Recently we posted a Recipe that contained Kashi cereal…this is a not so great option if you are watching sugar intake (which we all should be) So today’s Friday education we have got a link to some snack bars that are a healthier option 😀
From Best Health Magazine
• 3 cups (750 mL) cooked brown rice fusilli or whole wheat
• 1/4 cup (60 mL) peas
• 1/4 cup (60 mL) diced red onion
• 1/4 cup (60 mL) diced yellow pepper
• 1/4 cup (60 mL) carrots, peeled and shredded
• 1/4 cup (60 mL) diced celery
• 1/4 cup (60 mL) finely diced parsley
• 1/4 cup (60 mL) halved cherry tomatoes
• 1/4 cup (60 mL) diced cucumber
• 1/4 cup (60 mL) dried cranberries
• 1/3 cup (75 mL) crumbled blue cheese, divided
• 1/3 cup (75 mL) walnut pieces, divided
• 1 tbsp (15 mL) red wine vinegar
• 2 tbsp (30 mL) extra virgin olive oil
In a medium bowl, add all ingredients, reserving a couple of tablespoons of blue cheese and walnuts. Gently fold together. Season to taste with salt and pepper. Top with reserved walnuts and blue cheese.
Yield: Serves four.
Cookies with a conscience! These hearty nugget-style treats feature cinnamon and cranberry goodness, natural sweetness, fibre, and are as tasty as can be.
Makes 12 cookies
4 cups Kashi® GOLEAN® Crunch!® cereal (granola- can find in cereal section of Chartrand’s)
1 teaspoon baking powder (aluminum free)
¼ cup egg whites
½ teaspoon cinnamon
½ cup cane syrup (or you can use maple syrup/honey)
2/3 cup dried organic cranberries (if you would like, feel free to add any nuts, fruit or dark chocolate pieces into the cookie or use as a for the cranberries)
1. Preheat oven to 350°F.
2. Pulse cereal(granola) in a food processor about 10 times. Add baking powder, egg whites, cinnamon and syrup and process for about 20 seconds or until the mixture is tacky and well blended. Stir in cranberries.
3. Spray a ¼-cup measuring cup with nonstick cooking spray. Place a piece of foil on a cookie sheet and spray with non-stick cooking spray.
4. Use measuring cup to drop ¼-cup mounds of cookie mixture onto foil. Spray the bottom of a glass with non-stick cooking spray and flatten the cookies by pressing down gently with the bottom of the glass.
5. Bake for 10 to 13 minutes. (Be careful not to over-bake. The cookies will still feel a little soft when you pull them out of the oven, but they will harden as they cool. Store in an airtight container.
If you are a fellow rum and coke lover and don’t want to know how bad coke is….don’t read this haha….. I did read it and I have definitely given up my favourite drink. Although the end of the love affair with the old Cuba Libre was bitter sweet, I am glad that I read this article because…. wow coke is so bad for us!! I always knew it wasn’t great but I guess reading the article made it real and undeniable. If you dare click here to read the article.
Makes: 16 oz.
Prep Time: ~5 minutes
• 1/2 banana, frozen
• 6 ice cubes
• 1 cup non-dairy milk
• 1 tbsp. chia seeds
• 1/4 cup pumpkin puree
• 1/2 tsp. vanilla extract
• 3/4 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
Directions: Place your frozen banana and ice in a blender and pulse until crushed. Add the remaining ingredients and liquefy until smooth.