Mango and Black Bean Pasta Salad

This is one of my favorite salads. :)

2 cups cooked whole-wheat rotini pasta (1 cup dry)
1 15 oz. can organic black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

Zesty Hummus with Sauteed Red Pepper

Zesty Hummus with Sauteed Red Pepper
Mediterranean herb seasoning gives this hummus a zesty kick.


1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note)

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

1/2 red bell pepper, chopped
1 tsp olive oil
salt and ground black pepper, to taste

Place ingredients in a skillet and sauté until tender. Let cool.


Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.


If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.

Coconut Granola

Coconut Granola


8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup wheat germ (optional)
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup maple syrup
1 Tbs vanilla extract
1/4 tsp coconut extract

Combine the oats, coconut, almonds,wheat germ,  sucanat, and salt. In a separate bowl, combine  the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.

-Oven-Baked Version-

Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for about 30 minutes or until golden brown, stirring every 15 minutes. Be careful not to burn.  I place the pans on the two middle racks of the oven and switch them around halfway after stirring. After cooling, store in an airtight container.