Summer Recipes

1-2 Sweet Potatoes

1 Red Onion

1 Bell Pepper

1/2 Can of White or Garbanzo Beans

1/2 Cup of Cooked Quinoa

1/2 Cup of Guacamole or 1 Avocado

1-2 Radishes

1/2 Teaspoon of Salt

1/2 Teaspoon of pepper

1/2 Teaspoon of cumin

1/2 Teaspoon of Chili or Smoked Paprika

1 Lime

Olive oil

Cilantro for Garnish

Preheat Over to 350

1. Cube the sweet potatoes, red onions, and bell peppers.

2. Mix together the oil, cumin, paprika, salt, and chili (omit chili if you do not like spicy food).

3. Coat veggies in spice mixture.

4. Roast the vegetables for 25-30 mins or until sweet potatoes are tender.

5. While the veggies are roasting cook the quinoa according to package instructions.

6. Rinse the canned beans.

Serve roasted vegetables over quinoa, white beans garnished with fresh lettuce, cilantro, and radishes, and lime juice.  You can also add walnuts or roasted almonds for crunchiness.

8 egg whites

1 tsp vanilla

1 pkg of halved strawberries

1 lg container Cool Whip

1/2 tsp cream of tartar

1/8 tsp almond extract

1 1/2 c sugar

Pinch of salt

1. Let whites stand for 1 hour in a bowl.

2. Butter bottom but not sides of tube pan.

3. Preheat the oven to 450 degrees.

4. To egg whites: add a pinch of salt, cream of tartar and beat until foamy.

5. Gradually add sugar about 2 tablespoons at a time and beat after each addition.

6. Add extracts and beat until stiff.

7. Put it in the oven and turn off the heat. Leave in the oven overnight.

8. Remove cake by pushing on the bottom of the pan.

9. Place on a plate and freeze until hard.

10. Cut in 2 layers, ice each layer with Cool Whip and strawberries.

Store in the freezer.