Healthy-ish Sausage Balls

Healthy-ish Sausage Balls

NO Bisquick!

No Unnecessary Fillers!

First of all: Happy 2014!!!

Let’s start the New Year off right by eliminating unnecessary CRAP from our diet.  It all starts at home with YOU and your choice of ingredients.  Some choose to take the easy way out….but little do they know how simple the healthier version is.  Healthy doesn’t always mean more difficult.  I’ll prove that to you, just wait and see….

Cheddar Sausage Balls

Cheddar Sausage Balls with Mustard Dipping Sauce

These are super tasty and at least a little guilt free!  Adding in a bit of Whole Wheat Flour and using herbs and spices really makes the flavors POP!  And the guilt-free mustard dipping sauce is a super healthy addition and really adds some zing.  When I got these off the baking sheets, they were virtually grease free.  I was super impressed….as were all the people enjoying them!!!

Gather Your Ingredients

Gather Your Ingredients

So, here is what I started with:

  • Flour (1 Cup Whole Wheat King Arthur Flour & 1 Cup Whole Wheat White King Arthur Flour)
  • Baking Powder
  • Fresh Grated Cheddar (please grate your own…this is a simple step that most people use a shortcut for….you WILL be able to tell a difference in the end result….trust me)
  • 2-3 cloves minced Garlic (can use garlic powder)
  • Dry Mustard
  • Onion Powder (not pictured)
  • 1 lb Nesse’s Sausage (original, hot or extra sage are all delicious!)
  • Champagne with fresh squeezed grapefruit juice.  This helps, I promise!!! (this is for YOU, not the recipe…in case there is any confusion)

TIP: You can also use Turkey or Chicken Sausage as well….it just needs a little extra fat, so be sure to add in a couple Tbs of melted butter or oil so your sausage balls won’t dry out.  I’m also wondering if you could use applesauce……hummm…might try that next and let you know how it turns out. Probably would be good with Chicken Sausage and maybe some apples and fontina cheese…..

Herb and Spice Additions

Herb and Spice Additions

That’s when I realized I didn’t buy the HOT sausage, so I needed to spice it up some with:

  • Crushed Red Pepper Flakes
  • Dry Mustard
  • Coarse Black Pepper
  • Rubbed Sage
  • Salt

*Add as much or as little of these as you’d like.  You can add anything you want to change the taste of these!

Dry Ingredients

Dry Ingredients

Put all your dry ingredients into a large Mixing Bowl.  Flour, Baking Powder, Garlic,  Onion Powder, Dry Mustard, Red Pepper Flakes, Sage, Salt & Pepper.  Mix to Combine.

Add Cheese

Add Cheese

Add Grated Cheddar Cheese to Dry Mixture and toss to combine and coat the cheese.

Add Sausage

Add Sausage

Next, add the UNCOOKED sausage to the mixture. Use your hands and really get in there!!! Don’t be scared.  You need to break up the sausage and make sure it is all mixed in together.

Binder Time

Binder Time

You’ll notice it is not binding completely together. You need a little liquid to help this.  Add 2-4 TBS 2% Milk until just moist.  Add it in a little at a time so you don’t overdo it!!! I’m also going to experiment and use beer next time!  It should look like this and shape into a ball easily!

Get Ready to Bake!

Get Ready to Bake!

Roll them into Bite-sized Balls and place them on a cookie sheet.  I had enough to fill 2 full cookie sheets (24 on each) and most of a 3rd cookie sheet.  I made about 67.  So you should get anywhere from 55-70 depending on the size of your balls.

Little Bites of Heaven

Little Bites of Heaven

Pop them in the Oven on 350 for 15-20 mins or until browned and sausage is fully cooked.

Browned and Delicious

Browned and Delicious

Tasty little morsels right out of the oven!!!

Let em cool

Let em cool

So. Darn. Good

So. Darn. Good

Cheddar Sausage Balls

Cheddar Sausage Balls


This recipe is basic and can be changed up in so many ways.  I’ll also post another flavor change up for you, but here is the Basic Cheddar Sausage Ball Recipe:

Healthy-ish Cheddar Sausage Balls

  • 1 Cup Whole Wheat Flour (King Arthur)
  • 1 Cup Whole Wheat White Flour (King Arthur)
  • 1 1/2 TBS Baking Powder
  • 4-6 oz. Freshly Grated Sharp Cheddar Cheese
  • 1 lb Nesse’s Sausage
  • 2-4 TBS 2% Milk (2 Tbs at a time)

TIP: Above is the BASIC recipe.  You can change/add any herbs/spices from here on!

