Love Me Breakfast - Brown Sugar Broiled Grapefruit

Brown Sugar Broiled Grapefuit

It's been a while since I have done a Love Me Breakfast post.  Actually, It's been a while since I've posted.  I've been a rather busy bee around here lately and there really hasn't been time for the kitchen.

I got a bug up my butt so to say and I decided to go and paint my entire house.  There have been times I have been up to my ears in paint.  Sometimes literally.  I have found paint on my ear, my nose, my knees.....  I'll be posting pictures as soon as I take them!

What else have I been up to?  My mom and I took the kiddo's to Branson, MO for Spring Break for a couple of days.  The kids are getting older and they aren't as appreciative of the pool like they once were though.  That will probably be our last trip.  Time for something new!

Over the weekend I went to a Yoga Workshop taught by a Master Yogi - Noah Maze.  It was absolutely, incredibly amazing!  8 hours of yoga in one weekend.  Pure bliss!  I believe the number of times he adjusted me was around 10.  I haven't showered since....

See, that's me, right there on the right in the striped gray and white tank!!!!

Brown Sugar Broiled Grapefruit
Yield: 1 serving

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Ingredients:

• 1 Grapefruit, cut in half
• Brown Sugar

Instructions:

1. Sprinkle brown sugar on cut slices of grapefruit.  Broil on high for a few minutes (until brown sugar has melted).

Have you tried making grapefruit this way? If not, you should! The brown sugar gets a little crispy and it's delightful!

French Toast Chocolate Sandwiches

There are some recipes you don't even want to know the calorie count for.  The past few posts have been that way for me here at Deelicious Sweets.

Maybe you haven't noticed but I've been on a mission to put the Sweet back into Deelicious.

And nobody wants to know the calorie count for putting the Sweet back into Deelicious!

Let's just say that my workouts have been ramped up....A LOT!  It's a sacrifice I'm willing to make for these French Toast Chocolate Sandwiches.

Oh, and the Brown Butter Chocolate-Stuffed Toffee Chip Cookies,

and the Chocolate Toffee Chip Cookies,

and that Candy Bar Pie that will be posted next week. 

French Toast Chocolate Sandwiches
Yield: 4 Servings

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Ingredients:

• 4 slices Pain Beaucaire {or white sandwich bread}
• 1 1/2 to 2 oz. semisweet chocolate {I used a thin 4 oz. Ghiradelli Baking Bar.}
• 2 large eggs
• 2 tablespoons granulated sugar
• 1/2 cup half-and-half {I used Oberweis}
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1 tablespoons unsalted butter
• Confectioners' sugar for dusting
• Raspberries for garnish

Instructions:

1. Cut each piece of bread into 4 triangles by slicing diagonally.  Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4 inch all the way around.
2. In a medium bowl, vigorously whisk the eggs and sugar until well combined.  Add the half-and-half, vanilla, and 1/4 teaspoon salt and whisk until combined.  Put the bread pieces in the bowl and press down gently to make sure they're all soaked.
3. In a medium nonstick skillet {I used a griddle so I could make several at one time}, heat 1 tablespoon of the butter over medium heat.  When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each.  Cook until nicely browned, about 2 minutes.  Turn each piece over with a spatula, place chocolate on 1 half of the bread and cook until nicely browned, 1 1/2 to 2 minutes.  Place the other half {without the chocolate} on top of the piece with the chocolate and allow the chocolate to melt, about 1 minute.
4. Melt the remaining 1 tablespoon butter, cook the remaining bread, and fill it with the remaining chocolate.  When all the sandwiches are made, arrange 2, overlapping slightly, on each of 4 plates.  Sprinkle the confectioners' sugar generously over all and serve warm with raspberries.

Cooks Note:  There are so many ways to serve this - You could put sliced bananas inside for a chocolate banana sandwich or serve with chocolate covered strawberries for a unique dessert!  I served mine with peppered bacon for breakfast.  That's just the way we roll here at Deelicious Sweets.  It was a very Chocolat moment {have you seen that movie?  I highly recommend it and the fact that Johny Depp is in it is a total WIN!}

Adapted from Fine Cooking Breakfast Magazine

Besides, flat tummies are so overrated, right?

