Blueberry Spread

This intensely flavored spread is great on biscuits and makes a great gift.

Ingredients:

5 cups blueberries, pureed

1 cup sugar or sugar free substitute

2 teaspoons cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 teaspoon lemon juice

Directions:

Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.

Popeye’s Smoothie

You can barely taste the spinach.

Ingredients :

2 cups cucumber slices

1 lemon peeled

1 cup baby spinach

2 bananas

½ cup soymilk milk

7 ice cubes

Directions:

Combine ingredients and blend until smooth.

Strawberry Oatmeal Muffins

These can be kept in the freezer for 6 months and reheated in the microwave.

Ingredients:

1 cup butter

1 1/2 cup old fashioned oats

1 cup whole wheat flour

1 cup Brown sugar

1 cup all purpose flour

1 tsp. Vanilla extract

1 1/2 cups Strawberry jam

 

Directions:

Thoroughly mix all the ingredients, except the jam.  Fill a lightly greased muffin tin halfway with the batter. Add a layer jam, then  top with the remaining batter.  Bake for about 18-20 minutes at 350 degrees F.

Not Too Sweet Cinnamon Oatmeal

Ingredients:

3 cups quick cooking oats

1 tsp Cinnamon

1/2 cup pecans

1/4 cup chia seeds

1/3 cup Sugar

1 tsp. Salt

1/2 cup Raisins

1 tsp. Baking Powder

1 Chopped Apple

2 Eggs

1 sliced Peach

1 cup Almond Milk

 

Directions:

Pre-heat oven to 350 F. – Grease a baking dish (8×8).  Mix together the wet ingredients then add the dry ingredients and fruit. Pour into the greased dish. Bake for 20-25 minutes.