• 3 tablespoons olive oil
• 1 whole large yellow onion, chopped
• 1/2 teaspoons salt
• 2 cloves garlic, minced
• 2 cups (packed) fresh spinach leaves
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 2 whole eggs, lightly beaten
• 3/4 cups milk
• 2/3 cup extra virgin olive oil
  
• 1 ounce parmesean cheese

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 more teaspoon olive oil to the onions, then stir in the garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs (lightly beaten), milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and the parmesean cheese, and stir until just combined.

Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

1 word: YUM. This bread is great with some butter spread on top! I also think it would go perfectly with a cup of warm soup-which is what I may just decide to have for lunch today.

• 1 cup rolled oats
• 2 cups water
  
• 1/2 mashed banana (to thicken the oats)
• 1/2 cup raisins
• 1/4 cup sliced almonds
• 1/4 cup of mixed fruit (apricots, cranberries, dates, etc).
• handful of fresh blueberries
• sprinkle of brown sugar

Heat the oats, water and raisins on the stove top at medium heat until they thicken. After about 2 minutes, stir in the mashed banana half. Once the oats are the thickness you want, add the rest of your toppings and sprinkle with brown sugar to add some sweetness! Similar to oatmeal, but a little more exciting and healthier with all of the added sugars from the fruits instead of syrup or peanut butter, or whatever else you use to normally sweeten your oatmeal.


Jeff bought me this spoon for Christmas at one of my favorite fair trade shops close by. I love love love it! I also loved this breakfast (even though I ate mine for lunch)! If there is snow near you, I hope you are safe and enjoying the beauty of it today.

• 5 cups of brown rice (gluten-free) cereal
• 3/4 cup brown rice syrup
• 1/4 cup organic peanut butter
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 cup dried cranberries
  
• 1/3 cup white chocolate, melted

In a large saucepan, combine the brown rice syrup, peanut butter, maple syrup, cinnamon and salt and heat on medium heat. Once it just begins to boil/bubble, stir in the 5 cups of cereal and the dried cranberries and mix until everything is coated with "syrup" mixture. Cover a pan with parchment paper and fill the mixture into the pan. Press down evenly to flatten the top. Melt the white chocolate chips in the microwave for about a minute (stirring occasionally). Place the melted chocolate into an icing bag or a plastic bag (with a hole cut in the end) and drizzle over the bars. Refrigerate for about an hour before cutting and serving!


Like I said before, these are much healthier than your typical rice krispie bar but still kid friendly! You could really add anything to the mix (whether it be other fruit or chocolate or peanuts).

• 1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
• 1 egg
• 1/2 cup softened butter
• 1 teaspoon vanilla
• 2 cups semi-sweet chocolate chips
• 3 cups miniature marshmallows
• 1/2 cup chopped toasted pecans

First, mix together the softened butter, egg and vanilla until blended well.


Next, mix in the cookie mix and stir well.


Press the dough evenly into a 13 by 9 inch pan. Bake in the oven at 350 degrees for 20-25 minutes or until golden brown.


While they are baking, take some pictures of the cutest pups in the whole wide world! These are my parent's dogs: Kody & Klaire. Jeff and I hope that one day we can find a pup as cool as these two.


OR, if you don't have any pups...make your own friend like Jeff did :)


Once the cookie is golden brown, immediately top with the 2 cups of chocolate chips. Let stand for 3 to 5 minutes or until chips begin to melt. Gently spread evenly over the cookie crust with a spoon.


Finally, set your oven to broil. Top the melted chocolate with the marshmallows and toasted pecans. Broil in the oven about 5-6 inches from the heat for about 1 minute. We kept the oven open to watch them brown, since it happens quickly. Be careful not to burn them!


After a minute, they are done! Let them cool for a good hour or two before serving since they will be very ooey-gooey (as Betty describes).


These turned out better than I expected! Sometimes gluten-free mixes don't work out so well, often falling apart. But these look good. So, if you have any gluten-free friends, these are guaranteed to put a smile on their face :) It is like a s'more in a bar!