Mix together in a bowl equal parts:

Peanut Butter (this tastes best with all natural peanut butter--I use homemade)
Honey
Toasted Carob Powder

Refrigerate until it is firm, then roll into one inch balls.  
​You can roll these balls in flaked coconut, chopped nuts, or raisins, but I like it best just like this.

(Somebody recently told me this tasted like a Clif Bar in a ball.  Yum!)

Ingredients:

• 6 cups rolled oats
• 1 1/2 cup shredded coconut
• 1/2 cup water
• 1/2 cup oil
• 1 Tbsp. vanilla
• 1 1/2 tsp. salt
• 1/2 cup honey (or brown sugar)

Optional:  

• Sesame seeds and sunflower nuts.  

Add-ins (all optional, add after baking):

• 1 cup toasted wheat germ
• 1 1/2 cup chopped walnuts or cashews
• 1 1/2 cup raisins or diced dried mango or other dried fruits

Instructions:

1. Combine oats and coconut in a large bowl.  Mix together the water, oil, vanilla, salt, and honey.  Pour over the oats mixture and stir.  Stir in a sprinkle of sesame seeds and 1/2 cup sunflower nuts (unsalted), if desired.
2. Spread on rimmed cookie sheets.  
3. Bake at 275 degrees, stirring and switching on oven racks after 30 minutes, 15 minutes, and 15 minutes.  (Approximately one hour total cooking time.)
4. Let cool.  Add wheat germ, nuts, and dried fruits.  (Or put them on the table with the granola and let each person choose how much to add.  This is what works best with my household of diverse tastes and allergies.)
5. Store in a tightly-closed glass container in the refrigerator.

Optional:  For Cinnamon Granola, substitute a tablespoon of cinnamon for the vanilla.

This recipe is gluten-free and can also be dairy-free if served with rice milk or other dairy-free alternative.

These burritos melt in your mouth!  They are also easy on both the budget and the body.  What more could you ask?  Make them with some easy homemade flour tortillas for a real treat.  This recipe is gluten-free when served over salad.  It is gluten-free and dairy-free if served over a salad with no cheese.  

3/4 cup uncooked lentils, green or red
1/2 cup uncooked long-grain brown rice
1 medium chopped onion
3 1/2 cups chicken or other broth
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon thyme leaves
1/4 teaspoon garlic powder

Cover and bake for 2 to 2 1/2 hours at 300 degrees (F).  Or if your home is near the equator, cook in the crockpot for 5-6 hours on low or until soft.  

Serve on tortillas with salsa, tomatoes, lettuce, and grated cheddar.

Optional--Instead of the basil, oregano, thyme, and garlic powder, use a packet of burrito or taco seasoning.

** This recipe is modified slightly from The 15 Minute Meal Planner by Emilie Barnes and Sue Gregg.