1 TBS of Canola Oil

1 leek- white part only

1 white onion- chopped

1 small zucchini chopped

1 TBS of Arrobio rice (Or whatever rice you in your pantry)

2 cups of frozen petite green peas

3 cups of water

Directions:

Heat 1 TBS of Canola oil over medium heat, add leek, onion and zucchini- stir to coat with oil, reduce heat and let soften for 10 minutes.  Add 1 TBS of rice and 3 cups of water- raise heat to medium high and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add peas and simmer for another 10 minutes.   Remove from heat and let stand for 15 minutes to cool.  Use an immersion blender or standing blender and carefully puree the soup.  I stirred in a pinch of salt and pepper to add flavor.  This makes about 4 servings.

1/3 cup of Honey

1/4 cup of natural peanut butter or almond butter

2 Tbs. of unsalted butter

1 C. Crisp Rice cereal

1C. old fashioned rolled oats

1/4 C of dried fruit

1.  In a small saucepan over meduim heat, melt honey, peanut (almond) butter, and butter.  Stir until smooth (about 1-2 minutes).  Remove from heat and stir in cereal, oats and dried fruit.

2.  Drop mixture into paper cupcake liners or a cupcake tin.  Place in the refrigerator and allow to set for 15 minutes.  Store in an airtight container in the refrigerator for up to one week (ours only last a day- so I don’t know how they taste after a week!).