Tuna crackers

Jayden Berry DIRECTIONS

Tuna Filling: Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly spray with cooking spray. 3 cans tuna ½ red onion finely diced 1 avocado diced 2 Tbsp Olive Oil Add oats and almonds to a small baking sheet then bake 5 minutes, stir and 1 Tbsp Red Wine Vinegar bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. ¼ tsp Oregano Salt and Pepper to taste

Combine all ingredients in a large bowl Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts Additional ingredients: and the sugar completely dissolves.

Ritz crackers Roma Tomatoes Low Fat Mozarella cheese Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini Place crackers on cookie sheet, thinly slice tomatoes, and place on crackers. chocolate chips. Stir to combine. (The chocolate chips will most likely melt a Top with tuna mixture, then mozzarella cheese. Place in 350 degree oven for little. This is fine, they turn into glue and help to hold the bars together). 5 minutes.

Transfer oat mixture to lined pan then use a rubber spatula or damp finger APPLE MOONS tips to firmly press the mixture into the pan. (Press hard here, this way the Kade Hadley bars will stay together once cooled and cut — We press for about one minute to be extra safe). Ingredients  Apples  Peanut Butter Scatter remaining 2 tablespoons of chocolate chips over pressed granola  Granola/Oats mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Directions 1. Cut apple in to crescents Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. 2. Spread peanut butter on the apples 3. Press oats onto the apples

Store bars in an airtight container for up to one week. For the softest bars, Soft and Chewy Granola Bars keep at room temperature. For slightly harder bars, store in the fridge. Hailey Church

Prep time 15 min  Cook time 10 min  Total time 25 min Makes: 12

One Dish Meal INGREDIENTS Dawson Adams * 3 cups (230 grams) old fashioned rolled oats

* 1/3 cup (113 grams) honey 1 lb lean ground beef * 1/4 cup (56 grams) unsalted butter, cut into pieces 1/2 cup onion 1 can diced tomatoes 1 can of tomato soup * 1/4 cup (50 grams) packed light brown sugar 1 can drained whole kernel corn 1 can drained green beans * 1/2 teaspoon vanilla extract 1 TBS chili powder 1/4 cup brown sugar 1/4 teaspoon kosher salt * 1 TBS salt 1 1/2 cup of macaroni noodles * 1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips Place in crock pot or cook on stove top for 20-40 min. Recipe for Zucchini Bread  1/4 banana

Sam Dayton  1 strawberry

 1/2 cup of ice Ingredients:  1 cup orange juice 1-1/2 cups sugar

1/2 cup unsweetened applesauce Blend for 30 seconds.

2 eggs

1/3 cups canola oil YOGART PARFAIT

3 teaspoons vanilla extract Julia Bingham

3 cups all purpose flower

2-1/2 teaspoons ground cinnamon ◦32 oz of Vanilla Greek Yogart

2 teaspoons baking powder ◦2 cups of frozen raspberries

1 teaspoon salt ◦Sprinkle Granola over the top

1/2 teaspoon baking soda

2 cups shredded zucchini Vanilla Frost

Directions: Crystal Larsen

1. In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mix until blended.  1 cup of skim milk Stir in zucchini.  3 teaspoons of stevia 2. Transfer to two 8-in x 4-in loaf pans coated with cooking spray. Bake at 350 degrees for 45-55 minutes or until a toothpick  ¼ cup of non-fat dry milk inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).  1 teaspoons vanilla extract

 4 cups of ice

Greek Yogurt Parfait (recipe based on 1 parfait) 1) Place all ingredients into the blender or Vitamix. In the order listed.

Justin Brown 2) Turn machine on to high, use tamper to press ingredients into the blades.

3) In 60 seconds a couple of mounds should form.

Ingredients: 4) For best results serve immediately.

 A few blueberries

 Spoonful of granola Guacamole Abbey Bush  2 spoonful’s of vanilla Greek yogurt  4 large ripe avocadoes Instructions:

1 tomato, diced  Scoop 2 spoonful’s of vanilla Greek yogurt into small cup. Next,  add 1 spoonful of granola on top of the Greek yogurt. Then, top it off with a few blueberries.  ½ jalapeño, chopped

Smoothie  ¼ bunch of cilantro, chopped

Harrison Davie  juice of 1-2 limes  1 handful blueberries  salt (to taste) Emily Jardine

Mash avocadoes. Add all other ingredients. (Makes 6 servings)

*Add a couple of the avocado pits to keep the guacamole from turning Ingredients: brown. • 3 cups cooked chickpeas (canned or made fresh) – also called garbanzo beans

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon cumin

• 2 teaspoon chili powder

Monkey Nut Sandwiches (1) • 1/2 teaspoon salt

Cassidy Toone • 1 tablespoon olive oil

 2 rice cakes

 1 tsp. of peanut butter Directions:

1. Preheat oven to 350 degrees F.  1 slice if banana 2. Mix all ingredients in a medium mixing bowl. Spread the peanut butter on the rice cake, place banana on the peanut butter, and, if needed, sprinkle fruit fresh to prevent the banana from 3. Spread the beans out over a parchment-lined cookie sheet. browning. 4. Bake for 30-40 minutes being sure to stir at 10 minute intervals.

5. Allow to cool and serve. Granoola Bars Basic Recipe

Wyatt Dangel Julie’s Humus  2 Cup Oats Myken Erickson  1 cup brown sugar  2c cooked garbanzo beans (may use canned)  1 Cup whole wheat flour  1-3 cloves of chopped garlic  1/2 tsp baking soda  1 tsp. lemon juice  1/2 tsp baking powder  1 tsp. Soy Sauce  1 tsp cinnamon  Paprika to taste  1 tsp salt  1Sliced green onion  1 tsp vanilla  1 Chopped red pepper  1/2 Cup honey  1 tsp. Minced parsley Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc. Sprinkle sesame seeds on top Mix all ingredients and press into greased pan, 11 X 13. Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 20 Add garbanzo beans, cloves of garlic, lemon juice, soy sauce, and paprika. minutes or until edges are browned. Take out and let cool entirely. Cut into Puree in a blender until chopped. Then add onion, pepper, parsley, and strips and store in snack size bags. sesame seeds. Mix together. Enjoy!

