Chunky Green Gazpacho

1. Blend together (in a food processor): 
2 avocados
A bunch of fresh mint leaves
1 green bell pepper
1 yellow onion
2 medium tomatoes
4 cloves of garlic
3 tablespoons of lime juice
1 cucumber, peeled

2. Then add:  
3/4 cup corn
2 more avocados, chopped (for this part try to use avocados which have just turned ripe but are not yet too mushy.)

3. Add salt and hot sauce to taste, then chill. 

This gazpacho is hearty, flavorful, and rather filling on a hot day.

Spinach Feta Tomato Mushroom Omelette

1.) Whip three eggs with 3 tablespoons of water and 1 teaspoon Cajun spices and 1.2 teaspoon black pepper.
2.) Lightly coat the pan with olive oil, set to medium-low heat, then add 2 chopped cloves of garlic.
3.) About 30 second later add the egg mixture.
4.) Immediately add to one side of the egg:
       1/4 cup chopped spinach
       1/8 cup sliced mushrooms
       1/8 cup chopped onion
       1/8 cup chopped tomato
       1/4 cup feta cheese
4.) As soon as the egg is stiff enough to fold, fold one side over the other and serve 1 minute later.