  • 1 TBS Rubbed Sage
  • 1 1/2 tsp Onion Powder
  • 2 tsp Dry Mustard
  • 1-2 tsp Crushed Red Pepper Flakes
  • 2-3 Cloves Minced Garlic (or 1 1/2 tsp Garlic Powder)
  • 1/2 tsp Fresh Coarse Ground Black Pepper
  • Pinch Salt

Mix all ingredients (flours, baking powder, herbs & spices) to combine EXCEPT the Cheese, Sausage & Milk.  Next add grated cheese to dry ingredients and toss to coat cheese.  Then, with your hands, crumble the sausage into the mixture…breaking it up and incorporating it into the mixture.  Do not overwork!!! Add enough milk to moisten the mixture, 2 TBS at a time.  (Tip: if you used turkey or chicken sausage, it might take a little bit more!!!)  Roll into bite sized balls.  Bake 350 for 15-20 mins until browned and sausage is cooked through.

Mustard Dipping Sauces:

* Combine equal parts, or 2-3 heaping TBS, Creole Mustard and Dijon Mustard.  Mix.

* Combine equal parts Yellow, Dijon & Whole Grain Mustard with a dash of Worcestershire. Mix.

* Combine 2 TBS Whole Grain Mustard & Dijon Mustard, 1 TBS Mayonaise, Sour Cream or Greek Yogurt.  Mix.

And there you have it, folks.  Probably one of my husband’s favs.  I hope you enjoy the sausage balls as much as my family does.  I’m also going to quickly share a flavor change up for you!  Here goes:

Cheddar Jalapeño Sausage Balls

Cheddar Jalapeño Sausage Balls

These are out of this world!!! But, careful, the pack quite a kick!!!

Basic Dry Ingredients

Basic Dry Ingredients

Here I used the same dry ingredients in my basic recipe, but added in 2 TBS dried jalapeño bits. These bad boys are SUPER spicy!!! You could also substitute fresh jalapeño.  Depending on your spice preference, one should do the trick…or even half if you don’t like heat.  I also omitted the fresh garlic and red pepper flakes.

  • 2 TBS Dried Jalapeño Bits
  • 1 TBS Rubbed Sage
  • 1 TBS Dry Ground Mustard
  • Fresh Black Pepper & Salt
Cheddar & Scallions

Cheddar & Scallions

Next add in your freshly grated Sharp Cheddar Cheese and 3 diced Scallions. (whites and green parts)  Toss to combine and coat in dry mixture.  Add the sausage.  Mix with hands.  Add a bit of milk until moistened.

Pop in the Oven

Pop in the Oven

Roll into Bite Sized Balls and Pop into the Oven.

350 for 15-20 mins.



These are super tasty and bursting with flavor!!!

Careful if you don't care for Spicy Sausage Balls

Careful if you don’t care for Spicy Sausage Balls

If you don’t like spice, or heat, just stick to the regular basic recipe!

So Yummy!

So Yummy!

Moist and Delicious because no one likes dry Sausage Balls!!!


Happy 2014!

Cheers!!! Kari

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

Also good drizzled with Local Honey or Warmed with Cream Cheese

Delicious drizzled with Local Honey or Warmed with Cream Cheese

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

1 1/2 Cups Whole Wheat Flour (King Arthurs)

3 T Chia Seeds

2 Eggs

1/2 Cup Applesauce (I used Cinnamon)

1/3 Cup Honey

1/3 Cup Coconut Sugar (or Brown Sugar)

2 T Madagascar Bourbon Vanilla Bean Paste (or Vanilla Extract)

2 t Cinnamon

1 t Fresh Grated Ginger or Ground Ginger

1/2 t Fresh Grated Nutmeg

1/8 t Ground Cloves

Pinch Salt

Dash Cayenne

Chopped Crystalized Ginger (awesome addition if you have on hand)

1 t Baking Soda

1/4 t Baking Powder

1 can Pumpkin

Combine Dry Ingredients in large bowl (Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Cloves, Cayenne).  Mix to Combine.  Create a Well in the Center.  Add Wet Ingredients (Eggs, Applesauce, Honey, Vanilla, Fresh Grated Ginger).  Mix.  Stir in Pumpkin and Chia Seeds. Bake 325-350, in prepared Loaf Pan lined with Parchment, 35 mins to an hour. 18-20 mins for Muffins.