Roasted Chickpeas Smoothie Jacob Ingles 7. Sprinkle meat & veggies on top of noodles. Toss mixture. Serve with Calamansi (Philippine lemon) if desired. Enjoy!  1 C. Yogurt (Greek or regular, any flavor)

 Strawberries (15) Spicy Cottage Cheese Dip - aka Stuff Thrown Together Recipe!

 Blueberries (1/4 C.) Dallin Jensen

 Frozen Bananas (3 whole)  1/3 cup light Mayonnaise

 1 C. Milk  2 cups fat free cottage cheese

 1 C. loosely packed Spinach  1/4 cup dill relish

 Sugar or Honey (to taste)  1/8 cup hot sauce (like La Victoria)

Place all ingredients in a blender and process until smooth.  3 tablespoons dried chives

 1/2 teaspoon tabassco sauce PANCIT Warning: This recipe has a "kick" to it! Measure and mix all ingredients together in a bowl. Chill in refrigerator. Serve with corn chips when ready to Esiah Rodriguez eat.

Power Muffins Ingredients: Ally Bylund

• 1 pkg rice noodles • ½ cup whole oats

• 1 tbsp olive oil • ½ cup orange juice

• 1 medium sliced onion • 1 ½ cups wheat flour

• 2 cups chicken (can substitute/mix shrimp or pork) shredded • ¼ cup organic cane sugar

• 1 cup julienned Carrots • ¼ cup agave nectar

• 2 cups shredded cabbage • 1 ¼ teaspoon baking powder

• ½ cup low sodium soy sauce • ½ teaspoon of salt

• 5 cups chicken broth • ¼ teaspoon baking soda

• 1 tsp black pepper • ½ cup applesauce

• 1 tsp salt • 1 egg

• 2 cloves garlic, diced or chopped • 1 cup fresh berries

• 1 cup sweet peas

Directions:

1. Add oil to frying pan or wok. Saute garlic & onion until golden Directions; brown. 1. Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin tin. 2. Add meat, salt & pepper and soy sauce. In a small bowl, mix the oats and orange juice together. Set aside.

3. Add vegetables & broth. Bring to a boil. 2. In a medium bowl, mix the organic cane sugar, agave nectar, baking powder, salt and baking soda. Blend in the applesauce and 4. Remove meat & veggies from the mixture and set aside. the egg. Stir in the oat mixture and fold in the berries. Place batter into muffin tin. Fill the muffin cup about ¾ of the way full 5. Cook noodles in sauce for 3-6 minutes, stirring frequently to avoid noodles sticking. 3. Bake 18 to 20 minutes

6. Remove cooked noodles & arrange on serving dish. 4. OPTIONAL: sprinkle a small amount of cinnamon and sugar on top of the cooked muffins. 5. Serves 12

Ingredients:

Apples and cinnamon peanut butter toasted oat dip  1 large Granny Smith apple

Parker Donigan  2 tablespoons of light brown sugar Steps:  1 tablespoon of cinnamon  Have apples. Instructions:  Cut up some or all of the apples into slices depending on how many slices you will eat. Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment  Have peanut butter. paper.

 Get a butter knife and put the butter knife in the peanut butter and scoop some out and scrape it off onto or into the bowl, plate, or cup you are serving the peanut butter in. Using a mandoline, slice the apples as thinly as you can. Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them. Lay the slices on the baking  Have cinnamon and oats. (toasted oats are optional, 100% whole sheets, about 12 slices per sheet. Bake for 1 hour. Remove one grain Great Value oats) pan at a time and flip the apple slices over with tongs. When you return pans to the oven, also rotate them - put the one that was  Sprinkle the cinnamon and oats on the peanut butter. on the top rack on the bottom. Bake for one more hour. Remove pans from the oven. Apple slices will start to harden up pretty quickly. Remove with tongs.  Dip the apples in the peanut butter and ENJOY!

Fruit Kebabs Chocolate Chip Cookies Olivia DeNaughel Jacob Lindeman

Recipe:  Heat oven to 375 Degrees

• 3 packages of strawberries  Cherrybrook Kitchen Chocolate cookie mix

• 2 pineapple  ½ cup of softened margarine or butter

• 7 banana  ¼ cup of water • Kebab sticks  Pour ingredients into a bowl and mix them until they have formed a dough.

Instructions:  Roll into 1 inch balls and place on a cooking sheet

• Rinse strawberries  Bake 8-10 minutes until light golden brown

• Cut strawberries  ENJOY! • Cut bananas into thick slices Maple-Coconut Cookies • Cut pineapple into cubes Mackinzie Ladd • Cut kebab sticks in half Makes about 45 cookies.

• Place 2 strawberries, 1 banana slice, and 1 pineapple cube on Ingredients: kebab stick  1 cup and 2 tbsp. organic pure maple syrup

Homemade Apple Chips  ½ cup and 1 tbsp. organic coconut oil

Maddie Young  2 eggs This makes about 25 chips  1 tbsp. vanilla extract  1 tsp. baking soda ● 3lbs of Pork

● ½ cup Olive or canola Oil  ½ tsp. salt ● ½ cup of flour  2 cups flour ● seasoning (4 chicken bouillon cubes, 1 teaspoon of cumin, and  2 cups semi-sweet chocolate chips fresh black pepper)

Directions: ● 4 cups of water

1. Combine coconut oil and maple syrup in a medium bowl. Blend ● ½ cup of diced green chiles until smooth.

2. Add eggs and vanilla extract. Mix thoroughly. Directions: 3. Add baking soda and salt.  Sear lean pork chops in oil until golden brown. Put pot in oven at 4. Slowly add flour until blended. Add chocolate chips. 300 degrees Celsius for about 2 hours or until shreds easily with fork. Remove pork from pot and add flour to make rue. Add 5. Drop spoonfuls on a cookie sheet. Bake for 375 F for 9-12 seasoning to rue mix then add water to achieve desired thickness. minutes. Add diced green chiles and shredded pork. Serve with corn tortilla or chips.

