Homemade Heart Crackers with Cheese and TurkeyYum

2 cups whole wheat flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/4 cup oil (I use coconut oil)
1/2 cup water

Mix flour, salt, baking soda and baking powder. Stir in oil and water until a ball of dough has formed. Roll dough very thin, about 1/16 inch thickness on a cookie sheet. (I find it’s easiest to roll dough between two pieces of parchment paper.) Use small heart cookie cutter to shape crackers. Bake in a 350 degree oven for 12 minutes. Turn off the oven, but allow crackers to sit inside while it cools. This will dry out the crackers so that they become crispy.

For square crackers, use a knife to cut the dough into 1 inch squares after rolling it onto a cookie sheet.

2 cups milk
1 cup frozen strawberries
2 eggs (I recommend free range organic eggs if you eat them raw like this)
1 T. real maple syrup
¼ t. vanilla

Pour milk into a blender. Add frozen strawberries, maple syrup, eggs and vanilla. Put lid on the blender. Turn on blender and mix shake for about 20 seconds. Pour milkshakes into glasses and serve with a straw!

1 cup brown rice
1 cup fresh or frozen broccoli
3 carrots
3 T. olive oil
1 cup sweet corn
½ t. garlic powder
½ t. sea salt
¼ cup soy sauce

Boil two cups of water. Stir in rice. Turn heat down, cover and simmer rice for 45 minutes. Cut broccoli into bite sized pieces. Peel and cut carrots into thin slices. Stir-fry broccoli and carrots in olive oil and garlic powder for 4-5 minutes. Stir in rice, salt and corn. Heat through. Add soy sauce and serve.

2 – 8 oz. pkgs. cream cheese
3/4 cup mayonnaise
1 cup shredded cheddar cheese
½ pkg ranch dressing mix

Allow cream cheese to soften. In a bowl, mix cream cheese, mayonnaise, cheddar cheese and ranch dressing mix. Form into a ball on a serving plate. Serve with crackers.

4-6 medium potatoes
oil for frying (I use palm kernel oil)
sea salt

Peel and wash potatoes. Slice potatoes into super thin slices. Fry in a small amount of oil in a skillet for about 5 minutes on each side until lightly browned and crisp. Remove from oil and sprinkle with salt. Serve warm.

Sweetheart Fruit Salad
Yum
½ cup heavy whipping cream
¼ t. vanilla
2 red apples
1 cup frozen strawberries
½ cup frozen raspberries

Lay frozen strawberries and raspberries out in a bowl on the counter for about 45 minutes to thaw slightly. In a bowl, whip cream until soft peaks form. Stir in vanilla. Cut apples, strawberries and raspberries into small bites. Fold fruit into whipped cream. Serve in small glass bowls.