My birthday blessing ~ laryngitis

The past months have been very busy. My son is about to graduate from high school and we have been preparing with all the events around “Senior Year” to help him keep his sanity and for us to keep ours. My business has been going great and celebrating those I love in my life has been very fulfilling and made my heart so happy. All these things are good, but after awhile my body started to talking to me, “Hey you, yes you, can we celebrate me for a moment, can you honor and pay attention to me, because I am losing it over here. Yup that’s a sore throat you are feeling and those are body-aches, PAY ATTENTION LADY!”  LOL. 🙂

But all jokes aside, I got so rundown and being on auto immune suppressants, as a kidney transplant recipient, is not good medicine for wellness, and with a busy schedule.  Not happening!

anniversary beautiful birthday birthday cake
Photo by Pixabay on Pexels.com

This is my birthday week/month. I know, I am one of those people.  Why not? It only comes once a year! Right?! Let’s get on with it,  how this laryngitis has been my birthday blessing .

So, I got sick and I lost my voice. No voice for the past three days. I have been pretty much silent and laid up in the house. The thing is, I know what this means, I am not listening to my spirit, so that is the first place I go, back home, to me, to Spirit.

You know that time in your life when you are fighting to “make things and people happen” and nothing is going your way. Yes, that frustrating, what is wrong with the world time?  What this week has taught me, well, what it has brought me back to, is a lesson God has been teaching me for many years. The issue is never outside of you Lisa, it is always within. I love Mother Teresa’s quote, “In the final analysis. it is between you and God. It was never between you and them.”

TYLERBOOK

So here I am with no voice, speaking to God with my soul, listening for his guidance, his words. What is it God that you want me to know? It is a question I have been asking God for as long as I can remember. The answer always opens up my heart and soul and blessings flood into my life in ways I never imagined.

The first thing he did was lead me to a book titled, Make the Most of You, by Patrick Lindsay. I read something in this book this week that brought me to tears, it was a quote by Mahatma Gandhi, ” To believe in something, and not live it, is dishonest.” Wow!!!

What do I l believe and I am not living it? Where am I not be truthful in my life? I examined this question and it pricked my heart so much. I believe that God is the source of my life and that whatever I need and desire comes directly from him. But I was stressed out and living like, No what I need and desire, comes from this situation or a person working it out for me. That is a lie. The second belief,  You need to say No, you are on divine assignment, stay aligned with God and he will tell you where to go and when to go and who to go with. I was living, I need to be there, so they will see that I care, so they will see that I matter.  EGO. EGO. EGO.  This made me sick, because I was not honoring what I believe to be true. I WAS HONORING MY EGO, MY PRIDE.

grayscale photo of man in zip up jacket
Photo by Enoch Patro on Pexels.com

God, the universe, our bodies are always speaking the truth to us.

We must not as Marianne Williamson states from the Course in Miracles, “Do not seek illusions to replace the truth.” I am returning back to being a truth seeker, my well being depends on it. The divine assignments that God has laid out for me depends on it. The flow of blessings and miracles that God has stored up for me depends on it. Silence has been a wonderful teacher, but the greatest teacher of them all for me is in God’s word: Galatians 1:10 New International Version (NIV)
10 Am I now trying to win the approval of human beings, or of God? Or am I trying to please people? If I were still trying to please people, I would not be a servant of Christ.

It is so easy to be human focus and not spirit focus in our day to day lives. I leave you with this beautiful African story about allowing our souls to catch up with our bodies:

landscape photography of wild trees over mountain
Photo by Oleg Magni on Pexels.com

 

There was once an American traveler who planned a safari to Africa. He was that typical Type-A American tourist, who many of us may be and who I admittedly am when I travel. We do our research about this travel destination and we have a timetable, maps, and a clear agenda of the things we need to see and do. Some local people had even been hired to carry some of the traveler’s supplies as they trekked throughout the land—it was that level of planning.

