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 Sheet Pan Chicken Teriyaki and Veggies Make meal time a breeze with this quick and easy recipe for Sheet Pan Chicken Teriyaki and Veggies. PREP TIME 15 minutes COOK TIME 25 minutes TOTAL TIME 40 minutes SERVINGS 4 servings Ingredients   ▢ 4 medium boneless, skinless chicken breasts ▢ 1 red bell pepper ▢ 2 medium carrots, peeled ▢ 1 head broccoli ▢ 1 1/2 cups sugar snap peas ▢ 1 1/2 Tablespoons olive oil ▢ 1/2 cup homemade or store-bought teriyaki sauce ▢ Sesame seeds, for serving ▢ Rice or noodles, for serving (optional) Instructions  Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray. Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.  Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine. Add the peppers, carrots, broccoli and sugar snap peas

  Blueberry Oatmeal Cookies These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit! Course  Breakfast Cuisine  American Prep Time  1 minute   minute Cook Time  12 minutes   minutes Total Time  13 minutes   minutes Servings  12   Cookies Calories  136 kcal Author  Arman Liew Ingredients 2   cups   rolled oats   gluten-free, if needed 2   large   bananas   mashed 1/2   cup   peanut butter 1/4   cup   blueberries Instructions Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.  In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula.  Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center.  Remove cookies from the oven and a

  Vegan Cheesecake Jars Vegan Cheesecake Jars are a super easy no bake dessert that doesn’t involve any cream cheese or sour cream. My version get's that unique cheesecake flavor from soaked, then blended cashews with a touch of lemon for tanginess. It's layered with strawberries, vegan graham crackers and is a great summer dessert. PREP TIME: 1 HOUR COOK TIME: 10 MINUTES TOTAL TIME: 1 HOUR, 10 MINUTES Author - Hannah  Ingredients 11⁄2 cups raw cashews (soaked in boiling water for 10 minutes) 1⁄2 cup coconut cream (from a can, thick part only) 1/4 cup coconut condensed milk 2 Tbsp lemon juice, adjust to taste 1 tsp vanilla extract 1 cup crushed graham crackers 1 cup diced strawberries Directions SCALE: 1X YIELDS: 3 MASON JARS, 6 SERVINGS Directions 01 Soak the raw cashews in boiling water for 10 minutes. 02 Drain, and add soaked cashews to a food processor or blender with the coconut condensed milk, coconut cream, vanilla extract and lemon juice. Blend until smooth and creamy.

  Blueberry Coffee Cake (AKA Blueberry Boy Bait) By  Jenn Segal This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys. Servings:  12 to 16 Prep Time:   30 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 10 Minutes INGREDIENTS FOR THE STREUSEL TOPPING 6 tablespoons   packed light brown sugar ½ cup   all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon   ground cinnamon ¼ teaspoon   salt 4 tablespoons   unsalted butter, cold, cut into ½-inch chunks FOR THE CAKE 2 cups   all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons   baking powder ½ teaspoon   salt 1 stick (½ cup)   unsalted butter, softened ¾ cup   granulated sugar 2  large eggs 1½ teaspoons  vanilla extract 1 teaspoon   packed lemon zest, from 1 lemon ½ cup   milk 2 cups   fresh blueberries (frozen may be used but do not defrost) INSTRUCTIONS Make the streusel topping: Combine the brown sugar, flour, cinnamon,

  Hope you all have a wonderful and safe July 4th!

  Blueberry Vanilla Overnight Oats  Fresh, organic blueberries, old-fashioned oats, and our scrumptious vanilla greek yogurt combine for the ultimate make-ahead breakfast! It doesn’t get much easier than this blueberry vanilla overnight oats recipe for a delicious and filling breakfast. PRODUCTS RECIPES WHERE TO BUY ABOUT WHY ORGANIC? MEET THE FARMERS × Prep Time: 10 MINUTES Serves: 1 Cook Time: 0 MINUTES INGREDIENTS 1/2 cup  old‐fashioned oats 1/2 cup  Stonyfield Organic Whole Milk Greek Vanilla Bean Yogurt 1/3 cup  Stonyfield Organic milk 1 tsp  chia seeds 1 tsp  lemon juice 1/4 cup  fresh or frozen blueberries plus extra for garnish Sliced almonds, lemon zest and honey for topping INSTRUCTIONS Stir the oats, yogurt, milk, chia seeds, lemon juice and blueberries together in a mason jar or bowl. Cover and refrigerate overnight. In the morning, stir 1 or 2 tablespoons of milk into the mixture to loosen it, if desired. Top with more blueberries, sliced almonds, lemon zest and honey. Enj