RECIPES

Honey Yogurt Bowl

RECIPE

Ingredients:
- 1 cup So Delicious Unsweetened Vanilla
Coconut Milk Yogurt
(swap for any brand of yogurt, dairy or non-dairy preference)
- 1/3 cup Walnuts
- 1/4 cup Golden Berries
- 1/8 cup Blueberries
- 1/4 cup Chocolate Chips, Chopped
(personal preference)
- 1 tbsp Hemp Seeds
(optional)
- 1/4 cup Honey
(add more or less depending upon personal preference)

Directions:

1. First, gather all your ingredients together, including your favorite cereal bowl & spoon to begin!

Foodie note: I like to plate using white dishes to make my food's color pop more... it's like eating for the eyes ;)

3. To begin, measure out 1-cup So Delicious Unsweetened Vanilla Coconut Milk Yogurt & scoop into cereal bowl.

4. Next, add the following toppings on top of the yogurt: 1/3 cup Walnuts, 1/4 cup Golden Berries, 1/8 cup Blueberries, 1/4 cup Chocolate Chips (chopped) &1 tbsp Hemp Seeds (optional).

5. Last but not least, to top off the bowl, drizzle honey with honey (as much or as little as you want)!!

6. Grab your favorite spoon, eat & enjoy!!

By: Meghan, The Posh Pear

Fruity Fitness Toast

RECIPE

Ingredients:
- 2 slices of Mestemacher Sunflower Seed Bread
(or toast of choice)
- 1 large Strawberry
- 1 Clementine / Orange
- 1 tbsp Hemp Seeds
- 2 tbsp Peanut Butter
(or almond/sunflower butter)
- 1/3 cup Coconut Vanilla Yogurt
(or regular dairy yogurt)

Directions:

1. First, gather all your ingredients together & lay out on your kitchen table to begin!

2. On a flat plate, place 2 slices of Sunflower Seed Bread (either side up).

3. Next, on one half of the bread (1 slice) spread about 1/4 cup of coconut vanilla yogurt on the face. On the other half of bread (2 slice) spread 1 1/2 tbsp of peanut butter on the face.

4. Once you've prepared the spreads, it's time to decorate!

5. Yogurt Toast: using half a large strawberry (sliced) lay down pieces on top of yogurt, followed by several small slices of clementine. Drizzle with 1/2 tbsp of peanut butter & hemp seeds to finish!

6. Peanut Butter Toast: using the other half of a large sliced strawberry, place on top of peanut butter & add other half of clementine slices. Top with remaining scoop of coconut vanilla yogurt & sprinkle with hemp seeds to finish!

7. Eat & enjoy!!!

By: Meghan, The Posh Pear

Simple & Sweet Dairy Free Parfait

RECIPE

Ingredients:
- 2 (5oz) Oui Dairy-Free Raspberry Yogurt Cups
- 1 Cup Puffed Rice Cereal
- 1/4 Cup Almonds
- 4 Golden Berries
*or berry of choice
- A Dash of Bee Pollen (optional)

Directions:

1. Layer all the ingredients together one by one; 1 (out of the 2) Oui Dairy-Free cups, 1/2 cup puffed rice cereal, 2nd Out Dairy-Free cup, 2nd half of cereal (1/2 cup) puffed rice, topped off with some freshly sliced golden berries, a sprinkle of almond & a dash of bee pollen (for some extra sweetness)! Spoons up & enjoy!

By: Meghan, The Posh Pear

Warm Christmas Ginger Pear Oatmeal

RECIPE

Ingredients:
- 1 Cup Steel Cut Oats
(Cooked) - regular oats will also work.
- 1/2 of a Seckel Pear
(or pear of choice)
- 1/4 Cup Dried Cranberries
(optional; for topping)
- 1 TBSP Ground Flax Seed
- 1 TSP Ground Allspice
- 1/2 TSP Ground Ginger
- 1 TSP Hemp Seeds
(optional; for topping)
- 1 TSP Bee Pollen
(optional; for topping)
- 1 Gingerbread Cookie
(homemade or brand of choice)
- 1/4 Cup Walnuts
(optional; for topping)
- 1 TBSP Dark Chocolate Chips
(optional; for topping)

Directions:
1. First, according to the oatmeal box, cook steel cut oats (for a heartier texture) or regular quick oats - set aside once finished.

