CHILDREN'S RECIPE: Blueberry Flaxseed Granola Bars

Ingredients:
¼ Cup Dried Blueberries
1 ¼ Cup Quick Oats
1/2 Cup Pumpkin Seeds
1 Cup Crispy Rice Cereal
2 T Flax Seed
¼ Cup Coconut Oil
¼ Cup Honey
¼ Cup Brown Sugar
1 Tsp Cinnamon

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 min. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.

Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hr. Cut into bars.

CHILDREN'S RECIPE : Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam

Ingredients:
2 Pieces Trimmed Red Tuna
2 T Dijon Mustard
1 T Canola Oil for Searing
2 Cups Dried Blueberries
1 Large Minced Shallot
½ Medium Jalapeno Minced
¼ Cup Dry White Wine
1 teaspoon Orange Zest and ½ Cup Juice
¼ Cup Honey
1 Tablespoon Chopped Fresh Thyme
Salt and Fresh Black Pepper

Method of Preparation:
For Blueberry Jam, add all ingredients and cook on low heat until berries are softened and reduced. Brush Tuna with mustard, and rub with thyme, salt and pepper.

Sear in a hot pan until rare.

Slice into thick slices and garnish with Jam