Fresh California Salsa Frozen Yogurt Bites Easton Anderson Brinley Dickson P.5

4 large tomatoes, diced Recipe: ½ large onion, minced  Any type of yogurt (I did Yoplait- original) I did it with two 6 oz tubes per flavor to make about 25 bites. 3 cloves garlic, chopped

 Any flavor that you prefer 2/3 cup chopped fresh cilantro

1 jalapeno pepper, seeded and minced (optional)  Freeze for about an hour on a metal pan! 2 tablespoons fresh lime juice

¼ teaspoon salt Step-by-Step:

 Buy the type of yogurt that you prefer  In a mixing bowl, combine tomatoes, onion, garlic, cilantro and  Get a Zip-lock bag (or any plastic bag) lime juice. Add jalapeno 2 teaspoons at a time, tasting after each addition to see how hot the salsa is. Add salt to taste. Serve with (It helps to put bag on the inside of a cup so it becomes easier to make small tortilla chips. bite sized pieces) Banana Oatmeal Breakfast Muffins  Cut a small hole in the corner of the plastic bag Brinley Wright Ingredients

 Squeeze a serving size amount of yogurt onto a metal pan or  cups old fashioned oats (or gluten-free) something that is a good conductor for freezing  1 cup plain low fat Greek yogurt  Put into a freezer and wait for about an hour!   2 eggs *  3/4 cup sugar (or sweetener of your choice. If using honey, reduce to 1/2 cup)  1.5 tsp baking powder Chile Verde  1/2 tsp baking soda by Drew Huber  2 ripe bananas  1/2 teaspoon vanilla extract  1/2 teaspoon ground cinnamon Ingredients: Instructions

 Preheat oven to 400 degrees. Measure the pepper, salt, and basil and put it inside the pan

 Spray muffin tin with non-stick cooking spray or line 12 muffin tins Let it simmer for 50-55 min. with foil liners.  Place all of the ingredients, including bananas in a blender or food Then decrease the temperature a couple of notches processor, and blend until oats are smooth. Then let it cook for 35-40 min.  Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean. After cooked, put it on bread and eat. * If you need an alternative to eggs, consider making a flax egg. To make the equivalent of one egg, grind 1 tablespoon of whole flax seed into a fine powder; do not use pre-ground flax meal. Add 3 Tablespoons of water. Whisk together with a fork. Refrigerate for at least 15 minutes. You can make more than one at a time. Breakfast bars

Chestersize with this Mouth Exercise. Zach Banta

Chef- Alexander Jayden Forbush III  5 sweet potatoes

 ¼ cup brown sugar serving size: 1 Chicken Breast  2 tablespoons cinnamon Cook @ 350 degrees for 25-30 minutes or until done (depending on size)  2 tablespoons oil

1 Chicken Breast  2/3 cup sugar free maple sugar dash of pepper  4 cups quick-oats dash of Seasonal Salt 1. Wash and bake 5 sweat potatoes dash of Garlic Salt 2. pre-heat oven to 400* Dash of Tony Chachere's More spice 3. Scoop out potatoes flesh and put in bowl. Add ¼ cup of brown sugar , 2 tablespoon cinnamon 2 tablespoon oil 2/3 cup sugar free maple sugar ¾ cup orange juice stir well and add 4 cups quick- Bruschetta con la Pepperonata cook oats. Stir well.

Christian Young 4. Grease 9x13 dish. Pour evenly into pan. Bake for 23-25 minutes let cool and cut into squares.

Ingredients Zucchini Bread 5 Bell Peppers Mikell Campbell 1/2 Onion (garlic can be used as an alternative)  3 eggs 1 teaspoon salt  1 c. oil 1/2 teaspoon pepper

3 or 4 Tablespoons of Olive Oil  2 c. sugar

Basil (the powdered form)  2 c. zucchini (peeled and grated)

2 bags of P.S. Ciabatta Baguette Sliced  3 t. vanilla

 1 t. salt Directions  1 t. baking soda Put the stove at two notches under high

Measure the olive oil and put inside the pan  1/4 t baking powder

Cut the bell peppers into long, thin strips, then put in pan  3 t. cinnamon

Dice the onions into small square shapes and put in the pan  3 c. flour  c. walnuts 1/2 tsp ground cumin 2 salt and pepper to taste Beat eggs - Add all but dry ingredients. Mix well. Add dry ingredients. Mix Put beans, red peppers, garlic, and cumin into food processor or blender. and bake at 350 degrees for 1 hour. This recipe makes 2 loughs of bread. Begin to blend. Add in oil until you reach the consistency you want. Then add salt and pepper to reach the taste you want. Spoon into bowl and eat with celery sticks or carrots. Black Bean Brownies

Rachel Stark Fresh Garden Salsa

 1 can black beans, rinsed and drained Jake Sangberg

 3 eggs 1/2 cup onion diced  3 tablespoons coconut oil, melted  8 tomatoes peeled and diced  4 tablespoons cocoa powder  2 jalapenos without seeds  1 pinch salt  1 jalapeno with seeds  1 teaspoon vanilla  5 cloves or garlic diced  3/4 cup sugar  1/2 cup diced cilantro  Optional 1/2 teaspoon each of baking powder and baking soda to make them more cake-like  1 lime squeezed

Mix all ingredients together in a food processor until blended well. Pour into  salt and pepper to taste a greased 8x8 baking pan. Stir in some chocolate chips or nuts if you so desire. Bake at 350 degrees in a preheated oven for 30 minutes. They cut better if you let them cool. Combine all ingredients in big bowl and stir

Let it sit in fridge for about an hour and it's ready to serve Energy Bites

Sailor Paske Chex Party Mix  1 cup rolled oats Jordan Brown  ½ cup peanut butter

 1/3 cup honey Ingredients:

 1 cup sweetened coconut ¼ cup of melted butter

1 ½ tsp. of Lawrys Seasoned Salt  ½ cup ground flaxseed 5 tsp. of Worcestershire Sauce  ½ cup choc. chips 3 Cups Cheerios  1 tsp. vanilla 2 Cups Wheat Chex Combine all ingredients in a mixing bowl. Chill for 30 minutes. Roll into tablespoon-size balls. Store up to one week in container. 2 Cups Corn Chex 2 Cups Rice Chex

Roasted Red Pepper Hummus 1 Cup Pretzels (Optional)

Rachel Sperry

1 can garbanzo beans, drained Directions: In a small bowl add Lawry’s Seasoned Salt and Lea & Perrins 2 roasted red peppers (from a jar) Worcestershire Sauce to melted margarine: mix well. In a big bowl pour Chex 2 cloves of garlic cereals and pretzels into it and pour the butter, salt, and Worcestershire olive oil (1/4 c. approx) until consistency of peanut butter Sauce on top. Put the bowl in the microwave on high for 5-6 minutes mixing every 2 minutes. Lay on a absorbent paper to cool. Baked Chips and Salsa

