Granola Bar low-down

This one is tricky. I have been searching for the best granola bar recipe for years! One that kids will eat and enjoy for a snack, and one that's not full of processed junk. So I found my top three and wanted to share. Enjoy making something you know your kids can snack on all they want! And please - share your thoughts!

First Place:

Fruit and Nut Energy Bars

These are the best! Simple ingredients, easy to make, and so tasty! So much sweeter than I had expected, but no added sugar! They barely lasted one day!

The recipe says it makes six, but I only got three. So double the recipe. Or better yet, Triple it and freeze some! Thats what I am planning on doing. There are a lot of variations on this one - and they are all good! I think I like the cherry one the best. You tell me what you think.

Click here for recipe.

Second Place:

Macro Bars

I got this recipe from my good old Rawsome Recipe cookbook, some of it is quack I have to admit, but this recipe is a gem! I love pure wholesome ingredients and you will be shocked when you taste it! Just don't tell anyone whats in them! I think they are good enough to serve at a luncheon. :) My three year old could not stop eating them!

1/2 C Melted Organic Butter (I only did about a 1/3)

1/2 C Agave or Honey (kids love it with maple syrup)

1 1/4 C Whole Wheat Pastry Flour

1/2 C Rolled Oats

1/2 C millet, ground in a processor or coffee grinder (I didn't grind mine and it was fine, slightly more crunchy)

1 tsp cinnamon

1 C prunes, soaked in enough warm water to cover them for 1 hour.

1- Drain prunes, saving water

2- Combine all ingredients except prunes. If too dry, slowly add prune water.

3- Spread dough on cookie sheet. Keep hands moist so it doesn't stick.

4- Process prunes in processor with enough of the prune water to make a firm, but spreadable icing.

5- Spread prune topping on batter and bake 25 minutes at 350. Cut into squares and enjoy!

Third place:

Walnut and Dried Cherry Bars

These are the perfect balance between yummy and healthy, with good fats and full of fiber! I put these third place because they are a little more time intensive and slightly messy considering they have jam on top. They slightly have more of an adult taste and texture, but they are good!

1 C quick cooking Oats
3/4 C Whole-Wheat pastry flour, White whole wheat Flour, or just whole wheat flour
1/4 C toasted wheat Germ
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 C Honey
1/3 C unsweetened Applesauce
1/4 C Canola Oil
1 egg, beaten
1 egg white
3/4 C Chopped dried tart cherries
1/2 C finely chopped walnuts
1/4 C "Fruit Only" preserves

(some of these ingredients can be hard to find. I usually find everything at Trader Joes, but I am sure whole foods would carry the tart cherries and fruit preserves. Wheat Germ is sold at your grocery store.)

Combine dry ingredients. In seperate bowl combine wet ingredients (excluding perserves) Mix both together well, place in lightly greased 8x8 pan and bake for 30 minutes at 350. Bring preserves to boil in small saucepan. Spread a thin layer across bars right when they get out of oven, let cool completely, cut into bars about 4 x 1 1/2 inches, and store in airtight container.
Hope You Enjoy!!
(I got this recipe from one of my favorite shows on the Food Network called Healthy Appetite!)

Zucchini Pizza

I love this one. Perfectly fast and easy week night meal. Something different from the norm. I made my own pizza dough. Which does take preparation ahead of time. Or make a few batches and freeze them. You can always buy store bought dough or if you are lucky enough to have a Trader Joe's by you - buy there dough! Its AMAZING! (I miss that place!)

I did a few tweaks to Racheal Ray's recipe to make it slightly better for you. So here is the healthier version:

Homemade Whole Wheat Pizza Dough:

1 teaspoon white sugar

1½ cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

3 cups white whole wheat flour

½ cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

(to freeze, throw in freezer safe bags after step 2. When you take it out, let it thaw (take it out in the morning) and then roll it out and let it rise.)