On the first morning, they all woke up early and traveled fast and covered a great distance. The second morning was the same—woke up early, traveled fast, and traveled far. Third morning, same thing. But on the fourth morning, the local hired help refused to move. Instead, they sat by a tree in the shade well into the morning. The American traveler became incensed and irate and said to his translator, “This is a waste of valuable time. Can someone tell me what’s going on here?” The translator looked at him and calmly answered, “They’re waiting for their souls to catch up with their bodies.”[1]

Sun-dried Tomato Olive and Goat Cheese Scones

Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

Sundried Tomato Olive and Goat Cheese Scone

The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

Sundried Sundried Tomato Olive and Goat Cheese Scone<
ngredients:

2 cups organic all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon black pepper

3 tablespoons organic cane sugar

1/2 cup cold butter, cut into small pieces (1 stick)

1/2 cup buttermilk

1 organic egg

1/4 cup sun-dried tomatoes without oil, chopped

1/4 cup kalamata olives, dried and chopped

1/4 cup goat cheese, crumbled

Directions:

Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

Hello Fear, Why are you here?

Feeling afraid is very natural and sometimes very necessary.  Fear ~ an unpleasant emotion caused by the belief that someone or something is dangerous, likely to cause pain, or a threat. We are wired with fear, it serves a purpose, like all things in our lives.  It’s here to help us be safe, it keeps us alive during the times of danger.  Our ancestors lived in a world where imminent danger from wild animals and the elements of their environment was always a life or death situation, but even now people live in societies with constant war, and physical danger around every corner.  This launches us into The fight or flight mode. 


The truth is most of us do not live in extremely dangerous environments, where we need to be in fight or flight mode, all the time But, when you think about it, we are often there in our minds. We are practicing self preservation, we are trying to keep something, SAFE. We are trying to preserve our idea of what life should look like.

When life for any reason doesn’t look the way we would like it to, fear pops up and we panic!

Our minds begin to wonder, and our “what ifs”, start to flood us like a dam that has been broken and now is taking over a calm and peaceful forest, disturbing all of life within it. What if they do not like me? What if they see me for who I truly am? What if I do not get the job? What if I am not good enough? What if he doesn’t call? What if this relationship ends? What if it’s not what I expected?  There is no obvious physical danger here, but our “idea of life”  has been threaten. I love this quote by Mark Twain, “I’ve had a lot of worries in my life, most of which never happened.”  Most of the time we are living in fear of things that will never happen.

When we constantly live like this we can be do serious harm to ourselves physically, mentally, emotionally and spiritually.

pexels-photo-568027.jpegHere are a few ways that chronic fear can impact our lives: SOURCE: Impact of Fear and Anxiety
Living under constant threat has serious health consequences.

  1. Physical health. Fear weakens our immune system and can cause cardiovascular damage, gastrointestinal problems such as ulcers and irritable bowel syndrome, and decreased fertility. It can lead to accelerated ageing and even premature death.
  2. Memory. Fear can impair formation of long-term memories and cause damage to certain parts of the brain, such as the hippocampus. This can make it even more difficult to regulate fear and can leave a person anxious most of the time. To someone in chronic fear, the world looks scary and their memories confirm that.
  3. Brain processing and reactivity. Fear can interrupt processes in our brains that allow us to regulate emotions, read non-verbal cues and other information presented to us, reflect before acting, and act ethically. This impacts our thinking and decision-making in negative ways, leaving us susceptible to intense emotions and impulsive reactions. All of these effects can leave us unable to act appropriately.
  4. Mental health. Other consequences of long-term fear include fatigue, clinical depression, and PSTD.

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We do not want to stay in a chronic state of fear, but when it comes, you can allow fear to serve you.

A few months ago my fear was over taking me and all I wanted to do is run away and put my son in a room, so he would be safe. I was in the flight mode for sure. It was about my son driving, he is 17 years old and he has been driving for a year. He is a pretty good driver, but it’s a scary thing to see your kid growing up and getting behind the wheel, with all the teenager driver accidents I hear about.  I also have PTSD.  Years ago I saw a guy killed in a car accident and his body laid in the road for awhile before the paramedics came to remove him.  This put me in the hospital and I couldn’t speak for three days.

