Summer Pea Salad, jazzed up with crisp bacon and sweet cherry tomatoes is one of my favorites. It is one of those great salads that travels well and tastes even better after it has been in the fridge for a day or two.

1 pound fresh green peas (or 16oz. frozen green peas)
1/4 cup finely chopped red onion
1/2 cup peeled and grated carrot
1/2 cup finely chopped celery
1/2 cup red bell pepper chopped fairly small
3 slices of crisp bacon cut up (optional but delicious)
1/2 cup sharp cheddar cheese shredded (I use a little more)
cherry tomatoes, cut in half (sweeter the better)
toasted sunflower seeds

Fresh green peas are the best in this salad, but when they are not available, frozen peas work well too. 

Microwave peas (covered) with 1 tablespoon of water for about 2 minutes or until slightly cooked (but not soft) then drain and cool.

In a large bowl, mix all of the above ingredients together (except the bacon, cherry tomatoes and sunflower seeds), then gently fold in the dressing.


3 heaping tablespoons of mayonnaise
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon black pepper
1-2 tablespoons milk
Whisk the ingredients together and gently fold into salad. Cover and chill.

Just before you serve it, gently fold in the cut up cherry tomatoes, crisp bacon and toasted sesame seeds (save a few for decorating the top).

NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them raw, but you don't want them cooked and mushy either, does that make sense?



This recipe is just way too much fun. No, they aren't like Lay's Potato Chips, but they ARE very tasty and there are a million variations!!

You can season these chips with just kosher salt (like I did) or hit them with BBQ seasonings or whatever seasoning hits your fancy, get creative!!

The first step is to slice a potato VERY THIN. A mandoline slicer would work well here, but I don't have one, so I just sliced them as thin as I could (with my sharpest knife).

Spray a glass (microwave safe) plate (I used a glass pie plate) with cooking spray and arrange the potato slices next to each other (not overlapping). Spray with a little more cooking spray and then sprinkle with kosher salt (or favorite seasoning + salt).

The length of time you microwave the slices will depend on how thick you cut the potatoes plus how strong your microwave is (aim for 5 to 7 minutes). I have a 900 watt microwave and the chips were nice and crispy at 6 minutes. FLIP THE SLICES OVER HALF WAY THROUGH THE COOK TIME.


Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies! Yes please! I love how these cookies are perfect for those "on the go" days and don't use any additional Condiments. I purposely didn't add any extra ingredients such as egg whites, baking powder or sweetener so that I could keep this fueling hack simple without additional carbs. The drizzle of powdered peanut butter is totally optional, but makes these cookies even yummier! Enjoy!

Chocolate Chocolate Chip Cookies

1 Brownie Soft Bake (1 Fueling)
1 Chocolate Chip Soft Bake (1 Fueling)
4 tbsp water
Optional: 2 tbsp Powdered Peanut Butter (1 Optional Snack)
Additional water for Powdered Peanut Butter

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
Combine ingredients in a small bowl.
Place batter on parchment paper and form two cookies, 
using wet hands to flatten the cookies since the batter will be sticky.
Bake for about 14 to 15 min or until done.
Combine powdered peanut butter with 1 to 1 1/2 tbsp of water. Drizzle powdered peanut butter mixture over cooled cookies.

Makes 2 Servings
Per Serving:
1 Fueling and 1/2 Optional Snack


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