almond spread

ivy-raven  asked:

I've got another prompt for you, if you'd like! So, Tony and Steve are in a relationship pre-Winter soldier, but keep it secret and the Avengers think they're pining. Que Bucky showing up and flirting with them, them getting to know each other (again, for Steve) and them getting together, again keeping it secret. But the team thinks he's trying to steal one or the other and do everything they can to keep him away while trying to matchmake Tony and Steve. All three of them find it hilarius.

You can find this work on my Ao3 here.

So I’m going to write this from Natasha’s point of view because she’s the embodiment of that “I just *clenches fist* really love my friends” post and she just wants these idiots to be happy. Look out for under the cut!


Natasha sighed and leaned her cheek on her hand as she watched Tony and Steve flirt. Tony was as suave as ever, and Steve—blushed and broke a plate in half. She rolled her eyes and sighed again as the blond fled the kitchen in embarrassment. Tony, looking guilty, scuttled after him.

She got up and grabbed the toast he had left behind. “What if I just locked them in a closet together?” She sat down to spread almond butter on the first piece, honey on the second, then made a sandwich of the two pieces.

“Steve would probably combust,” Bruce replied, not looking up from his crossword puzzle. “Or Tony would, from frustration.”

“Why are my friends so stupid?!” Natasha burst out, spraying crumbs across the table.

Keep reading

anonymous asked:

ahhh pentilyet prompts!!! i'm too excited to think straight!! ok ok, what about a Cakeshop AU, or maybe its a wedding cake (??) and josephine and cassandra have to decide but leliana already knows exactly which cakes are their respective favorites? (im sorry this is the worst prompt, but pentilyet + food fic is my secret weakness and i'm going to devour whatever you end up writing!)

I don’t usually do modern AU stuff but this one RAN AWAY WITH ME.

sweets for the sweet

Sera’s yell comes while Cassandra is putting the finishing touches on a cake. “Cassandra! Cass! Cassandra!

So, naturally, she ignores it.

The cake is something that Cassandra would happily serve to her own friends: light, not-too-sweet cake faintly scented with almond, split thinly, spread with her own special blend of strawberry and apricot jams and then with thinly-sliced fresh strawberries, and liberally covered with whipped cream arranged in a swirl pattern. It’s for a sixtieth anniversary party, and Cassandra hums to herself as she works. It’s this sort of thing that makes the job worthwhile, thinking of the old couple, of something bright and pretty and delicious for their special day. She carefully places a strawberry slice, then nudges it a little to the right; a better balance to the pattern there.

Cassandra!

She contemplates the wisdom of putting a few mint leaves into the pattern. The green would look lovely with the red strawberries and the whipped cream, but the taste is likely to clash. She opts for slivered blanched almonds instead.

Cassandra do I have to come down there, or what?

Cassandra sighs, putting down the strawberries. “What is it?”

“Customer up here for you.” Sera isn’t hollering anymore, as she has made good on her threat and come down. Sera, their website maintainer, IT professional, and generalized layabout.

“I don’t deal with customers.”

“Yeah, well, Varric’s off, you know, schmoozing with his suppliers or whatever—” Sera waves a hand indulgently “—so it’s you and me. You want me to deal with the customer, then?”

Keep reading

via IG @healthyeating_jo

Raw-ish Pad Thai

  • zoodled zucchini and carrots, 
  • red and yellow capsicum, 
  • edamame, 
  • shallots, 
  • red cabbage
  • cubed firm tofu sautéed in tamari & sugarfree sweet chilli sauce
  • salad dressing: ½ tsp crushed garlic, 1 Tbsp @mayversfood almond chia spread, 1 Tbsp lime juice, 1 Tbsp Tamari, 1 tsp @natvianaturalsweetener , 1 tsp sesame oil whisked together with a fork 
Hair masks

1. For oily or normal hair:
- egg (both parts)
- castor oil
- buttermilk/sour milk/sour cream (in some german shops i managed to find russian kefir)
Mix all this ingredients and spread on your hair. Keep it for 40-50 minutes or more. 1-2 times per week.

2. For dry or normal hair:
- egg (both parts)
- castor oil
- almond oil 
- burdock oil 
- olive oil (good quality) 
Mix all ingredients and spread on your hair. Keep 40 minutes or more. 1-2 times per week

If you have oily roots and dry ends like me, then use the first mask only for roots and the second one only for hair ends.
The secret is a castor oil. This is the most useful and helpful ingrediend. It`s like a “must have” in the medicine chest of every russian girl. As i already said my bestfriend`s aunt has lost all her hair (and eyelashes and eyebrows as well) because of radiation. So this was the cure she has been using. 