Trauma can give the mind references to pull up, when those similarities show up in our lives and our bodies and mental state can feel as though it’s happening all over again.

So when those past thoughts start to overwhelm me, I prayed and meditated. Suddenly I heard a gentle whisper, ” Why do I have to be something you avoid, something you fear or allow to consume you?  I am here to serve your highest good.” I just sat there in tears, blown away by these words, that just washed over my soul.  Fear is here to serve me. YES!!! It was put inside of my being, to help me stay safe and survive the elements of my world. The thing is, I do not live in an environment that is constantly threatening my physical body, but I do live in a world that is constantly threatening my emotional, mental and spiritual body.  I continued to meditate and pray. I closed my eyes and took a deep breath and this came to me, “Ask me why I am here?’ “Why did I show up?” So I took another trembling breath and asked fear ” Hello, fear why are you here?”

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Fear said, as I continued to meditate and pray:

I am here to remind you that you have stepped away from where you should truly stand. You have stepped away from the spirit of truth and love. I feel so strong and so forceful, because I need you to move from this place NOW.  I grip you so tight, because I need you to pay attention and listen to why I am here.   I am here to show you where you have not surrendered.  I am here to get you to look at the place deep inside you, where you first experienced me so intensely, so we can go back there and find your healing. I am here to get you to ask, Why am I scared? What do I truly want and am I afraid I will not get it?  I am here to remind you to get back to GOD, back to LOVE  and back to TRUTH.   IF AM HERE, THEN FAITH CAN NOT BE and you will not have hope. I do not give hope, I am just a reminder that you need to take care. SO LET’S DEAL with it. There is work for you to do. I am your teacher. I am a hard teacher, that will consume you until you surrender, learn and move forward.

So many thoughts flooded my mind during this time of prayer. I had moved away from God, love and truth in my thinking and I was afraid of my son getting into a bad car accident and being killed like that guy was. I had to go back and deal. I had to give that fearful thought over to God. I had to trust and plug into the million other probabilities out there, like this one, my son can be safe on the road. You see we allow fear to take us over, because we do not honor it’s presence.

We push it away, we try to avoid it altogether, but I am learning to stop, pause, breath, pray and ask fear, Hello, fear why are you here?  What do you need me to know? Where do we need to go? Once you have done that, the light comes back in, the soul feels safe from the dangers of the emotions we have not dealt with.   It maybe something in childhood, a bad relationship, a real physical trauma, a negative thought, whatever it is, we must not be afraid of fear. pexels-photo-748870.jpeg

We need to face our fears like a old friend that knows us really well and is trying to get us to see the truth. Resistance only feeds fear’s call and it starts to consume us, so surrender with lovingkindness and ask fear, “HELLO, FEAR WHY ARE YOU HERE,” so we can be FREE.

Penne Pasta with Sweet Peas Roasted Tomatoes Mint and Lemon Zest with a Green Apple Mint Salad

Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.

Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.

This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.

The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe.  Make sure you stay warm and Set the Table with Love.

pastaandsalaad
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Penne Pasta 

Ingredients:

1/2 cup Jovial Penne Pasta

1 cup cherry tomatoes

1/2 cup organic sweet peas

2 tbsp lemon juice

lemon zest

mint leaves, for garnish

cracked black pepper and kosher salt to taste

drizzle of good Extra Virgin Olive oil

Directions:

Preheat the oven to 400 degrees.

Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Once roasted set aside.

Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat.  Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.

salad1
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Green Apple Salad

Ingredients: 

1 medium green apple

Bib lettuce or your favorite leafy greens 🙂

Cranberries

Pumpkin seeds

Sunflower seeds

Baby mint leaves, as garnish

Instruction:

Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.

Balsamic Mint Vinaigrette

Ingredients:

1 teaspoon finely minced shallot

3 tablespoons aged balsamic vinegar

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

1/4 cup extra virgin olive oil

Directions:

Place the shallots in a small glass jar with a secure lid.  Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.

