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Confetti Quinoa


  • 1 cup uncooked quinoa 
  • 1 tsp. ground cumin 
  • 2 (15 oz) cans black beans, rinsed and drained 
  • 1 (15 oz) can of corn, cooked or 1 ear fresh corn 
  • 1 diced red bell pepper 
  • ¼ cup finely chopped parsley 
  • ¼ cup diced red onion 
  • 1 Tbsp. olive oil 
  • 3 Tbsp. lemon or lime juice 
  • Fibrous vegetables (i.e spinach, carrots, sweet potatoes, broccoli) 


  1. Rinse quinoa in a fine strainer.  
  2. In saucepan, combine cumin and 2 cups of water. Add quinoa and bring to a boil. 
  3. Reduce to simmer, cover, and cook until all water is absorbed, 15-20 minutes.  
  4. When quinoa is finished, fluff with a fork and put into a bowl  
  5. Add beans, corn, bell peppers, parsley, onion, and other vegetables to the quinoa. 
  6. Stir in oil and enough lemon or lime juice to make the dish zesty. 
  7. Serve warm or at room temperature.  

Outrageous Oatmeal


  • 3 cups oats 
  • 5 cups water 
  • Toppings 
  • 3 bananas, sliced 
  • 1 package strawberries, quartered 
  • 2 apples, chopped 
  • ⅔ cup raisins 
  • 2 Tbsp brown sugar 
  • 2 tsp cinnamon 


  1. Bring water to boil and then stir in oats. 
  2. Cook about 5 minutes over medium heat, stirring occasionally, until thickened. 
  3. Let cool and add any combination of toppings. 

Blackberry Watermelon Agua Fresca


  • 1 Tbsp honey 
  • ¼ cup warm water 
  • 4 cups cold water 
  • 12 blackberries 
  • 4 cups watermelon, cut in cubes 
  • 1 lime, juiced 


  1. Stir the honey in ¼ cup of warm water to dissolve. 
  2. Mash watermelon and blackberries with a fork or masher until it forms a smooth puree. Alternatively, you can put it in the blender or food processer and blend until smooth. 
  3. Stir in the lime juice, water, and honey. 
  4. Enjoy! 

Tasty Cookie Dough Bites


  • 1 cup of dry oatmeal 
  • 2/3 cup toasted, unsweetened coconut flakes 
  • ½ cup chocolate chips 
  • ½ cup raisins or other dried fruit cut into raisin sized pieces 
  • 2/3 cup peanut butter 
  • 1/3 cup honey 
  • 1 tsp vanilla 
  • Optional:  ¼ cup cocoa powder to make Double Chocolate Cookie Dough Bites 


  1. Mix all ingredients in a bowl and chill in the refrigerator for ½ hour (if possible).
  2. Roll the balls into 1 inch balls.
  3. If the mix is too crumbly, add extra honey or peanut butter. If the mix is too sticky, add extra oatmeal.
  4. Keep refrigerated. 

Rainbow Veggies & Black Bean Dip


  • 2 (8 oz) cans black beans, rinsed and drained  
  • 1 avocado 
  • 1 tomato, diced 
  • ½ red onion, diced 
  • ½ green pepper, diced 
  • ¼ cup fresh cilantro, minced 
  • 1 tsp garlic powder 
  • 1 lime, juiced 
  • 1 tsp ground cumin 
  • ¾ tsp chili powder, optional 
  • Salt to taste 
  • Corn chips and variety of colorful vegetables such as zucchini, bell pepper, carrots etc.  


  1. Pour the drained black beans in a large bowl and mash with a fork or potato masher. 
  2. Cut the avocado in half and set seed aside. Spoon out the green part of the avocado and place in a bowl – mash with a fork. Place seed in the bowl with the mashed avocado – this will prevent the avocado from browning. 
  3. Mix together the smashed black beans, smashed avocado and seed, diced tomato, diced onion, diced green pepper, fresh cilantro, juice of a lime, garlic powder, cumin, chili powder, and salt to taste. Mix well.  
  4. Serve with corn chips and a variety of colorful vegetables, see suggestions above. 

