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Welcome to my own little corner of the Web! I love my family and do what I can to leave as little of a carbon footprint on this beautiful earth we call home. We have become a paperless kitchen family! We make a lot of our stuff homemade. I love coffee and web browsing on blogs/facebook/pinterest, healthy organic (GMO free) cooking, and lots of kisses from Chris, Aiden, Coren and Mason...I am complete. I thrive to make our lives better. I have began a new stage in my life for my children. I want to show health to my children and what better way thru our every day life. I'm an essential oil pusher :) also known as a doTERRA Wellness Advocate and love helping people reach there goals that they never thought was possible. Come join our journey into the wonderful world of oils and reclaim your health and get your life back!

Wednesday, May 16, 2012

Mexican Quinoa Bake


2 1/2 cups of cooked Quinoa
1 cup salsa
1 tbsp cumin
1 can of black beans (drained and rinsed)
10oz frozen corn
2 tbsp chili powder
10 oz frozen or fresh spinach (frozen must be thawed first)
1 cup of Daiya shreds

Step 1: Heat oven 350 degrees

Step 2: Spray baking pan with non-stick spray or coat with Olive Oil, in a mixing bowl combine quinoa and salsa. Set aside

Step 3: In a separate bowl mash beans with fork then combine beans, corn, chili powder and cumin. Set aside

Step 4: Sppon 1 cup of quinoa and spread on the bottom of baking pan, layer spinach, layer bean mixture, sprinkle 1/2 cup daiya, add the rest of the quinoa and remaining shreds.

Step 5: Bake for 30 minutes, shreds will melt.

Step 6: Eat!!!!!!!


  1. This is perfect for the event I am going to! I had no idea what to take to a Mexican fiesta. So excited to try this!THANK YOU!!!

  2. Made this today and its a HIT! Thank you for sharing!!!