 

 

 

If life gives you Lemons, Make Meyer Lemon Confit

I love trying new things.  My new love outside of poaching white fish in butter, is this making confits.  What does confit mean: Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) comes from the French word confire which means literally “to preserve,” a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Usually you hear this word in fine dining  restaurants, duck confit or goose confit, meaning the bird has been cooked in it’s own fat. Yes! Actually. I prefer making confits with citrus. A lemon confit is the same idea, but I am using olive oil to slowing cook the meyer lemon rinds in. It makes an excellent condiment to any dish. You can use it on toasted breads, drizzle on salads, vegetables and as I did today on a piece of broiled pacific cod. This is a very simple and easy recipe, that I adapted from Naomi Pomeroy Taste and Technique Recipes to Elevate Your Home Cooking. 

Meyer Lemon Confit
Meyer Lemon Confit

Ingredients:

Lemon Confit

Rinds of 3 lemons

1/4 teaspoons dried fennel seeds

1/4 teaspoons red chili pepper flakes

2 teaspoons organic cane sugar

1 1/2 teaspoons sea salt

2 cups extra-virgin olive oil

2 cloves garlic

Directions:

Cut away most of the spongy white pit of the rinds, leaving only the yellow peel. Cut the trimmed rind pieces into strips 1/8 inch wide and 1 inch long.

Place the strips in a 2 quart saucepan and add the fennels seeds, red chili pepper flakes, sugar, salt, olive oil and garlic cloves. Place over very low heat and slowly simmer. You want it simmer to point you see tiny little bubbles. You will need to stir this often, to make sure the sugar and salt dissolves. You do not want the mixture to fry the lemon rinds, so keep a close eye on it. I had to take mine off the heat at least 3 times and put it back on the low heat, so it would not fry. Naomi suggest using a diffuser, but I did have one of those. If you keep it on a low heat and just keep a good eye, it will be fine.  It takes about 20 minutes for the rinds to simmer and cook until they are soft. Take a fork and remove one out from the oil to check the consistency. Once they are soft, remove from heat and set aside, covered, at room temperature to allow the flavors to come together overnight. Store in airtight container in the fridge for up to 3 months.

I poured my meyer lemon confit over this beautiful piece of pacific cod.

Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes
Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes

 

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn!  This is me screaming all the things I love about this time of the year and cooking.  My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.

I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday.  Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.

img_4433Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.

This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! 🙂

Enjoy and remember to Set the Table with Love.

 

Ingredients:

MUFFINS
Make flax eggs ~  2  tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla extract 

2 tsp baking soda
1/4 tsp sea salt

1 tsp ground cinnamon

1/2  tsp clove

1/2 tsp nutmeg

2 1/2 cup gluten free flour blend
3/4 cup almond milk

CRUMBLE
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg
Instructions
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water  together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin purée, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top,  they will not rise very much.

img_4437
Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

FOR THE CRUMBLE

In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for  about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. 🙂

Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans

Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan.  They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.

Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.

Talk to you later, YA’LL. 🙂

cornbread
Southern Girls ~  Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a

CORN BREAD RECIPE Vegetarian                                                 

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)

1 cup unsweetened Almond Milk

1/2 cup Organic Cane Sugar

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and set aside.

img_3348
Southern Girls ~ Gluten Free Vegan Stuffed Cornbread with Spicy Mexican Beans 

Spicy Mexican Beans

INGREDIENTS:

1 tbsp olive oil

1/2 cup onions, diced

1/2 cup red bell peppers, diced

1 can organic dark kidney beans

1 can organic pinto beans

1 tbsp William Sonoma Apple smoked herb rub ( optional)

1 tbsp chili powder

1 tbsp smoked chilis

1 tbsp garlic powder

1/4 tsp turmeric

2 tbsp vegetable broth

Sea salt and black pepper to taste

1/2 cup cilantro, chopped, for garnish

4 campri tomatoes, cut in fours, for garnish

1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping

Directions:

Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.

Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up.  Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro.  Add the quartered tomatoes around the entire dish, if desired.