2. Next, scoop out 1-cup serving (less or more depending upon personal preference) into a favorite serving bowl.

3. Immediately after the warm oatmeal has been placed in a serving bowl, add the 1 TBSP of Flax Seed & stir (the warm oats + flax seed will create an extra creamy texture).

4. Once the oats & flax have been combined, it's time to add in the 1 TSP Ground Allspice & Ground Ginger (stir to combine).

5. Now it's time to add the toppings! First, slice 1/2 a seckel pear (or pear of choice) thinly then place around the oats in any desired pattern.

6. To finish the yummy breakfast display, add additional toppings such as Dried Cranberries, Hemp Seeds, Bee Pollen, Dark Chocolate Chips, Walnuts & of course DONT FORGET the Gingerbread Cookie right on top (the star of the show)!

7. Eat immediately & enjoy!

By: Meghan, The Posh Pear

Cranberry Almond Power Bites

RECIPE

Ingredients:
- 1 CUP Rolled Oats (Dry)
- 1/3 CUP Chopped Almonds
- 1/3 CUP Shredded Coconut
(sweetened or unsweetened)
- 1 TBSP Ground Flax Seed
- 1 TBSP Chia Seeds
- 1/2 CUP Almond Butter
(peanut, cashew or sunflower butter will also work)
- 1/4 CUP Honey
(or maple syrup, depending on desired taste)
- 1/3 CUP Dried Cranberries

Note: even though this is a 'no bake recipe' the first step is "optional" to toast the oats, it makes for a heartier taste at the end, but is not necessary. If opting to not bake, skip step one & just combine all ingredients.

Directions:
1. First, preheat the oven to 350° (skip this step if opting not to toast the oats). Using a foil sheet & baking pan, measure out oats, almonds & coconut.

2. Lighly toss mixture with hands on the baking sheet & place in oven for 8-10 minutes to get a light toast. Allow the mixture to completely cool before adding it to the rest of the ingredients.

3. To begin (start here if you opted to not use the oven), in a microwavable measuring cup, microwave the nut butter for 25 seconds until melty/liquidy.

4. Next, add the baked mix (oats, coconut & almond mixture) along with the melted nut butter, flaxseed, honey, chia seeds & cranberries into a medium mixing bowl. Stir until combined.

4. Once all the ingredients are combined, form into 1.5" balls (small ice cream scoop size) & immediately refrigerate. (note: let chill for at least 2 hours before eating).

5. Store in an airtight container refrigerated for up to 1 week after making & enjoy!

By: Meghan, The Posh Pear

Mini-Pancake Cereal

RECIPE

Ingredients:
- 1/2 CUP Kodiak Cakes Flapjack & Waffle Mix
- 1/2 CUP Water
- 1.5 CUP Blueberries
- Handful of Favorite Fruits (for decoration / taste)
- 1 TSP Hemp Seeds
- Optional Toppings: Butter, Walnuts, Maple Syrup

Appliances:
- 1 Frying Pan
- 1 Spatula / Serving Prongs (to flip pancakes)
- 1 Empty Ketchup Bottle (for the pancake batter)
- Pan Spray (to coat pan before adding batter)
- 1 Serving Bowl (for plating / eating)

Directions:
1. First, mix together (in a small bowl) 1/2 CUP Kodiak Cake Mix & 1/2 CUP of Water. Mix until combined (no flour clumps.). Then pour into empty ketchup bottle (bottle with a small tip, to squeeze the batter out of which will make the small pancake shape).

2. Next, place a frying pan on the stove (over medium heat), spray with pan spray & carefully place a series of 'mini-pancake' dots (squeezing the katchup bottle), around the plan.

3. After a few seconds (about 30) very carefully (using the prongs or spatula), flip every single mini-pancake & let cook for another 30-45 seconds on the opposite side.

4. Once each mini-pancake has been cooked / flipped on both sides, remove from pan & repeat steps 2-4 until all the batter has been used.

5. Last but not least, in a large bowl, add the mini-pancake cereal, fresh fruit & any other desired toppings... eat & enjoy!

By: Meghan, The Posh Pear

Red Walnut Banana Bread

RECIPE

Ingredients:
- 3-4 ripe bananas, mashed
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 1 egg, beaten
- 1 TSP vanilla extract
- 1 TSP baking soda
- 1 TSP baking powder
- 1/4 TSP cinnamon
- 1/8 TSP salt
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 1 cup chocolate chips (optional)
- Plus extra chocolate chips & walnuts for topping if desired

Directions:
1. Preheat oven to 350 degrees F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.