3. Radical mask for oily hair (oily only!!) 
This mask helps me to grow about 2-3 cm of hair per month. Use it on your hair roots and only if you have oily hair
- egg
- mustard (dry powder) 
- any oils you like (castor!!)
- some water or milk to make a mask more liquid  
Spread the mask on the roots. The secret is in a mustard. In few minutes you will feel prurience, this is a mustard warms your hair bulbs and makes the blood spring to them. For the first time keep the mask for about 30-40 min. I always kept it about 2 hours. If you can`t handle the prurience wash the mask away immediately. If you don`t feel any prurience then your mustard has a bad quality or you did something wrong. 2 times per month.

Some tips:
- if you have oily roots wash your hair with cool/tepid water coz hot water makes your sebaceous glands work faster and produce more oil
- drink at least 1,5 l clear water per day (your hair need water too) 
- have your hair ends cut (2-3 mm) every 2-3 months
- take vit A and E in pills
- ALWAYS use a good hair conditioner
- avoid using hairdryer
- if you use a lot of make up or just want to make your eyelashes and eyebrows stronger, mix some castor and almond oils and spread it on the eyelashes and eyebrows with cotton swab. Do it every day for 20 min.
- keep the oils in refrigerator.

Please keep in mind that each organism has its own characteristics and the result might be different.

Sorry for mistakes. I`m suck at english

Some people influence the masses…
Some influence the people that influence the masses.
In a world where opinions matter remember this: the opinion you have of yourself is far more important than any other opinion. I only answer to my Creator and my Creator reminds me everyday that I am perfect. There are many people in this world that influence and inspire me. I am a culmination. And I too am inspiration. And I pay respect where it’s due. Because I am no better than you. Feel me? Mmkay, good. Stuff on toast inspired by @stuffontoast & @talinegabriel ❤ Toasted sourdough smeared with almond butter & dark hazelnut spread, topped with dried figs, fresh strawberries, desiccated coconut and chopped pistachios. And yes, it took 5 minutes to prepare cuz ain’t nobody got time for that. ⚡ Right? @bleuseven 😹 Lazy vegan gals know how to fake the funk. But it’s still funky fresh, ya with me? Haha X

3

Vegan Carrot Cake Cupcakes with Ginger, Dates & Apricots

Topped with Vegan Cream Cheese Frosting & Cinnamon Almond Brittle 

The product of boredom and too much caffeine is a more complex carrot cake than what I had originally envisioned.  Things got out of hand; dried apricots, soft dates, crystallized ginger, and toasted almonds grace these ‘cakes instead of orthodox raisins and walnuts.  And toasted coconut along with cinnamon almond brittle enhances the cream cheese frosting.  Laborious, yes, but well worth the sophisticated surprise.

Cupcake ingredients:  

scant 2/3 cup organic granulated sugar

1/3 cup canola oil

1/3 soy yogurt (plain or vanilla)

1 teaspoon vanilla extract

2/3 cup flour (all purpose or 1/3 cup all purpose + 1/3 cup white whole wheat)

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon ground ginger

1 cup grated carrot

½ cup crystallized ginger, medjool dates, and dried apricots (in the proportion that you prefer), chopped 

¼ cup toasted almonds, chopped

Frosting ingredients (double if you plan to pipe mountains):

1/8 cup margarine (such as Earth Balance), softened

1/8 cup vegan cream cheese (such as Tofutti), softened

1 cup confectioners’ sugar, sifted

½ teaspoon vanilla extract

Garnish ingredients (optional):

1 tablespoon organic granulated sugar

1 tablespoon pure maple syrup

pinch salt

pinch cinnamon

¼ cup almonds, toasted and chopped

toasted coconut

Directions:

Preheat oven to 350°F and line cupcake pan with paper liners (regular or mini-sized).  Toast almonds in saucepan over medium heat until fragrant and golden, then remove from pan to cool before chopping.  Chop dried fruit and dust lightly with flour so that pieces will not sink during baking.  In a medium bowl, mix sugar, oil, yogurt, and vanilla.  Sift flour, baking soda, baking powder, salt, cinnamon, and ginger into wet ingredients, and stir until just smooth.  Fold in carrot, ginger, dates, apricots, and almonds.  Fill paper liners two-thirds full and bake around 26 minutes for regular sized cupcakes, and 12 minutes for minis.  Use a toothpick to check for doneness.  (My regular-sized cupcakes came out a bit darker and flatter than I had expected.  I panicked.  I almost mourned.  But in the end they were perfectly done, the dates delicious and sticky, and I felt foolish for having doubted my precious little cakes.)  Transfer to a wire cooling rack.

