Carb Friendly Recipes

1.  In a large skillet over medium heat, cook the millet for 5 minutes, stirring and shaking the pan for even toasting.  Transfer to a bowl.

2.  In a medium, heavy saucepan, warm the oil over medium heat.  Add the onion, rosemary,  and salt, and cook, stirring occassionally, for 5 minutes.  Add the carrot, cayenne pepper, orange zest, and ginger and cook and stir for 2 more minutes.

3.  Stir in the millet, orange juice, and 2 1/3 cups of water.  Raise the heat and bring to a boil.

4.    Reduce the heat, cover, and simmer for 25 minutes.  Turn off the heat and let stand, covered, for 5 minutes.  Fluff with a fork and serve sprinkled with toasted pumpkin seeds.  (You can toast your pumpkin seeds in a skillet w/ some olive oil and sea salt, or on a baking sheet in the oven.)

OR——–

Apple “Cookies”

apples
plain yogurt
vanilla
oatmeal
brown sugar
cinnamon

Preheat oven to 375 degrees F.

Peel, core and slice apples (approximately 1⁄4” thick).

Combine some oatmeal and brown sugar in a bowl.

Mix a little vanilla extract into some plain yogurt in another bowl or
shallow dish.

Dip apple slices first in yogurt, and then into oatmeal mixture to coat.

Lay dipped/coated slices on a greased cookie sheet, sprinkle with a little
cinnamon. Repeat with as many apple slices as you like.

Bake for about an hour, until apple slices have softened and browned (the
consistency was like a moist-dehydrated apple).

Cool and serve!

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