2. In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.

3. Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.

4. Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.

5. Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.

By: Meghan, The Posh Pear

Blueberry Pistachio Thumbprint Cookies

RECIPE

Ingredients:

For the Blueberry Jelly:
(note: pre-made jelly will work as well)
- 2/3 CUP Fresh Blueberries
- 1 TSBP Lemon Juice
- 1 TBSP Brown Sugar
- 1 TBSP Chia Seeds

For the Pistachio Cookie:
- 1 Cup Oat Flour OR Oat Bran
(note: rolled oats, if used, must first be pulsed into a flour form using a food processor).
- 3/4 Cup Ground Pistachios
(salted or unsalted, using a food processor).
- 1/4 TSP Salt
- 1/2 TSP Cinnamon
- 2 TBSP Liquid Coconut Oil
(note: olive oil will also work).
- 2 TBSP Maple Syrup or Honey

Directions:
Preheat your oven to 350 F.

1. To start: IMPORTANT: make the blueberry jelly first so it has time to cool while the cookies bake. Add the blueberries, lemon juice & brown sugar into a small saucepan.

2. Cook over a low/medium heat until soft enough to mash with a fork/spoon.

3. Once all the blueberries are mashed / jelly consistency, turn off heat & mix in the chia seeds.

4. Immediately remove the jelly from the pan, pour into a small bowl & let cool.

5. Next, for the cookies, in a large bowl, mix together the oat flour, ground pistachio, salt and cinnamon.

6. Once all the dry ingredients are mixed, add in the coconut oil & maple syrup. Stir until combined.

7. Divide into 10 portions, roll the cookie dough (note: it will be crumbly, that's okay), into a ball. Arrange on a baking sheet with foil & and press down the middle using your thumb to create the thumbprint (or use the back of a spoon to create the indent).

8. Next, bake for 12-15 minutes. Note: the cookies will harden (to a cookie texture) once they are taken out to cool. Until then, it is normal for them to appear crumbly.

9. After 12-15 minutes, remote cookies from oven & place on a drying rack to cool for 10 minutes. Following, place the jelly in the center of each cookie (once cooled).

10. Serve, eat & enjoy!

By: Meghan, The Posh Pear

Falafel Crêpe

RECIPE

Ingredients:
For Assembled Crepe, there seperate ingredients for making the Crepes themselves (see second recipe below).

- 4 to 8 Fabalish Baked Falafel (classic flavor)
- 2 TBSP Fabalish Tzatziki Sauce
- 1 Big Handful of Spinach Leaves
- 6 Cherry Tomatos (sliced)
- 2 Crêpes (for the wrap)
(homemade, see next page recipe)
- 1 Tooth Pick (to hold the wrap)
- 1TBSP Hemp Seeds (opt: to sprinkle on top)

Directions:
Assembled Crepe

1. Place falafel on a small oven tray & bake in oven at 350(f) for 15 min (if fresh), if frozen 25 min.

2. Make crêpes (any kind of pre-Crêpe will do).

3. Remove falafel from oven, & layer 2 crêpes together on a plate (2 gives the wrap more substance to hold the filling together). In order, place the spinach, cherry tomatoes, 4 falafel & tzatziki sauce drizzle in crêpe.
4. Using the remaining falafel (if 8 were made) lay on the side of the crêpe - close the crêpe / fold into a wrap, sprinkle with hemp seeds, eat & enjoy!

NOTE: Best enjoyed with a fork & knife (if picked up, it will fall apart).

RECIPE for Crepes

Ingredients:
- 1.5 Cup liquid egg whites
- 6 Tablespoons Coconut flour
- 4 Tablespoons Cream cheese
- 1/2 teaspoon Salt

Directions:

1. Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray.

2. Add all the ingredients to a blender and pulse until all combined. The mixture will be thin.

3. Add 1/4 cup of the batter to the skillet and swirl it around the pan until it coats the bottom.

4. Cook for 2-3 min until the bottom of the crêpe starts to brown.

5. Next, carefully (with a spatula) flip the crêpe & cook for 1 min on the opposite side.

6. NOTE: if the crepe tears when flipped, it got flipped too early - try leaving it on side one longer the next time.

7. Remove the crêpe from the pan & repeat steps until all the batter has been used or enough crêpes are made (makes about 7-8 crêpes total).

