Spinach Eggs with Mozzarella
We have this favorite breakfast after our weekend morning runs. Goes great with a cup of hot chocolate or coffee! (3 servings) 6 eggs
2 handfuls of spinach washed and chopped
3/4 c mozzarella
Scramble eggs on stove top until just moist. Add chopped spinach and cook over reduced heat until spinach is wilted. Sprinkle cheese over top of skillet and place in oven under broiler until cheese is hot and browning.
Serve with sliced avocado and tomatoes if desired.
No Bake Peanut Butter Cookies (makes 12 cookies)
adapted from The Peanut Butter & Co. Cookbook
3/4 cup rolled oats
1/2 cup powdered milk
3/4 cup peanut butter (not the natural kind)
6 Tbs butter
2 Tbs agave nectar (or honey)
1 tsp cinnamon
1/2 tsp vanilla
dried cherries, cranberries, or raisins (optional)
Preheat the oven to 350 F, spread the oats on a baking sheet, and toast for 8-10 minutes, shaking the pan once or twice to prevent burning. (or toast in pan on stove top).
Combine oats and powdered milk in a large bowl.
In a medium sauce pan combine butter, peanut butter, agave (or honey), cinnamon, vanilla, and dried fruit. Heat over low heat for about 5 minutes, stirring regularly.
Pour the butter mixture into the bowl of oats-powdered milk. Stir to combine.
Line a baking sheet with parchment paper and drop heaping spoonfuls of batter on to the pan.
Cool in the refrigerator for at least one hour and then allow to sit at room temperature for another hour.
(recipe from www.runnerskitchen.com )