Apples and peanut butter Caleb Vest

By Thomas Taylor

 6 Tomatoes

You need 1apple and 1Tbs. peanut butter and ½ tsp. lemon juice.  1 Onion  Cut the apple into slices  1 Jalapeno  Put about 2 drops of lemon juice per slice  1 Green Bell Pepper  Dip the apple slice in peanut butter  Juice from 1 lime

 Small bunch of Cilantro Fruit salad and raspberry yogurt dip  Salt and pepper to taste Abigail Pruitt Mix all ingredients in a blender

Baked chips (use baked, not regular because they have 50% less fat) • 2 pounds of strawberries

• 30oz of mandarin oranges No Bake Lemon Balls • 20oz of pineapple Tyler Pulsipher • 2pounds of grapes  1 cup almonds, roasted (no salt added) • ½ of a small watermelon

 1 cup pitted dates

Raspberry yogurt dip  2 lemons

 ½ cup sweetened shredded coconut • 10.6oz of chobani Coarsely chop almonds in food processor. Juice the 2 lemons and add lemon juice and dates into the machine. Blend until a soft “dough” forms. • 8oz of light cool whip

Put coconut into a small bowl. Using your hands, form little balls and roll Energy Bites them in the coconut.

By: Rachel Thornley

 2 medium ripe bananas Fruit Slice Pizza

Abbi Clark  1 cup of uncooked old fashioned oats

 ¼ cup of chocolate chips For the crust:  1/8 cup chia seeds 1 (16.5oz) package of refrigerated sugar cookie dough (I used Pillsbury)

 1/8 cup flax seeds For Frosting:

 ½ tsp cinnamon 1 small jar of peanut butter

Directions: Preheat the oven to 350 Degrees Fahrenheit. Spray the cookie For toppings: sheet with nonstick cooking spray. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips, using a spoon, scoop up the batter and (All fruits will work) place on the cooking sheet. Bake for about 12-15 minutes. Kiwi (2) Strawberries (5 minimum) 4 Tablespoons of Chocolate Chips 4 Tablespoons of Peanut Butter Cantaloupe slices 3 Tablespoons of Skim Milk 1 cup of Old Fashioned Oats Blueberries 2 teaspoons of Vanilla Extract 2 Tablespoons of Brown Sugar Blackberries 2 Tablespoons of Raisins

Instructions: Directions:

1. Preheat your oven to 350 degrees. Melt the Chocolate chips, the peanut butter, and milk in the microwave for 30 second intervals, stirring after each 30 seconds until the ingredient are completely melted. 2. Spread cookie dough on an oiled cookie sheet. Then add the rest of the ingredients- you want this mixture to be fairly dry. If 3. Bake for 15 to 20 minutes or until the cookie is golden brown. Let cool it is not dry enought you may need to add a little bit more oatmeal. completely. Press the mixture into bars or balls. (I used an 8X8 pan) Spread peanut butter over the entire cookie. 4. Put in the refrigerator or freezer for 10 minutes or until they are set up. Cut them or break them apart 5. Put all of your fruit on top.

6. Cut & serve! Guacamole

Jaiden Erickson Chex Trail Mix  2 Avocados Brynley Moore  2 Serrano Peppers  1 cup of corn Chex  2 Roma Tomatoes  1 cup of wheat Chex  .5 Large Red Onion  1 cup of rice Chex  1/8 Cup of Cilantro  1 cup of peanuts unsalted  1 Lime Squeeze  1 cup of pretzels  ½ TBS Kosher Salt  6 tablespoons of butter Spoon out the avocados into a large mixing bowl,  2 tablespoons of Worcestershire sauce Dice the red onion into the mixing bowl,

 1 teaspoon of seasoned salt Dice serrano peppers place into large mixing bowl,

 ½ teaspoon of garlic powder Remove cilantro leaves from the stem, gently cut the leaves, no more than once or the leaves will turn black,  ¾ teaspoon of onion powder Dice the tomatoes, then place in large mixing bowl, In a microwave bowl mix together corn Chex, wheat Chex, rice Chex, Cut lime into ¼ and squeeze into large mixing bowl, peanuts, and pretzels. In a smaller microwave bowl, add butter and melt for 1 minute or until melted. Add the Worcestershire sauce, seasoned salt, garlic Add ½ TBS Kosher salt, powder, and onion powder to butter. Mix together. Pour mixture over the Chex mix. Stir until evenly coated. Microwave on high for 5-6 minutes, Mash Avocados with fork while mixing, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Add more lime and kosher salt to the desired amount for taste.

No Bake Granola Bars CHICKEN CABBAGE SALAD Conner Evans Nicole Haycock

Ingredients:  2 Chicken breasts, cooked and chopped  ½ head cabbage, shredded  20 OZ of Pumpkin Puree

 2 red or green onions, sliced  1 bag of Sugar free Chocolate chips

 Handful of cranberries if wanted Instructions:

 Combine ingredients together in a bowl.  Mix all together

Dressing:  Bake in oven for 12 minutes at 350*

1teaspoon salt

¼ teaspoon pepper Peanut Butter Banana Roll-Ups

1 teaspoon sugar Kinzie Bair

¼ cup vegetable oil

6 tablespoon vinegar For one roll-up you will need:

Pour dressing on top of salad and let it refrigerate for at least 2 hrs.  1 Whole wheat tortilla

 1-2 Tbs. of Semi-sweet Chocolate chips Fruit Parfait  2-3 Tbs. of peanut butter Makynzee Stoker  ½ of a banana

Preparation: Strawberries (or any other fruit) Spread peanut butter onto your whole wheat tortilla. Cut up your banana Greek yogurt and place it around the tortilla. Spread the chocolate chips across the tortilla. Roll it up and Enjoy! Granola

HUMMUS Peanut Butter Greek yogurt frosting Baylie Christensen By: Beaux Sant

• 8 oz Greek yogurt (plain or vanilla, nonfat or low fat)  1 15-oz. can chicken peas (garbanzo beans), rinsed and drained

• 3 Tablespoons peanut butter  1/4 cup tahini

• 2 Tablespoons cream cheese (low fat or full fat)  1/4 cup lemon juice

• 2 Tablespoons maple syrup (see above for substitutions)  1/2 cup drained and chopped roasted red bell peppers-I use a medium fresh pepper and roast it in the broiler for about 10 min • 2 teaspoons vanilla extract (turning as needed so it doesn't burn)