By: Meghan, The Posh Pear

Avocado Protein Waffles

RECIPE

Ingredients:
-2 Frozen Birch Bender Protein Waffles
(to be toasted)
- 1/2 an Avocado
- 1/4 Cup Blueberries
- Optional: Maple Syrup or Honey
(for serving)

Directions:

1. Toast 2 Birch Bender (frozen) Protein Waffles in the toaster on whatever setting gives the waffles a nice golden crunch (medium - high depending on 'toast' desired).

2. Next, carefully using a knife, slice an avocado in half (remote the pit) & scoop out half the avocado.

3. Once the waffles have finished toasting, using half the scooped avocado, spread it evenly over / on top of each waffle (optional: use the whole avocado).

4. Last but not least, top the waffles off with some fresh blueberries & optional honey or maple syrup to serve.

5. Eat & enjoy!

By: Meghan, The Posh Pear

Crunchy Chickpea Parfait

RECIPE

Ingredients:
- 1 oz The Good Bean Crispy Chickpeas
- 1 TSP Hemp Seeds
(this will be used to sprinkle on top of parfait at the end).
- 1 Apricot; Sliced in Half
(for the top)
- 1 Kiwi; Sliced
((for the middle layer of the parfait; slice in oval shapes)
- 8 Almonds
(for the top; mix with crispy chickpeas)
- 4 Raspberries; Sliced in Half
(for the top; adds the perfect pit of sweet to the salty chickpeas)
-1 Cup Cottage Cheese or Greek Yogurt
- A Dash of Cinnamon
- 1 Large Cup
- 1 Long Spoon

Directions:

1. Gather all ingredients, measuring cups & favorite parfait cup / spoon - spread out on kitchen table.

2. First, slice up all the fruit components & set aside.

3. Next, measure out The Good Bean crunchy chickpeas & almonds (in a small cup); once combined, set aside.

5. Once all the filling ingredients have been prepped, measure out 1 cup of cottage cheese or Greek yogurt - starting at the bottm, fill the parfait cup with approximately 1/2 a cup of the cottage cheese/yogurt.

6. After about 1/2 the parfait cup is full, line the outside of the cup with the sliced Kiwi pieces & continue to fill the parfait cup with cottage cheese/yogurt until a nice big layer has formed on top.

7. Last but not least, to top off the parfait, add the crunchy chickpea / almond mix on top, surrounded by some fresh raspberries & sliced appricot. Finish off with a dash of cinnamon & 1 TSP of hemp seeds.

8. Eat & enjoy!

By: Meghan, The Posh Pear

Fruit Matcha Parfait

RECIPE

Ingredients:
Parfait:
- 1/2 Cup HighKey Fruity Protein Cereal
- 1 TBSP dry Chia Seeds
- 6 oz Fluid (water, milk, etc.)
*see Chia Seed Pudding recipe down below
- 3/4 Cup Greek Yogurt
- 4 Large Strawberries
- A Dash of Cinnamon

Chia Seed Pudding:
- 1 TBSP dry Chia Seeds
- 6 oz Fluid (water, milk, etc.)
- 1 TSP Matcha Powder
+ Measure out 1 TBSP dry

Chia Seed Directions:
1. Chia Seeds & place in small cup (prefribly one that has a lid as it will need to be covered).

2. Add 6 oz of Water (milk / any other fluid will work) to the Chia Seeds + 1 TSP Matcha Powder; lightly stir together, cover with lid.

3. Place in fridge for 2 hours or more (overnight works best / until all the chia seeds have formed a gel like substance).

4. In the morning / after 2 hours. remove Chia Seed pudding from fridge & either eat straight up or add to a yogurt parfait - enjoy!

Parfait Directions:

1. Layer all the ingredients together (including Chia Seed Pudding) one by one; Yogurt, 1/8 cup Catalina Crunch, Blackberries, Chia Seeds, repeat (until all 3/8 cup of cereal has been used / ingredients run out)!

