My favorite recipes 5/12/11

Meet RandyLynn Barron, Pullman

RandyLynn Barron grew up in New Orleans, and enlisted in the U.S. Navy for nine years before she married. She had a daughter, Cecillia, with her first husband, and then a son, Vince, who was born with a brain injury., with her second husband.

Five years after Vince was born, her husband left them, and she raised her family.

She earned a certificate as a Director of Development from the University of San Francisco and started the Parents Helping Parents Foundation which provided information to parents of children with disabilities and brain injuries. She also acquired more information on raising money for hers and other foundations.

RandyLynn found the Institutes for the Achievement of Human Potential which taught her to work with Vince who was not expected to live past the age of seven. Vince is now 23, and RandyLynn credits the Institutes with helping him get this far.

“I love the Institutes,” she said.

RandyLynn and her children lived in the Monterey Bay, Calif., area for 16 years. Cecillia had a love for horses and wanted to study to be a veterinarian at Washington State University, so they all moved to Pullman where they have lived for almost 11 years. Now married, Cecillia lives on the East Coast with her husband and child.

When they moved here, RandyLynn took her knowledge of fundraising and used it to consult other organizations about getting funds. She has helped community, education and disability organizations with fundraising efforts.

After Cecillia married, RandyLynn decided she wanted to finish her bachelors degree. The biggest hurdle was figuring out how to do so while still caring from for Vince. She did some in-depth research on on-line schools and found two accredited private colleges that would give her credit for skills she had learned in the Navy. She finally settled on Cappella University and has one more semester before she can do her capstone project which is like doing a thesis. After that she will graduate summa cum laude and hs been approved to walk in commencement in August in Minneapolis..

RandyLynn also started a personal cleaning business, using her experience as an Admiral’s aide in the navy to pay special attention to the details. All of the clients she has had for nine years.

“I have the best customers in the whole world,” she commented.

Through it all, no matter where she has been, RandyLynn has diligently continued to advocate for Vince. She cut back on her consulting work so she could spend more time advocating for him and working with him. She also advocates for other people with disabilities.

RandyLynn likes to write, cook - especially healthy food - and read.

RandyLynn said she wants to write and has begun a book with Vince about his life experiences. They are already working on what kind of voice to use.

RandyLynn’s Tomato Bisque

2 cans of diced tomatoes, drained and retain juice

1 1/2 cup almond milk

1 inch portion of green leafs of rosemary

2 tsp. granulated Stevia or Stevia’s liquid equivalent

1 tsp plain Greek yogurt

In a 3-quart pan warm diced tomatoes at medium heat for ten to 15 minutes. Add almond milk, rosemary and Stevia. Warm all ingredients on low heat for an additional ten to 15 minutes and serve with Greek yogurt.

This fragrant bisque can also sit longer on very low heat or be refrigerated and warmed slowly for another day. Be careful not to overheat or burn.

RandyLynn’s Tuna Salad

1 (12 oz.) Chicken of the Sea Albacore White Tuna, drained

2 hard boiled eggs

2-4 Tbsp. mayonnaise

1/2 cup finely chopped celery

1/2 cup each, finely chopped red, yellow and green pepper

1/2 cup red onion

1 Tbsp. fennel seed

In a glass or plastic container combine all ingredients and mix well.

This tuna salad is beautiful to look at and can be used for sandwiches and salads or combined with penne (non and gluten types) for a delicious meal.

For salads I add a combination of several types of greens like spinach, arugula and romaine, with a 1/4 sliced avocado to each salad for contrasting colors, taste and nutrition.

RandyLynn’s Happy and Healthy Breakfast

1/2 cup frozen cherries

1/2 cup frozen blackberries

1 tsp. cinnamon

1 cup prepared quinoa

1 sliced fresh banana

1 1/2 to 2 oz. chopped almonds

Prepare quinoa ahead of time, using twice as much water to quinoa, much like oats.

In a saucepan combine cherries, blackberries and cinnamon.

Warm this mixture to your liking and add 1 cup of prepared quinoa; warm for an additional 5 minutes.

Place ingredients in a bowl and add banana and almonds.