Directions:  1 tsp. garlic powder Add Greek yogurt and peanut butter to a medium bowl. Beat on medium speed for 1 minute until combined. Add the cream cheese and maple syrup,  1 tsp salt beat for 2 minutes until combined and creamy. Add the vanilla extract and beat until smooth. Taste the frosting and add more maple syrup if desired.  1/4 tsp ground cumin Use as a frosting, dip, or enjoy it plain. Cover frosting tightly and store for up to 3 days in the refrigerator.  1/2 tsp red peppers-I use dried, crushed cayenne peppers (add as much as you like for the heat you want)

 2 tbsp. olive oil Pumpkin Spice Cookies 1/2 tsp ground cilantro Adam Burt 

 2 spice cake mixes No bake peanut butter granola bars By: Alena Limb  2 or 3 ripe bananas

 1 to 2 cups of Apple Juice (to desired taste or consistency)

2 cups quick oats *  1/2 1 cup plain or vanilla low-fat yogurt (to desired taste or consistency) * 1 cup rice krispies cereal Blend all of the ingredients in the blender and enjoy. * 1/2 cup flax seed

* 3/4 cup peanut butter Healthy Brownie

* 1/2 cup honey Emily McCauley

* 1/4 cup brown sugar Ingredients * 1/2 tsp vanilla extract  Olive oil cooking spray

Instructions  2/3 cup mild honey, such as clover or orange blossom

1. Line an 8x8 baking dish with aluminum pois and set aside.  1/3 cups natural, unsweetened cocoa powder

2. In a large mixing, combine oats, rice krispies cereal and flax seed.  1/2 cup white whole-wheat flour 3. In a microwave safe bowl combine peanut butter, honey, vanilla and brown sugar. Microwave in 30 second increments; stirring in between, until  1/4 teaspoon aluminum-free baking powder melted and smooth.  1/4 teaspoon baking soda 4. using a spatula or your hands, combine the peanut butter mixture with the dry ingredients.  1/4 teaspoon salt 5. Press into 8x8 baking dish and refrigerate for 1 hour.  1/2 cup unsweetened applesauce

 2 tablespoons olive oil Fruit Salad/Parfaits

Parker Morgan  1 large egg, at room temperature

 3/4 teaspoon pure vanilla extract

Combine Vanilla Yogurt, any sort of fruit, and granola. Preparation

 Add 1 quart of Vanilla yogurt in a container (Depending on serving Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set size) aside.

 Cut up preferred fruits, in this case 1 cup of bananas, Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa strawberries, and oranges and add to container (Depending on and stir with a fork until well combined. Let cool to room temperature. serving size) Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and Spoon into serving containers and add 2 tablespoons of granola salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan. Fruit Smoothie Bake until the surface looks dry around the edges of the pan and a toothpick Ashlee Gonzales inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not over bake. Place the pan on a cooling rack and let cool Ingredients: completely before slicing into 16 squares. Makes 16 (2-inch) brownies.

 1 to 2 lbs of fresh or frozen strawberries

 1 to 2 lbs of fresh or frozen peaches NO Bake Energy Bites

Caden Bigler  1 cup (dry) oatmeal Recipe to skiers in a snow bank

Isaiah Jaramillo  1/4 cup small chocolate chips

 ½ cup peanut butter Ingredients:  ½ cup ground flaxseed ⅛ cup or about 2 tbsp of salad dressing.

 1/3 cup honey Celery, carrots, red or yellow or green bell peppers.

 1 tsb. Vanilla

Mix all ingredients together in bowl. Form balls of desired size, and Put the salad dressing in the bottom of the cup it should be about ½ a inch refrigerate or freeze. deep

if not feel free to add a TINY bit more until ½ inch deep.

Healthy Brownie

Emily McCauley Then slice your veggies into small slices, for a good somthing to go off of try pencil’s length.

Ingredients End it of with putting the veggies in the ranch. Enjoy!

Olive oil cooking spray

2/3 cup mild honey, such as clover or orange blossom

1/3 cups natural, unsweetened cocoa powder “Power Balls”

1/2 cup white whole-wheat flour Saydi Fotheringham 1/4 teaspoon aluminum-free baking powder  1 cup peanut butter 1/4 teaspoon baking soda  1 cup honey 1/4 teaspoon salt  3 cups oats 1/2 cup unsweetened applesauce

2 tablespoons olive oil  1/2 cup ground flaxseed

1 large egg, at room temperature  1/2 cup coconut

3/4 teaspoon pure vanilla extract In a large bowl mix together honey and peanut butter until smooth. Gradually add in oats and flaxseed. Add coconut and dried fruit or nuts Preparation (optional) makes 40-48 balls

Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside. Banana Oatmeal Breakfast Muffins Place the honey in a large glass measuring cup. Microwave on high power Brinley until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature. Ingredients

Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined. 2.5 cups old fashioned oats (or gluten-free) In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. 1 cup plain low fat greek yogurt Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan. 2 eggs *

Bake until the surface looks dry around the edges of the pan and a toothpick 3/4 cup sugar (or sweetener of your choice. If using honey, reduce to 1/2 inserted in the center comes out with moist crumbs clinging to it, about 25 cup) minutes. Do not over bake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. Makes 16 (2-inch) brownies. 1.5 tsp baking powder

1/2 tsp baking soda 2 ripe bananas 1/2 teaspoon pepper

1/2 teaspoon vanilla extract 3 or 4 Tablespoons of Olive Oil

1/2 teaspoon ground cinnamon Basil (the powdered form)

2 bags of P.S. Ciabatta Baguette Sliced

Instructions

Directions

Preheat oven to 400 degrees. Put the stove at two notches under high

Spray muffin tin with non-stick cooking spray or line 12 muffin tins with foil Measure the olive oil and put inside the pan liners. Cut the bell peppers into long, thin strips, then put in pan Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. Dice the onions into small square shapes and put in the pan

Divide batter among cupcake liners, and bake for 15-20 minutes, or until Measure the pepper, salt, and basil and put it inside the pan toothpick comes out clean. Let it simmer for 50-55 min. * If you need an alternative to eggs, consider making a flax egg. To make the equivalent of one egg, grind 1 tablespoon of whole flax seed into a fine Then decrease the temperature a couple of notches powder; do not use pre-ground flax meal. Add 3 Tablespoons of water. Whisk together with a fork. Refrigerate for at least 15 minutes. You can make more Then let it cook for 35-40 min. than one at a time. After cooked, put it on bread and eat.

