My Favorite Broccoli Slaw  Easy Recipe

1 bag of presliced broccoli slaw (near coleslaw bags in produce section)
1 small can of crushed pineapple
2/3 cup raisens, organic
3 tablespoons Mayonaise or Nayonaise
1/2 tsp salt or to taste
1/2 tsp course ground pepper
2/3 cup roasted walnuts or pecan pieces (or just warm & stir nuts on iron skillet till they smell great)

MIx all ingredients together.  CHill for one hour.  Keeps well in covered dish for several days. Add chopped granny smith apples as a variation or substitute dried cranberries for raisens.

I love this as I keep it for my lunches for about 4 days, enjoying its crunchy nutrition and natural sweetness from the pineapple.  It is best on the third day after the pineapple juices have broken down the broccoli a bit.

Simply Combine fresh avacado cubed, cooked quinoa, salsa, chopped tomatoes and rinsed black beans from a can.

My favorite way to use leftover quinoa.

Cooking Quinoa: Simple to cook, like rice. Cooked quinoa looks a bit like couscous but is more substantial and slightly crunchy.

Basic Quinoa Ingredients:  boil 15 minutes on simmer covered.

• 1 cup quinoa
• 1 1/2 cups cold water
• Optional: 1/4 tsp salt

Take two Kale leaves with stalks, add frozen mango, juice of half of lemon, and pinch of salt blended with equal parts water and grape juice.

Throw in soaked chia seeds for even more nutrition.

Yummy!