#bakistry

Ingredients 1 cup frozen strawberries ½ cup kevita sparkling probiotic drink, coconut flavor 1 tablespoon creamy roasted almond butter 5 drops vanilla stevia 1 scoop Frank Zane Egg White Protein Powder (or protein powder of your choice) 1 tablespoon ground chia seeds 3 ice cube Instructions Combine strawberries, coconut water, almond butter and stevia in a vitamix and blend on high Blend in protein powder and ground chia seeds, then blend in ice cubes until smooth Serve

Ingredients 2 oranges 4 large eggs ¾ cup honey 2 cups blanched almond flour (not almond meal) ½ teaspoon celtic sea salt 1 teaspoon baking soda Instructions Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft Place whole oranges (peel and all) in a food processor and blend until smooth Pulse in eggs, honey, almond flour, salt, and baking soda until well combined Pour batter into a greased 9-inch cake pan Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean Cool in the pan for 2 hours Serve

Method 1 Make a "simple syrup" by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat. 2 Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool.

Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes,or until chicken breasts are tender

Store in the freezer until you are ready to use. The cubes will keep for up to 2 weeks.

INSTRUCTIONS Preheat oven to 475 degrees. On a baking sheet, roll out the dough to a large 12x12 circle. Drizzle with olive oil and spread the pesto evenly on top. Sprinkle on the bacon, parmesan, cherry tomatoes, and mozzarella cheese and bake for 4 minutes. Remove the pizza from the oven and crack the three eggs on top, then replace and cook for 8-12 minutes more or until the crust is golden brown. Top with Italian parsley and basil and eat hot

1 bag caramel corn 1 bag original Bugles Large bag Milk Chocolate M&M's 1-2 bags candy corn (or Autumn Mix variety) 1 jar lightly salted peanuts Instructions: Combine all ingredients in an extra large bowl (or divide between two bowls). Mix well and serve

Thinly the chicken across the grain. Saute the chicken in the sesame oil until lightly browned on each side. Add the vinegar and soy sauce to the chicken, reduce heat and continue to cook until the chicken is completely cooked. In a small skillet, saute the garlic in the peanut oil for 1 minute. Add the peanut butter and sauce. Stir well and reduce heat to medium low. Stir occasionally until the rolls are made. While the sauce is cooking, assemble the spring roll ingredients. You’ll want to be able to work quickly. One at a time, dip each rice paper in water (use a shallow bowl or plate). Place the filling ingredients, chicken breast, carrots, cucumber and pepper, in the middle of the wrapper. Tuck the left and right ends of the wrapper over the filling. Fold the bottom end up over the filling and then roll the wrapper the rest of the way up. Set aside and continue until all the wrappers and ingredients are used. Serve immediately with the peanut dipping sauce.