Toasted Coconut French Toast

There is nothing like a tasty and relaxing Breakfast in Bed on Mothers Day!!?? 

Right? 

Well I wish I could say that was the start to my day. 

My husband got called in to the hospitl at 2 AM and I had the fun task of bathing 3 kids, getting them dressed for church, and having to actually do my hair today - all before 8:30 AM!

 Lets just say there was a lot of crying and yelling. Ugh - we all said sorry and eventually got over it, but my Coconut French Toast was on the back of my mind all morning. 

...Way would have trumped my Larabar for breakfast!

 

Drizzled with a tiny bit of Pure Maple Syrup (you gotta give somewhere right?)

and topped with your fruit of choice; this crunchy, toasted goodness will soon become your favorite!

And what can go wrong with Coconut? Right?

 SIMPLE, IMPRESSIVE, TASTY, AND GOOD FOR YOU!

Ingredients:

3-4 eggs

1/4 C kefir, or buttermilk

2-3 Tbl almond or regular milk

1 tsp almond or coconut extract

Unsweetened shredded coconut (put in food processor to dice small)

1-2 Tbl coconut palm sugar or sugar (optional!!)

5-6 Slices of slightly stale/old Whole Wheat Bread. 

(This is amazing on Great Harvests' Honey Whole Wheat, but that is candy in our house and I rarely buy it. Sprouted Whole Grain Bread, is my bread of choice. (TJ has a great option sweetened with DATES!))

Whisk the eggs, buttermilk, milk, and extract. In separate bowl mix coconut and Sugar (if using). Turn on heat on a non-stick pan over medium-high heat. Dredge each slice of bread in egg mixture. I even let it sit there while each one cooks (about 2-3 minutes). Then dip bread in Coconut, covering both sides. Place on heated pan and don't touch for about 2 minutes. Flip to cook other side. It should appear lightly browned and toasted. 

Top with larger pieces of coconut, walnuts, fruit, and maple syrup.

ENJOY!

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Easter Morn - Lemon Berry Crepes

Even though the skies may bring some dull gray, I was bound and determined to pretend otherwise!  Just closed my eyes and focused on the birds chirping (it works!)

... I'm so ready for spring! 

Nothing says spring more than LEMONS. 

This time of year always brings about a citrus focus; 

where ever treat, snack, meal and scented candle is lemon flavored! YUM!!

 It just screams bright and sunny!

These were the perfect balance of tart, sunny lemon for me.

 My husband wanted more sweet, but he always does! 

For me they were the perfect combination of that tart and sweet combination.

Crepes:

1 1/2 C Milk (any milk would work)

3 Eggs

1 tsp Lemon Zest

1/4 tsp Lemon Extract

1 Tbl Fresh Lemon Juice (or more to taste)

1 1/2 tsp Vanilla Extract

Dropper of Vanilla Stevia, or pinch of Stevia Powder, Or just 1 Tbl of Sugar

1 Tbl Melted Coconut Oil or Butter

1 1 1/2 C Whole Wheat Pastry Flour

Whisk wet ingredients, then slowly add flour whisking well. Heat non-stick 8-9 inch skillet over medium/low heat. Add about 1/3 cup of bater and quickly swirl the pan to cover. Let cook until you see edges curled and not wet, flip and cook for about a minut more.

Berry Syrup:

1 LARGE Orange Juiced (about 1 cup of juice)

1 C Fresh or Frozen Berries of Choice

1 Tbl Chia Seeds

Add juice and berries to small pot. Simmer for about 10 minutes. Turn of heat and smash slightly. Stir in chia seeds and let cool slightly until ready to serve.

Lemon Curd Filling:

1 C Low Fat or Fat Free Greek Yogurt

2 Tbl Raw Honey, (or more to taste)

1/2 Lemon Squeezed

1/2 tsp Lemon Extract (taste to see how much lemon you want and adjust)

Whisk all ingredients together.

Fill each Crepe with yogurt filling and fresh berries if you like. Top with Berry syrup and a sprinkle of powdered sugar.

ENJOY!

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Buckwheat Banana Pancakes

Breakfast in Bed!! 

THis is what we made daddy this morning - delish!

 Inspired by something I recently had on a vacation to Santa Barbara. 

