Guacamole, Ted’s Salsa, Blueberry Salsa, and a carrot jalapeño relish to start

Blueberry Salsa
Crushed and whole blueberries
Jalapeño
Red onion
Red bell pepper
Cilantro
Lemon juice
Salt and pepper
Veggie Enchiladas
Tortillas
Bell peppers
Poblano peppers
Jalapeño pepper
Baby Bella mushrooms
Onions
Cilantro
Adobo canned peppers
Black beans, cooked and drained
Greek yogurt
Light sour cream
Cheese, grated (optional)

Sauté all vegetables with lemon pepper, garlic salt, cumin, and cilantro

Especial White Sauce
Warm up equal parts of light sour cream and Greek yogurt in sauce pan on low. Mix in some adobo sauce for added flavor and spice. Drizzle half over enchiladas, along with shredded cheese, before cooking and the rest just before serving.

Cover and cook enchiladas on 400 degrees for about 20 minutes. Take off foil to let cheese melt on top. Enjoy your healthy Mexican meal!

A nice array of freshly cut grapefruit, clementines, and pineapple washed down with some “Nighty Night Traditional Medicinals” Lavender, Passion flower, herbal hot tea for dessert

This tea is the most flavorful and relaxing tea I’ve tried.