Melt the butter over low heat in a large pot. Remove from heat and add the marshmallows. Stir constantly until the marshmallows are completely melted and combined with the butter.

Add the crispy cereal to the pot and stir well to completely coat in the marshmallow mixture.

Spray a 13″x9″ pan with cooking spray then transfer crispy marshmallow mixture to the pan. Using wax paper, flatten the crispy mixture until it is even in the pan.

Let cool and then use heart-shaped cookie cutters and remove heart crispy treats from pan onto a plate.

Preheat the oven to 375 degrees. 

Put the eggs, milk, butter, flour, sugar, and vanilla into a blender. Blend until incorporated. 

Melt 1 tbsp of butter in a large cast iron skillet over medium-high heat. Place the apple slices into the skillet. Pour the batter over the apple mixture. 

Remove from the oven, dust with powdered sugar and serve with berries and maple syrup.

Place the skillet into the oven on the center rack and bake for 35 minutes until golden and center is firm.

Preheat oven to 325 degrees and line 2 baking sheets with unbleached parchment paper.

Beat softened butter and sugar together until fluffy. Add in the flour, ground almonds and cinnamon. Mix until incorporated and doughy. 

For the dough into a ball and divide it in half. Wrap both halves in plastic wrap and place into the fridge for an hour.

Lightly flour your work surface and roll out 1/2 of the dough until it’s about 1/8″ thick. Using a 2.5″ round or heart-shaped cookie cutter, cut out as many cookies as you can. Should be about 12.

Place the cookies on the baking sheet with about 1″ space in between each.

Roll out the remaining cookie dough and repeat the cookie cutting process. This time, use a smaller round or heart-shaped cookie cutter and cut out the center of each cookie.  Place onto second baking sheet.

Place both baking sheets in the oven on the center rack, if possible, and bake for 10-15 minutes until light brown. Remove from oven and cool for 15-20 minutes.

Spread a little jam on the bottom cookie and top with the cutout cookie. Dust with the powdered sugar before serving.

Preheat oven to 350 degrees and spray a mini muffin tin with olive oil.

Whisk the eggs, milk, and water together in a big bowl.

Place the asparagus, green onions, zucchini, and dill into a separate bowl and mix well to incorporate. Place veggie mixture evenly into muffin tin.

Pour the egg mixture into each mini muffin cup leaving some room at the top for it to expand while cooking.

Place into the oven on the center rack and bake for 25 minutes until eggs are completely cooked through.

Remove from oven and let cool for 2 minutes. Lift each omelette out of the muffin tin using a dull knife and serve.

Line a baking sheet with unbleached parchment paper.

Place white chocolate chips and coconut oil in a bowl and melt in the microwave or in a double boiler. Stir well.

Mix in the crushed pretzels and mix well to incorporate.

Pour mixture onto the baking sheet and spread out evenly using a spatula.

Add the dye free m&m’s on top of the chocolate.

Place the baking sheet into the fridge for about 2 hours to harden then remove from the fridge, break into pieces and serve.

Pour water into a pot until it’s about an inch deep and bring to a boil over high heat.

Place the parsnip and apples into your Sage Baby Eco-Steamer and put the steamer into the pot. Cover and steam for 7-10 minutes until the parsnip is cooked all the way through.

Add the strawberries, parsnip and apples to the food processor bowl or a mixing bowl. Blend until smooth using your Sage Baby Puree & Blend food processor or immersion blender.

Serve or store.

Parsnip, Strawberry, and Apple will stay fresh in your Sage Jars, Tough Glass Jars or Sage Squeezies for up to 3 days in the fridge or 3 months in the freezer.