Morning Muffins:

Ingredients: 1 cup sour milk (Sour milk is easy to make -- add a tablespoon of vinegar to a one cup measure and fill to the top with milk. Let stand for 5 minutes) 1/2 cup applesauce 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract 1 egg 1/3 cup raw sugar 1/2 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup oat flour (Oat flour doesn't need to be bought -- make your own by pureeing instant oatmeal in the blender until a fine dry powder is formed) 1 cup instant oats 1/4 cup dried apricots, chopped (opt.) 1/4 cup almonds, chopped (opt.) Directions: --Preheat oven to 350 degrees F and grease 12 muffin cups. --Combine sour milk, applesauce, butter, vanilla extract, egg and brown sugar and blend well. --Stir together oat flour, wheat flour, baking soda and cinnamon. --Add flour mixture to wet mixture and blend well. --Fold in oats, almonds and apricots. --Fill muffin tins. These do not rise very high, so a full muffin cup is fine. --Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. I left out the dried apricots when I made them.

Orange juice and Pineapple Salad Dressing:

To make this delicious, healthy salad dressing you'll need an orange, a pineapple, a citrus juicer, and a blender (can be a small personal one). Juice the orange using the citrus juicer. Next cut up a fresh pineapple and add a few pieces to a blender with the fresh squeeze orange juice. You can keep this dressing in a sealed container up to several days in the refrigerator. I love this salad dressing on a bed of spinach leaves and if I have any some kale also. Chop up an apple and add some raisins then drizzle on the O.J./Pineapple dressing. Mmmm....delicious!

Simple Summer Spaghetti:

Ingredients: 12 oz. packaged dry spaghetti Yt cup extra-virgin olive oil 5 cloves garlic, coarsely chopped Pinch crushed red pepper, or more to taste 2 cups cut-up grilled zucchini and/or summer squash 2 cups red and/or yellow cherry tomatoes, quartered 1/4 cup fresh basil leaves, torn 1/4 to 1/2 cup grated Parmesan cheese 2 Tbsp. chopped fresh basil or Italian parsley Directions: 1. Bring large pot of salted water to boiling. Stir in spaghetti. Cook 9 to 10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid. 2. Meanwhile, in extra-large skillet combine olive oil, garlic, and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, tomatoes, and torn basil. Season with salt and pepper. 3. Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet. (If skillet is too small, mix all ingredients in large pot.) Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl. Sprinkle with chopped fresh basil.

Italian Spice Dressing:

Ingredients: 3 Tbsp. olive oil ------ ½ tsp. sea salt ------ 3 Tbsp. flax oil (or use more olive oil) ------- ¼ tsp. black pepper ------- ¼ cup water ------- 1 whole garlic clove ------ 3 Tbsp. lemon juice ----- 1 tsp. hot mustard (can use plain mustard) ----- 2 tsp. agave nectar ------ 1 tsp. Italian seasoning ------ 1 tsp. onion powder ------- --Place in blender --Lasts up to a week in a refrigerator (Creamier version add ¼ cup soaked pine nuts. Opt. replace Italian seasoning with fresh basil and oregano) [Flax oil: omega 3 which helps in development of brain, focus, & learning]

Carrot-Beet Salad

For this salad I used carrots and beets and shredded them using the food processor. Then I peeled and cored and apple and chopped it up. You can either put the apple through the food processor or leave it as small chunks. I left them as small chunks to add some crunch to my salad. Using a citrus juicer, I juiced a fresh lime and mixed in the lime juice. I didn't use all of the lime juice, just added some till I enjoyed the taste. If you have any juice left you can either use it in your carrot juice or add it to a glass of water. If you do not have a citrus juicer you can always use the store bought pre-made lime juice.


Once made - enjoy! This salad you can keep in the refrigerator, but it is best eaten within the first few days. This is a great salad as a snack or before your main meal in replace of a green salad or as a side dish with your meal.

French Breakfast Muffins:

Ingredients MUFFINS: 2 cups flour ---- 2/3 cup sugar ---- 2 1/2 teaspoons baking powder ---- 1/2 teaspoon salt ---- 1/4 teaspoon nutmeg ---- 1 large egg ---- 1 cup plus 2 tablespoons milk ---- 6 tablespoons unsalted butter, melted and slightly cooled ---- 1 teaspoon vanilla extract ---- CINNAMON-SUGAR TOPPING: 1/2 cup sugar ---- 1/2 teaspoon cinnamon ----- 2 tablespoons unsalted butter, melted and slightly cooled ---- Instructions: 1. Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside. 2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk. 3. In a medium-size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture. 4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full. 5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups. 6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins. 7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately.

Carrot/Apple/Beet Greens Juice:

Juicing is very healthy for you. For this juice today I used carrots, one apple, and beet greens to juice in my juicer. If you aren't used to juicing vegetables it is a good idea to add some sweetness such as an apple (green apples work wonderful) or some fresh squeeze lemon, lime, or grapefruit.
I made enough to have a drink now and one for a little later in the early afternoon. This was really delicious :)