GREDIENTS 1 cupcreamy peanut butter (or other nut butter) 1/4 cuphoney 1 teaspoonvanilla extract 2medium ripe bananas, mashed 1/2 teaspoonsalt 1 teaspoonground cinnamon 2 1/4 cupsquick oats 1/2 cupdried cranberries or raisins 2/3 cupchopped nuts, such as almonds, walnuts or pistachios DIRECTIONS Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon. Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.) Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.


  • 2 Tbl Olive Oil
  • 2 Large Chicken Breasts
  • Real Salt (to taste)
  • 1 Lb Asparagus (woody ends removed, stalks cut in half)
  • 1 tsp Garlic (minced)
  • 1 can Artichoke Hearts (quartered)
  • 1 Bag Baby Spinach (about 8-10 cups)


  • 1 Cup Homemade Mayo
  • 1 1/2 tsp Seasoned Salt or Real Salt
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 1/2 Orange (juiced)
  • Orange Slices (for garnish)



In a mixing bowl, combine the mayo, salt, olive oil, lemon juice, and orange juice. Whisk together until smooth. Refrigerate until needed.


Heat the 2 T. of Olive Oil in a medium sized frying pan. Season both sides of the two chicken breasts with salt and seasoning and place in the hot oil. Cook until both sides are golden brown on medium/high heat. Cover pan with a lid and continue cooking the chicken until cooked through, about 7-8 minutes, turning occasionally. Remove the chicken to a plate and let sit for 15 minutes to cool.


While the chicken is cooking, add the asparagus to the same pan on medium.high heat. Toss in the cooking oil and cover the pan with the lid, removing to toss occasionally, until the asparagus is bright green. Remove the lid and add the garlic. Continue to saute for another 30 seconds. Remove asparagus and let cool.


Assemble the salads by dividing the spinach between four plates. Slice the chicken breasts, topping each plate of spinach with 1/2 a chicken breast each.


Divide the asparagus and artichoke hearts between each salad.


Garnish with orange slices, if desired.


Serve with the chilled dressing.