rice Vinegar 4 Tbsp Flax Seed oil 2 Tbsp Ground Flax Seeds 2 tsp Salt Instructions:  Add broth and quinoa into a pot and bring to a boil.   Reduce heat and simmer for about 15 minutes, till liquid is absorbed. Set aside to cool. In a jar combine honey, mustard, lime juice, rice vinegar, flax seed oil, ground flax seed and salt, shake to mix throughly.  In a large bowl combine quinoa, parsley and onions; drench with dressing. Mix throughly to distribute the dressing.  Chill before serving and top with feta cheese.

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