INGREDIENTS-

BREAKFAST COOKIES (MAKES 4 SERVINGS)

-1/2 Cup Pureed Raisins

-½ Cup Walnuts

-¼ Cup Flour

-¼ Cup Whole-Wheat Flour

-½ Teaspoon Baking Powder

-1 Cup Oats

-¼ Cup Maple Syrup

-¼ Cup Brown Sugar

-3 Tablespoons Milk

-1/4 Cup Oil

-1/2 Cup dark Chocolate

-Dash of cinnamon and salt

LAYERED CHIP AND DIP

-1/2 Cup Tortilla Chips

-1/2 Cup Refried Beans

-½ Avocado

-2 Tablespoons Chopped Onion

-½ Lime

-¼ Cup Sour Cream

-1 Teaspoon Taco Seasoning

-¼ Cup Salsa

TRAIL MIX

-2 Tablespoons Peanuts

-2 Tablespoons Walnuts

-2 Tablespoons Almonds

-2 Tablespoons Pecans

-1/4 Cup Cranberries

BANANA SMOOTHIE

-1 Banana

-1 Cup Milk

1.Blend the walnuts to make a powder. Add the Walnut flour to the oats, flour, whole-wheat flour, and baking powder.

2.Mix all of the other Breakfast cookie ingredients in a separate bowl until combined and then mix the dry mix and wet mix together.

3.Use a cookie scooper to form cookies and bake in a preheated 350-degree oven until soft in the center a lightly browned on the edges (about 12 min.)

4.While the cookies are baking in the oven, mash and combine the avocado, onion, and lime to make a guacamole. Then, spread out beans in the bottom of a container followed by the guacamole, sour cream, taco seasoning, and salsa. Add chips to a separate container.

5.Mix all of the ingredients for trail mix in a bowl and it is done.

6.Blend banana and milk and once it is smooth, put it in a bottle.