Filling Snacks!

When it comes to granola bars, I have to admit I’m pretty picky. Am I the only one who thinks they are always incredibly too small for 150-200 calories? These LARGE treats kick the store-bought snacks to the curb. Plus, they double up as granola bars and cookies! They are great for breakfast or a quick on-the-go snack with fiber and protein to keep you full.

So is it a granola bar, or is it a cookie? Its up to you... All I know is they are YUMMY and perfect to throw in your bag for a quick bite!

Cranberry-Almond Bar/Cookies

Ingredients:

1 cup regular oats

6 tbsp whole wheat flour

6 tbsp wheat bran
1/2 cup wheat germ

1/2 cup Splenda No Calorie Sweetener (granulated)

4 tbsp brown sugar, not packed

1 tsp baking powder
1 tsp cinnamon
1/4 tsp Salt
1/2 cup canned pure pumpkin
4 tsp Coffee-mate Sugar Free French Vanilla powdered creamer

1/2 cup fat-free liquid egg substitute
2 tbsp Craisins, chopped into small pieces
¼ cup sliced almonds

Method:

Preheat oven to 375 degrees. 

In a large bowl, combine oats, whole wheat flour, wheat bran, wheat germ, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate creamer into 1/4 cup hot water. Add pumpkin and egg-substitute and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped Craisins and almonds into the batter, making sure they don't stick together.

Spray a large baking pan with nonstick spray (preferably butter flavored), and spoon batter into 8 evenly spaced circles (or whatever shape you desire). Spread the batter out to about ½ thick, as the batter does not expand while baking. Bake for 12 – 15 minutes (until tops are just slightly crispy). Remove from oven and allow to cool on a rack.

Store your treats in the refrigerator, as the wheat bran will quickly become rancid. They also keep very well in the freezer. Just stick one in the refrigerator to thaw the night before you plan to eat it and it will be nice and ready for you.

Nutrition Info:

Calories: 156

Total Fat: 3.6g

Saturated Fat: 0.5g

Cholesterol: 0g

Sodium: 177.4mg

Carbohydrates: 25.7g

Fiber: 6.7g

Sugar: 4.1

Protein: 7.7g

Fancy Fall Flavor

I think one of my favorite things about fall is the bounty of warm, inviting flavors that come with crisp days and changing leaves. This gourmet salad recipe perfectly captures two classic fall flavors: apple and butternut squash. The inspiration for this recipe came from a Martha Stewart recipe that called for obscure ingredients and extra fat with a slathering of olive oil. I swapped out a few of the ingredients for more attainable and affordable options and slimmed down the dressing, which yielded a satisfying salad full of flavor. This salad is great as a main dish, light lunch, or served alongside roasted chicken.

Roasted Butternut Squash, Apple, and Onion Salad

Ingredients:

2 apples, peeled and cut into ½ thick wedges

1 small yellow onion, sliced crosswise into rings

½ medium butternut squash, peeled, seeded, and cut into ½ pieces

4-6 cups arugula (1 package)

½ tablespoon olive oil

1 tablespoon apple cider vinegar

¼ cup sliced almonds

Method:

Preheat the oven to 400º.

Spray two baking sheets with olive oil cooking spray. Add apple slices and onion to one baking sheet. Add butternut squash to the other baking sheet. Season both with salt and pepper and spray the tops with olive oil cooking spray. Bake the apples and onion for 20-25 minutes and the butternut squash for 30-40 minutes until everything is tender and browned.

Meanwhile, combine oil, apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss arugula with oil-vinegar mixture and top with roasted apples, onions, and squash and sprinkle with sliced almonds.