SLOW COOKER OATMEAL “A BRAINY BREAKFAST”

Follow the directions on your oatmeal box.

Make sure you use steel cut oatmeal

Our recipe calls for one cup of steel cut oatmeal and 4 cups of water. Add 4 tablespoons of flax seed meal (more or less to taste)

Optional: add cinnamon and apples

Cook in your slow cooker overnight and Voila in the morning you have a healthy and delicious way to start they day.

In the morning add a dollop of yogurt and some blueberries. ENJOY!

CHOCOLATE PEANUT BUTTER COCONUT BALLS

This would be for children 24 month and over and who do not have peanut allergies. It is so quick and easy to make. Here is what you’ll need:

½ cup honey or agave nectar (or less)

½ cup natural peanut butter (non-hydrogenated) or other nut butter such as almond or sunflower

1 cup multivitamin/multimineral protein powder

3 ½ cups crispy rice cereal

optional Shredded Coconut

Special Additions: Raisins or dates

Mix the honey, peanut butter and protein powder together completely. (this is easier if the honey and peanut butter are at room temperature. Mix in the shredded coconut; raisins or dates. These are optional. Slowly add the rice cereal and carefully stir until mixed. Use a cookie baller or your hands to roll the mixture into balls of desired size. Refrigerate the balls for about 30 minutes to firm them up and ENJOY!

Paradise Popsicle

1 cup of soy milk, plain or low fat milk

¼ cup vanilla flavored protein powder

½ cup frozen mango, pineapple and papaya

2 tbsp of flaxseed or sprinkles as Susan call them

if you need to sweeten it use Agave Nectar or Honey…just a dribble.

popsicle molds or small cups

Popsicle sticks

and your blender

Combine all the ingredients in a blender and blend on high for 1 minute or until smooth. Put the mixture into popsicle molds or small cups with sticks in them. Freeze and Enjoy.

Add vegetables to the mix for added nutrition. If you do it carefully, they will be undetected. Use veggies that will be camouflaged by the color of the popsicle. For example, use carrots in the mango, red bell pepper in the guava. Use kale or spinach in the coconut for a fun green popsicle.

GUILTFREE ICE CREAM

You will need:

• 2 frozen bananas
• Frozen fruit (your choice) Some suggestions: Mango, Strawberries,  Passion Fruit, Guava,  Pineapple
• Optional Yogurt; plain low fat preferably organic )
• A few leaves of spinach, kale or a small piece of taro leaf.

We are going to make our base:

First, you slice your banana and place it in the freezer. Make sure to lay the bananas flat in one layer. If they freeze together in a big clump, your blender or food processor will have a difficult time blending them.

Once the bananas are frozen, remove them from the freezer and allow them to thaw for a couple of minutes. Place them in a food processor until it becomes thick and creamy.

You can serve it just like this or you can turn it into a Tropical Treat.

Add some frozen fruit, with a splash or yogurt (for some added protein). Today we are going to add some frozen Mango. To make a Tropical Treat.

Here are some great healthy ideas for toppings to your Sundae: chopped walnuts, almonds , ground pumpkin seeds, granola or fresh sliced fruit or homemade fruit compote.

Serve Immediately

“Awesome Oatmeal-Raisin Cookies”

You will need: (voice over and shots of ingredients)                                          

• ½ cup maple syrup, honey, xylitol or date sugar.
• ½ cup grape seed oil, canola oil or butter
• ½ tsp baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla
• ¼ teaspoon sea salt
• 1 egg
• 1 ½ cups oats or granola
• 1 cup whole wheat pastry flour or 1/3 cup almond meal and 2/3 cup flour
• 1 cup raisins
• Special Additions: ½ chopped walnuts and/ or ½ cup carob chips

Heat oven to 375. Combine all the ingredients except the oats, flour and raisins and mix thoroughly. Stir in the oats, flour and raisins. Drop the batter by teaspoonfuls on a cookies sheet and bake until light brown.