Fruit Smoothie Breakfast Bites Love Lacey Ethan Perkins

Ingredients: Ingredients: 1 cup of strawberries  12 eggs 1/2 banana

2 cups of ice  3/4 cup milk

1 cup of orange juice  6 sausage links (optional)

2 tablespoons of honey  1.5 cups spinach (optional

 1 jalapeno (optional) Directions:  spices (optional) Put ingredients in blender and blend on low.  1 avocado (optional)

Bruschetta con la Pepperonata Instructions:

Christian Young Put the eggs and milk into a bowl and whisk. Cut up jalapenos into very small pieces. Put jalapenos and spices into the eggs. Cut the sausage and spinach into small pieces. Get a muffin tin and put the sausage/spinach pieces into the tin. Pour the eggs into the muffin tin. Bake at 375 degrees for 10 minutes. Ingredients

Trail mix food 5 Bell Peppers Christa Greuel 1/2 Onion (garlic can be used as an alternative)

1 teaspoon salt

 ½ tsp. onion salt

 1 Handful of all natural dried cranberries  ½ tsp. season all salt

 2 Handful of unsalted peanuts

Directions:  1 Full bag of popcorn

1. Put all of the cottage cheese in a blender.  3 Handful of Kellogg’s crispix cereal

2. Add all the seasoning.  2 Handful of milk chocolate M&M’S

3. Mix until all the seasonings are well blended.

Put them in a big sandwich bag together and zip lock good and 4. Serve cold with vegetables.

Then mix, mix, mix.

Recipe Orange Fluff Light Oatmeal Peanut butter Balls

Garrett Fresh Harley Pelletier

 8 oz can pineapple Ingredients:

 15 oz can of peaches in light syrup  1 cup natural peanut butter

 10.5 oz can of mandarin oranges in light syrup  1 cup Honey

 15 oz can of mixed fruit like a fruit cocktail in light syrup  3 cups Old fashioned Oatmeal

Instructions:  You can have really any kind of fruit in it

1. Put peanut butter and honey in a heavy saucepan and heat on low  3 oz box of orange gelatin until thoroughly combined and becomes a liquid consistency.

 8 oz bowl of light whipped cream 2. Mix in oats and stir.

 16 oz bowl of fat free cottage cheese 3. Pour in 8x8 pan. Directions: 4. Cover and let set overnight. Put everything in a big bowl and stir it up so the color and everything mixes together. Let it sit overnight or a couple of hours before you serve. 5. Next day you can cut them in to squares or roll them into bite sized balls.

Brittanie Smith Cottage Cheese Dip FRUIT DIP: Sabrina Owens ( for a large amount)

2 packages vanilla pudding Ingredients: 4 cups skim milk  1 tub (16 oz.) low-fat cottage cheese 1 cup nonfat sour cream

 ¼ tsp. pepper DIRECTIONS:

 ½ tsp. salt * Mix together pudding and milk (as directed on box)

 ½ tsp. garlic salt * then put in fridge until chilled * Then dip fruit in! Homemade Cliff Bars Cameron Collings

Dad’s Famous Salsa There is plenty of room for variation here, so let your mind and tastebuds run wild. I have a few variation ideas to get you started. And yes, you can definitely double this recipe and press into a 13×9-inch pan insteads of an 8- Shelby Burton inch pan. 1 and ¼ cups crisp rice cereal (e.g., I like Erwhon Crisp Brown, but Rice  3-4 cans diced tomatoes ( drained ) Krispies are fine) 1 cup uncooked quick-cooking oats  1 large onion 2 tablespoons ground flaxseed (flaxseed meal)1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)  4-5 jalapenos ¼ cup finely chopped nuts or seeds (pepitas are great) ⅓ cup honey, maple syrup or brown rice syrup ½ cup nut or seed butter of your choice (e.g., peanut butter, almond butter,  1 bunch of cilantro sunflower seed butter) 1 teaspoon vanilla extract  Juice of 1-2 limes Optional: ½ teaspoon ground cinnamon

 Accent salt ( to taste )

 Lemon pepper ( to taste )

Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl. Combine the syrup and nut butter in a small saucepan over medium heat,

stirring until melted and well-blended (alternatively microwave in small microwave-safe bowl 30-60 seconds until melted). Stir in vanilla until Wash and chop the onion, cilantro, and jalapenos then put in a food blended. processor. Pour into a bowl, mix. Squeeze lime juice over, add the Accent salt Pour nut butter mixture over cereal mixture, stirring until coated (use a and Lemon pepper. Enjoy! wooden spoon at first, then get your hands in it. It will be sticky, but this way you can really coat everything. Just scrape off your hands when you’re done). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper (really tamp it down). Strawberry Smoothie Cool in pan on a wire rack, then chill at least 30 minutes to help it set. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the Kaitlyn Hobbs refrigerator).

Ingredients: Cucumber Sandwiches

 4 cups of frozen strawberries Emilee Tyrrell

 10 ounces of almond or regular milk

 1 package of strawberry smoothie mix. Ingredients: Put all ingredients into a blender. Then blend them together until smooth. -1(8 oz.) package of whipped,fat free cream cheese

-1(0.7 oz.) package of dry Italian-style salad dressing mix Vegetable Dip -1 loaf of multi-grain baguette Vanessa Herdt -1 cucumber, thinly sliced Ingredients:

-1 tbsp dried minced onion -1 tbsp lemon juice Directions: -1 tsp garlic salt -1 cup mayonnaise 1. In a small bowl, mix cream cheese and dry Italian-style dressing mix -1 tsp dill weed -1 cup sour cream 2. Spread equal portions of the mixture on slices of the multi-grain baguette -1/4 tsp paprika 3. Top each with a slice of cucumber Directions: Mix spices together then add the other ingredients. Stir well and serve chilled or at room temperature.