My husband even LOVED them! (thats a good sign :))

Ingredients:

Dry:

1 C White Whole Wheat Flour (or 2/3 wheat and 1/3 all purpose)

1/2 C Buckwheat Flour (or cornmeal or oat flour (oats ground up))

2 Tbl Wheat Germ

2 tsp Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Wet:

1 C Buttermilk (or 1 Cup of milk with 1 Tbl of Lemon Juice - let sit 10 minutes)

1/4 C Almond milk (or skim milk)

1 Egg White

1 Egg

1 Tbl Oil (for less fat use pumpkin puree)

1/2 tsp Vanilla

1/2 C Chopped Walnuts

1-2 bananas thinly sliced

Combine wet and dry ingredients separately. Whip the wet ingredients until bubbly and slightly frothy. Add to dry and ingredients and stir just until combined. 

Pour 1/4 C batter onto hot griddle. 

Cover with a thin layer of sliced bananas, and a little batter on top:

(optional: sprinkle bananas with a little wheat germ)

When edges start to firm up and there are bubbles, flip.

Enjoy with Almond or Peanut Butter and a small amount of Pure Maple Syrup!

YUM!

Recipe adapted From Cooks.com

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Supper Super Fast

Say that three times fast. :)

This is PERFECT for the night you need dinner in less than 20 minutes.

Thats as long as this takes! I just altered THIS original recipe.

Picture (realsimple.com)

Green Veggie Fettuccine

12 oz. Whole Wheat Pasta (your choice)

1 Package of Frozen Lima Beans (about 1 1/2 c)

1 C Chopped Mushrooms

2 Cloves Garlic, minced

1 C Frozen Peas

2 Leeks:

(they look sort of like celery, taste like an onion) - just use the white and light green parts only.

Kosher salt and Black Pepper

3/4 C Low Fat Evaporated Milk

1 Tbl Whole Wheat Flour

2 Tbl chopped Fresh Tarragon (I used 1 tbl of dried)

1/4 C Parmesan

-Cook Pasta. Last 3 minutes of pasta cooking time, throw in Peas and Lima Beans.

- Add 2 tsp of Olive Oil to pan. Let it heat up a bit. Cute Leeks into half moons, and RINSE WELL! Add Leeks. Cook until softened slightly. (4-5 minutes). Add mushrooms and garlic. (You can add a little water if pan is too dry) Cook until leeks and mushrooms are pretty soft. (about 3 minutes more)

-Sprinkle with Flour and mix for about 20 seconds. Add Evaporated Milk and turn heat to med. Let it heat up and thicken. (the time depends) When the sauce has thickened to desired consistency add the strained pasta and veggies. (if the sauce seems to thick, and a little milk)

-Stir in Tarragon and Parmesan, S and P and serve! ENJOY!

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Black Bean Cilantro Pasta

I have a ton of veggies in the fridge that need to be eaten.

I always turn to a pasta dish when this happens.

Its the easiest way to use them up!

I used one of my FAVORITE pasta sauces.

I actually can't believe I haven't posted it yet!

You can also make THIS pasta as well, but I was in the mood for something different.

Dressing:

1 1/2 C Fresh Cilantro

1/3 C Shredded Parmesan

1/3 C pine Nuts (these are pricey, I use sunflower seeds)

1/4 Olive Oil

1/4 C Cottage Cheese

1 Tbl Lemon Juice

1/8 Tbl Cayenne Pepper

2 Cloves Garlic, minced

Put all ingredients in food processor and blend until smooth.

(You may need to add some milk to thin it out just a touch.)

For the Pasta, I cut up some veggies (I just used squash, zuchinni, and tomato) Put on baking sheet, spritz with Olive Oil and a little salt and maybe a touch of Garlic Powder and put in 400 degree oven for about 20-30 minutes.

Cook Pasta while you do this.

When done, combine pasta, the sauce, the veggies, 1 Tbl Chili Powder (optional), 1 can Black Beans. Cook over low heat until all heated through.

You can easily add some shredded,canned, or diced chicken as well!

ENJOY!! My Hubby L-O-V-E-D this!

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Happy Valentines Day!

Butternut Squash Heart Pancakes

with Apple Cinnamon Topping

I wanted to do something fun this morning.