Wet Ingredients in the Well

Wet Ingredients in the Well

Bake in Prepared Loaf Pan or make Muffins!

Bake in Prepared Loaf Pan or make Muffins!


Quickly Devoured with a dab of Local Homemade Butter

Moist & Delicious

Moist with Pumpkiney Goodness

This is definitely a recipe that can be easily adjusted to your tastes.  If you don’t care for a quiet kick, OMIT THE CAYENNE.

If you hate Cloves…LEAVE ‘EM OUT.

I used Fresh, Ground AND Crystalized Ginger.  How’s that for taking it up a notch?!?!  Most people will probably not have all 3 on hand.  No worries.  Just use the one you have.  A little goes a long way, but my family really loves the spice.  If you are not sure, Start with only 1 tsp of GROUND Ginger.  Add in from there for the next loaf.  Ginger packs a good little spicy kick, and you might want to see the amount that you prefer.

Also, if you don’t have any Applesauce, you can substitute 1/3 cup Oil (vegetable, safflower, canola…something light).  I was just trying to keep it on the healthy side by omitting all oil.  TIP: You can sub in applesauce for oil in baking most every time!!!  Keep the measurement the same and it should swap right out for ya!

If you don’t have a Whole Nutmeg to grate, you can use ground nutmeg.

Madagascar Bourbon Vanilla Bean Paste.  Wow, oh wow.  You really need to buy this stuff.  It is AMAZING.  Seriously.  The flecks of the Vanilla Bean are just simply sinful.  Devine.  You can use a GOOD QUALITY Vanilla as well.

As for the Sugar…You can sweeten it a tad more with this or you can just use a 1/2 cup of honey total.  I am in love with Organic Coconut Sugar right now and am using it in everything (coffee, baking, etc).  You can always use light brown sugar or dark brown sugar.

And, as always, use Organic Ingredients when possible.  And, be sure all your other ingredients are of the highest, most natural quality you can find.  Remember:  Your Food Is Only As Good As Your Ingredients!


Even the Kids will LOVE it!!!

Even the Kids will LOVE it!!!



Organic Herbed Cream Cheese

Serve with Rach's Rainbow Medley of Baby Tomatoes with Sea Salt and Fresh Ground Pepper

Serve with a side of Rach’s Rainbow Medley of Baby Tomatoes  & Cucs w/ a dash of Sea Salt & Fresh Ground Pepper

Hello Friends!  I’m about to pass along a recipe my friend Rachel and I created, that is so simple…..YOU CAN MAKE IT IN A HOTEL ROOM!!!!  That’s right.  Literally.  We whipped up this tasty organic cream cheese in the mini-kitchen of our hotel room.  Who says you can’t enjoy healthy, fresh, delicious choices while traveling?  Not these Girls!!!  All you need is 2 Chicks & a Bowl, (that’s the name of our future cookbook collaboration, right Rach?!?!?! Cute, huh???)

Our Fancy Lunch in our Hotel Room

Our Fancy Homemade Lunch in Our Hotel Room

Rachel is a wonderful friend and amazing in the kitchen!  I learn so much from food to organic gardening from her!!!  I just wish she lived closer.  We met in Alpharetta, GA for few nights to go to a couple of Phish shows.  She knew I had just moved and didn’t really have a garden yet, so she brought along all sorts of goodies from her own!  Just because we were staying out of town in a hotel, did NOT mean that we had to sacrifice our love of cooking and eat out the whole time.  Actually, we cooked in the entire time for ALL OF OUR MEALS!!!  And we ate so, so, so, soooooo good.  So, take some goodies from home and liven’ up your road trips a little!  Rach even surprised me with a Fresh Picked Bouquet!  We like to travel in style….

Rach's Fresh Flowers from her Garden

Rach’s Fresh Flowers from her Garden

and a few Festive Decorations make a cheerful mood...the empty bottles by the end didn't hurt the cheerful mood any either!!!

