Ingredients

• 2 large navel oranges or three small oranges
• 2 T wheat germ
• 1 tsp. canola oil
• 1 tsp. natural, crunchy peanut butter
• *1 T plus 1 tsp. thick, natural sugar syrups

Directions

Peel and section oranges, cutting slices in half if a slice is too large for one comfortable bite.
Brown wheat germ in oil. Add peanut butter and stir until melted.

Add sugar syrup; stir until melted and all wheat germ is coated.

Turn out on small plate to cool. Crumble when cool.

Sprinkle over orange slices and serve.

This recipe originally called for honey. There is some controversy about eating honey and eating vegan. You can substitute honey for the thick natural sugar syrup if you prefer.

Ingredients

• 1 cup frozen bananas
• 1 cup frozen strawberries, blueberries, or raspberries
• 1 6-ounce can frozen apple juice concentrate

Directions

Place all ingredients in blender and blend on high until smooth. Stop blender occasionally; stir up from bottom while pushing fruit to middle.
Optional: No apple juice concentrate? Use 1/2 cup applesauce in place of apple juice.

Freezing Bananas: Cut ripe bananas in 1-inch pieces

Ingredients

• 2 medium bananas
• 2/3 cup soymilk
• 1/4 tsp powdered cinnamon
• 2/3 cup soymilk
• 4 slices bread, lightly toasted.

Directions

Lightly toast bread.

Place all ingredients but toast in blender and blend until smooth. Pour onto shallow dish; soak bread slices 1 minute on each side. Transfer to nonstick or oiled skillet and cook until lightly browned, about 3 minutes. Flip and repeat.

Serve with fresh fruit, jam, or maple syrup.

Ingredients

• Makes 6 cups
• 1 6 oz pkg dried fruit bits
• Non-stick cooking spray
• 1/3 cup light brown sugar
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/4 teaspoon salt
• 3-1/2 cups regular oats
• 1/2 cup sunflower seeds OR chopped nuts

Directions

Combine brown sugar, oil, water, and salt in a small saucepan. Heat, stirring until sugar is melted. Drizzle mixture over oats, tossing well. Spray non-stick coating on a large shallow baking sheet and spread oats. Bake at 250 degrees 30 minutes, stirring occasionally and add the seeds or nuts the last 10 minutes. Cool. Stir in dried fruit bits. Store in a tightly covered container.

Ingredients

• Makes 20 crisps
• 1/4 cup butter or margarine
• 1 tablespoon light corn syrup
• 1 cup dark brown sugar
• 1 tablespoon water
• 1/8 teaspoon salt
• 3-1/2 cups crisp rice cereal

Directions

Combine butter and corn syrup in heavy skillet; place over low heat until butter melts. Add sugar, water, and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242 to 248 degrees). Add cereal all at once while still over low heat and stir until evenly coated. Quickly spread mixture in buttered 13 x 9 x 2 inch pan. Mark in pieces at once. When cool, turn candy from pan and break in pieces with knife handle.

Ingredients

• Makes 20 nuggets
• 1/2 square unsweetened chocolate; melted
• Non-stick cooking spray
• 1/4 cup dried pitted prunes
• (coconut or chopped nuts for rolling)
• 1/4 cup dried apricots
• 1/4 cup dried figs
• 1/4 cup pitted dates
• 1/3 cup wheat-flake cereal; (1 cup uncrushed)
• 1/4 cup honey

Directions

Let prunes and apricots stand in boiling water for 5 minutes. Drain. Put all fruit through food chopper and blend with crushed cereal. Blend in honey and melted chocolate. Spray hands with non-stick cooking spray and shape mixture into 1-inch balls. Roll in coconut or chopped nuts. Chill or set aside to “ripen.” Can be made ahead of time.

Ingredients

• Makes 48 pieces
• 1 cup dark corn syrup
• 1 cup sugar
• 1 cup smooth peanut putter
• 1-1/4 cup salted or dry roasted peanuts; (6-1/2 oz can)
• 5 cups corn flakes

Directions

Combine corn syrup and sugar in 3-quart heavy saucepan. Bring to a full boil, stirring constantly. Remove from heat; quickly stir in peanut butter. Add peanuts and corn flakes, stirring to coat. Press into buttered 13 x 9 x 2 inch pan. Cool and cut into 48 pieces.

Ingredients

• Makes 24 balls
• 1/4 cup crushed wheat flake cereal; (1 cup = uncrushed)
• 3 tablespoon honey
• 1/4 cup nonfat dry milk solids
• Non-stick cooking spray

Directions

Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.

Ingredients

• Recipe Below:

Directions

Top an English muffin with a tablespoon of tomato sauce, a slice of mozzarella cheese and fresh vegetables like mushrooms or green pepper.

Ingredients

• Recipe Below:

Directions

Top a flour tortilla with 1/4 cup fat-free refried beans, 2 ounces low-fat shredded Monterey Jack cheese and chunky tomato salsa. Cover with another tortilla and microwave for 45 seconds. Cut into quarters and enjoy!