I had a butternut squash I needed to use, so I was excited to try these.

I used THIS recipe.

Just substituting 1 cup of the flour with Oat Flour, but you can do anything you like.

Place one big spoonful on the hot pan, use your spoon to pull up the edges and shape into a heart. Adding more batter if needed.

For the topping:

Take 2 Tbl of prepared Batter, 2 Tbl of Applesauce, 1 tsp cinnamon, 1/2 tsp brown sugar. Stir together.

After placing batter on pan, take about a Tablespoon and drop on top of pancake. Use spoon to swirl around the top. Make sure to cook both sides well, I leave them on pretty long.

ENJOY!

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I'm in the mood for cookies!

I have been majorly craving sugar lately, and it's driving me crazy! When this happens it makes it worse to deny myself totally! I like to create some healthier options, so I don't just binge on the worst things possible.

I was able to use my newly made Date Honey. I am in LOVE with it! I feel like its God's sweetener (I say without risk of sounding too 'tree huggerish' :))! I use it to sometimes replace fat or sugar in a recipe. Its also great on sliced apples!! YES! :)

So here is to - Peanut Butter Protein Bites

Ingredients:

2 C Whole Grain Cereal (I mix Total and Fiber One)

1/3 C of Whole Wheat Pastry Flour

1/2 tsp Baking Soday

1/2 tsp Salt

1/4 C Brown Sugar

1 T Unsweetened Applesauce (or Date Honey - my new love!)

2 T Canola Oil

3/4 C Smooth All Natural Peanut Butter

1/4 C Sweet Potato or Pumpkin Puree

1/4 C Carrot Puree (I was lazy and puree'd canned carrots - not the freshest option though!)

1 tsp Vanilla

1/4 C Mini Chocolate chips

-Oven to 350

-Mix wet ingredients well

-Mix dry ingredients well (these pics are pre-mixed)

-SLOWLY blend both together. Do NOT OVER MIX

- Slowly add in mini chocolate chips.

-Place on Cookie sheet, press down slightly with fork, and bake about 9-11 minutes. (I swear every time I cook these the cooking time changes. Its hard to tell and they often overcook. So when in doubt, just take them out :))

ENJOY - My KIDS devoured these!

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One Hour Dinner Rolls

Ever need dinner rolls in a pinch and you realize your rhodes rolls are gone!!

(I have a weakness for those things)

Here is an awesome fast recipe.

I did pure white whole wheat instead of all purpose flour, and they were slightly dry, maybe less flour next time? Or I could put in a tiny bit of all purpose to balance it out.

I also nixed the butter on top.

Get the recipe HERE

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RUN ...

Don't walk to your kitchen to make this!!

Seriously - SO simple, fun, different, healthy, and yummy!

My whole family LOVED it - even my baby!!

Thai Vegetable Curry

Get the recipe HERE

The only change I made was using

Butternut Squash instead of Sweet Potato, It was Way GOOD!

Also I didn't use a pressure cooker, just a saute pan

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Too Obsessed with Muffins :)

Peanut Butter and Jelly Muffins

A fun and Healthy twist on the good old PB&J.

ANY kid will love these!

Picture from Cooking Light

Ingredients:

1 1/2 C White Whole Wheat Flour

1 C All Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

3/4 C All Natural Peanut Butter

3/4 C Skim Milk or Soy Milk

1/2-3/4 C Honey

1/2 C Finely Grated Carrot

1/2 C Finely Grated Zucchini

2 Eggs - beaten

1/4 C Canola Oil

All Fruit Strawberry (or any flavor) Jam or Fruit Spread

Directions:

1) Oven 400

2) In large bowl combine Flours, B. Powder, B. Soda, and Salt. With pasty blender or two knives, cut in peanut butter, until you have coarse crumbs. Add all other ingredients except Jam.

3) Spoon about 2 Tbl of dough into greased muffin tins, top with 1 tsp of Jam, top with remainder dough and a tiny bit of jam on the top. (only fill slightly over 3/4 full).

4) Bake 15-20 minutes, until toothpick comes out clean.

ENJOY!!!!!

Thanks maria for the recipe!

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Whole Grain Pancakes

I have tried seriously probably 10 different kinds of whole grain pancakes. We all LOVE this recipe the best! These are a special treat in our house! I top with fresh fruit, but you can do whatever you like!