Festive Decorations Make a Happy Hotel Room (TIP: Now you know what to do with your empty bottles)

Ok, I think I’ve forgotten the whole reason for this post now.  THE RECIPE!!!  Whoops, getting back on track….

Of course, this is just a basic recipe.  Herbed Cream Cheese can be changed up so many ways…leave something out, add something in, or just use 1 Simple Herb…Like Chives…and KISS (keep it simple stupid).  Look around and see what ingredients you have fresh and need to use, and go from there.  We compiled a variety of herbs in this particular recipe, because Rach had brought so much to choose from.  Maybe at the end I’ll try and give you a few suggestions…but basically: add or omit: Garlic, Lemon, Zest, Pepper, Jalapeños, Onions, Shallots etc to taste.  When you are cooking, you want to make something YOU LIKE!  If you hate Mint, and we do have it in this one, JUST LEAVE IT OUT.  It’s as simple as that to make something your own.  So here goes….

Beautiful Fresh Organic Herbs from Rach's Garden

Beautiful Fresh Organic Herbs from Rach’s Garden

1. Choose Your Herbs


ORGANIC: Dill, Thyme, Sage, Mint, Marjoram, Parsley & Chives

2. Chop Herbs and add to Softened Cream Cheese

Chop Herbs and add to Softened Cream Cheese

3. Add Chopped Organic Veggies of Choice

Add Organic Chopped: Red Onion, Garlic & Jalapeño

Red Onion, Garlic & Jalapeño

4. Add Fresh Squeezed Lemon Juice & Zest

Mix to Combine

Mix to Combine

5. Refrigerate & Enjoy!

Use as a dip or Smear on a Local Everything Bagel.  Add Organic Avocado and Rach's Organic Cucs

Use as a dip or Smear on a Local Everything Bagel. Add Organic Avocado and Rach’s Organic Cucs

Add some Sprouts for a delicious Veggie Bagel

Add some Sprouts for a delicious Veggie Bagel

Fresh, Creamy, Crisp & Satisfying

Fresh, Creamy, Crisp & Satisfying


Organic Herbed Cream Cheese

  • 8 oz Organic Cream Cheese, softened
  • 2 T EACH chopped Organic Herbs of Choice (NOTE: Mint and Cilantro…a little goes a LONG way)
  • 2 T EACH chopped Veggies of Choice (garlic, red onion, jalapeño, shallots)
  • 1 T Fresh Organic Lemon Juice & Zest (can substitute lime)
  • Sea Salt
  • Fresh Ground Pepper
  • Mix to Combine all Ingredients

We went for a rustic, chunky cream cheese.  We wanted to be able to taste the bits of garlic and onion and spicy jalapeño, because we were going to use it right away instead of refrigerate it.  The longer it sits, the more time the flavors have to marry!  If you want a smoother consistency, you can always put into a food processor and chop the herbs and garlic finer and then pulse the cream cheese to combine.  You could also use a microplane grater for the garlic and onion and get smaller bits and lots of the juices for flavor.  That would work as well.  Like I said, we were in a hotel and did not have the foresight to bring along a good knife.   TIP: If going on a road trip, BRING A GOOD KNIFE!!!  Lesson Learned.  Lucky for us, all fingers remained intact!

Ring around the Sun

Ring around the Sun

It’s so fun to go on a road trip!  You never know what’s gonna happen.  But, you can be sure that you make good choices while traveling by making your own food.  And, it was so much fun for us to be able to cook together!  Not much we’d rather be doing!!! Although we did have some craziness, see above pics and below pics of the Ring Around the Sun, we sure had some good damn food for a hotel room!



For awhile I really thought I was the only one seeing least I got the pics for PROOF!!!

For awhile I really thought I was the only one seeing this….at least I got the pics for PROOF!!!

Some other ideas for Hotel Room Food

Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice.  Raw Plate (Beets, Carrots, Cu

Late Night Snack after Phish Show: Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice. Raw Plate (Beets, Carrots, Cucs & Whole Grain Mustard) and Homemade Guacamole



Late Lunch/Snack before Show

Late Lunch/Snack before Show: Cucs, Guacamole, Habanero Lime Tortillas & Bread

Totally worth it to decorate your hotel room if your staying a few days!

Totally worth it to decorate your hotel room if your staying a few days!