Nice Cream


  • 2-3 bananas, frozen 
    • To freeze bananas, slice beforehand and store in container in freezer at least 2 hours or overnight for best results.
  • 1/3 cup non-dairy milk (almond, coconut, soy, rice etc.) 
  • Optional Add-Ins
    • ½ tsp. vanilla extract 
    • Cocoa powder, 1 Tbsp. per 2 bananas 
    • Nuts (peanuts, walnuts, pecans, etc.) 
    • Assorted fruits (strawberries, blueberries, kiwi, mango, etc.) 
    • Coconut, shredded  


  1.  Blend bananas in smoothie; add milk until desired consistency is reached.  
  2.  If adding vanilla extract or cocoa powder, add after consistency is reached in blender and blend. 
  3.  Top with nuts, assorted fruits, or coconut to serve. 

Get creative with your add-ins and toppings! Share your Nice Cream creations with us on our Facebook and Instagram page!  

Chili Mac


  • 8 oz. whole grain pasta (rotini, penne, macaroni, or other chunky pasta works best)
  • 1 yellow onion, chopped
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 (8 oz) cans black beans, drained and rinsed 
  • 1 cup frozen corn kernels
  • 1 (15 oz) can low-sodium diced tomatoes
  • 1 (8 oz) can no salt added tomato sauce
  • Salt & black pepper to taste
  • 1 avocado, cubed


  1. Cook pasta according to package instructions
  2. While pasta is cooking, sauté onions, bell peppers, garlic, chili powder, cumin and oregano over medium heat for 5-7 minutes. Add 1-2 tablespoons water at a time, as needed, to prevent sticking to the pan. 
  3. Add beans, corn, and tomatoes to the vegetables and cook for 2 minutes over medium heat. 
  4. Drain leftover water from cooked pasta in a colander. Return cooked pasta to pot, add vegetable mixture and cook for 1-2 minutes until heated through. 
  5. Season with salt and black pepper to taste. Top with avocado and serve. 

Rainbow Salad


For salad: 

  • 4 cups broccoli, cut up and shredded (about 2 medium heads) 
  • 3 apples, chopped
  • 2-3 medium oranges, peeled, sliced and diced
  • 1 cup frozen edamame (may substitute green peas) 
  • 1/4 cup red onion, diced
  • 1/2 cup dried cranberries (may substitute raisins) 
  • 1/2 cup unsalted sunflower or pumpkin seeds, shelled

For dressing:

  • 1/4 cup apple cider vinegar
  • 1/2 cup freshly squeezed orange juice (1 orange) 
  • 1/8 cup olive oil 
  • 2 cloves garlic, minced
  • 1 Tbsp. maple syrup 


  1. Mix salad ingredients in a large mixing bowl. 
  2. In a separate, smaller bowl, whisk together dressing ingredients.
  3. Add dressing to the salad bowl and toss.
  4. Dressing will marinate the fruits and vegetables and flavor is enhanced when chilled until ready to serve.  

Summer Fruit Spring Rolls

Adapted from Gemma Stafford's "Bigger Bolder Baking" 



  • 8 strawberries, hulled and thinly sliced
  • 1/2 cantaloupe melon, sliced into matchstick sized and shaped pieces. 
  • 1 peach (or nectarine), pitted and sliced into matchsticks
  • 1/2 mango, cut into matchsticks
  • 1 apple, seeded and cut into matchsticks
  • 1 bunch of mint
  • 8 rice paper wraps


  • 1/4 cup honey (or agave) 
  • Zest and juice of 1 lime


  1. In a large bowl, add warm water and soak the rice paper for about 20 seconds. When it starts to get soft, remove it from the water. The wrap should be pliable, but still slightly firm. 
  2. Place rice paper smooth side down on a chopping board. 
  3. Place fruit and mint in the middle of the paper. 
  4. Carefully start to roll the spring roll like a burrito. Fold the wrapper over the filling, fold in the 2 sides and roll to seal. 
  5. Mix sauce ingredients together and serve with rolls. 


  • If you squeeze lemon juice over the apples, it will prevent them from browning. 
  • If the sauce is too thick, add a little warm water to thin it out. 

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  • Integrated Services
    Integrated Services
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