1. Only buy toys meant for their age.
2. Show them how to use their toys safely.
3. Keep an eye on them when they play.

•  1 heaping tablespoon of minced garlic
•  1 heaping tablespoon minced ginger root
•  3 T olive oil
•  2 red bell peppers, cut into thin strips
•  1 lb. thin French-style green beans, ends trimmed and cut in half
•  Salt and fresh-ground black pepper to taste

1. Preheat oven to 450F.
2. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic.
3. Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger.
4. Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup, and let it marinate while you prep vegetables. (This will lightly season the oil.)
5. Cut red bell peppers into fourths lengthwise, then remove seeds and trim any white pithy parts. Cut off the rounded top and bottom parts to make it easier to cut even strips, then cut each piece of pepper into thin crosswise strips. Make the red pepper strips just slightly wider than the beans.
6. Trim ends of green beans and cut them in half. (To trim beans easily, loosely grab a handful and stand them up on the cutting board to line up the ends, trim, and then repeat with the other end.)
7. Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger.
8. Spread the vegetables out on a large baking sheet, arranging it so vegetables are in a single layer as much as you can.
9. Roast 20-22 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.
10. Season to taste with salt and fresh ground black pepper and serve hot.

• 1/4 cup arrowroot starch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• Pinch of ground ginger
• 1/2 cup creamy nut butter (almond, cashew, or sunflower seed butter work best)
• 1/2 cup raw cane sugar
• 2 Tablespoons dark brown sugar
• 4 Tablespoons molasses
• 1 teaspoon vanilla extract
• 8 tablespoons non-dairy milk (divided, as needed)
• 1/3 cup dried cranberries
• 1/4 cup cane sugar or sparkling cane sugar for coating

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with baking paper and set it aside.
2. In a medium bowl, whisk together the oat flour, arrowroot starch, baking soda, salt, cinnamon, and ginger. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer, beat together the nut butter, sugar, and brown sugar.
4. Add the molasses and vanilla and combine until the mixture is nice and thick.
5. Gradually add the dry ingredients (in 3 batches) to the wet ingredients. Mix after adding each batch of dry ingredients. The batter will be thick.
6. Add 4 Tablespoons of milk, mix, and scrape the batter down from the sides of the bowl. Fold in the dried cranberries.
7. Add an additional 4 Tablespoons of milk, and gently mix until the batter is firm enough to roll into a large ball. If the batter is too thick, add an additional Tablespoon of milk. If the batter is too thin, place it in the fridge to firm for 30 minutes.
8. Using a medium-size cookie scoop, spoon the dough, and roll it into a ball.
9. Roll the ball of dough in the sugar, and place it on a cookie sheet, pressing down slightly. Repeat until all the dough has been used.
10. Place the cookies in the oven for 12-14 minutes. For chewier/soft cookies, bake for 11-12 minutes. For crispy cookies, bake longer, closer to 14 minutes. The cookies will be soft when you take them out of the oven. Allow them to cool for 10-15 minutes before transferring to a wire rack to cool completely.