The Battle of the Breakfast's!

Welcome to the battle of the breakfast's!

Contestant #1 - Natalie

Fruitful O's with strawberries

 Contestant #2 - Luke

Crepe with strawberries, banana's and Chobani Greek Yogurt with strawberries

Contestant #3 - Moi!

Kellog's Mueslix cereal with strawberries and banana's

 

 If I were to choose, I would choose #2, hands down!

What one would you choose?

Snowflake says, "Good morning, meow!"

 

Gigi says, "Oh please, just leave me be.  I'm trying to watch the birds, meow!"

 It's a beautiful day here is the Lou.  I'm going for a walk and admire the newly bloomed dandelions and pear trees.

Coming up later today - Slow-Cooker Corned Beef and Cabbage!

Love me Breakfast?

Not really loving me breakfast this morning.

Ugh....

A little bit too much of this went on last night.

Don't be jealous of my sweet moves!

Love me Breakfast!

Another day, another breakfast!

I have a bone to pick with Post.  My favorite cereal of all time was Post Grape Nuts Trail Mix Crunch.  I had it every morning and I even had my hubby hooked.

One day, I went to pick some up at the store and sitting in it's place was another cereal.  What's this cereal doing sitting here in my Trail Mix Crunch's place?  There's been a mistake!  Who's responsible for this?  That day will forever go on as the saddest day of my life {not really, I'm just playing up the drama here}.

We went to the internet in search of our beloved and we left no stone unturned.  Alas, we were still left with no Trail Mix Crunch.  No information whatsoever as to the whereabouts of our beloved.  It just disappeared without a trace!  No funeral service?  No remembrance?  Post!  What's up?  How could you just ditch a wonderful crunchy lovely cereal with no notification whatsoever?   I'm not mad, I'm just disappointed.....

Since that unfortunate day, I have been on the search for something to replace my beloved Trail Mix Crunch and that search has not been pretty.  Let's just leave it at that.  

Until yesterday!  I picked up Kellog's Mueslix with Raisins, Dates, and Almonds.

With low hopes I poured myself a big 'ole bowl and covered it with huge organic strawberries.  I delicately poured my no-fat milk as to not disturb my creation and poured my second cup of coffee and sat down.  I was nervous.  Please Kellog's don't disappoint me.  I love me breakfast.

OH happy day!  It was glorious!  Chock full of raisins, glorious raisins and that almond crunch was just what I needed!   My search has ended.  I will forever mourn my Post Grape Nut Trail Mix Crunch but a part of the void has been filled.

Do you have a favorite cereal you couldn't live without?

I was in no way paid for this post.  I'm just a venting consumer who sat down to write a blog post about breakfast and was overcome with a desire to blabber on about my feelings as all bloggers tend to do.  Post, if you're reading this and you have a few boxes of Trail Mix Crunch hiding in your warehouse please email me at deelicious.sweets@gmail.com and I will email you my address.

Love me Breakfast!

 A quick breakfast before running out the door to teach my yoga class!

Honey flavored Chobani Greek Yogurt with bananas, blueberries, a dollop of almond butter and a sprinkle of Bear Naked Fit Vanilla Almond Crunch Granola!

Yum!

See you after yoga!

Love me Breakfast!

If you're a religious reader of Deelicious Sweets (as you should be) then you all know that I love me breakfast!

I'm sharing only two breakfasts that I had last week.  The first one a frozen gluten free waffle from Kinnikinnick - say that 3 times fast.  Hell, say it once!  I of course toasted it and put a dollop of Almond Butter in between the two and on top and covered it in strawberries, blueberries, mangoes, and raspberries.  Perfection!  And, it stuck to my ribs pretty good as well.

The second breakfast was French Toast.  It's similar to the one I linked only without the blueberry compote and I used a Ciabatta roll instead of sourdough.  It's my favorite french toast recipe evah!

I also like to buy myself fresh flowers!

For more breakfast ideas, check out my Recipage Breakfast link!

Do you love yourself some breakfast?  Do you buy yourself fresh flowers?

