rice crispy treats

i have always been a fan of rice crispy treats but found there was little to no nutritional value in them… sugar sugar butter and sugar! so today I added two things making it more of a snack bar. PERFECT FOR HIKING ;)

typical rice crispy ingredients:

2T coconut oil
2c mini marshmallows (or 20 lg ones)
2 1/2c rice crispys

PLUS
1/2c craisins, dried blueberries and/or raisins
1/2c chopped nuts of any kind

*2t carob powder, I made two batches one w and one wo.

mix the first three ingredients over med heat until the marshmallows are all melted. I like to mix them together so there is less marshmallows on the pan and more in the treats. add the remaining ingredients and mix again (leave out carob powder for plain batch). place all ingredients into a lightly greased pan and pat down. repeat and add carob powder (healthy chocolate substitute) then add to the other side of the pan. pat and place in refrigerator to cool if pressed for time. leave them on the counter to keep the softness.

ENJOY!

radish, carrot and potato bake

radishes are in season! my CSA box has given me a nice size bunch of radishes and besides a salad I'm unsure what to do with them... bake? worth a try...

preheat at 400 degrees 

chop a bunch of radishes, few carrots and potatoes (I like one per person) and 1 can of lentils! 

put all ingredients in a plastic bag with some evoo, salt and garlic... shake - shake - shake. 

place the ingredients on a pan and place in oven for 35 min. 

mexican pizza

this is the perfect leftovers meal. I used a toaster oven to heat and crispafy two corn tortillas with the other nights homemade refried black beans in between topped with aunt Kim's salsa and some cheddar cheese. after about 5 min in the toaster oven I topped it with avocado making this delicious wheat free meal THE BOMB!