By: Meghan, The Posh Pear

Black Bean Spaghetti Bowl

RECIPE

Ingredients:
- 2 oz Explore Cuisine Black Bean Spaghetti
- 1 TBSP Olive Oil + 1 TBSP Apple Cider Vinegar
(this will be the pasta dressing, optional to buy premade italian dressing).
- 3 Cherry Tomatoes; Sliced
- 3 Basil or Spinach Leaves (for decoration)
- 2 Fresh Chopped Garlic Cloves
- 1/4 Cup Diced Green Pepper & Onions
(mixed)
-1.5 TBSP Italian Seasoning (optional if using store bought Italian dressing)

Directions:

1. Bring 16oz of water to a boil, in a medium pot, on the stove.

2. Once water comes to a boil, add 2oz of uncooked Explore Cuisine Black Bean Spaghetti to the water; stir & reduce heat to simmer for 5 minutes (6 iif using more than 2oz of pasta).

3. After 5 minutes, remove the pot from the stove & immediate dump pasta into a colander / drain in sink. Rinse pasta with cold water (for al dente taste).

4. Next, place cooked pasta in a bowl; top with remaining ingredients/garnishes, eat & enjoy!

5. NOTE: for the dressing, if making homemade; combine 1 TBSP Olive Oil with 1 TBSP Apple Cider Vinegar & 1.5 TBSP Italian Seasoning in a small cup. Whisk together & pour over pasta to serve.

By: Meghan, The Posh Pear

Vanilla Cinnamon Progranola Parfait

RECIPE

Ingredients:
- 1/2 Cup Julian Bakery Vanilla Cinnamon Cluster ProGranola
- 3/4 Cup Plain Greek Yogurt
- 1/3 Cup Raspberries
- A Dash of Cinnamon
- 1 Hungry Belly

Directions:

1. Using all the ingredients, starting with Greek Yogurt; layer yogurt, progranola, rasperries, repeat, until everything has been used.

2. Eat & Enjoy!
Note: pairs great with a side cup of caramel flavored iced coffee!

By: Meghan, The Posh Pear

Blackberry Chia Seed Parfait

RECIPE

Ingredients:

Parfait:
- 3/8 Cup Catalina Crunch Cinnamon Toast Cereal
- 1 TBSP dry Chia Seeds
- 6 oz Fluid (water, milk, etc.)
*see Chia Seed Pudding recipe down below
- 3/4 Cup Greek Yogurt
- 1/3 Cup Blackberries
- A Dash of Cinnamon

Chia Seed Pudding:
- 1 TBSP dry Chia Seeds
- 6 oz Fluid (water, milk, etc.)

Chia Seed Directions:
1. Measure out 1 TBSP dry Chia Seeds & place in small cup (prefribly one that has a lid as it will need to be covered).

2. Add 6 oz of Water (milk / any other fluid will work) to the Chia Seeds; lightly stir together, cover with lid & place in fridge for 2 hours or more (overnight works best / until all the chia seeds have formed a gel like substance).

3. In the morning / after 2 hours. remove Chia Seed pudding from fridge & either eat straight up or add to a yogurt parfait - enjoy!

By: Meghan, The Posh Pear

PB&J Mini-Waffle Brunch Plate

RECIPE

Ingredients:

Waffles:
- 1.5 TBSP Coconut Flour
- 1/2 TBSP Almond Flour
- 4 Egg Whites (12 TBSP)
- A Dash of Cinnamon
- 1 TSP Sugar (any kind)

Toppings:
- 1 Large Strawberry
(or fruit of choice)
- 2 TBSP Peanut Butter
(or nut butter / sauce of choice)

Appliances:
- Waffle Silicone Candy Mold by Celebrate It
(this is for the mini-waffles)
- Dash Mini Waffle Maker
(this is for the larger, regular sized waffle)

Directions:

1. Mix all waffle ingredients together, then seperate mixture in half (use half the recipe for the mini-waffles & save the other for the two regular size waffles).

2. Preheat oven to 350 degrees.

3. Using the mini-waffle mix, take silicone candy mold & pour mixture into shapes (not too full, it will rise in the oven just a bit).

4. Put mini-waffle tray into oven & bake at 350 for 10 minutes.

5. After 10 minutes, remove mini-waffles from mold & repeat preveious step until all the mini-waffle batter has been used.

6. While the mini-waffles are baking, off to the side, plug in Dash waffle maker. Spray with oil once the device reaches peak heat (the light will turn off when it does).