Pssst... follow me on Google Friend Connect!  Scroll up a little and it's right there on your right :)

Cinnamon Sugar Monkey Bread

There are times in my life where I need to pull out a big 'ole honkin calorie, fat ridden recipe.

This was one of those moments and I'm not apologizing for it, damn it!

Guess what else?  I used canned biscuits, biatch!

Yeah, you read that right.  Canned biscuits!  What are you going to do about it?  A whole lotta nothin is what you're going to do because it's gone!

Natalie had a friend over for a sleepover and we had it for breakfast.

When her friends parents came over to pick her up I gave the other half to them.  GASP!

I didn't even bother to tell them how bad it was for them.

In fact, I had my hubby hand it to them and I hid in the bedroom.  Therefore, it can not be considered my fault when they gain the 5 pounds they will gain from consuming just a little nub of this stuff.

This naughty little dish should really be illegal.

I wonder what it would taste like fried?

Cinnamon Sugar Monkey Bread
Yield: 8 - 10 servings

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Ingredients:

• 4 cans refrigerator biscuits (about 40) - I used Simply Buttermilk Biscuits from Pilsbury
• 1 1/2 T. cinnamon
• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 cup butter - 1 stick
• 1/2 cup pecans, raisins and/or coconut, if desired

Instructions:

1. Bring brown sugar and butter to a boil in saucepan.  Keep warm.
2. Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
3. Add biscuit pieces, several at a time; shake to coat well.
4. Pour a bit of the sauce in the bottom of a buttered Bundt pan.  Sprinkle a bit your pecans, raisins and/or coconut if using.
5. Begin to layer half of the biscuits and pecans, raisins, and/or coconut if using in the Bundt pan.  When you have used half of the biscuits, add 1/2 of the sauce.
6. Layer remaining biscuits and pecans, raisins, and/or coconut.  
7. Pour remaining cinnamon and sugar and the sauce over the top.  Sprinkle with remaining pecans, raisins and/or coconut.
8. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Adapted from Cooks.com 

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Servings: 1 wedge

Calories: 816

Total Fat:  17.2 g

Cholesterol:  24 mg.

Sodium:  2350 mg.

Protein:  16.2 g.

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I suggest you go for a run on the treadmill now. Who knows how much you have just gained from reading this post and looking at the pictures.

I'm silently weeping for my ass and thighs.

I'll be stronger next time, I swear!

Sourdough French Toast with Warm Blueberry Compote

I don't know about you but I'm a sucker for breakfast.  It's the most important meal of the day doncha know?

I'm not particularly a fan of the meat and eggs kind of breakfast.  That is, unless I have a hangover and we all know that a cure for a hangover is a McDonalds Sausage McMuffin meal with a coffee.  It hits the spot every time.  But, that's another post....somehow.  Probably not.

This breakfast was post worthy though, no doubt!  I mean, how could one resist a big 'ole plate of french toast covered with fresh fruit, warm blueberry compote and pure orgasmic organic maple syrup?

Be still my heart.

If you came over for a sleep over I would make this breakfast for you and you would love me.  We would bond over coffee and probably have an in-depth conversation about food and the weather.  We would later light some incense and maybe get our yoga on if our belly's weren't too full.  Then we would drive in to town and browse some antique shops and have a light lunch in a small little coffee shop.  Then I would drop you off at home and we would say our goodbyes.  You would think about me every time you looked over at the antique milk crate collecting dust on your plant shelf and you will always remember the french toast that Dee made for you and what a fantastic day you had with your dearest friend, MOI!

That was a little weird...

Time for the recipe.

Sourdough French Toast with Warm Blueberry Compote
Yield: 4 servings

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Ingredients for French Toast:

• 2 eggs
• 4 T. milk
• 1 T. sugar
• a drop of vanilla extract
• 8 slices sourdough from a loaf
• Pam for griddle or skillet

Ingredients for Blueberry Compote:

• 1 pint blueberries
• 1 T. sugar
• a squeeze of lemon juice

Instructions:

1. Put the compote ingredients in a pan. Heat gently until the blueberries start to pop and release their juice then simmer for 2-3 minutes until jammy.
2. To make the French toast, mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices on your griddle or skillet sprayed with Pam until golden brown on both sides. 
3. Serve the French toast with your choice of fruit (I chose strawberries and banana's but I imagine any fruit combo would be Mos Def, yo), and the blueberry compote. 

