There’s nothing I love more than a BIG salad. A couple nights ago, I concocted this from ingredients I had in my pantry and refrigerator and it was AWESOME! It’s packed with antioxidants and fiber from all the veggies, the black beans give a great protein boost, and the avocado adds both flavor and good fat. It makes a lot, so save the leftovers and roll them in whole grain tortillas for an easy wrap to pack for lunch the next day.

In a big bowl, combine beans, corn, bell pepper, cucumber, onion, garlic, jalapeno, cilantro, and salsa. Season with salt and pepper and mix well. Scoop mixture onto a bed of lettuce leaves and top with sliced avocado. In a small bowl, mix Vegenaise, lime juice, and chili powder. Drizzle salad with dressing.

I love taking my time at Whole Foods, strolling through the aisles, reading labels, thinking about what I can cook with each item I put in my cart. Yesterday, I did a big shop, and loaded up on all my staples. I have a big freezer in my basement, and I always keep the Whole Catch frozen wild sockeye salmon on hand. Most of the time, the wild salmon at the seafood counter is previously frozen and thawed, and higher in price than buying it frozen (same goes for shrimp). I prefer to do that step myself, that way I know how long the fish has been thawed, and it’s less expensive. Mangoes were on sale, 5 for $5, and I never can resist a good deal (the more you spend the more you save — haa!). Last night for dinner, I made this salmon with mango salsa and served it on a bed of watercress, lightly dressed in olive oil and lemon juice. It is so easy and quick to prepare, and super healthy. Salmon is high in omegas, and mangoes are high in antioxidants and iron. Here’s the recipe:

1. Preheat oven to 400 F.
2. Season salmon with some chili powder, salt and pepper.
3. Heat an ovenproof skillet over medium high heat. Add a little canola oil to the pan and swirl to coat.
4. Place the salmon skin side down in the skillet. Let cook 2 minutes.
5. Flip, and put the skillet in the oven for about 7 minutes. (If you don’t like the skin, it will peel off easily after it is cooked.)
6. While the salmon cooks, make the salsa, by combining the rest of the ingredients and seasoning with salt and pepper.
7. Serve the salmon on a bed of greens with the salsa on top. Enjoy!

2. In a large bowl, mix together the oats, sunflower and pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt.

3. In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 tablespoons water and stir until well combined.

4. Spread the granola evenly on a large baking sheet. Bake for 30 minutes, stirring at 10-minute intervals to ensure uniform baking, until golden brown.

5. Remove from oven and cool in the pan. Stir in the dried fruits.

1. Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.
2. In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper.
3. Mix until combined.
4. Add bay leaves.
5. Cover and simmer over medium-low heat for approximately 2 hours.
6. Stir in white vinegar and simmer another 30 minutes.

Cut off the bottom ends of asparagus.

If they are thick, use a vegetable peeler to lightly peel the bottom half.

Spread the asparagus on a roasting pan and drizzle with olive oil.

Sprinkle with salt and pepper and toss to evenly coat.

Roast until tender, about 20 minutes.

Stir in leeks and sauté until tender.

Remove and reserve leeks.

In the same saucepan, combine broth and milk and bring to a low boil.

Whisk in grits and reduce heat to a simmer.

Stir occasionally, until the grits have thickened, about 25 minutes.

Stir in cheese, reserved leeks, salt, and pepper, and cook until cheese is melted.