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Here's a delicious recipe for Fourth of July waffles with whipped cream, blueberries, strawberries, and sprinkles

Ingredients:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

Whipped cream

Blueberries

Strawberries, sliced

Sprinkles (red, white, and blue)

Instructions:

Preheat your waffle iron according to the manufacturer's instructions.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Lightly grease the preheated waffle iron with cooking spray or melted butter.

Pour the batter onto the center of the iron, spreading it slightly toward the edges. Close the lid and cook according to the waffle iron instructions until golden brown and crispy.

Carefully remove the waffle from the iron and repeat with the remaining batter.

Place the waffles on serving plates. Top each waffle with a dollop of whipped cream.

Scatter blueberries and sliced strawberries over the whipped cream.

Finally, sprinkle red, white, and blue sprinkles over the waffles.

Serve the Fourth of July waffles immediately while they're still warm and enjoy!

These festive waffles will be a perfect addition to your Fourth of July celebration. Enjoy the delicious combination of flavors and the colorful toppings!

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Homemade Berry Jam Recipe

Ingredients:

- 4 cups fresh berries (strawberries, raspberries, blueberries, or a combination)

- 2 cups granulated sugar

- 2 tablespoons lemon juice

Instructions:

1. Wash the berries thoroughly and remove any stems or leaves. If using strawberries, hull and slice them into small pieces.

2. In a large saucepan, combine the berries, sugar, and lemon juice. Stir well to coat the berries with sugar.

3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.

4. Reduce the heat to low and let the mixture simmer for about 30-40 minutes, or until the berries break down and the mixture thickens. Stir occasionally to prevent sticking or burning.

5. As the jam thickens, you can use a potato masher or the back of a spoon to mash the berries further to your desired consistency.

6. To test if the jam is ready, place a small spoonful on a chilled plate. If it thickens and doesn't run when tilted, it's done.

7. Remove the saucepan from the heat and let the jam cool for a few minutes.

8. Transfer the jam to clean, sterilized jars while it's still warm. Leave about 1/4 inch of headspace at the top.

9. Seal the jars tightly with lids and let them cool completely.

10. Once cooled, store the jam in the refrigerator. It will keep for about 2-3 weeks.

Enjoy your homemade jam on toast, muffins, pancakes, or use it as a topping for yogurt or ice cream. It's a delightful way to enjoy the natural sweetness of fresh berries!

[georgiebitesback]

Here's a recipe for a festive 4th of July Parfait Bowl

Ingredients:

1 cup Greek yogurt

1 tablespoon honey (optional)

1 teaspoon vanilla extract

1 cup strawberries, sliced

1 cup blueberries

1 cup granola

Whipped cream (optional)

Red, white, and blue sprinkles (optional)

[georgiebitesback]

Healthy and Quick Breakfast Ideas

Overnight oats: Prepare a jar of oats, milk (or plant-based milk), and your favorite toppings (such as fruits, nuts, or seeds) the night before. In the morning, you'll have a ready-to-eat, nutritious breakfast.

Greek yogurt with berries: Combine a serving of Greek yogurt with a handful of fresh berries and a sprinkle of granola or nuts for added crunch.

Avocado toast: Toast a slice of whole-grain bread and top it with mashed avocado. Add a sprinkle of salt, pepper, and a squeeze of lemon juice for extra flavor. You can also add sliced tomatoes or a poached egg on top.

Smoothie: Blend together a combination of fruits, vegetables, yogurt, and a liquid base like almond milk or coconut water to create a refreshing and nutrient-packed smoothie. You can also add protein powder or a tablespoon of nut butter for an extra protein boost.

Veggie omelet: Whip up a quick omelet with eggs or egg whites and your choice of chopped vegetables like spinach, bell peppers, mushrooms, or tomatoes. Add some herbs and spices for extra flavor.

Whole-grain cereal with milk: Choose a high-fiber cereal, preferably low in added sugars, and pair it with milk (dairy or plant-based). Look for cereals that are made from whole grains and have minimal processing.

Chia pudding: Mix chia seeds with milk (or plant-based milk) and let it sit in the fridge overnight. In the morning, you'll have a creamy and nutritious pudding-like consistency. Top it with fruits, nuts, or a drizzle of honey.

Breakfast wrap: Fill a whole-grain tortilla with scrambled eggs or tofu, sautéed vegetables, and a sprinkle of cheese. You can also add avocado slices or salsa for extra flavor.

Remember to listen to your body's needs and adjust portion sizes according to your dietary requirements. These breakfast ideas offer a good balance of macronutrients and can be customized to suit your taste preferences.

