Saturday, March 15, 2014
This idea came to me when I was teaching a nutrition and wellness class several months ago. It took me until now to try this simple, delicious, and healthy idea! I really think these proportions came out just right. Still, it's very sweet, so if you find it's too much for you, add lemon juice.
Non-Cook Apricot Marmalade
2 c unsweetened dried apricots
1 c water
1/8 c lemon juice or the juice of half a lemon, optional
1/4 c chia seeds
Blend for just a minute or so to desired consistency, and enjoy!
Some cranberry or orange peel would probably be tasty!
How cute are these Triscuit Minis?! My kids love them :)
This spread would be great on Ezekiel Bread or on or in pancakes!
Wednesday, March 12, 2014
These cookies are yum! These give you 4 or more ticks off your Dr Greger Daily Dozen Checklist! You've got fruit, whole grain, flax, and nuts, and if you throw in some cinnamon (or possibly use vanilla bean!), you've got spice! The Grape Nuts (or Trader Joe/Whole Foods Market alternative) are totally optional, as they contain a bit of sugar and salt in their ingredients, though there is only a 1/3 c in the recipe, which makes a lot of cookies. These are a great recipe for kids to make!
These cookies are awesome! The dough is also sweetly delicious straight from the bowl! This recipe came about when my three kiddos came storming at me wanting to bake cookies! That first time I only approved and suggested ingredients to add, and it was a pretty perfect combination! We've made these cookies several times since. You probably can't go wrong if you include each of these ingredients, and the proportions below definitely work well!
Peanut Butter Banana Crunch Breakfast Cookies
1 c old-fashioned rolled oats
4 ripe bananas
1/2 c ground flaxseed
1/4 c chia seeds
1/3 c Grape Nuts (they add an awesome tiny crunch!)
2 tsp pure vanilla extract
1/2 c natural peanut butter
Mix everything up in one bowl, making sure to mash the bananas. Spoon dough onto cookie sheets. I use a silicone sheet over a thin metal baking sheet. You want to spread and flatten dough spoonfuls to about a half inch or less thick. They won't change shape while baking. Small cookies are good, so you have a lot of browning and crispiness on the edges. I baked them in a preheated convection oven at 375 degrees, for 15 min. SO in a conventional oven, 400 degrees for closer to 20 min should be right :)