In addition to cooking low-sugar recipes, I am in my designing journals era. This 6×9 inch daisy journal is one of my favorites. The positive affirmation, I am pretty, is on the front cover with the the wild daisies photo I took. The back cover is dark green. The inside has 200 blank lined pages to write down all your important thoughts. To purchase, go to Amazon.com and search for Julia Parent or I am Pretty Daisy Journal.
Although I don’t eat cookies as often as I’d like, I do have a collection of family favorite cookie recipes. Now, you can keep your cherished cookie recipes all in one place for quick and easy reference. This blank paperback cookbook is 8 1/2 x 11 inches and has 100 lined pages. I baked the cookies (see my Trick Cookies recipe) and took the photo on the front cover. The back cover is red. To purchase, go to Amazon.com and search for My Cookie Recipes or Julia Parent.
Serves: approximately 10
Ingredients:
11 square appetizer bowls
assorted bite-sized pieces of fruit, to taste
Greek vanilla yogurt, to taste
Directions:
Place bowls in the shape of a cross and fill with fruit and yogurt.
Serves: 1
Ingredients:
1 graham cracker square that is not made with an enriched flour
3 large strawberries, hulled and quartered
aerosol whipped cream
Directions:
Break graham cracker into small pieces. Top with strawberries and a small squirt of whipped cream.
Serves: 4
Ingredients:
2 boneless skinless chicken breasts
1/4 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon pepper
2 slices thick-cut bacon
Directions:
Preheat oven to 400 degrees. Put chicken breasts in a baking dish lined with aluminum foil. Sprinkle spices on chicken breasts. Top each chicken breast with a slice of bacon, overlapping the bacon as little as possible. Bake for 30 minutes or until chicken is cooked through and bacon is crisp. Serve with your favorite healthy side dishes, such as my Carrots with Honey Butter recipe, and a glass of water.
Former Browniemaker 