These cookies are made of three main ingredients mashed banana, nut butter and oats. The rest is just the topper to make it a cookie. With little effort you have a tasty little treat or quick breakfast bite. You’ll love them. Simple whole ingredients all made in to a cookie.
It gives me comfort to know that nature holds many simple remedies to common ailments. These lime honey popsicles are great for when your kids are feeling under the weather. The lime and honey are soothing to fevers and colds. Honey can give your immune system a boost because of its antibacterial and antimicrobial properties. Honey can also help heal a sore or scratchy throat.
Limes have been shown to decrease the strength of cold and flu viruses and reduce phlegm. They are also packed with vitamin C, potassium, antioxidants and they have an alkalizing effect on the body which will give your immune system a boost.
These popsicles are refreshing, easy and simple. Enjoy!
Breakfast cookies are my favorite thing to make right now. They save me time and sleep! Especially on busy school/work day mornings. Best of all, these cookies are packed with protein, vitamins and spices. Spices like cinnamon have been shown to regulate blood sugar, reduces pain linked to arthritis, lower LDL (bad) cholesterol, natural food preservative, and the list goes on. All good stuff to me, especially the taste! I love adding fall spices to my sweet dishes.
School is back and these tasty treats will top your list for a healthy, yet easy to make snack on a busy schedule. They are gluten, dairy, egg and peanut free. Great for any class with those o so familiar allergy limitations. Oh, and best of all… they taste amazing! My kids love them. The almond butter and oats give them the chewiness, and the ripe bananas give them the moisture and sweetness. The blueberries tie all those components together with their tart sweet flavor, taking away the need for any added sweetener. Yum yum yum.
Zucchini noodles are such a fun thing to make this time of year. It’s growing season for them around here and I see them everywhere. I love growing zucchini. It’s a plant that gives you lots and needs little to survive. To make this recipe you can use either this veggie slicer (the one shown in the pictures), a Julian slicer, or your cheese shredder. I have made noodles with all three of these gadgets and the kids were the most excited for the noodles I made with the veggie slicer. An extra bonus, zucchinis are packed with potassium. This recipe is something I will be making the rest of the season because it’s simple, delicious, tangy, and refreshing.
Ingredients you’ll need – olive oil, fresh garlic, kalamata olives, vinegar, sharp (well aged) cheese and one pound of zucchini.
First, make the noodles.
Second, heat the oil with 2 finely shredded cloves of fresh garlic. stir and cook until the garlic turns golden.
Then add the zucchini. Stir and sauté for about 5 – 10 minutes. To make it tender but still al dente cover the pan with a lid and cook for a few more minutes (watch it here, you don’t want soggy zucchini). Lastly, turn off the heat and add the vinegar, sea salt and pepper. Taste test. Transfer to a serving dish. Garnish with cheese and olives. Enjoy!