To make frosting, cream margarine and cream cheese using a handheld mixer until combined.  Sift in confectioners’ sugar in ½ cup increments and beat until completely smooth.  Add vanilla and beat one final time.  Refrigerate until ready to frost.

To make almond brittle, add sugar, maple syrup, and salt to a cold skillet, then turn heat to medium.  Using a wooden spoon, stir 7 to 9 minutes, until mixture is thick and caramel-colored (it will bubble—don’t fret).  Remove pan from heat, add almonds and cinnamon, and stir to coat.  Spread almonds on greased parchment.  When nuts have cooled, chop brittle into small pieces.  It’s yummy.  Try to control snacking.

Assemble cupcakes using either a knife or a piping bag for the frosting—I like a knife for these cupcakes to create a more rustic look.  Sprinkle with toasted coconut and garnish with brittle.  See, that wasn’t so hard.  Share and enjoy!

Click photo to read more.

Butternut Squash and Ricotta Gnocchi w Roasted Chanterelles, Kale, Almonds, and Parmesan in Thyme Brown Butter

I’ve never cooked with butternut squash before and I’ve only ever eaten and made potato gnocchi but I gotta say this was a subtly sweet and yummy surprise. I normally roll my eyes at things that “taste like fall” but the velvety butternut squash, its gorgeous golden color ~*like changing leaves*~ and the nice undertone of nutmeg actually really made this a beautiful dish. Fall: 1 — Cecilia: 0. Summer forever (but fall sometimes)!!!! Also, ricotta is not necessary, I just had some in the back of fridge and didn’t want to waste it. You do you.

Also, making this was a rather long and messy process. NOTHING wrong with buying pre-made gnocchi though I’m not sure you’ll find the butternut version. Throw some yellow-orange food-dye on em and call it done.

serves 8
INGREDIENTS:
1 butternut squash
1 large russet potato
I honestly don’t know how much flour I used. Start with 1 1/2 cups and go from there until you get the desired consistency
1 teaspoon nutmeg
1/3 cup olive oil
1 large beaten egg
1 cup of finely grated parmesan
Pinch of salt

Table spoon of fresh thyme leaves, chopped
2 tbl good butter

1 bunch kale leaves, torn
2 cups of chanterelles mushrooms, thinly sliced
1 shallot, finely chopped
2 garlic clove, finely chopped
Optional: sliced almonds, ricotta, fresh spinach, goat cheese crumbles (leftovers)

EQUIPMENT: food processor/blender

Turn oven on to 400. Slice your squash lengthwise in half, remove seeds. Drizzle olive oil on both sides and roast, flesh side exposed. I heard it would take 1 1/2 hours to roast squash until fork tender and slightly browned. It took about 40 minutes for me. So check up on your squash every 20 minutes with a fork.

Meanwhile cook your potato in boiling salted water, 20 minutes or until for fork tender. When ready, skin and quarter your potato and pass it through a potato ricer or grate it. Let riced potato cool in large bowl.

Once your squash is ready, remove from oven and scoop flesh from skin using spoon (hold skin down with edged wooden spoon to keep your grip without burning yourself). Pass through food processor and then add to saucepan on med-high heat, stirring often letting steam evaporate. Add to potato with nutmeg, salt, egg, and ½ cup of parmesan and ½ cup of ricotta if you so desire. Mix well, adding flour handful by handful. This is where it’s tricky. Keep adding flour bit by bit until you get a uniformed rough but it needs to stay soft and pliable, you aren’t making pie crust. I probably used 2-3 cups but am not totally sure, I just went with what literally felt right.

Once you get a ball of dough together cut off dough by handful sections and roll them into ropes over floured surface. Using a sharp knife cut small sections of dough, about the size of the top section of your thumb. Press fork prongs length wise into gnocchi if desired. Toss onto a large parchment lined baking sheet and refrigerate for 30 minutes.

