Step Right Up And Get Your Fiber!

I’m always a huge fan of extra fiber-infused foods as long as they taste good! Fiber is so good for your..

Digestive Health

• The most recognized benefit of fiber is its important role in keeping the digestive system running smoothly by promoting regularity. Fiber adds bulk to help move food through the digestive tract.
• Along with regular exercise and plenty of water, fiber plays an important part in maintaining digestive health.

Heart Health

• Fiber – specifically soluble fiber – may also help lower blood cholesterol levels, thereby reducing the risk for heart disease. Fiber appears to lower cholesterol by interfering with its absorption in the digestive tract.

Diabetes

• Fiber may also be important for people who have diabetes. Diets high in whole grain and fiber have been shown to help people with diabetes manage their blood sugar and cholesterol levels.

Weight Management

• Getting enough fiber can also help curb your hunger and help you feel satisfied, which can help with weight management. Research suggests that people who have higher intakes of fiber tend to have healthier body weights.

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Recently I received some Fiber One samples in the mail, (get yours here) and was pleased to see both items were two products in their line that I have yet to try. I received the Oats&Chocolate chewy granola bar and the Honey Clusters cereal. Here’s what I thought:

The Oats&Chocolate chewy bar smelled great when I opened the package, but sometimes looks/smells can be deceiving. Not so with this bar! It was extremely chewy, which made it a little time consuming to eat, but hey—that just means the goodness lasts even longer, right?? =) Between the mini chocolate chips and the chocolate drizzle, if you have any kind of chocolate craving, this is a great way to satisfy it! As far as the ingredient list goes, it’s not too long, and I can pronounce/recognize every ingredient. This bar provides 9g of fiber for just 140 calories. Check out the ingredient list and more nutritionals here.

Being the cereal addict that I am, I have high expectations for every box that makes it to my bowl. The Fiber One Honey Clusters cereal was simple, yet simply good! Lightly sweetened whole grain flakes and honey clusters are the main components of this cereal that provides 13 grams of fiber per 1 cup serving—that’s 51% of the fiber you need in a day! I say that’s a fiberulous fabulous way to start the day =)

Some other ways to get your daily fiber:

Mix in Fiber One cereal to your favorite ready-to-eat cereal, or stir into hot oatmeal.

Garnish a fresh garden salad with Fiber One cereal as a substitute for croutons.

Stir Fiber One cereal into your favorite fruit yogurt for a creamy, crunchy delight.

Create a unique snack mix by combining Fiber One cereal, pretzels, cereal, and seeds.

Sprinkle Fiber One cereal over your favorite soup for crunchy variety.

Punch up the fiber in brownies or cookies by adding nuts and Fiber One cereal.

Blend Fiber One cereal into dips and serve with fresh veggies for fun snacking adventures.

Top chicken or fish with a crispy coating of crushed Fiber One cereal before baking.

Cover casseroles or baked vegetables dishes with Fiber One cereal and melted cheese.

Add Fiber One cereal to fruit and nut trail mixes for tasty snacking on-the-go.

 

All info provided by the wonderful Fiber One.

Stay tuned for yet ANOTHER stuffed surprise tomorrow!

I’m Naturally Sweet

  Yes, I would like to say I am naturally sweet at heart, but unfortunately that is not what this post is about. Instead it’s all about natural sweetners--things like molasses, syrups, cane juice, honey, fruit concentrate, and the newly popular stevia. A reader recently mentioned that a lot of recipes I use (specifically Hungry Girl recipes) use a lot of fake ingredients and light products. I was so glad for the feedback because I don’t think I’ve touched on this before—I am not a fan of artificial products and sweeteners, but I am not against them either. Of course there is the slew of bad raps that they cause health ailments as serious as cancer, but numerous studies have deemed them safe for the general population. I think they are great for people with diabetes, and I like to use them occasionally as well. As far as light products go, if there is no noticeable taste difference in the light and the real, I will go for the light for sure—but I will not sacrifice taste for a minimal calorie difference. What are your opinions about artificial sweeteners and light products?

 So I thought today was perfect to highlight a recipe that gets a good portion of it’s flavor and texture from maple syrup. This recipe is based off of this one that I had bookmarked awhile back! I made the obvious substitution of maple syrup for agave syrup and added another special addition—check it out!

Peanut Buttery Bars

Courtesy of Carrots 'N' Cake

Makes 12 bars

Ingredients:

• 1.5 cups old fashioned oats
• 1/2 all-purpose flour
• 1/2 cup maple syrup
• 2 egg whites
• 1/2 cup smooth peanut butter
• 1/2 cup chocolate chips (optional)
• 2 TBSP chocolate peanut butter, melted for glaze (I used chocolate PB2)

Directions:

• Preheat oven to 350*F degrees. Spray 8-inch square baking pan with non-stick cooking spray.
• In a large mixing bowl, combine ingredients until smooth.
• Spread batter in prepared baking pan, and bake for approximately 15-18 minutes until the top of the bars begin to brown.
• Let bars cool completely in pan before cutting.