Adapted from BBC Good Food 

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Servings: 2 slices french toast with blueberry compote. Excludes the extra fruit & syrup.

Calories:  306

Total Fat:  4.0 g

Cholesterol:  94 mg.

Sodium:  454 mg.

Protein:  11.5g.

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Halloween Traditions

Apple Oven Pancakes

We made these pancakes on Sunday.  They were so easy and quick to throw together.  Pop them into your oven and you have a yummy cinnamon spiced breakfast in about 30 minutes!

I love my apple peeler, corer, slicer!

A Dutch Baby Apple Pancake for the win!

Apple Oven Pancakes

Yield: 4 servings

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Ingredients:

• 2 tart apples, peeled, cored, thinly sliced
• 1/4 cup firmly packed brown sugar
• 3/4 t. cinnamon
• 3/4 cup all-purpose unbleached flour
• 1/4 t. salt
• 3 large eggs
• 3/4 cup whole or 2% milk
• 1 t. vanilla extract
• 3 T. butter, melted

Instructions

1. Heat oven to 425°. Put a cast iron or oven-proof 9- or 10-inch skillet in the oven.
2. In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
3. In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
4. Take the pan from the oven and add remaining butter; swirl to coat the bottom of the pan. Arrange apple slices over the bottom of the pan. Pour batter over apple slices. Bake for 25 to 30 minutes, until puffed and lightly browned.
5. Serve with syrup or sprinkle with powdered sugar.

Adapted from About.com

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Servings:  1

Calories:  324

Total Fat:  13.7 g

Cholesterol:  185 mg.

Sodium:  284 mg.

Protein:  9.0 g.

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Told you my hubby was going as something sexy!

We made up a big 'ole pot of chili and brought it over to our friends house to share.  She made some yummy cornbread muffins to go along with my chili and we washed it down with good 'ole Sam Adams.

Luke the Three Faced Boy

The children got dressed up in their costumes and skipped off for a little trick or treating while we sat around the fire-pit along with good 'ole Sam Adams.

Natalie the Zombie

When the children pooped out we scooped them up and took them home where they sorted out their candy and we all watched A Nightmare Before Christmas.  It's our annual tradition.  It doesn't matter where we go trick or treating or who we go with.  All that matters is that when we come home and it's just the four of us we sort our their candy and watch A Nightmare Before Christmas.

Do you have a Halloween tradition?  Did your little ones bring home a ton of candy that will more than likely last them the entire year?  Mine did.  I plan on being the most popular yoga teacher with all of the candy that I bring in to the studio.

~ Enjoy!

Persimmon Muffins (vegan)

Are you ready for Halloween?

Are you going to dress up?  Are you dressing up as something sexy or will you take the traditional route and be something scary?

My hubby is going as something sexy.  What is your hubby going as?

Maybe I'll take pictures and share his sexiness with you!

Persimmon Muffins - Vegan
Yield: 12 muffins

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Ingredients:

• 3/4 cup organic cane sugar
• 2 T. oil
• 1/4 t. lemon extract
• 1 cup persimmon pulp
• 1 cup whole wheat pastry flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1 cup chopped walnuts
• 1/2 cup raisins 

Instructions

1. Combine sugar, oil, lemon extract and persimmon pulp in a mixer and mix until smooth consistency.
2. In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. Mix in the dry ingredients with the wet until just combined.
4. Fold in the walnuts and raisins.
5. Fill your muffin cups half way and bake for 20 minutes or until a knife inserted into the middle of a muffin comes out clean.

Cooks Note:  Batter will be thick. These muffins don't get much of a rise. They are dense so be careful not to over bake.
Recipe from my Mama!

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Servings: 1 muffin

Calories:  151

Total Fat:  8.7 g

Cholesterol:  0 mg.

Sodium:  242 mg.

