Healthful Peanut Butter Fudge

 Peanut Butter Freezer Fudge

1 cup natural peanut butter
4 Tablespoons coconut oil
1 1/2 Tablespoons maple syrup
4 ounces quality dark chocolate (I used Enjoy Life Chocolate Chips.)
1/2 teaspoon sea salt


Cream peanut butter, coconut oil, maple syrup, and salt together in a bowl.

Pour mixture into a foil-lined 8×8 baking dish.

Top with chocolate chips or chopped chocolate and freeze for at least two hours.

Remove from freezer and remove fudge from foil.

Cut into one-inch squares and and store in an airtight freezer bag. Makes 20 servings.

Recipe adapted from Food Babe.

Breakfast Muffin Eggs

1. Fry up sausage patties.

2. Place one in each (greased) muffin tin.

3. Crack one egg into each tin on top of sausage patty.

4. Gently rupture egg yolk and sprinkle with salt and pepper.

5. Bake at 350 degrees until egg is poached.

6. Delicious served with sliced avocado and fresh salsa, if desired.

NOTE: I've made this with sliced, cooked bacon in place of the sausage patties in a pinch. Just tear the pre-cooked bacon slice into thirds and line the bottom of the (greased) muffin tin with the pieces, overlapped to form a solid layer, almost like a cup in the bottom of the muffin tin.