D’s Famous Salsa Chandler Daniels Ingredients: 1 cup frozen blueberries Ingredients: 4 frozen strawberries Two (14.5-ounce) cans stewed tomatoes (Mexican Style is what I used.) ½ bananas 1/2 onion, finely diced 3 ice cubes One teaspoon minced garlic ½ cup vanilla yogurt 1/2 lime, juiced 1 cup orange juice 1 teaspoon salt ¼ cup milk 1/4 cup canned sliced green chilies, or to taste Directions: 3 tablespoons chopped fresh cilantro Put all ingredients in a blender and blend until smooth.

Directions: Seven-layered Bean Dip 1. Place the onion, garlic, lime juice, salt, green chilies, and cilantro in a blender or food processor. Blend on low to desired Cannon Bush consistency Ingredients: 2. After you do this, put the tomatoes in and continue blending on low to desired consistency.  1 16 oz. can of low fat refried beans

 3 avocados, mashed

Cowboy Salsa  1 lime, juiced Mayte Rodriugez  12 oz. light sour cream  6 Tomatoes  1 envelope taco seasoning  3 Avocados  1 small can sliced olives  4 White onions  2 cups cheddar cheese, grated  1 Bunch of Cilantro  1 green onion, sliced  1 Can Black Beans  1 tomato, diced  1 Can White corn

 1 packet of Dry Italian Dressing Directions

 ¼ C. Water 1. Mix 2 two spoonful’s of light sour cream, the squeezed lime, and the mashed avocados together in a small bowl and set aside.  ¼ C. Olive Oil 2. Mix the taco seasoning and sour cream together in a small bowl  ¼ C. Vinegar and set aside.

3. Spread the beans out on an 8x8 container Cut up the Tomatoes, Avocados, and Cilantro and put them in a big bowl. Then rinse the Black Beans and White Corn and add them to the bowl. Mix 4. Spread the guacamole over the beans up the Italian Dressing with Water, Oil, and Vinegar in a separate cup than after mixed thoroughly, add them in with everything else. 5. Then spread the sour cream with the taco seasoning

6. The put on the cheese, tomatoes, green onion, and the olives Blueberry smoothie

By: Perri Winterbottom Braden Rawlin Whole-Wheat Zucchini Bread  2 tsp. vanilla extract

DIRECTIONS:

Ingredients 1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. •3 cups whole-wheat flour 2. Once chilled, roll into balls of whatever size you would like. •1 tablespoon cinnamon

•1 ½ teaspoons baking soda Makes about 40-45 balls •¼ teaspoon baking powder Homemade Granola Bars •½ teaspoon salt Kiana Kealamakia •3 eggs

•¾ cup vegetable oil Ingredients: •½ cup honey  4 tbsp. (1/2 stick) of coconut oil. •1 teaspoon vanilla  1/4 cup packed light brown sugar. •3 cups grated zucchini  1/4 cup honey

 2 cups plain granola

Instructions  1 cup Rice Krispy’s

1. Preheat oven to 325 degrees.  1/4 cup semisweet chocolate chips 2. Blend the dry ingredients.  1/4 cup peanut butter cups 3. Make a well (or hole) in the center and pour in the eggs, vegetable oil, honey and vanilla. Stir just until mixed – do not over mix. Process:

4. Fold in the grated zucchini. Pour batter into muffin holders and bake until  Line one 11x7 inch baking pan with foil. Lightly spray foil. a toothpick comes clean in the top/center of muffin.

- Bake for 15 - 20 minutes.  Combine butter, honey, and brown sugar in a large saucepan over medium heat. Stir until the butter is melted.

 Bring the mixture to a boil, then lower heat to medium-low and Healthy Energy Bites simmer until the sugar is dissolved, 2 minutes. Remove the saucepan from the heat. Jaxon Steed  Add granola and Rice Krispy’s into the saucepan and fold them into the sauce until evenly coated.

INGREDIENTS:  Spread mixture into the prepared pans and press firmly with a spatula to evenly fill.  2 cup oats

 Sprinkle the chocolate and peanut butter chips onto the top of  4/3 cup toasted coconut flakes the granola and gently press them down with the spatula.

 1 cup peanut butter  Let it sit for 15-20 minutes or until mostly cooled and set. lift out of the pan and cut into bars.  1 cup ground flaxseed or wheat germ Colton Gomez  1 cup chocolate chips or cacao nibs (optional) Pumpkin spice chocolate chip cookies

 2/3 cup honey or maple syrup

 2 Tbsp. chia seeds (optional) Recipe Ingredients for Pumpkin Spice Cookie  15 oz. can pumpkin  1/2 c Granola

 1 box spice cake mx Layer each of the ingredients above in a cup. You can substitute with any fruit or flavor of yogurt. Enjoy!

 5 1/2 oz. milk chocolate chips

Recipe Directions for Pumpkin Spice Cookie Baked Zucchini Chips

1. Mix pumpkin, cake mix & chocolate chips together. Emma Wood

2. Put cookies on a stick free pan. One large zucchini cut into 1/8 inch slices 3. Bake at 350 degrees for 14 -18 minutes.

4. Check the bottom to make sure they are cooked 1/3 cup of whole grain bread crumbs

2 Ingredients Chocolate Pumpkin Muffins & Cookies 1/4 cup of grated reduced fat parmesan cheese

1/4 teaspoon of black pepper Ingredients

 15 ounces canned pumpkin puree (not pumpkin pie mix) 1/8 teaspoon of garlic powder

 18.25 ounces chocolate cake mix

 ⅔ cups mini semisweet chocolate chips (optional) 1/8 teaspoon of Cayenne pepper

Instructions

1. For cookies, preheat the oven to 350 degrees and line cookie 3 Tablespoons of low-fat milk sheets with parchment paper or coat with non-stick spray.

2. Make the batter in a large bowl by mix just the two ingredients As much salt as you would like on it together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very, very thick! Stir in the mini semisweet chocolate chips, if using. Thinly slice the zucchini, and mix all of the dry ingredients together. Then dip 3. For muffins, place batter into the prepared (or mini muffin) tins the zucchini slices in the milk, and dump them into a gallon sized bag filled Bake at 400 degrees until a toothpick inserted in the center comes with the mixed dry ingredients. Shake to coat the zucchini, and dump them out clean, about 20 minutes for muffins and 12 minutes for the onto a cookie sheet. Bake at 425 degrees F until they are golden brown and mini-muffins. crispy. Enjoy!