Meanwhile, sauté mushroom. Using a skillet on med-high heat, coat pan in olive oil, add shallot stirring until translucent, add garlic, stir for 1 minute. Add mushroom, stirring and allowing water to evaporate. Spread mushrooms onto a parchment lined baking sheet, in another section spread out almonds, and kale.

Bring wide saucepan or pot of salted water to boil. Add chilled gnocchi batch by batch and cook for about 4-5 minutes. When soft but slightly chewy, remove with a slotted spoon and drain.

Place kale, mushrooms and almonds in oven for 5 minutes, making kale crispy, toasting almonds.

Lastly, melt butter in heavy skillet, add thyme, gnocchi and accoutrements to pan, stirring and browning gnocchi slightly. Add extra parmesan to top of dish and serve. Pat yourself on the back and if it isn’t perfect just tell yourself it is because that was a lot of work. Clean the mess in the morning.

NOTE: these with a cheese sauce (simmer heavy cream, add your favorite cheese by the handful, stirring) was INCREDIBLE. Also, using a GF flour makes for INCREDIBLY tender gnocchi. I made a dairy and GF version so left out the parm and garnished with roasted mushroom, sugar peas and okra with a light home made pesto…delicious.
Utilising the food on your Grocery List

Follow up from my last post: Grocery Shopping List

Here are some meal and snack ideas using the foods on the list which include: variety, colour and are delicious and healthy!

Breakfast:

  • oats with 1 scoop of protein powder mixed with berries.
  • 2 slices of wholesome toast with avocado and 2 poached eggs.
  • a breakfast smoothie with yoghurt, milk, banana and ground oatmeal 


Lunch:

  • quinoa salad with vegetables and meat as your protein source.
  • salad sandwich with colourful veg and meat as your protein source.
  • tuna and rice salad with colourful vegetables.


Dinner:

  • sweet potato mash with vegetables, meat as protein source.
  • stir up chicken using lemon, garlic and mixed herbs as a marinade.
  • vegetable soup using legumes and colourful vegetables.
  • meatloaf using chicken or turkey mince, finely chopped vegetables.


Snacks:

  • homemade hummus using chickepeas, lemon, garlic.
  • rice cakes spread with almond/nut butter.
  • yoghurt mixed with nuts and mixed berries.
  • rice cakes spread with avocado and tomato and basil.
  • sweet potato fries oven roasted with coconut oil sprinkled with cinnamon. 

IG: @sahar_fit
Facebook: www.http://facebook.com/saharnutritionandfitness
*For customised nutrition and Training plans email sahar@marvasti.net

5

It’s difficult to find Whole 30 compliant almond milk. Luckily, it’s not that hard to make your own. Start off with 1 cup of RAW almonds. Not toasted. Not salted. Please, please, please not the delicious Tamari ones. (Save those for after Whole 30.) Put them in a blender with one cup of boiling water and let them sit for 30 minutes.

Add three cups of filtered cold water and blend it up. After blending, strain in a mesh sieve with cheese cloth so you can squeeze out each last little drop of almond milk. It yields about a pint and a half.

All that leftover almond pulp? Spread it out on a baking sheet and dry it out in the oven at it’s lowest setting. It takes about 3 or 4 hours but now you also have a cup of almond meal.

Because this almond milk is literally almonds and water, you’ll need to shake it before using. All those additives in store bought almond milk act as emulsifiers to keep the solids from settling.

Go forth and DIY your food!

Zucchini brownies for breakfast

There are no actual measurements for this, we kind of just went out on a limb and managed to nail it the first time around. Resulting in some super gooey breakfast brownies.

- 2 medium zucchinis
- 1ish cups of almond/brazil/cacao spread
- vanilla
- cinnamon
- bicarb soda
- chia seeds
- psyllium
- almond milk
- sweetener of choice (if needed)
- 90% chocolate chips

Grate the zucchini in a bowl.
Mix in the almond cacao spread (from previous post) until combined.
Mix in the vanilla/cinnamon & sweetener. Mix through.
Add the chia seeds, psyllium and a touch of almond milk. Ensure mix is runny.
Then add 1 teaspoon of the bicarb soda and mix this in.
Fold through the chocolate chips & pour into your prepared baking dish.
Bake for 35 mins on 150 or until skewer comes out clean!