Some of our fav toppings: peanut butter and powdered sugar, pure maple syrup and jam (fruit spread), Low Sugar Cinnamon Blueberry Sauce, Fresh Fruit and whipped cream, or if you're really daring -peanut butter, whipped cream, and choco chips! YUM -

wish I had a picture of that one, you might be more willing to try! :)

Ingredients:

Dry:

1 C White Whole Wheat Pastry Flour

1/2 C Whole Wheat Flour

1 C Stone Ground Cornmeal

1/2 C Wheat Bran, Oat Bran, or Wheat Germ

1/2 tsp Salt

4 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

Optional: Chocolate Chips, or chopped walnuts or Pecans

Wet:

2 3/4 C Milk (or Soy Milk)

2 Eggs (or Egg Substitute, or 4 Egg Whites)

1/4 C Apple Butter or Applesauce

1 tsp Vanilla Extract

Optional: Blueberries, Chopped Bananas

Mix all Dry and Wet separately, then combine.

Do not over stir and let sit for 10 minutes.

Cook on skillet or Heat a griddle to 350 for perfect pancakes! ENJOY!

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Spiced Carrot Date Muffins with Cashews!

YUM!

I unfortunately slightly overcooked these, but I still loved the spicy/sweet taste!

A must try!

(You should also check out my cherished Zucchini Muffins :))

Picture from Fresh Cracked Pepper

Check out the recipe and more pictures HERE

I did make a few changes.

For all purpose flour I used White Whole Wheat,

For the Bran I used oat and almond flour (just grind them in blender).

Instead of Butter I used Olive Oil

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Veggie Green Pesto Pizza

So this is WAY Healthy, so if it's too much for you, just ignore and browse my other recipes. :) But I was impressed by how good it tasted! It's actually from a Vegan cookbook (Vegan Express). Just a new thing I have been trying lately after reading a fascinating book called "The China Study." So I have been trying out a ton of new Vegan recipes.

Hopefully that doesn't scare you away.

Know that they are still way healthy, easy, and fun for the whole fam!

Ingredients:

1 1/2 Tbl Olive Oil

Spinach Miso Sauce (recipe below)

1 1/2 C small Broccoli Florets

1 medium Green Pepper Sliced thin

3/4 C thinly sliced zucchini

3-4 Garlic Cloves

One pizza Crust (I used my famous favorite new dough)

1 1/2 C part skim mozzarella cheese (or you could use soy cheese)

(you could seriously go without the cheese as well!)

Spinach Miso Sauce:

4-5 oz. Spinach

1/4 C Fresh Basil Leaves

1/4 C Fresh Parsley Leaves

1/4 Toasted Pine nuts or Walnuts

2 Scallions, green parts only

2 Tbl Miso (found in Asian isle)

1 Tbl Lemon Juice

- Combine all ingredients with about 1/4 cup water and puree in blender until smooth.

Directions:

1-Preheat oven to 450

2- Combine Veggies (including garlic) in bowl and drizzle with Olive Oil. Stir together. Transfer to oven safe pan (or cookie sheet) and put in oven. Stir after 10 minutes. Roast until veggies are touched with brown spots here and there.

3- Meanwhile, spread the pesto on the pizza crust. and sprinkle with cheese. Bake for 12-15 minutes. (you could do both things at the same time) Let rest for one minute, and pile on the veggies. You could place the veggies on the pizza and put back in the oven for a minute or two.

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A Better Replacement

Want to try a healthy replacement for this?

1) The least healthy option, but if your kids like this stuff and eat it a lot, you may have to start with this version until you move down the list and try some healthier ones.

Ingredients:

1/4 C All Purpose Flour

1/8 C Light Buttery Spread

1/4 tsp Salt

1 1/3 C Skim Milk

1 C Cubed 2% Cheddar Cheese

Put all ingredients except cheese in saucepan. Bring to a boil and let simmer until thickened. Slowly add in cheese and stir until melted. Pour over Cooked Whole Wheat noodles.

- To up the 'ante' a bit (is that how you say it? haha) Add in some cooked, pureed sweet potato! Its BARELY noticeable and YUMMY!

2) Vegan Option #1 - Some random ingredients, but you will be amazed at the result!

