2 Bananas sliced thick
Peanut Butter or nut butter alternative
Jam flavor of choice
1.Peel bananas and slice bananas approx 1.5-2cm thick (1/2- 3/4 inch)
2.Add a small amount of nut butter to a banana slice and top with a small amount of jam. Top with another banana to make a sandwich.
3. How many you make will depend on the size of your banana and how thick you slice. Slice until whole banana is used.
4.Line a baking tray with a silicon mat/baking paper and place the banana treats on the tray in a single layer ensuring the bites do not touch.
5.Freeze for two hours (or longer) and then transfer to a freezer safe container.
2 1/2 cups old-fashioned oats (plus 1/4 cup for garnish if desired)
1 cup dried dates (chopped)
1/2 cup water (boiling)
1 1/4 cup apple (diced, about 1 large apple)
3/4 cup milk
2 large eggs
2 tsp real vanilla
2 tsp baking powder
1/2 tsp salt
2 tsp salt
2 tsp cinnamon
1. Place diced dates into blender and add boiling water. Allow to sit for 5 minutes then blend until smooth.
2.Add diced apples and milk to the blender. Puree until smooth.
3.Add remaining ingredients and puree until oats are well ground, scraping down sides of blender as needed.
4. Line muffin tin with muffin papers and fill 2/3 full with batter, approximately 1/4 cup per muffin. Sprinkle each muffin with 1/2 tsp old fashioned oats, if desired.
5. Bake at 350°F for 30-35 minutes, a toothpick inserted in the center of the muffin should come out clean.
Dill, parsley, basil, etc. (use whatever seasoning you like best)
Garlic Dressing Ingredients
3/4 cup olive oil
2 Tbsp white vinegar
2 Tbsp water
1 Tbsp coarse sea salt (or 2 tsp table salt) and a pinch of black pepper
.1 tsp each dry oregano and dry basil
1-2 tsp sugar
………………………………………………………………………………………………………………..1 large clove garlic
1.Prep Vegetables: Cook your lentils, roast your potatoes, blanch or steam your green beans (this can be done in batches ahead of time to save on prep time)
2.Dressing: Make the dressing by running everything through a blender until smooth.
3. Eggs: In a small nonstick skillet over low heat, add a teaspoon of butter.
4. Whisk your eggs well in a separate bowl, season with salt and pepper and pour into the pan.
5.Wait for a minute, then using a soft rubber spatula, gently scrape the edges of the skillet, moving the eggs around in the pan.
6.Wait for a few seconds after each turn of the spatula, and then repeat. You should be getting big fluffy curds.
7. When the eggs are almost fully cooked, add a few chunks of goat cheese and a little pinch of herbs and then remove the pan from heat, letting the cheese melt and the eggs finish cooking off-heat.
8. Add the eggs to your bowls and dress with salt, pepper, lemon juice,dressing, whatever you want.
2 pounds strawberries cut into bite-sized pieces
2 pints blueberries
2 pounds seedless grapes any color, cut into quarters
2 Tbsp sugar
Juice from half a lemon
1.Combine all ingredients in a large bowl.
2.Stir gently to combine.
3.Cover and chill for two hours before serving. Store in the refrigerator