Sugar free No bake cookies

 12 tomatoes

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

PREPARATION

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Hummingbird Food

 2 c water

1/2c sugar

Stir till sugar is dissolved

Oyakodon

All Recipes

DBL     Original

 4c     2 cups uncooked jasmine rice (I did sushi rice)
 8c     4 cups water

 8       4 skinless, boneless chicken thighs, cut into small pieces

 2       1 onion, cut in this slices

4c      2 cups dashi/chicken/beef/veggie stock, made with dashi powder (I did 1-2 T fish sauce)

1/2c  ¼ cup soy sauce

6T      3 tablespoons mirin (Japanese rice wine) or i did Rice Wine vinegar

6T      3 tablespoons brown sugar

8         4 large eggs 

Can add the last 3 min of cooking-  any vegetable- julienned carrots, zucchini

• This is a simple and quick dish to make- two pots- one for rice and one for chicken stock soup recipe.

•  Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

• Step 2   Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Step 3  Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• Step 4   To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Alli Amazing Blueberry Muffins

Muffins

Makes 12-24 muffins

Preheat oven 400, cook for 20 min

4c            1 3/4- 2c flour

1c    1c sugar

1t             1/2t salt

4t             2 t baking powder

2/3c         1/3c vegetable oil(one time I used applesauce)

2eggs      1 egg

2/3c         1/3c milk (can use buttermilk and one time I used egg nog)

1/2c         1/4 c cubed butter (put pureed bananas in place of butter)

3t             1 1/2t cinnamon

2c            1 c fresh blueberries (I used frozen)

I did add some protein powder

Topping- sprinkle over muffins before you cook

2/3c         1/3c flour

1/2c         1/2c sugar(I didnt double the sugar)

1/4c         1/4c cubed butter (I didnt double the butter, one time I used coconut oil- worked great)

1t             1/2t cinnamon

Mix the dry ingredients first, then stir the liquid ingredients in a well in the middle of the dry ingredients. Mix it all together. Fold the blueberries in. Put the paper muffin cups in the muffin pan. Plop the muffin mixture in the muffin pan.

Mix the topping ingredients in a bowl. Pour on  top of the muffins.

8/1/20 so delish, double the recipe next time

11/21/20 I used egg nog in place of milk and applesauce in place of oil.