Oatmeal Cherry Bars

Serves: 20

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

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.

Strawberry Orange Freezer Pops

Serves: 10

1 pint strawberries
2 oranges
1 tablespoon honey
10 freezer zipper bags, quart size

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.

Breakfast Bowl

Serves: 1

1 serving organic frozen red potatoes with olive oil, parmesan cheese, and garlic
2 organic microwaveable chicken and apple sausage links
1 egg
1 tablespoon whole milk
½ tablespoon unsalted butter
Shredded mild cheddar cheese, to taste

Bake potatoes according to package directions. Microwave sausage links according to package directions and slice into bite-size pieces. Beat egg with milk. Melt butter in a small skillet over medium heat. Add egg. Cook and stir gently until scrambled egg is firm. Put potatoes in a bowl. Top with sausages, eggs, and cheese. Microwave for 45 seconds or until cheese is completely melted. Have with a glass of water.

Peanut Butter, Banana, and Granola

Serves: 1

1 banana
1 tablespoon organic creamy peanut butter
1/2 of 1 oats ‘n honey granola bar, crushed (The brand I buy has 11 g sugar per bar.)

Peel and slice banana. Microwave peanut butter for 30 seconds or until melted. Stir peanut butter and drizzle over banana. Top with granola. Have with a glass of water.

Flank Steak with Corn, Caesar Salad, and Watermelon

Serves: 3

1.25 lbs. flank steak
1/2 cup vegetable oil
0.7 oz. packet of Italian salad dressing mix
3 ears of corn on the cob
3 tablespoons unsalted butter, melted
3 cups cubed seedless watermelon
1 Caesar salad kit without the croutons (The brand I buy has 2 g sugar per serving.) Or, Romaine lettuce, bottled Caesar dressing, and grated Parmesan cheese.

The night before eating the steak, place it in a container and pour the vegetable oil over the top of it. Sprinkle half of the Italian salad dressing mix on one side of the steak. Turn and sprinkle the other side with the rest of the dressing mix. Turn a few more times to coat thoroughly. Cover and put in the refrigerator to marinate. When you are ready to cook the steak, place it on a broiler pan and broil on high. Turn it over a few times while broiling. I like my meat well done, which took approximately 45 minutes. Peel corn and put it in a pan of water. Cover and bring water to a boil. Boil corn for 10 minutes or until tender. Drain. Pour butter over corn and turn cobs to coat. Lightly drizzle salad with Caesar dressing and sprinkle with Parmesan cheese. Serve with watermelon. Have with a glass of water.