Egg, Ham, and Honey Mustard Sandwich

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.

Berry Pie

Serves: 1

Ingredients:
2 strawberries
6 blueberries
1 mini graham cracker crust (the brand I buy has 5 g 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.

Oatmeal Cherry Bars

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.

Strawberry Orange Freezer Pops

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.

Breakfast Bowl

Serves: 1

Ingredients:
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

Directions:
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.