4 Tablespoon chia seeds
1 cup almond milk or milk of choice
2 teaspoon honey or other sweetener, optional
Strawberries or other fruits for topping

Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping. Cover the jar and store in fridge overnight or for at least 2 hours. When you’re ready to eat it, top with your favorite fruit and enjoy cold!
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4 eggs, beaten
2 cups milk
1 1/2 cups flour
2 Tablespoons vegetable oil
1/2 teaspoon salt
2 Tablespoons sugar

Mix all ingredients; don't over beat. Mix may have some lumps. Heat skillet and melt butter. Pour about 1/2 cup mix in circle into skillet and fry until bubbly. Turn over and fry until light brown.
Top with syrup, powdered sugar, apple sauce, nuts, chocolate chips, whipped cream or any ingredient(s) of your choice and roll up. Eat in a roll.
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1 & 1/2 pounds lean ground beef
1/2 cup tomato sauce
2 Tablespoons taco seasoning (1 packet)
4-10 crispy taco shells (or more depending on size)
1 cup shredded cheddar cheese or Mexican blend

Toppings (optional)
shredded lettuce
Pico de Gallo
corn salsa
sour cream
guacamole

Preheat oven to 375 degrees. In a large skillet brown the ground beef until cooked through. Drain any excess fat. Mix the tomato sauce and taco seasoning into the meat and let it simmer until thickened. Depending on how much you are serving, stand the taco shells upright tightly in either 8x8 or 9×13 baking dish. If need, use foil to help shells stand. Fill each shell with taco meat and top with cheese. Bake for 8-10 minutes or until the cheese is melted and the taco shells are crispy. Remove the tacos and enjoy with preferred toppings.
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SALAD:
10 ounce spring greens mix (or any salad greens you prefer)
1 cucumber, very thinly sliced
1 medium red onion, peeled and very thinly sliced
1 cup pepitas or toasted pine nuts or any other nuts or seeds you prefer

SALAD DRESSING INGREDIENTS:
6 tablespoon olive oil
2 tablespoon freshly-squeezed lemon juice or red wine vinegar
2 teaspoon Dijon mustard
2 small clove garlic, pressed or finely-minced or 1 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

To Make The Dressing: Whisk all ingredients together in a bowl, or shake together in a mason jar, until combined.

To Make The Salad: Combine all ingredients in a large salad bowl and toss with the dressing until evenly combined. Serve immediately and enjoy!



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1 lb. grapes
1 box raspberry jello
1 box berry blue jello
1 box orange jello
1 box lime jello
1 box lemon jello
1 box grape jello
Toothpicks

(Flavors are optional)

Begin by taking grapes off the stem and washing them thoroughly. Place one cup of water in a small dish and place each jello flavor onto a small dish or on a paper plate. Place one grape on the end of a toothpick, dip it in the water, and then put it in jello. Place on a parchment-lined cookie sheet and line the grapes up by flavor. Place in the freezer for at least an hour or until the grapes are frozen. Enjoy!
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