No one will know its not cheese!

From Vitamix Cookbook:

Ingredients:

1 C Water

2 Tbl Lemon Juice

1/4 C Canned Pimientos (or 1 large roasted red pepper)

1/2 C Cashews or Almonds (soaking them beforehand helps)

1 tsp Onion Powder

1/4 C Nutritional Yeast (found at whole foods in bins)

2 tsp Salt

1 1/2 C Boiling Water

2 Tbl Potato Starch mixed with 1/4 C Cold Water

Put all ingredients (except last two) in high powered blender. Blend until steam comes out of lid. Pour boiling water and potato starch into blender and blend slowly until thickened.

-or just put ingredients (except last two) in regular blender, and blend until smooth Put in pot and bring to boiling. Add the 1 1/2 C water and potato starch mixture. Slowly simmer until thickened.

3) Vegan option #2 - This one is probably my favorite!

Don't let vegan scare you - this is so good for you and So easy!! My kids LOVED it!

Try this one out!

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My New Favorite Breakfast

Hopefully good old pumpkin oat isn't offended, but there is something about the heat that has made me desire a yummy, cool breakfast. So I took off to try Muesli. I have had it before, but never really got it all right. Now I am in love! It is full of fiber, whole grains, anti-oxidants, and very low cal. And it totally keeps me full! I love it! I make a big batch and store in my fridge to keep from anything going rancid or losing its nutritional value.

I seriously am excited to eat it in when I wake up!

MUESLI

Photo From pink of perfection

Ingredients: (this recipe has exact measurements, but you can fudge a little here and there)

3/4 C Rye Flakes (I found these flakes in the bulk section of my health food store)

3/4 C Barley Flakes

1 C Oats

1 1/2 C Toasted Wheat Flakes (toasted is optional)

3/4 C Almonds (or any nut you like)

3/4 C Hazelnuts (once again, any nut you like)

3/4 C Sunflower Seeds

3/4 C Pumpkin Seeds

1/2 C Cranberries or Raisins

3/4 C Apricots Chopped

1 C Dates (chopped)

Combine all ingredients, except Dates- (I throw mine in a zip lock and shake). Then add Dates. They are sticky and stick to everything, so close the bag and use your fingers to spread out and into pieces, coating small pieces with the oats mixture.
I like to eat this cold, although some people cook it. You can soak over night in Juice or milk (in the fridge), but I just pour milk on top in the morning, let it sit for 5 minutes or so and enjoy!

NOTE: If its too bland, you can add a little Honey or Agave. But I love it the way it is. :)

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I'VE FOUND IT! - The BEST Pizza Dough!

I LOVE Pizza! The easiest meal, hands down!

Made with Whole Grains, tons of veggies, it really is a healthy option.

I like to try fun and different pizza's. A few that I have tried lately have been the Thai Pizza and Spinach and Egg Pizza. But if you don't want to get too fancy, just mix together some tomato sauce and paste, with garlic salt, oregano, and basil and spread on dough, then top with whatever you like! Easy as pie! :) Add some fruit or a salad and you are good to go!

I always prepare my dough ahead of time. Doubling it to freeze and have ready for when I want it. I let it defrost in the fridge the night before and take out 2 hours before baking to roll out and let rise. I have made probably over 10 different dough recipes!! Trying to find the best Whole Wheat Dough that isn't too dense.

I think I have found it!

Although my pizza stone cracked in the oven during the process (way sad about this! ), it still turned out really good. Crispy on the outside and soft on the inside. It did take A LOT of prep, but the recipe gave me 4 pizza's! So I made one and froze the dough balls for a later use.

Overnight Pizza Dough Recipe

-I used White Whole Wheat flour in place of All Purpose

-I formed it into 4 balls, (not 8 personal size pizza's)

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Homemade Granola! - Low Fat, Low Sugar

Love this, simple to make and yummy to enjoy!

Store in fridge or freezer for long lasting freshness!

Enjoy with milk for breakfast, or on top of yogurt or Ice cream! Yum!

Vanilla - Orange Granola

Recipe HERE

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Carrot Zucchini Muffins - virtually fat free!