4. For cookies, Drop by tablespoonful’s, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes or until the edges Avocado and Feta Salsa are firm and the centers are just barely set when lightly touched. Remove from the oven and cool for 1 minute on the cookie sheets Shylee Farr and then transfer the cookies with a spatula to wire racks to cool completely.  2 plum tomatoes chopped

 1 avocado chopped (save pit) Berry Granola Parfait

Brooklynn Slagle  1/4 c. red onion chopped fine

 1/2 c Low-fat yogurt  1 clove minced garlic

 2 oz Strawberries  1 Tbs fresh parsley chopped

 2 oz Blackberries  1 Tbs fresh oregano chopped  1 Tbs olive oil Step 4.) When the cookie crust is done and completely cooled spread on the cream cheese mixture & refrigerate for at least 3 hours.

 1 Tbs red or white wine vinegar Step 5.) When the cookie crust is done and completely cooled spread on the cream cheese mixture & refrigerate for at least 3 hours.  4 oz. feta cheese coarsely crumbled Step 6.) Prepare the fruit you will need and spread fruit over the fruit pizza.

Mix well, stirring gently add pit, chill 2-6 hours before serving. Peanut Butter Fudge with a twist!

Trey Valencia Strawberry Smoothies  2 tbs. Jif Peanut Butter By: Ryan Nash  1 package Duncan Hines Dark Chocolate Fudge Brownie Mix,  1 cup plain or Strawberry nonfat yogurt  1 15oz can100% pure pumpkin  ¼ cup fat-free milk

 6 tablespoons Splenda Spoonful INSTRUCTIONS  3 cups frozen unsweetened strawberries  Preheat oven to 350 degrees.  1 cups ice cubes  Combine pumpkin with the brownie mix in a large bowl; stir until Combine yogurt, milk and Splenda in blender container. With blender smooth (do not add anything else). running, add berries, a few at a time, through opening in lid. Blend until smooth.  Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.

 Spoon 2 tablespoons of Peanut Butter (room temperature) on top Add ice cubes, one at a time, through opening in lid, blending until slushy. and use a knife to swirl peanut butter around. Pour into glasses and serve immediately.

Makes 4 servings.  Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.

 Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.

 Cut into 20 squares and serve.

Grace Green No Fat Banana Bread Fruit pizza By: Levi Bernards

 1 tube of refrigerated sugar cookies 1- 8oz container of low-fat cream cheese.  ½ cup Applesauce

 8 oz container of fat free cool whip  ½ cup Sugar

 Assorted fruit  4 Egg Whites

Step 1.) Preheat oven to 350. Press out a roll of the low-fat sugar cookie  3 Bananas Squashed dough into a pizza pan.  2 cups Flour

Step 2.) Place into the oven for about 10-12 minutes.  1 teaspoon Baking Soda

 4 Tablespoons Skim Milk

Step 3.) Meanwhile, in a large bowl combine 8 oz of fat free cream cheese &  1 teaspoon White Vinegar 8 oz. of fat free Cool Whip, mix until creamy.  1 teaspoon Baking Powder Sydney Graham

 1 teaspoon Vanilla 1 cup of strawberries  1 teaspoon Salt 1 cup of mangos

1 cup of pineapple Instructions: 12 ounces of strawberry yogurt • Preheat Oven to 325 Degrees. 2 cups of milk • Cream Applesauce and Sugar. 3 tablespoons of agave nectar or sweetener • Add Egg Whites, Bananas, Milk and Vinegar.

• Sift dry ingredients. Put into blender and mix until smooth. Pour into cups or Popsicle containers and freeze for about 3+ hours • Spray pan.

• Cook for 1 hour 15 minutes in a bread pan. Trevin Cutler • Check with Toothpick. Stack Snack

Ingredients: Super fruit smoothie - Gluten-free Rice Cakes Jeriah Garner - Unsalted Creamy Peanut Butter

 3 cups- Strawberries - Low-fat Yogurt

 3 cups- Banana’s - Sliced Apples

Directions:  2 cups- low fat vanilla yogurt - Take some rice cakes and crush them into bite-sized pieces  1 tablespoon- Malted milk - Take an apple, slice it, and cut into pieces the same size as a  ½ cup of 1% Milk fingertip

 2 cups- ice - Take a rice cake piece, and take a little spoonful of yogurt and place it on the rice cake piece.  And a blender or crusher - Put a little bit of peanut butter on top of the yogurt

How to put it together: - Put one piece of apple and put it on top

#1 You will need a blending device or crusher - And, there! You have a “Stack Snack”

#2 Add the strawberries and the ice to the blender/ crusher Why it’s healthy:

#3 Press the button Ice crush and wait until the mix looks liquefied. - The rice cakes are gluten-free, and are good for people with a gluten allergy or celiac disease, and are a good source of fiber #4 Add the bananas and push the button liquefy (which help with digestion and helps prevent diabetes or cardiovascular disease. #5 Add the Malted milk and the normal 1% milk to the blender and push liquefy - Peanut Butter has Vitamin E can help you lose weight, and #6 last put in the yogurt and blend it until it looks delicious contains magnesium (which helps bone health), and potassium (which helps your muscles and maintains salt and water balance #7 Dink it its Edible ! in the body)

- Yogurt contains probiotics which are good bacteria that help digestion Smoothie Pops - Apples are high in phytochemicals (which protects the body from cancer and diseases)

Authentic Guacamole and tortilla chips

Gabby Cordova

5 avocados

2 Roma Tomatoes

1/4 cup Cilantro

1 whole green onion

1/4 tsp. Pepper

1 tsp. Garlic Salt

Slice avocados in half; scoop them out of their skin. Place into a medium sized. Smash avocados until desired consistency.

Add diced Roma tomatoes, minced cilantro, and green onion.

Add seasonings.

Mix until thoroughly combined and enjoy!

Frozen Yogurt Bites

Brinley Dickson P.5

Recipe:

 Any type of yogurt (I did Yoplait- original) I did it with two 6 oz tubes per flavor to make about 25 bites.

 Any flavor that you prefer

 Freeze for about an hour on a metal pan!

Step-by-Step:

 Buy the type of yogurt that you prefer

 Get a Zip-lock bag (or any plastic bag)

(It helps to put bag on the inside of a cup so it becomes easier to make small bite sized pieces)

 Cut a small hole in the corner of the plastic bag

 Squeeze a serving size amount of yogurt onto a metal pan or something that is a good conductor for freezing

 Put into a freezer and wait for about an hour! 