Yogurt Parfait This is a great presentation that kids love! Perfect for breakfast or as an after school snack... 1 container yogurt of choice ( should be organic & low in sugar - I like Siggi's Vanilla yogurt or a plain, organic greek yogurt) 1 svg (1/3 cup) Kind granola of your choice (I use Vanilla Blueberry Clusters; can also use a low sugar cereal if you don't like granola) 1/2-1 cup organic blueberries 3-5 organic strawberries sliced in half In container of your choice (this plastic martini glass works well) layer yogurt, blueberries & granola and repeat 2-3 times. After the last layer of granola, place sliced strawberries around the top.

This is a delicious, easy to cook dinner & the cauliflower mash is a great substitute for potatoes... Potato Chip Chicken: serves 4 Potato Chip Chicken: 4 large skinless chicken breasts 2 eggs 6 oz (1/2- 3/4 bag) potato chips, crushed In large ziploc bag, crush potato chips. Beat the 2 eggs in a bowl. Coat chicken in egg and then cover with potato chips. Place the coated chicken in baking dish and spray with olive oil cooking spray. Bake at 425 for approximately 30 mintes (the thinner the chicken, the faster it will cook). Potato chips should be crisp. Roasted Veggies: 2 red bell peppers 2 orange bell peppers 1 yellow squash 1 zucchini 1 sweet onion 1-2 handfuls french green beans olive oil

Ingredients: 3-4 large carrots, peeled & chopped (approximately 3 cups) 1/2 head cauliflower or 1-2 cups, chopped 1/2 sweet onion 2 tsp coconut oil 2 tsp coconut butter (can use the oil if you don't have the butter) 1-2 tsp chopped garlic (or garlic powder) 2-3 cups water parsley & salt to taste (optional) Directions: Heat coconut oil in a pot and add onions; cook until transluscent Add garlic, parsley & salt Add carrots & cauliflower; cook 3-5 minutes, stirring a few times Add 2-3 cups water; partially cover the pot & cook about 15 minutes on medium heat Put in blender, along with the coconut butter & blend until creamy

This is a delicious side dish that can be eaten hot or cold & is easy to customize.... Ingredients: 1 cup rinsed, uncooked quinoa 2 cups butternut squash, cubed 1 red bell pepper, chopped 3 tbsp. olive oil 1 cup dried figs, cut into quarters 1 tbsp balsamic vinegar 2 cups low sodium chicken broth Directions: Place quinoa & broth in a pot and bring to a boil. Next, lower heat, cover & simmer 15-20 minutes, until broth is cooked in and liquid is just evaporated. Fluff with a fork. While quinoa is cooking, roast squash & peppers in 1 tbsp. olive oil in a 425 degree oven. Sprinkle sea salt to taste & cook until tender & lightly browned, about 15-20 minutes. Chop figs and combine everything in a

One of my favorites! This is packed with nutrients, very satisfying, even as a stand alone meal and of course, gluten free... Ingredients: 2 cups fresh, cubed butternut squash 1 red apple, peeled and cut into large pieces 1 carrot (optional) ½ cup unsweetened almond milk (or skim milk) 1 tbsp almond butter Cinnamon & nutmeg to taste Directions: Place butternut squash and apple in a pot; add enough water to cover some of the squash & apples Cover & cook until soft but make sure squash still has bright orange color Take the apple/squash mixture and place in a blender with the almond milk & almond butter & blend until creamy. Add cinnamon/nutmeg For thinner consistency, add the cooking liquid