jars. I put all my leftovers in them. We don't want to use any plastic containers anymore, so glass is now the way we store food. Plus, it's cheaper.""I first made dish this accidentally: In the morning, I used 4 times more water than you should when cooking brown rice, because I was thinking of the oatmeal oats-to-water ratio. This, of course, was before I had my coffee. Then I came back and was like, 'Oh, I made congee!' So I served it as hot cereal.
so, so many times. These are also infinitely customizable—if your kid is allergic to nuts, bump up the pumpkin and sunflower seeds and add more coconut flakes. If you like nuts, add more of them. It's not very high in calories, and its sweetness comes from dates and maple syrup. It's also great toasted and eaten for breakfast.""My 4-year-old doesn't love his greens, but when I made these he ate them straight off the tray.
Sunbutter ?!
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