Okay - so excited about these! I have had a hard time getting a healthy, yet moist muffin to work. They always taste okay, but are so dry. I thought these turned out SO good! I took a recipe and changed some things up a bit. My husband even commented on how good they were. My three year old wasn't so much a fan, I think its because of all the chunks in them. But that's how I liked them. These would be a perfect neighbor or friend gift! ENJOY!

Ingredients:
1 1/2 C Whole wheat Pastry Flour
3/4 C White Flour
3/4 C Oat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Eggs ( I decided to keep these in, because I took out all other fat, you could use egg substitue or 6 eggs white if you wanted to lessen the fat even more)
1/2 C Canola Oil (I used Crushed pineapple and LOVED IT)
1/2 C Unsweetened Applesauce
2 Tbl Coconut Oil (optional - it just helps bind the muffins a little better) (can be found in the health section)
1 C Plain Yogurt ( I used plain greek yogurt, just to not add so much water, you could use vanilla flavored yogurt to sweeten it even more)

1 C White Sugar ( I only used 1/2 C and you couldn't tell!)

3/4 C Honey (I used 1/2 Agave, or you could nix all the sugar and use 3/4-1 C Agave)

2 tsp Vanilla Extract

1 C Shredded Zucchini

1 C Shredded Carrot

1/2 C Chopped Pecans (Optional)

1/2 C Raisins (optional)

Directions:

1) Preheat oven to 400. Grease muffin tins

2) In bowl, mix or sift all dry ing. (flours, soda, powder, cinnamon, and nutmeg). In separate bowl beat eggs and oil (or pineapple) and applesauce, yogurt, sugar, honey, and vanilla. Beat well. Slowly mix in dry ingredients. Don't over mix! Huge key in baking muffins or cakes! Fold in Zucchini, carrots, pecans, and raisins. Scoop into tins.

3) Bake 18-20 minutes. Cool 10 minutes in pan, before transferring to wire racks.

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See ya Soon

So I am going out of town for a couple weeks, obviously I won't be cooking anything. So the posts will be slim! But keep trying the recipes! I am leaving you all with a new granola bar recipe that I just love! Its totally my new favorite. I got it from a blog a friend told me about called the smittenkitchen.com. (not all healthy, but some GREAT recipes)

My husband even loved the bars! The only thing is they were slightly dry, and had a hard time staying together. I may add a little oil, or slightly more honey (or agave) next time. But they were YUMMY! The recipe would also make GREAT granola! We were actually throwing the bars in a bowl with milk!

The key is coarse Kosher Salt - this made for a great sweet/salty taste.

I used blueberries, currants, and pureed dates (a very sweet fruit) for the dried fruit. YUM!

I also added some ground flaxseed, and sunflower seeds, just to sneak in some more healthiness. :)

The perfect snack for the airplane!

You can get the recipe HERE

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What do I eat for Breakfast?

Breakfast is my favorite meal of the day. A day where you can "start new" (diet wise) and eat something so yummy and filling. I love it!

My usual (when I have the time) is Pumpkin Pie Steel Cut Oats. Its a variation from the oatmeal in Deceptively Delicious. (Which is a great book for picky eaters by the way)

When I am in a hurry I take regular instant oats in the microwave and add some milk and a small amount of protien powder or peanut butter and fruit.

Favorite cold cereals are Fiber One Original, and Kashi (usually any flavor is good, but I try to stick with the regular Go Lean kind)

Pumpkin Pie Oats

(Click HERE to see why you choose Steel Cut over Regular Oats)

1 Cup of Milk

1 3/4 Cups of water

1 C Steel Cut Oats (I found these at Costco!)

1/2 C Canned Pumpkin (or sweet potato baby food would work too!)

1 tsp Vanilla

1/2 tsp Cinnamon

Dash of Nutmeg ( I tend to be generous)

1 Tbl Natural Peanut Butter (optional)

Honey (optional)

Fruit (we like bananas with this combination)

Put milk and water in pot, add oats. Bring to boil, then turn down to a medium heat. (they will cook about 10 minutes depending on your taste and how chewy you want them) Add the pumpkin, vanilla, and spices and stir. When all done you can stir in some all natural Peanut Butter. Top with Honey (or for a twist pure maple syrup), bananas, and nuts. Add some milk to cool it down and ENJOY!!!

Yum - I could eat this all day long!

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