Protein:  3.8 g.

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~ Enjoy!

He Who Goes to Bed Hungry Dreams of Pancakes

Oh my goodness!

Look at that buttery, persimonie, pecanie, syrupie goodness!  Can I get a hallelujah!

We woke up to a rainy chili morning.   I fell asleep thinking of all of the persimmon pulp I have in my refrigerator and was determined to put some of it to use this morning.

I dreamed of pancakes.  Persimmon pancakes to be precise.  "Hmmmm" I wondered to myself.  "I wonder if there is a persimmon pancake recipe out there in the world floating around somewhere?"

The answer to my question was - not many.  I was going to have to put on my baker pants and make one up.

Oh the persimmonie pressure!

Where do you find persimmons?  Well, I live in Missouri and I find the persimmons on the persimmon tree in my mom's neighbors back yard.

Does that help?  NO?  The American Persimmon (Diospyros virginiana) is native to the eastern United States and is higher in nutrients like vitamin C and calcium than the Japanese Persimmon. Its fruit is traditionally eaten in a special steamed pudding in the Midwest and sometimes its lumber is used as a substitute for ebony, e.g., in instruments.

No tree available?  The store's might carry them.

Better?  Now that you are up to speed, let's continue with the recipe.

Go to your mom's neighbors back yard tree and pick persimmon's.  A TON of persimmon's.  Bucket after bucket after bucket.  If you don't the deer will eat them all up!  Take them home and rinse them off.  Remove the stem's and place a few in your grinder (I'm not exactly sure what the technical term is for this device but it grinds the persimmons up and the pulp comes out the little holes at the bottom and you are left with the seeds.

It super hard work!!  Employ your mom or your kids or a friend.  Just remind them that they will be rewarded with persimmon cookies, puddings, cakes, breads, pies, pancakes....

Measure out a cup and bag it up, keep going.  Bag, after bag, after bag, after bag, after bag.  Are you getting this?  Are you writing it down?  Stick a few in your fridge for your all the delectables you will be making in the next couple of days.  Stick the rest of the bags in the freezer for future delectables (spell check is not happy with me.  It seems I made up a bunch of new words today).

Now, make these pancakes!

Persimmon Pecan Pancakes - Gluten Free
Yield: 4 servings

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Ingredients:

• 2 cups Pamela's Baking and Pancake mix
• 1 t. cinnamon
• 1/2 t. ginger
• 1/2 t. allspice
• Pinch of cloves
• 2 eggs
• 1/2 cup persimmon pulp
• 2 cups almond milk
• 1/2 cup chopped pecans
• Butter or Pam for skillet
• Butter, powdered sugar and syrup for serving

Instructions:

1. Mix your dry ingredients in a bowl. Add your wet ingredients to the dry. Mix them up together, stir in pecans.
2. Heat up your skillet to medium heat. Melt some butter or spray with Pam. Pour pancake batter depending on the size you prefer into skillet.
3. Heat until bubbles form and the sides are firm, flip and heat for a few more minutes.
4. Serve with butter, powdered sugar and syrup (or whatever your heart desires!).

Recipe by Dee at Deelicious Sweets - www.deelicioussweets.com

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Servings:  1 pancakes

Calories: 433

Total Fat:  28.3 g

Cholesterol:  62 mg.

Sodium:  398 mg.

Protein:  5.9 g.

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Don't forget to link up your pumpkin recipes on the blog hop!  

~ Enjoy!

If the Pumpkin Fits Wear It

Pumpkinlicious

Today is a big day for Deelicious Sweets!  This is my first pumpkin post!  I have been blogging since 2008 and I've never blogged about pumpkin.  I know!  I can't believe it either.  My past blogging has been sporadic and it was only this year that I have really taken it seriously.  So, I thought it was time to pop the cherry on the pumpkin post.  Say that three times fast - pop the cherry on the pumpkin post, pop the cherry on the pumpkin post, pop the cherry on the pumpkin post.  Whew!

