Combine flour, salt, baking soda, baking powder, and cinnamon. Mix in honey, egg, applesauce, vanilla, and milk. Fold in apples. Fill 12 greased muffin cups 2/3 full. Bake 17-20 minutes. Melt glaze ingredients together and brush on cooled muffins.
1 1/2 C finely Chopped Muti-Colored Cherry Tomatoes
1/4 C fresh Lime Juice
1 C finely chopped fresh Cilantro
Sterilize jars and lids. Blanch the tomatoes to remove the skins. Coarsely chop the tomatoes and add to a large stainless steel pot. Add chopped up onions, peppers, garlic, tomato paste, cider vinegar, salt, cumin pepper and honey to the pot. Stir to combine and bring to a boil; continue boiling gently for 20 minutes. Add lime juice and chopped cherry tomatoes. Boil another 10 minutes. Add the fresh cilantro, try of the heat. Ladle salsa into the jars, filling up to1/2 inch from the top of the jar. Clean rims with a clean cloth. Place lid on jars and add screw top. Place jars in inner, cover canner and bring the water back to a boil fo 20 minutes. Remove the jars and place back on a clean team towel to cool.
In a large bowl, combine the first 7 ingredients. Stir in Peanut Butter, Butter, Honey, and Protein Powder. Press mixture firmly into a foil-lined 9″ x 13″ pan. Bake for 15 minutes. Remove from oven, sprinkle chips over bars, and return to oven for 2 minutes. Spread chocolate over bars. Cool slightly. Refrigerate until firm, about 2 hours. Cut into bars and wrap individually. Store in refrigerator.
Place carrots in a foil-lined baking dish for easy cleanup; drizzle with Olive Oil (whisked with cinnamon, if desired), completely covering carrots. Drizzle honey over top. Season with salt and pepper. Mix till evenly coated.
Soft fruits you want to mix with the pineapple flavor, experiment! (optional)
Scrub, peel, and core pineapple. Cut into 1-inch sized pieces. Make a light syrup with honey and water and simmer pineapple in the syrup until tender. Cool. When cool, put in blender (along with any soft fruit you wish to mix in) until smooth. Refrigerate and serve with springs of mint.
In large saucepan, heat water and apple chunks to boiling over medium heat. Reduce and simmer uncovered, stirring occasionally until tender (about 5-10 minutes) Stir in the rest of the ingredients. Heat to boiling; boil 1 minute, stirring. Serves about 4-6
2 Tb Cilantro or other herbs like Basil, Chives, Scallions, minced
1 1/2 Tb Parsley, chopped
1/2 Tb Honey
1 tsp Apple Cider Vinegar
Pinch or two of Salt, pepper, to taste
Mix together. Spread on a tortilla for wrap or whole grain bread slices. Add sliced tomatoes, thinly sliced cucumbers, sprouts, fresh spinach and lettuce leaves, shredded carrots or other vegetables. Be creative and go with your own preference for taste combinations!
Saving the best for first!The Best Granola in the world!
Preheat oven to 350°
4 C Oatmeal or combination of Rolled oats and/or Rolled wheat
1/2 C Coconut flakes
1 C Pecans, Walnuts, Almonds or other nuts, finely chopped
1/2 C Sesame seeds (optional)
3/4 tsp Salt
1+ tsp Cinnamon (or more to taste)
1/2 C Honey
1/3 C Oil
1/2 tsp Vanilla
1 C dried apples, raisins, or other dried fruit
In a very large bowl, combine first six ingredients. Stir in honey, oil, and vanilla. Mix thoroughly. Divide mixture in half, spreading one part on a large jelly roll or sided cookie pan lined with parchment paper. Bake for 20-25 minutes, stirring occasionally. When golden brown, remove from oven and add 1/2 of the dried fruit. Crumble and cool. Repeat the process with the remaining half.