Ultimate Ice Cream Sandwich

Serves: 2

1 strawberry, or any flavor, ice cream sandwich that has 16g sugar or less
fresh fruit
aerosol whipped cream

Cut ice cream sandwich in half, so each half has less than 10g sugar. Top with fresh fruit and a small squirt of whipped cream.

Pumpkin Pancakes

Serves: 3

gluten free pancake mix and the ingredients to make 9 4-inch pancakes
1/2 cup 100% pure pumpkin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5-60% cacao bittersweet chocolate chips
2 tablespoons refrigerated plain cream cheese spread
aerosol whipped cream

Prepare pancake mix according to package directions. Add canned pumpkin and spices. Stir until well combined. Cook pancakes according to package directions. Carefully chop chocolate chips. Microwave cream cheese for 10 seconds. Spread a pancake with cream cheese. Top it with another pancake and spread with cream cheese. Put a third pancake on top of the stack. Top with a small squirt of whipped cream and sprinkle with chocolate. Eat with a good source of protein that has less than 2g sugar, such as: a slice of ham, a handful of nuts, or a scrambled egg. Have with a glass of water.

Breakfast Burrito

Serves: 1

1-1.5 oz. microwaveable ham steak, or any cooked ham
1/4 cup frozen broccoli, chopped
2 eggs
2 tablespoons whole milk
pepper, to taste
1/2 tablespoon unsalted butter
1/4 cup shredded cheddar cheese
1-10 inch organic whole wheat tortilla shell

Microwave ham and broccoli according to package directions. Scramble eggs, milk, and pepper together. Melt butter in an 8″ non-stick skillet. Cook eggs, stirring gently, until light and fluffy. Add ham, broccoli, and cheese . When cheese is melted, put mixture on a whole wheat tortilla shell and wrap up like a burrito. Have with a glass of water.

Quinoa with Chicken and Vegetables

Serves: 4

1 large boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
1 cup carrots (approximately 2 or 3), rinsed, peeled, and cut into coin-shaped pieces
1 cup green beans, rinsed, with the ends removed and the beans broken in half
1 cup whole wheat quinoa
2 cups water
14.5 oz. can chicken broth
1/2 teaspoon garlic powder

Preheat oven to 450 degrees. Coat chicken breast with oil. Place chicken on a foil lined pan and season with pepper. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear. Cut into bite-sized pieces. Put quinoa in a fine-mesh strainer and rinse with cold water until water runs clear. Drain. Bring water to a boil. Add quinoa. Stir and reduce heat to low. Cover and cook for 12 to 16 minutes or until water is absorbed. Fluff quinoa with a fork. Bring chicken broth to a boil. Add carrots, green beans, and garlic powder. Cook on medium-high heat for 7 minutes or until carrots are tender-crisp. Stir in chicken. Serve chicken and vegetable mixture over quinoa. Have with a serving of milk or a glass of water.

Breakfast Potatoes

Serves: 2 to 4

2 Russet potatoes
2 tablespoons unsalted butter
2 slices thick cut bacon
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
1/4 teaspoon basil leaves
1/4 cup shredded Romano cheese

Wash and dice potatoes. Cut bacon into bite-sized pieces. Melt butter in a 12-inch skillet over medium heat. Add potatoes and bacon and stir. Add spices. Continue cooking stirring occasionally until potatoes are golden brown and bacon is crisp. Remove from heat and immediately sprinkle with cheese. Have with a glass of water.