Let cool & slice :)

Wähen

Wähen are Swiss and South German cakes that can be filled with both fruits or vegetables. The term dates back to the 1550s and comes from the area of Zurich. It was originally a poor man’s food and was made out of dough left overs, but it quickly became popular by the upper class as well. The Wähe was traditionally eaten during lent in the catholic parts of Switzerland, while being a festive dish in the Protestant part. It can eaten both as a dessert and as a main course, and is especially popular in summer

Ingredients:
200g flour
0.5 teaspoons of salt
75g of cold butter butter, cut in pieces
1dl water

3 tablespoons of grounded almonds or hazlenuts (if you are allergic to nuts you can also add grounded coconut or bread crumbs, but it gives it a slightly different taste
ca. 600g apricots, cherries, apples (cut in half and without the core) or rhubarb (with 4 instead of 2 tablespoons of sugar)
2 tablespoons of sugar

1dl milk
1dl cream
1 egg
1 teaspoon of starch
2 tablespoons of sugar

Mix the salt and the flour in a bowl. Then slowly crumble the butter into the mixture and mix it, but the butter shouldn’t start to get too soft. Add the water and push until you have a soft and smooth dough (do not knead!). Let it sit for about half an hour in a cool place.

Roll the dough out, it should be about 3mm thick. Put it onto a round baking tray (either layed out with baking paper or greased with butter), the sides of the tray should be covered. Cut of the excess dough, then take a fork and make holes into the dough. Spread the almonds over the dough, then add the fruits and lay them out like bricks with the skin downwards onto the dough.

Whisk the milk, the cream, the egg, the starch and the sugar and pour it over the fruits.

Bake ca. 40 minutes at 220°C, let it cool and serve with sweetened whipped cream

En Guete!

Roasted Almonds with Tequila and Lime

A splash of tequila and a sprinkle of lime zest will add atangy zip to your roasted almond snack. These nuts make a flavorful pre-dinner treat during cocktail hour, or toss some in your bag for when afternoon hunger hits.

SERVINGS: 4 to 5

TIME TO TABLE:
10 minutes prep, 10 minutes baking.

INGREDIENTS:
1 cup raw, unsalted almonds
1 teaspoon tequila
Zest of 1 Paramount Citrus lime
1 teaspoon freshly squeezed juice from a Paramount Citrus lime
½ teaspoon fine ground sea salt

 PREPARATION

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, combine all ingredients and toss to coat the almonds evenly. Spread the almonds in a single layer on a baking sheet.

Bake for 10 minutes, stirring once halfway through. The almonds are done when they begin to brown. Let the almonds cool completely before serving.

Bienenstich (German Bee Sting Cake)

Yeast cake with vanilla custard filling topped with honey-coated caramellized almond slices

Ingredients

For the dough:

  • 250 g wheat flour
  • 20 g yeast
  • 125 ml milk
  • 1 egg
  • 35 g sugar
  • 35 g butter
  • 1 pinch of salt

For the topping:

  • 75 g butter
  • 100 g sugar
  • 1 tsp vanilla sugar
  • 5 tbs milk
  • 2 tbs honey
  • 100 g sliced almonds

For the filling:

  • 500 ml milk
  • 45 g starch
  • 1 pck vanilla sugar
  • pulp of a vanilly bean
  • 1 tbs sugar
  • 75 g butter
  • 40 g powered sugar


Preparation

Dough:

Stir sugar and yeast into the milk and let stand for a couple of minutes. Put flour, butter, and salt nto a bowl. Add milk mixture and egg and knead until you get a smooth dough. Cover bowl with a cloth, place it at a warm place and let the dough raise for an hour. Put the risen dough into a springform (26 cm diameter) and let rise for 20 more minutes. Meanwhile, prepare the topping.

Topping:

Put butter, sugar, vanilla sugar, honey, and milk into a pot and cook it briefly. Fold in the almonds. Spread mass evenly onto the dough before it gets cold and hard. Bake for 20 minutes at 200 °C (390 °F) until the top is golden brown. Let cake cool down. While cake is baking, make the filling.

Filling:

Heat up milk, starch, vanilla pulp, vanilla sugar, and sugar in a pot under constant stirring. Let it cool down to room temperature. Beat butter and powdered sugar until fluffy and gently fold in the cold creme.

