Makes: about 8 balls
Ingredients:
1/3 cup creamy organic peanut butter
1/2 cup quick cooking oats
1/4 cup ground flax seeds
1 tablespoon honey
1/8 cup dry-roasted peanuts, chopped
1/4 teaspoon ground ginger
Directions:
Thoroughly mix ingredients together and shape into 1-inch balls. Refrigerate in an airtight container for up to one week. Have with a glass of water.
Serves: 1
Ingredients:
2 slices bread not made with enriched flour (I used an organic multigrain oat bread.)
1½ tablespoons unsalted butter, divided
1 egg
1-1.5 oz. ham steak*
½ teaspoon mayo
½ teaspoon yellow mustard
½ teaspoon honey
1 orange, optional
*I like to use a fully cooked hickory smoked ham steak. According to the package directions, it can be heated up in the microwave in a covered dish with 1/4 cup water for 4 minutes. If your grocery store doesn’t sell that, any cooked ham will work.
Directions:
In a microwave safe dish, microwave 1 tablespoon butter until melted. Brush butter on both sides of bread. Toast in a non-stick pan over medium-high heat until golden brown on both sides. In a small non-stick pan, melt ½ tablespoon butter. Crack egg into a small bowl. Break yolk with a fork and stir a few times to slightly combine yolk and egg white. Fry egg in butter until firm, flipping one or two times while cooking. Heat ham according to package directions. Mix mayo, mustard, and honey together. To build the sandwich, spread one side of the toasted bread with half of the mayo, mustard, honey mixture. Top with egg and ham. Spread the ham with the rest of the mixture and top with the other slice of bread. Have with a glass of juice from one freshly squeezed orange (not pictured) or a glass of water.
Serves: 1
Ingredients:
2 strawberries
6 blueberries
1 mini graham cracker crust (the brand I buy has 5g sugar per crust)
aerosol whipped cream, to taste
Directions:
Rinse and dry berries. Hull and quarter strawberries. Put berries in crust and top with whipped cream.
Serves: 20
Ingredients:
3 cups quick oats
1 cup whole-wheat flour
1 cup light brown sugar
2 teaspoons ground cinnamon
½ teaspoon baking soda
1 tablespoon ground flax seeds
1 egg
1/3 cup vegetable oil
1/4 cup whole milk
1 teaspoon almond extract
4 tablespoons unsalted butter, melted
½ cup dried cherries
Directions:
Preheat oven to 350 degrees. Mix all the dry ingredients together. Stir in the wet ingredients. Separate the cherries if they are stuck together and stir into the batter. Press batter into a 9 x 13 pan. Bake for 20 minutes or until edges are golden brown. When cool, cut into 20 bars. Have with a glass of milk or a handful of nuts.
Serves: 10
Ingredients:
1 pint strawberries
2 oranges
1 tablespoon honey
10 freezer zipper bags, quart size
Directions:
Rinse and hull strawberries. Juice oranges. Put strawberries, orange juice, and honey into a blender and blend until smooth. Pour approximately 1/4 cup of the mixture into each bag. Squeeze air out of the bags and close tightly. Freeze upright overnight or until frozen. Briefly run under hot water to loosen the pop out of the bag before eating.
Former Browniemaker 