Nutty Breakfast Cereal

(Makes two servings)

Blender or Food processor

1 cup water

1/4 heaping cup, whole unroasted almonds, skin on

1 tbsp. raw pumpkin seeds, shelled

1 tbsp. raw sunflower seeds, shelled

1 tbsp. hulled sesame seeds

1 tbsp. whole flax seeds

1 tbsp. dried, unsweetened, unsulphered coconut

1/2 tsp. ground cinnamon

1 or 2 medium apples, cored, see below

2 oz. almond milk or your favorite milk product

* see special note below recipe:

The evening before you plan to serve this cereal, soak the almonds, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, coconut and cinnamon in one cup of water. Refrigerate overnight in blender container if you wish. In the morning, add the cored apple and milk into the blender and blend on medium speed for one minute or when desired consistency is reached... add second apple is if the dish is being shared and if sweeter is desired.

* This recipe can be made in advance, stored in sandwich bags in freezer, go on the road when you travel or given as a gift to a friend. Put all in the bag except the water, apple and milk.

This recipe adds:

Nuts and seeds into the diet

Lowers sugar intake; apple versus refined sugars

Fiber, Vitamins, Essential Oils; Necessary ingredients to a healthly diet!

Soups & Salads

Strawberry Chicken Salad

(Serves 4)

4 skinned and boned chicken breast halves

1 cup Raspberry Vinaigrette, divided for marinade and dressing

4 cups Romaine lettuce

4 cups baby spinach

1 quart (4 cups) strawberries, sliced

2 pears, sliced

1 ripe avocado, peeled and sliced

1/2 small sweet onion, diced

1/2 cup pecan halves

1 tablespoon sesame seeds

Supplies: zipper top freezer bag -- gallon; large bowl; salad tongs; cups for dressing.

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal, shake and chill 1 hour.

Remove chicken from marinade, discarding marinade.

Grill with grill covered over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and next 6 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices.

Serve with Raspberry Vinaigrette on the side.