Grilled veggies

Grilled Summer Veggies

What You’ll Need:
1 red bell pepper, seeded and cut into 1-inch strips
1 green bell pepper, seeded and cut into 1-inch strips
2 yellow squash, cut into sticks
1 zucchini, cut into sticks
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

What To Do:
Preheat grill to high heat.
In a large bowl, combine all ingredients; mix well and place in a grill basket.
Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp.
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No-Bake Cornflake Cookies/Recipe Share


No-Bake Cornflake Cookies


  • 4 cups cornflakes
  • 1-1/2 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1-1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • Dash salt


  • Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240Β° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.
Nutrition Facts

1 cookie: 81 calories, 3g fat (2g saturated fat), 3mg cholesterol, 68mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein.

Originally published as No-Bake Cornflake Cookies in Grandma’s Great Desserts Cookbook

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Sesame Soy Cucumber Salad/Recipe Share

Sesame Soy Cucumber Salad


  • 1 english cucumber, spiralized
  • 1 red bell pepper, small dice
  • 2 green onions, thinly sliced
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 tsp. reduced-sodium soy sauce
  • 1 Tbsp. toasted sesame seeds
  • ΒΌ tsp. red chili flakes
  • 2 drops stevia (optional)


  1. After spiralizing the cucumber, place in a colander and sprinkle with 1 tsp. sea salt. Allow the cucumbers to rest for 15 to 20 minutes to remove excess water.
  2. Whisk together sesame oil, rice vinegar, soy sauce, chili flakes and stevia if using.
  3. In a bowl, gently toss together cucumbers, red bell pepper and dressing. Sprinkle with sesame seeds and serve immediately.

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Chocolate Almond Drops

Chocolate Almond Drops


  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup granola without raisins
  • 1/2 cup sliced almonds
  • 3 cups (18 ounces) miniature semisweet chocolate chips


  • In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour.
  • Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.
Nutrition Facts

1 cookie: 127 calories, 7g fat (4g saturated fat), 3mg cholesterol, 13mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 2g protein.

Originally published as No Bake Chocolate Almond Drops in Ultimate Cookie Swap Bookazine 2017

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Slow Cooker Baked Apples/Recipe Share

Slow Cooker Baked Apples

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: baked apples
Servings: 5
Calories: 313 kcal
Author: Sarah Olson
  • 5 medium-sized gala apples
  • 1 1/4 cups granola
  • 3 Tbsp. melted butter
  • 5 tsp. maple syrup
  • ice cream or whipped cream for serving if making for dessert
Slow Cooker Size:
  • 5 quart or larger
  1. Cut a layer off the top of the apples with a knife. With a melon baller tool, or a measuring teaspoon, remove the core and seeds from each apple.
  2. Pack 1/4 cup granola into each apple, and place into the slow cooker.

  3. Drizzle the apples evenly with the melted butter, and add a teaspoon of maple syrup to each apple.
  4. Cover, and cook on high for 2.5 – 3 hours until tender, but not falling apart.

  5. Serve as is, or add ice cream or whipped cream. ENJOY!
Recipe Notes

Nutritional values are approximate. Please use your own calculations if you require a special diet. Recipe values are for 1/5 of the recipe.

Nutrition Facts
Slow Cooker Baked Apples
Amount Per Serving
Calories 313 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 75mg 3%
Potassium 324mg 9%
Total Carbohydrates 48g 16%
Dietary Fiber 5g 20%
Sugars 28g
Protein 4g 8%
Vitamin A 6.4%
Vitamin C 10.1%
Calcium 4.5%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Strawberries and Cream/Recipe Share/Improve Gut Health

Strawberries & Cream

This recipe can be enjoyed to satisfy a sweet tooth or as a delicious snack between meals. Try using unsweetened chocolate almond milk to make this a chocolate strawberry dessert!

  • 3 tbsp Chia Seeds
  • Β½ cup Unsweetened Vanilla Almond Milk
  • 3 medium Strawberries – diced
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Syrup or Honey for sweetness
  • Coconut Dairy-Free Whipped Cream

Whisk ingredients together and refrigerate for minimum 4 hours. Top with coconut dairy-free whipped cream and enjoy!

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Grilled Chicken with Strawberry Salsa/Recipe Share



Grilled Chicken with Strawberry Salsa

β€’ 1/2 cup diced strawberries
β€’ juice of 1/4 lime (you will use the remaining lime later in the recipe)
β€’ 1 Roma tomato, seeded and diced
β€’ 1/8 cup finely diced red onion
β€’ 1/2 avocado, diced
β€’ 1 small handful of chopped cilantro leaves
β€’ sea salt and ground pepper, to taste
β€’ 1 pound chicken tenders (or you can buy the breasts and slice it into long strips)

In a small bowl, combine strawberries, lime juice, tomatoes, onion, avocado, and cilantro. Stir to distribute the lime juice (this will help keep your avocado from browning). Season with salt, a pinch or two. Taste as you go so it is perfect for your taste buds!
Squeeze remaining lime over the chicken and then season with salt and pepper. Place tenders on a heated grill or grilling pan (medium to medium-high heat). Depending on the thickness of your chicken, you are going to cook them for 3-5 minutes per side. Check the internal temp with a meat thermometer to make sure the chicken is at 165 degrees. Remove from heat and let rest for a few minutes.
Spoon salsa over chicken. Serve immediately.

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Paleo Snowball Cookies


Paleo Snowball Cookies

β€’ Cookie Ingredients:
β€’ 2/3 cup pecan halves
β€’ 2/3 cup chopped, pitted dates
β€’ 1 teaspoon vanilla
β€’ 1/4 cup cassava flour
β€’ 2 tablespoons ghee or butter, melted
β€’ 1 teaspoon baking soda
β€’ 1 large egg
β€’ pinch of salt
β€’ Chocolate Coating:
β€’ 3.5 ounce 72% chocolate bar
β€’ 1 tablespoon coconut oil
β€’ 1 teaspoon honey
β€’ Snowflake Layer:
β€’ 1.5 cups unsweetened coconut flakes

Preheat oven to 350 degrees F.
Place pecans in a mini food processor. Pulse until flour-like. Add dates, vanilla, cassava flour, butter, baking soda, and egg. Pulse until a sticky dough.
Form 10, 1-tablespoon sized balls (I used this scoop). Place on a parchment paper-lined baking sheet.
Bake for 12 minutes. Transfer cookie balls to a cooling rack and let cool for 30 minutes.
In a double boiler (or just set a metal bowl atop a pot with 1-inch of water), melt the chocolate, coconut oil, and honey. Dip cooled cookies in the chocolate mixture.
Roll dipped cookies in the coconut. Set cookies aside on the cooling rack. Once completed, transfer the cookies to a parchment paper-lined lidded dish and refrigerate until ready to eat.

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