Remove the rim of the springform and slice cake open horizontally. Spread a thick layer of filling onto the lower half of the cake (works best after reattaching the rim). Put upper half of cake on top. As it may be difficult to cut the cake because the topping is crusty and the creme in the middle is fluffy and smooth, the upper half of the cake may be pre-cut before putting the pieces on top of the creme.

EXCUSE THE QUALITY
But if you were wondering about the choc apple slice - HERE YOU GO, the recipe my awesome mum used :) Instead of the Kraft almond spread she used almond butter and instead of plain flour she used a gluten free mix.

Btw yes I know it says “choc CARAMEL slice” but I have no idea why they called it that because if you read the ingredients, it says APPLES. And it tastes like apples not caramel :) nevertheless, an awesome combo! Enjoy! X

ophelia-rising  asked:

Hi! For the Bucky-fest, I was hoping for something with Bucky and Izzy in the "Hawkeye and Anklebiter" 'verse. If you don't feel like writing in a 'verse that would feel strange for you, feel free to ignore this request. I just think a piece of day-to-day life (What happens after Izzy comes back from school having learned about biology and nervous systems? Many, MANY young girls idolize boybands, what does Bucky do when Izzy happens on a preteen crush on a boyband "bad boy"?) would be fun!

Aw, I love Bucky and Izzy. I went for something a little younger, hope that’s ok…

Title: Tea And Superheroes
Rating: G
Summary: Nothing can shake Izzy’s faith in the superhero Bucky Barnes.  

Clint had done his best, when Izzy was small, to shelter her from the realities of his life, and when he joined the Avengers he tried to keep it up, but the older Izzy got, the damn cleverer she became, and he just couldn’t hide everything. 

Especially the action figures.

Good Christ, the action figures. 

Tony, damn him, had put all of their likenesses under his protection and licensed them appropriately, and thus Tony was the one who got big boxes of merch every time some new marketing venture took place. Fury had sent Izzy one of the very first Hawkeye action figures as a birthday gift, but since then, thanks to Tony, her collection had grown extensively. She liked to set them all up at one of her dolly tables like some kind of deranged Last Supper, serve them tea, and make them pretend to have argument with each other over who got to save the My Little Ponies. 

“How come you don’t have an action figure?” she asked Bucky one day, after she’d hijacked him into having “tea” with her. He spread some almond butter on a cracker and offered it to her.

“Because I’m not a superhero,” he said, his voice neutral. 

“Izzy, leave Buck alone,” Clint called from the kitchen.

“She’s fine, Barton,” Bucky called back.

“You are so,” Izzy argued, getting up from the table. 

“Iz, where are you going?" 

"Just to the bookshelf, Poppa,” she replied, standing on her toes to take down one of the books. She carried it back to Bucky and presented it to him. 

It was a pictoral history of Captain America, one of Phil’s books, and it was, Clint had to admit, chock-full of Steve looking heroic and Bucky in the background looking amused. 

“See, there’s Steve, and there’s you, and that says heroes,” Izzy said with the air of a lawyer during closing arguments.

"Well, I’m unemployed right now,” Bucky said, with what Clint recognized as his driest smile. 

“Are you gonna be a hero again?”

“Maybe one day,” he said, offering her another cracker. 

“But who’s looking after Steve?” she asked.

“Hey, it takes your Poppa and Auntie Natasha and Bruce and Tony and Thor to replace me,” Bucky said. “Steve’s just fine.” 

Izzy looked sullen. “You do it better. The book says so.”

"Thank you, zaichik,” Bucky said. “But I don’t do it right now." 

"I’m gonna be a superhero when I grow up,” Izzy said.

“No you aren’t!” Clint called.

“I am so, Poppa!”

“Not if I have any say in it!" 

I’m gonna be a superhero in space,” Izzy confided to Bucky in Russian. “You can be my sidekick if you want.”

It would be my pleasure,” Bucky replied. “Clint, you’re going to have to tie her to some heavy furniture.”

"That can be arranged!”

It’s okay, I’ll come break you out,” Bucky whispered. Izzy beamed and hugged him, smearing almond butter in his hair. 

Apple Sandwiches with Almond Butter and Granola

Serves: 1-2 Ingredients
  • 1 apple, cored and sliced into rings
  • Almond butter
  • Granola
Instructions
  1. Generously spread almond butter on one apple slice. Sprinkle granola over almond butter and top with another apple slice. Repeat using remaining apple slices and almond butter.