WIth Love & Safe Travels

2 Chicks & a Bowl

Kari & Rach


Veg-Tastic Frittata

Veg-Tastic Frittata

One of my wonderful girlfriends and I try to make a girls trip to the beach at least once a year.  Doesn’t always happen, but it’s awesome when it does.  Rachel is an amazing cook and we have so much fun in the kitchen.  She can plate food and turn it into art, beautiful to look at and super tasty to enjoy!  For this frittata, we used all sorts of produce we brought with us from our organic home gardens.  Between the 2 of us, we had all sorts of different options.  From 10 different kinds of peppers, radiant radishes, gorgeous greens, lush lettuces, beautiful & bountiful tomatoes, to herbs galore… and everything in between.  It’s like being in Fresh Organic Culinary Heaven.  A fabulous week with a fabulous person!  

saute ve

Quick Sauté of Vegs in Organic Coconut Oil, S&P

Preheat Oven 350. Simply sauté all the fresh ingredients in an oven safe pan over Med in 2 T Organic Coconut Oil.  Season with salt and pepper.

Veggie Mixture:

We used about a cup of Kale, handful of various peppers, onion, tomato, all sliced.  Cook 2-3 Mins.

Add Minced Garlic.  Cook 1 Min more.

Pour in Egg Mixture over the Kale and Veggies and spread evenly.  Cook about 3-5 Mins on stove.  Gently Scrape/Push the sides of the pan down and redistribute towards the middle.  Do this a few times. You can even lift the egg mixture off the bottom of the pan so it doesn’t burn.  It will start to “set”.  At this point, sprinkle with cheese if using, and pop it into the oven.  It will ‘puff up’ a bit (this is normal…it will deflate and sink when it cools)  It is done when it won’t jiggle in the middle and is completely set.  Should take  30-45 mins depending on size of pan.

Egg Mixture:

6-1o Organic Eggs (or 4 whole eggs + 1 cup egg whites)

1/2 to 1 cup Coconut Milk (or any milk you desire)

1 T Organic Parsley, 2 T Chives (or any herbs you desire)

1-2 T Hot Sauce (more, less, or none to taste)

Salt & Pepper

Whisk to Combine

*You change the amount for the size of the pan you are cooking in.  We used a 12″ skillet.  If you use 10″-12″ you want to use 8- 10 eggs and 1 cup milk and bake 45 mins.  If you are making a smaller frittata, 6″-8″ skillet, you want to use about 6 eggs and 1/2 cup milk and bake 30 mins.

egg muxture

Breakfast is Served!

This is SUCH an easy recipe to change up with fresh ingredients that you need to use.

Change the Kale to Chard.

Use a different Onion….Leeks or Shallots.

HERB CHANGE…always simple.  Use whatever you have fresh and organic on hand! From Thyme to Sage to Chives to Parsley….it doesn’t matter.  They will all be delish.  Dill is tasty, too!  Marjoram is magnificient!!!

Change your Milk.  You can use cow, coconut, rice, almond.  Whatever your dietary restrictions require.

Throw in a habanero!!! Spice it up!

Have leftover potatoes to use??…they are GREAT in frittatas.

Feeling Italian or have leftover pasta noodles (spaghetti, etc).  Throw them in….sounds weird, but it is AMAZING!!!  Don’t forget the fresh Parmesan Cheese!

Bloody Mary with House-Made Pickled Garnish

Bloody Mary with Olives, Celery, Pickled Green Beans & TONS of Horseradish is a excellent accompinament!

Thanks Rach!  You are the best friend to me that I could ever hope for, and such an inspiration!  I am grateful to have you in my life everyday!  I Love You!!!!  To many, Many, MANY more girl beach trips!!!! xoxox Kari


Orange-Scented French Toast

Orange Scented

French Toast

(GO VOLS!!!)

With Local, Organic, GrassFed Sausage

With Local, Organic, GrassFed Sausage & Organic Pure Maple Syrup

I made this over the weekend and it was delish & super easy! The kids and hubby GOBBLED IT UP!!!!

I used Challah Bread. Sooooo good with these flavors! You can find it at your local store bakery. Sure makes a killer French Toast!