7. Using the other half of the waffle mix (set aside for this purpose), pour the batter into the iron until full. Close iron & bake for about 5 minutes (or until waffle has reached its max-crispy peak).

8. Repeat previous step with any remaining waffle mix (should make about 2 regular waffles).

9. Once all mini-waffles & regular waffles have been prepared, stack the two large waffles on top of one another in the center of a plate' followed by a ring of mini-waffles placed around the outside.

10. Last but not least, top waffles with strawberries & peanut butter (any fruit or spread with do); pick up a fork & ding in! Cheers!

By: Meghan, The Posh Pear

Corn & Kale Falafel Lettuce Wraps

RECIPE

Ingredients:
- 4 Fabalish Corn & Kale Falafel
- 2 TBSP Fabalish Queso Sauce
- 4 Butter Lettuce Leaves
- 4 Cherry Tomatoes; Sliced in Half
- 1/4 Cup Sautéd Eggplant
(placed in the center of the dish; optional addition)
- 1 Cup Cauliflower Rice
(any form of rice will do; premade or homemade)

Directions:

1. Place falafel on a small oven tray & bake in oven at 350(f) for 15 min (if fresh), if frozen 25 min.

2. Rinse lettuce leaves (under cold water), lay on flat plate & top each leaf with 1/4 cup of cauliflower rice (or favorite rice with spices).

3. Remove falafel from oven & place 1 kale & corn falafel on top of each cauliflower lettuce wrap.

4. Next, take the 4 cherry tomatoes & slice each one in half; pairing one whole sliced tomato (2 halves) & place one next to each falafel.

5. Top top it all off, using 2 TBSP of Fabalish's Queso sauce (or any Queso), drizzle a light amount on top of each assembled lettuce wrap - fold, eat & enjoy!

Optional: for extra plate color/veggies, dice/cut up 1/4 cup of eggplant. Sauté on stove-top with 1/2 tsp olive oil, pepper, garlic & onion seasoning. Place in the center of 4 lettuce wraps (see photo), for an eye catching presentation!

By: Meghan, The Posh Pear

Spicy Carrot Falafel Pita

RECIPE

Ingredients for Whole Pita:
(GF Pita Bread Recipe Down Below) OR use any pre-made pita bread.

- 4 Fabalish Spicy Carrot Raisin Falafel
- 2 TBSP Fabalish Ranch Sauce
- 1 Handful of Spinach Leaves
- 3 Tomato Slices
- 1 GF Gluten Free Pita Pocket
(homemade, see next page recipe)
- 1 Hungry Belly

Directions for Whole Pita:

1. Place falafel on a small oven tray & bake in oven at 350(f) for 15 min (if fresh), if frozen 25 min.

2. Make GF Pita Pocket Bread (any kind of pre-made bread will do).

3. Remove falafel from oven, assemble the sandwhich; eat & enjoy!

Ingredients for GF Pita:
- 2 TBSP Coconut Flour
- 4 Egg Whites (large eggs)
- 2 TBSP Italian Seasoning
- 1 Whisk (to mix ingredients)
- 1 Bowl (for mixing)
- 1 Frying Pan (for cooking)
- 1 Spatula (for flipping bread)

Directions for GF Pita Bread:

1. Combine coconut flour, egg whites & Italian seasoning in small bowl until fully mixed (don't over whip or the eggs will fluff, just lightly mix).

2. Pour mixture onto medium heat, pan-sprayed frying pan, cover with lid & let simmer for 6 minutes.

3. After 6 minutes, flip the flat bread, recover with lid & let simmer for 3 minutes.

4. Once timer is up, remove flatbread from the pan, top with either pizza toppings or cut in half to use as a sandwhich bread - eat & enjoy!

By: Meghan, The Posh Pear

Cocoa Yogurt Parfait

RECIPE

Ingredients:
- 1/2 cup Cocoa HighKey Cereal
- 2/3 cup Greek Yogurt
- 1 large Strawberry (for filling)
- 3 Blueberries (for decoration)
- 1 medium sized Glass
- 1 long Spoon
- 1 Hungry Tummy
- A Dash of Cinnamon

Directions:

1. Using all the ingredients, starting with Greek Yogurt; layer yogurt, cocoa cereal, fruit, cinnamon dash, repeat, until everything has been used.

2. Eat & Enjoy!

By: Meghan, The Posh Pear

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