Natalie and I? are decorating the exterior with Halloween decorations today.  While I'm typing up this post, the ghost's wind is howling.  What a perfect day to rock out the Halloween decorations and spookify the house.  Speaking of pumpkins and Halloween, aren't the leaves outstanding this year!  I am really digging the beautiful fall colors, the leaves fluttering to the ground and the smell of fall in the air.  This is Deelicious Sweets absolute favorite time of year!  I'm giddy!

I bring to you.....drum roll please!

Pumpkin Pecan French Toast - Vegan

Yield: 5 servings

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Ingredients:

• 1 cup organic pureed pumpkin
• 1 1/2 cups almond milk
• 2 T. cornstarch
• 2 t. cinnamon
• 1 1/2 t. ground ginger
• 1/2 t. ground cloves
• 1 t. vanilla extract
• chopped pecans
• 1 loaf cinnamon swirl bread
• Pam for skillet

Instructions:

• Mix together all ingredients (except for pecans and the bread). Dip bread slices in the mix, coating both sides and place on a cookie sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
• I cooked up a batch for one person at a time. So, preheat a large non-stick skillet over medium heat. Spray the skillet with Pam and cook about 3 or 4 slices (depending on that persons hunger) of the soaked breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle some chopped pecans into the pan. Flip and cook for about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Serve or keep warm on a plate covered with tin foil while you cook the second batch.
• If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.

Adapted from Post Punk Kitchen

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Servings:  1 slice

Calories: 626

Total Fat:  37.9 g

Cholesterol:  0 mg.

Sodium:  356 mg.

Protein:  11.3 g.

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Vegan Banana Chocolate Chip Muffins and a Garden

There are a few things I have discovered about this whole vegan diet.  Allow me to share with you.

• Clear skin.  Did you know dairy in the main culprit for acne?  Yeah, neither did I.  For the week I was vegan, my skin cleared up completely.  The next week I caved and ate some meat and dairy and my skin immediately broke out like crazy.  
• Peanut Butter and Jelly is vegan and so are Oreos!
• Weight loss.  Not that I'm trying to or need to but it was a nice little surprise.
• Digestive issues clear right up and everything is regular.  I know, this may be TMI but it's the absolute truth.  A Pumpkin Spice Latte from Starbucks with soy milk makes my tummy much happier than a Pumpkin Spice Latte made with real milk.  
• You can eat raw cookie dough!  Not to mention, baking vegan is so easy and just seems to be less messy.  You don't have to worry about bad eggs and contaminating your kitchen.
• My energy level was through the roof.  I felt great and well rested.  I woke up refreshed.  The week I went back on the meat I was sluggish and sleepy.
• The "milk" doesn't spoil in a month.  Soy, Rice and Almond milk all last for about 6 months.
• No worries about growth hormones or bovine health and I didn't have to worry about taking meat out of the freezer to thaw for dinner.  
• Lower grocery bill.  Meat is pretty expensive.
• Raw veggies are much more appetizing to handle than raw meat.

Banana Chocolate Chip Muffins - Vegan
Yield: 12 muffins

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 Ingredients:

• 2 cups whole-wheat pastry flour or unbleached all-purpose flour
• 1 1/2 t. baking soda
• 1/2 t. salt
• 1 cup organic cane sugar 
• 1/2 cup canola oil
• 4 ripe bananas, mashed
• 1/4 cup water
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Line your muffin tins or lightly grease them.
2. Mix together the flour, baking soda, and salt
3. In a large bowl, beat the sugar and oil together, then add the mashed bananas. Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips, and stir to mix.
4. Fill each muffin tin halfway with the batter. Bake for 20 - 30 minutes, until they are golden brown and a toothpick inserted into the center comes out clean.

Adapted from Post Punk Kitchen

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Servings: 1 muffin

Calories:  309

Total Fat:  15.1 g

Cholesterol:  0.9 mg.

Sodium:  259 mg.

Protein:  3.4g.

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My friend Jenn and I took the girls to the Missouri Botanical Gardens on Friday.

The English Garden maze

Can you find me?

Sheep surfing

The girls put on a puppet show for the little ones who happened to come by

Even St. Louis squirrels are green

Driving Miss. Natalie

Stop to smell the roses

 ~ Enjoy!