Peanut Butter Freezer Fudge with Coconut and Chia

Ingredients

• 1 cup peanut butter
• 1/4 cup of coconut oil
• 1 and ½ tablespoons of maple syrup
• ½ tsp sea salt
• 1/4 cup blended oatmeal
• 1/4 cup mini chocolate chips melted
• 2 tablespoons chia seeds

Instructions

1. Cream peanut butter, coconut oil, maple syrup, and salt together in a bowl
2. Stir in oatmeal, chocolate chips and chia seeds
3. Pour mixture into a parchment paper lined small 8×6 baking dish (I used small muffin pan and paper liners) 
4. Top with mini choc chips and coconut flakes and freeze for at least 2 hours
5. Remove from freezer, carefully remove fudge by lifting ends of parchment paper
6. Cut into 1 inch squares and store in freezer separated by parchment paper

57 calories if you make 24

Green Beans with Brown Rice and Rosemary

 

Tod wrinkled his nose, but tried it anyway...he liked it, hey Mikey!  Great way to use left over rice!  I think the fresh green beans are what makes this great though

Ingredients:

2 cups green beans, ends removed
2 tablespoon olive oil
1 tablespoon garlic cloves, minced
1 cup cooked brown rice

1/4 cup chopped onion

1 tablespoon fresh rosemary

1 teaspoon salt
1/4 teaspoon black pepper

Directions:

1. Boil salted water. Add green beans. Cook until tender crisp. Drain and set aside.
2. Saute olive oil, onion, rosemary and garlic in large sauce pan for two minutes. Add rice, beans, salt, and pepper. Saute until heated through.