What I Eat

Grilled Peanut Butter Sandwich

Serves: 1

Ingredients:
2 slices bread that are not made with an enriched flour
1 tablespoon organic or 100% natural creamy peanut butter (the brand I buy just has organic peanuts and sea salt in it.)
1 tablespoon unsalted butter, melted

Directions:
If peanut butter is stiff, microwave for 5 or 10 seconds at a time until spreadable. Spread peanut butter on one side of one piece of bread. Put other slice of bread on top of peanut butter to make a sandwich. Brush top side of sandwich with butter. Put buttered side of sandwich down in a skillet. Brush butter on the unbuttered side of the sandwich. Cook on medium-high heat flipping frequently until golden brown on both sides. Have with a glass of water.

What I Eat

Easy Cheesy Hash Browns

Serves: 2

Ingredients:
2 frozen hash brown patties
1/4 cup shredded cheddar cheese
2 blades chives, chopped

Directions:
Follow package directions to bake frozen hash brown patties in the oven. When they are done, sprinkle with cheese. Return to the oven for one minute or until cheese is melted. Top with chives. Have with a good source of protein and a glass of water.

What I Eat

15-Minute Potatoes

Serves: 3

Ingredients:
3 Yukon Gold potatoes, scrubbed and dried
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon seasoned salt

Directions:
Cut potatoes into chunks. Microwave butter in a microwave safe bowl for 30 seconds or until melted. Mix all ingredients together and put in a casserole dish. Cover and microwave for 10 minutes or until potatoes are soft. Have with a good source of protein and a glass of water.

What I Eat

Potato Rounds

Serves: 1

Ingredients:
1 Russet potato, scrubbed clean
olive oil, to taste
pepper, to taste
1/2 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
3-4 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Cut potato into 1/4-inch-thick slices. Lay slices on a baking sheet lined with parchment paper. Brush side of potatoes facing up with olive oil and sprinkle with pepper. Bake for 23 minutes or until potatoes are soft. Immediately top potatoes with cheese and chives. If cheese doesn’t melt completely from the heat of the potatoes, broil potatoes until it does. Have with a glass of water.

What I Eat

Waffle with Honey Butter and Blueberries

Serves: 1

Ingredients:
1 gluten free frozen waffle
1/2 tablespoon unsalted butter
1 1/2 teaspoons honey
16 fresh blueberries, gently rinsed and dried

Directions:
Toast waffle until heated through. In a small microwave safe bowl, microwave butter for 15 seconds or until melted. Add honey and stir until thoroughly combined. Drizzle honey butter over waffle and top with blueberries. Have with a glass of water and a good source of protein that does not contain sugar, such as my Cheese Omelet recipe.