Sweet & Salty Snack

Serves: 2

Ingredients:
1 tablespoon unsalted butter
1/2 teaspoon cinnamon sugar
1 1/3 cup rice cereal squares
1 mini box raisins
1/4 cup lightly salted cashews halves & pieces

Directions:
Microwave butter in a microwave safe bowl for 40 seconds or until melted. Stir cinnamon sugar and butter together until well combined. Put cereal in a microwave safe bowl. Drizzle butter mixture over cereal and stir. Microwave cereal mixture for 1 minute. Stir in raisins and cashews. Cool completely before eating. Have with a glass of water.

Sweet Granola

Serves: approximately 11

Ingredients:
1 1/2 cups quick-cooking rolled oats
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons flax seeds
1/4 cup olive oil
1/4 cup 100% maple syrup
1/2 cup lightly salted cashews
1/2 cup dried banana chips
1/4 cup raisins

Directions:
Preheat oven to 300 degrees. Stir together oats, salt, cinnamon, flax seeds, olive oil, and maple syrup. Spread mixture in an even layer in a 9 x 9″ casserole dish. Bake for 10 minutes. Stir and spread into an even layer again. Sprinkle mixture with cashews. Bake for another 10 minutes. Cool completely. Transfer the granola to a bowl using a turner to scrape the hardened bits of granola off the bottom of the casserole dish. Stir in banana chips and raisins. Store in an airtight container. Have 1/4 cup serving with a glass of water.

Chocolate Cherry Muffin Bites

Makes: 48 mini muffins

Ingredients:
1 gluten free chocolate cake and muffin mix that makes 12 muffins and the ingredients to make it (The brand I bought was made with almond flour and all whole food ingredients. When baked, I liked the texture better than most of the gluten free muffins I’ve tried.)
1/4 cup chopped maraschino cherries and 3 tablespoons maraschino juice

Directions:
Make batter according to package directions. Stir in cherries and juice until well combined. Fill muffin tins with paper liners. Bake approximately five minutes less than the directions for full size muffins. The directions on the package I bought said muffins are done when a toothpick inserted in the center of the muffin, “Comes out with few crumbs.” Cool completely. Store muffins in the refrigerator or freezer, especially if the baking mix does not contain any preservatives. To stay under 10g sugar, only eat 1 or 2 mini muffins with a good source of protein, such as a handful of nuts. Have with a glass of water.

Egg Cups

Makes: 6

Ingredients:
2 frozen microwaveable sausage links
1/8 cup frozen broccoli
2 eggs
1/8 cup whole milk
1/4 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
1/2 tablespoon unsalted butter, melted

Directions:
Preheat oven to 350 degrees. Microwave sausage and broccoli according to package directions. Cut sausage and broccoli into small pieces. Whisk eggs and milk together. Stir in sausage, broccoli, and cheese until well combined. Brush butter in non-stick muffin tin cups. Pour 1/3 cup egg mixture in each muffin cup. Bake for 25 minutes. Have with a glass of water.