Bev's Recipe Collection

• 1/2 C coconut oil
• 1/2 C cocoa powder
• 1/2 C peanut butter
• 1/4 C honey
• 1/2 t turmeric
• black pepper, 2 sprinkles

Melt coconut oil in a small pan. Add remaining ingredients and stir till blended. Pour into muffin tins or ice cube trays. Freeze. Remove from trays and store in the freezer for a quick nutritious treat.

Omit the turmeric and pepper and call them Fudge Cups!

• 2 t salt
• 1/2 t paprika
• 1/4 t onion powder
• 1/4 t garlic powder
• 1/8 t pepper

Mix and set aside.

• 4 pounds gold potatoes, halved or quartered
• 2 green pepper, diced 1″
• 1 large sweet onion, diced 1″

Place veggies on parchment-lined trays. Drizzle with olive oil and stir. Sprinkle with spices and stir. Bake at 425 degrees for 45 minutes.

• eggs
• shredded cheddar cheese
• salsa

Scramble the eggs and place roasted veggies on top. Serve with shredded cheese and salsa.