The Egg/Custard Mixture was easy. I didn’t measure anything, just threw it all into a large bowl, whisked it, and it turned out great!  This is approx what I think I used, measurement-wise! And it depends on how many slices you want to make. I did 3/4 of the loaf (prob 8-10 slices). Increase egg and milk if you want to do more! 🙂


So to make this you need:

  • 1 Loaf Challah Bread
  • 5 Organic Eggs
  • 3/4 cup Organic Milk (I used 2%)
  • Zest of 1 ORGANIC Orange (peel and serve fruit with breakfast!)
  • 2 T Organic Coconut Palm Sugar (it’s unrefined and brown.  Delish!!!)
  • 2 T Ceylon Cinnamon

Dip bread in to coat. Let absorb liquid for 20 seconds and flip!


Let Bread Drip Off Excess.  Melt Knob of Organic Butter on Preheated Skillet Over Med to Med-Low.


Cook Slow and Low until Golden Brown.


Flip & Repeat.





Organic Dark Chocolate and Peanut Butter Granola

Organic Chocolate Peanut Butter Granola

Organic Dark Chocolate Peanut Butter Granola

O. M. G.

Crunchy & Chock FULL of Healthy Goodness

Crunchy & Chock FULL of Healthy Goodness

Are you ready for this!?!?! I’m not sure you are.
You are about to find the Holy Grail of all granola recipes. Every time I make granola….I’m never quite pleased with the results. (And usually end up having to throw the pan away!!!) Here is a simple, no fail, De-freakin-LICIOUS recipe that I promised will Wow! It made a little over 3 large mason jars full. Plenty to share!!!
I’ve got to give credit to David Lebovitz ( for the basic Chocolate Peanut Butter recipe. It is fantabulous. Check out his blog!  Great writer….Paris…food….humor…love him!!!  Anyways, all I did was karify it up a little.  Get creative!!!  Use what you have hanging around in the pantry! I’m sure you can’t go wrong no matter what you add in to personalize this one!  I just added some seeds for a little health booster!

Slightly toasted to perfection

Slightly toasted to perfection

Organic Dark Chocolate Peanut Butter Granola

3 cups Organic Rolled Oats
1 cup Coarsely Chopped Local/Unsalted Peanuts
3/4 cup Organic/Good Quality Dark Chocolate Chips
1/2 cup Organic Organic Sunflower Seeds, Unsalted
1/2 cup Organic White Sesame Seeds
1/3 cup Organic Black Chia Seeds
1/3 cupOrganic Flax Seedsor Ground Flaxseed
2 T Organic Ground Ceylon Cinnamon
Sea Salt

1/2 cup Organic Peanut Butter, Creamy & Unsalted
1/2 cup Organic Maple Syrup
1/4 cup Organic Coconut Sugar (or Organic Dark Brown Sugar
1 tsp Vanilla Bean Paste (or Madagascar Vanilla Extract)
2 Tablespoons Water

Preheat oven to 325. Line 2 large baking sheets with parchment. In large mixing bowl combine all dry ingredients. Lightly mix. Combine wet ingredients in small saucepan and warm over low until just smooth. Quickly pour over dry mixture and toss to coat. Spread evenly over 2 pans. Bake 25-40 min, Stirring a few times while baking. Let cool completely. Should last if stored tightly for a month or two!

Keep some and be sure to SHARE with a friend!

Gorgeous Healthy Homemade Granola

This made a bit more….I can’t lie.  The kids and I could barely keep away from this stuff when it came hot out of the oven.  The chocolate was ooey gooey deliciousness all rolled up in this nutty crispy crunchy bites.  Holy wow.  I don’t even know what to say.  And your house will smell absolutely delightfully divine!  I know this because my hubby didn’t get home until like midnight and scoured the kitchen looking for whatever I had been baking.  Unfortunately for him, it was bottled up in 3 mason jars and packaged away for his birthday surprise.  whoops!  Surprise!!!

Instant Granola Gratification!

Instant Granola Gratification!


  • You can totally change this up with different nuts.
  • Be sure to use UNSALTED whenever possible, that way YOU can control the amount of salt!
  • You could use Almonds and Almond Butter for an awesome twist!
  • Add dried fruit, cherries, mango, golden raisins for a sweet addition.
  • Substitue seeds or use what you have!  If you leave something out or add another, it won’t matter!

I hope you enjoy this as much as we have!!!


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