How to Get the Most from Your Diet

Most of us have a meal planned to prepare for the weekend.

But what about when we want to skip it entirely and have an entire meal in the comfort of your own home?

This week, I’m going to show you how to use the ingredients in your favorite snacks to get the most bang for your buck.

You may not know how to make homemade snacks, but if you’ve ever tried to make a homemade snack before, I promise this recipe will be a lot easier and less messy than most.

The trick here is to make your own jam, which is the most filling and healthy snack around.

Jam is what makes all the difference in this recipe.

You can use it as a topping, as a dipping sauce, or as a snack with veggies, nuts, and seeds.

If you don’t have a jam jar, you can just buy a jar and stick it in the fridge.

Jam will keep in the refrigerator for up to 6 months, so make sure you save up for that.

Just be sure to mix it well, and not too sweet.

You’ll need 1-2 teaspoons of all-purpose flour for this recipe, but the dough will be the same for both.

You want the dough to be about the consistency of breadcrumbs, but it should be firm enough to roll out.

Once you have your dough ready, cut it into six pieces.

For the first step, I like to cut the dough into six equally sized pieces.

If the dough is too small, you’ll need to cut it thinner.

Once the dough has been cut into six equal pieces, roll it out on a lightly floured surface, making sure the corners are smooth and even.

Fold the dough in half, and then roll it in another half-inch of flour.

Make sure you don to the dough that’s been cut in half again to seal the dough.

Use a rolling pin or your hands to pull the dough together.

The dough will come together when you press down on the dough, making it look like a ball.

After you’ve rolled out the dough like this, use your hands and a pastry cutter to cut out the shapes you want.

The best way to eat these homemade jam patties is with veggies.

You could also use a jar of the jam in place of a traditional pie crust, as I did in this video.

I used fresh strawberries and basil as the filling for these jam pats, and also used a handful of frozen bananas as the topping.

If these homemade jams don’t work for you, you may want to add a few extra tablespoons of flour to the jam, if you prefer.

To make the jam more filling, combine the jam with a tablespoon of coconut milk, 2 tablespoons of chopped walnuts, and a handful a dried rosemary, mint, and cilantro.

Then add it to a blender.

Blend the mixture until smooth.

Pour the jam over the filling and roll it up into a ball or rectangle.

You should have six balls.

Dip the balls in the filling, then sprinkle the jam all over the top.

Repeat this process for each jam patter, alternating with the topping filling, as necessary.

Make the filling again, and roll out each ball once more.

You will want the jam to be slightly thicker than the jam patted out to seal.

Use your hands for a few seconds to gently compress the jam into a rectangle, and fold it into the shape you want on top of the filling.

The filling can be kept in the freezer for up for up and up.

Just make sure to use a pastry brush to make sure the filling is well coated. Enjoy!

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