Pizza:

2 Cups of low fat Ricotta Cheese

8 Garlic Cloves, minced

3 Cups of Part Skim Mozzarella Cheese

2-3 Medium Zucchini (I say the more veggies the better)

Preheat oven to 425. Roll out dough on a thin sprinkle of cornmeal or flour. Poke a few times with a fork and sprinkle with salt and pepper. Place in oven for about 5-6 minutes.

In a small bowl mix ricotta with garlic. When you remove the dough from oven spread evenly across the top. Bake another 12-13 minutes.

Heat a large skillet over medium heat. Slice the zucchini into thin strip lengthwise (do the best you can do). Fill dry skillet with thin layer of strips and cook for 5 minutes. Turning once. Remove to cutting board and repeat with all zucchini. Cut the stacked zucchini strips into small matchsticks shapes. Scatter the strips over the pizza the last 2-3 minutes of cooking time. And sprinkle with salt and pepper.

Serve right away! Serve with a simple fruit to make this a meal!

Fiber One Fudge Cookies

Don't let the name fool you!! So easy, crunchy and fun! Full of fiber! Who doesn't love an easy way out for a treat?

For those of you familiar with weight watchers, these cookies are only 1 point! Got it from one of my FAV websites.

Click HERE for the recipe.

(I don't know how I felt about putting the cereal in whole, it left a wierd texture. I might pulse it slightly in my food processor next time to keep it hidden, and maybe add nuts??? We'll see...)

I rate them a 3.5

This was the three year olds reaction:

Easy Creamy Pasta

I love this dish! This is my go to quick meal of the week. A healthy and low fat version of cream pasta. No cream here!! Its great if I need to use a bunch of unused veggies in my fridge or for the extra speedy version, I use a bag of frozen veggies.

1 1/2 C Whole grain Rotini Pasta

1 Tbs. Olive oil

Mixed veggies (fresh or frozen)

3/4 C Low Fat Evaporated Milk

1/2 C low sodium Chicken Broth

2 Tbs. All Purpose Flour

1/3 C Finely Shredded Parmesan Cheese

Cook Pasta according to directions. Cook Veggies. You can stir fry them in the oil, steam them, or microwave. Whisk Milk, Broth, and Flour in separate bowl. Add to skillet with veggies and cook on medium until thick and bubbly. Mix in pasta and cheese. YUM!

My Score: 4 1/2 stars

Hubby: 4 1/2 stars

3 Year old: LOVES IT!

Banana Bread

I LOVE to bake, but changing it up to make it better for me is even more of a passion. So when I found this recipe with some interesting suggestions (ie. cream cheese for butter! - such an amazing idea!) I was pretty excited to try it out!

I have to say it was slightly dry. I may add some applesauce or more bananas next time. And I think some chopped walnuts would be divine. mmmmm....

Hubbys score: 3.5 stars

My score: 3.5 stars

Three year old: "YUM"

Vegetable Oil ( I used canola oil)

4 large ripe bananas

2 large eggs

2 tsp vanilla

1 3/4 C all purpose flour (I used white whole wheat)

1/2 C sugar

2 tsp baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tbl. canola oil

2 oz. fat-free cream cheese, cut into 4 pieces and chilled

1 - heat oven to 325. Lightly coat 8 1/2 by 4 1/2 inch loaf pan with oil.

2- Bake the bananas on a rimmed cookie sheet. until skins are completely black. (about 20 min) let cool. Then peel and mash.

3- Whisk eggs and vanilla together in small bowl, set aside. In large bowl mix flour, sugar, baking powder, baking soda, and salt together. Add the oil and cream cheese, 1 piece at a time. Mix until only pea-size pieces of the cream cheese remain, about 1 minute. Slowly beat in egg mixture, and only 1 1/2 cups of the mashed bananas (I might add more next time) and beat until just incorporated, (about 30 seconds).

4- scrape batter into prepared pan. Bake until golden brown and toothpick comes out clean. (50 - 60 minutes). Rotate the pan halfway through!

5- Let the loaf cool in the pan for 10 min. and then turn onto rack and let cool 1 hour before serving. (VERY DIFFICULT!) The bread can be wrapped tightly with plastic wrap and stored at room temp. for 3 days.