Know What's in Your Food

Promoting awareness and change about the food we eat, and where it comes from.


Quinoa And Artichoke Salad

qunioa and artichoke salad

I made this salad on a whim today, and I thought it turned out really well.

1/2 cup cooked quinoa. I use Tru Roots brand

1 can of artichokes

1/8 of tsp of cayenne pepper

1TBS of Annie’s Greek Goddess dressing

1 carrot chopped

1 bunch of green onions chopped

pepper to taste

Mix all ingredients together well and serve on a bed of baby arugula.

* I use organic ingredients whenever possible.



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Sweetly Savory Tarragon Chicken Salad With Dried Cranberries

Sweetly Savory Tarragon Chicken Salad with Dried Cranberries

My husband modified this recipe a little from the cozy apron.


2 boneless, skinless chicken breast, cooked, cooled and diced small.

1/4 cup real mayonnaise

1/4 cup dried cranberries

1 1/2 Tbs of fresh tarragon leaves

1 tsp honey

1/2 tsp Dijon mustard

1/4 tsp lemon juice

1/4 tsp salt

pinch of black pepper

pinch of cinnamon

2 cups of baby arugula

4 bread buns of your choice


Combine the cooked and cooled, diced chicken breasts with the remainder of the ingredients through the ground cinnamon in a large bowl, and mix thoroughly to incorporate well.  spread baby arugula leaves to the bottom half of each bread bun. Add  the Chicken Salad over the greens and serve cold.

This is a favorite in our home. We always try to use organic ingredients whenever possible.


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Black Bean and Corn Summer Salad

new black bean corn salad

This is a recipe is another quick and easy summer salad. I deal for lunch. I centered this recipe around some fresh organic cucumbers that my friend Jamie gave me straight from her garden. You can truly taste the difference between store-bought and fresh local vegetables.

1 cup of organic corn

1 cup of organic black beans

1 organic cucumber

1 cup of organic cherry tomatoes

4 organic green onions chopped


1/2 Tbs balsamic vinegar

1Tbs olive oil

1/4 tsp of organic maple syrup

Combine corn and black beans in a bowl and stir. Cut cucumbers, cherry tomatoes, green onions and add to the corn and black beans.

Mix together ingredients for dressing and pour over salad and stir well. Refrigerate for 2 hours serve immediately.


*I try to use organic ingredients whenever possible.

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Tuna Salad With Tomatoes and Sunflower Seeds

tuna salad

This is a great tasting recipe that I modified from Kalyn’s Kitchen.

Just in time for July 4th. This is a tasty tuna salad that is great for lunch or a picnic.


tuna salad ingredients1 Can of Wild Planet Tuna

2 Tbs of raw unsalted sunflower seeds

2 Tbs of Annie’s Goddess Dressing

2  Tbs of chopped organic green onions

1 handful of  organic cherry tomatoes cut in half.

2 Tbs of organic Italian Parsley

2 cups of baby organic arugula

 Drain tuna from can and cut up in a bowl. Wild Planet tuna is firmly packed in a BPA free can. Mix arugula, onions, and parsley together. Add in dressing and stir until well mixed. Apply cherry tomatoes and sunflower seeds on top.


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Cucumber Open Faced Sandwich

Vegan and Vegetarian Cucumber Sandwich

Cucumber Sandwich

I love it when foods are simple and straight forward. While I do enjoy spending time in the kitchen cooking, sometimes I just want something that is quick and easy.  That is just where I found myself today. I opted to make this quick, easy, and tasty open-faced cucumber sandwich.


1 Slice of Ezekiel toasted bread

1 Tbs of tahini

several  fresh cucumber slices

3 fresh tomato slices

1/2 of an avocado sliced

1/4 cup salad mix

Toast bread and spread with tahini. Add cucumbers and tomato slices . Place sliced avocado on top.

Simple, straightforward, and delicious!!

Vegan organic Tahini

Organic Tahini

I always try to use organic ingredients when I can. Here is a picture of the tahini I used. I like this brand because it is fair trade, organic, one ingredient….. ground sesame seeds.

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Oven roasted purple potatoes

These beautiful potatoes are from Peru. They are jam-packed with antioxidants. About four times more than your average baking potato. They are easy to prepare and delicious.

Purple Potatoes

Ingredients are simple:
4 purple potatoes cut into small pieces
2 Tbs of olive oil
2 Tbs of stone ground mustard
3 fresh sprigs of rosemary
1 chopped white onion

Purple potato ingredients

Mix all ingredients together and spread on a baking sheet.

potatoes on cookie sheet

Bake for about an hour on 425 degrees. They are done when you can easily insert a fork into them.

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Mango Bean Salad

Mango Bean Salad two

The weather is starting to warm up with spring. The birds are out singing, and you can smell fresh cut grass in the air. I love spring and summer foods! They are so light, and they include some of my favorite fruits. Today I was in the mood for some delicious salad.  I was pressed for time, so I chose this recipe. It is easy and quick to make.
1 mango, peeled and diced
1 Tbs of chopped red onion
1 Tbs of chopped green onions
1/4 cup of cilantro
1 15- ounce can of cannellini beans, drained and rinsed
The juice of a 1/2 of a lime
spring salad mix
Add  first 6 ingredients together in a bowl and stir. Serve on a bed of spring salad mix.
Serves 2

BPA Free Beans

I try to use all organic ingredients when possible and I use Eden Organic brand beans. They have a BPA free lining in their cans. You may want to double this recipe it goes quickly.
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 I modified this recipe from one of my favorite books, Prevent and Reverse Heart Disease.