[georgiebitesback]

Here's a recipe for Greek frozen yogurt bark with honey, sprinkles, and fruit:

Ingredients:

2 cups Greek yogurt

1/4 cup honey (plus extra for drizzling)

1/4 cup mixed fresh fruits (such as berries, sliced kiwi, or chopped mango)

2 tablespoons colorful sprinkles

Instructions:

In a bowl, combine the Greek yogurt and honey. Stir well until they are thoroughly mixed.

Line a baking sheet with parchment paper or a silicone mat.

Pour the Greek yogurt mixture onto the lined baking sheet, spreading it out evenly with a spatula to create a smooth layer.

Sprinkle the fresh fruits and colorful sprinkles over the Greek yogurt mixture, distributing them evenly.

Place the baking sheet in the freezer and let it freeze for at least 3 hours, or until the yogurt is completely firm.

Once frozen, remove the baking sheet from the freezer. Break the frozen yogurt bark into desired pieces using your hands or a knife.

Serve the Greek frozen yogurt bark immediately, or store it in an airtight container in the freezer until ready to enjoy.

Before serving, you can drizzle a little extra honey over the yogurt bark for added sweetness, if desired.

This Greek frozen yogurt bark makes a refreshing and healthy dessert or snack option, perfect for hot summer days. Feel free to customize it by using different fruits or toppings based on your preferences. Enjoy!

[georgiebitesback]

Here's a recipe for a delicious fruit oven-baked pancake

Ingredients:

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups milk

3 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

1 1/2 cups mixed fresh fruits (such as berries, sliced bananas, or diced peaches)

Powdered sugar, for dusting (optional)

Maple syrup, for serving

Instructions:

Preheat your oven to 425°F (220°C). Place a 9x13-inch baking dish in the oven to preheat as well.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.

Carefully remove the preheated baking dish from the oven and coat it with cooking spray or a thin layer of butter to prevent sticking.

Pour the pancake batter into the hot baking dish, spreading it evenly.

Sprinkle the mixed fresh fruits over the batter, distributing them evenly.

Place the baking dish back into the oven and bake for 18-20 minutes, or until the pancake is puffed up and golden brown around the edges.

Remove the pancake from the oven and let it cool slightly. Dust with powdered sugar, if desired.

Slice the pancake into squares or rectangles, and serve warm with maple syrup.

This fruit oven-baked pancake is a delightful twist on traditional pancakes. The oven baking method allows for an easy and fuss-free preparation, and the addition of fresh fruits brings a burst of natural sweetness and vibrant flavors. It's a perfect breakfast or brunch option, especially when you have guests or want to treat yourself to something special. Enjoy the fluffy pancake squares with your favorite maple syrup, and savor the combination of fluffy pancake and juicy fruits.

[georgiebitesback]

Fig Muffins

Ingredients:

- 1 3/4 cups whole wheat flour

- 1/2 cup coconut sugar or other natural sweetener

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 teaspoon ground cinnamon

- 1/2 cup unsweetened applesauce

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 1/2 cups fresh figs, stems removed and diced

- 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.

2. In a large bowl, whisk together the whole wheat flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon.

3. In a separate bowl, mix together the applesauce, eggs, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

5. Gently fold in the diced fresh figs and chopped walnuts or almonds (if using).

6. Spoon the batter into the prepared muffin cups, filling each one about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

9. Enjoy these oil-free fig muffins as a nutritious breakfast or snack option!

[georgiebitesback]

My Story and Mission Three years ago, I was diagnosed with anorexia, and since then, my life has been a constant battle of recovery and relapse; I have worked with Austin ERC, Dell Children's, and EDS for treatment. It has greatly limited my opportunities; I have watched brilliant opportunities, such as my education, friendships, and volleyball, slip through my fingers. Currently, I am living back at home with my parents, and I have finally decided to commit myself to recovery fully. My ultimate goal is to be able to attend college in the future.  Through my experiences, I have developed a deep desire to share my journey and support others who may be grappling with similar food-related fears. I firmly believe that food is meant to be savored and enjoyed in the company of loved ones. No one should have to spend special occasions like Thanksgiving locked away in their room, overcome with tears and isolation when they could be creating lasting memories with their family. My passion lies in spreading the message of hope and resilience, showing others that recovery is indeed possible. I want to inspire those who feel trapped and remind them that there is light at the end of the tunnel. By sharing my story and offering recipes that celebrate the joy of food, I hope to ignite a spark of courage and motivation in others, empowering them to reclaim their lives and find happiness once more. Together, let's foster a compassionate and supportive community where we uplift and encourage one another. Let's break the chains of fear and create a space where everyone can embrace the beauty of food and the connections it fosters. No one should have to face their battles alone, and with understanding hearts and open arms, we can embark on this journey of recovery together.