Wash hands and cooking area.

In a large bowl, combine yogurt, onions, vinegar, olive oil, celery, salt and pepper, mix well.

Fold potatoes into yogurt mixture.

Refrigerate at least 1 hour before serving.

Wash your hands and clean your cooking area

Clean the tops of canned food items before opening them.

Preheat oven to 350˚F.

Grease 2 loaf pans or about 18 muffin cups or use paper liners on muffin tin.

Combine sugar, applesauce, and eggs in a large mixing bowl.

Add carrot, pineapple and vanilla.

In a separate mixing bowl, mix flour, baking soda and cinnamon.

Add the flour mixture to the carrot mixture and mix well.

Pour into loaf pans or muffin cups and fill to about ⅔ full.

Bake loaves for 1 hour. Muffins for 20 minutes.

Cool and serve.

Wash your hands and clean your cooking area.

Wash lettuce and tomato. Pat dry. Chop lettuce and tomato.

Drain and rinse black beans.

In a skillet or microwave safe container, combine beans, cumin and garlic powder. Mash thoroughly with a fork. Heat on low for 1 minute.

Spread 1 tablespoon beans onto ½ of mini bagel.

Sprinkle 1 tablespoon of each corn, lettuce, tomato and cheese on top of beans.

Serve immediately or cover and store in the refrigerator.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Wash and slice onion.

In a bowl, combine the onion, oranges, pecans and pepper.

Refrigerate for 30 minutes.

Wash salad greens and avocado.

Just before serving, wash, peel and slice avocado and tear salad greens.

Place the greens in a salad bowl.

Top with orange mixture, shredded chicken and avocado slices.

Drizzle with dressing before serving.