Check back tomorrow for something especially “shroomy”!

Also, look for my Fruity French Toast with Warm Blueberry Glaze on Healthy Yum!

Summer Jam Session

  I’m back! Can you believe tomorrow is a start to a new week once again? At least my week ended with a bang—my little trip home and my day with dad turned out to be super fun! Seinfeld is even funnier in real life and had the whole place laughing for 2 hours straight—I woke up the next morning with sore facial muscles from smiling and laughing the whole time—sometimes that’s just what you need! Besides that my dad and I spent the day eating good food (buffets anyone? or ice cream?), and then went to shop the little stores down by Lake Superior—we found a huge antique shop and spend over an hour having fun looking around. Did you do anything fun this weekend or just relax? Unfortunately no cameras were aloud in Seinfeld, so I didn’t even bring mine.

On a different note, I experimented with a new bread recipe recently and it turned out to be a great one! Don’t be turned off by the pumpkin because it is very subtle in the final product and adds a really nice texture. This bread is extremely good toasted or not with some spread like jam on it. (Easy homemade jam recipe below!)

Pumpkin Oatmeal Bread

Makes: 1 1/2 lb loaf

Ingredients:

• 3/4 C milk (I used Almond Breeze)
• 1/4 C canned pumpkin
• 1 egg or 2 egg whites
• 2 Tbsp sugar
• 1/8 C applesauce
• 1 Tsp salt
• 1 1/2 C old-fashioned rolled oats
• 2 C bread flour
• 1 1/2 Tbsp wheat gluten
• 1 1/2 Tsp rapid or quick yeast

Directions:

• Mix all ingredients according to bread machine manufacturer instructions.
• Select basic for cycle.

No bread machine? No big deal! Try this recipe which is somewhat similar, just add in a bit of applesauce.

So now you have the bread—why not continue on your culinary kick and make so homemade jam. This method is so easy, I promise!

Work Time: 20 Minutes
Total Time: 20 Minutes + Standing
Yield: 4 Half-Pints

1. Whisk together 1 1/2 c sugar and 1 package (1.59 oz) "no-cook freezer jam fruit pectin in a bowl. Be sure to buy the right type!

2. Mash 1 c raspberries, 1 c blackberries, and 2 c strawberries (hulled and quartered) in another bowl until fruit is a chunky puree.

3. Pour sugar and pectin into the bowl with the fruit and stir until very well combined. This will take 2 to 3 minutes.

4. Ladle jam into four 8 oz freezer jam jars (either glass or plastic), let stand until set, about 30 minutes, and freeze.

*Courtesy of Prevention Magazine*

The Fruity Treat That Screams Summer

Not only does this new recipe scream summer, the temperature finally hit an all-time high of 80 yesterday which was like a balmy tropical island heat wave for Minnesotans! I hope wherever you are you were feelin’ the heat today too! Although not all was perfect outside—unfortunately the wind was way breezy and ruined my attempt to sit out and go through some magazines for recipes. Good thing we have a screened in porch! So this recipe I am featuring today is yet another of my attempts to “copy and paste” many recipe techniques and ideas together to achieve a unique and original new recipe! If you’ve followed my blog for awhile now, I am sure you know that I get the most satisfaction out of creating my own recipes rather than following a written recipe. What can I say? I don’t like to follow the rules recipes! ;-)Needless to say, it turned out to be what I (and my family,friends,etc)thought a winner! So much so that I am entering it into a local rhubarb contest and the winner gets to prepare and speak on your dish at the annual rhubarb festival. Fun, right?! I hope you have access to rhubarb, because this dessert is a summer must from a BBQ to a family renunion!

Sweet Strawberry Rhubarb Streusel Bars

*Serves: 16 *Bake Time: 55 min.

Ingredients:

• 2 cups fresh or frozen rhubarb, chopped
• 1 recipe Ginger Icing (below)
• 1 1/2 C quick-cooking rolled oats
• 1 C all-purpose flour + 2 Tbsp
• 3/4 C packed brown sugar
• 3/4 C butter
• 1/4 C granulated sugar
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/2 Tbsp of powdered strawberry Jell-o mix
• Slices strawberries for garnish, optional
• **Ginger Icing**: 3/4 sifted powdered sugar, 3 to 4 tsp. of milk, 1/4 tsp of ground ginger

Directions:

1. Preheat oven to 350 F and line a 8x8x2’ baking pan with foil, letting the sides hand over. Lightly mist with cooking spray.

2. In large bowl, stir together oats, the 1 C flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs.

3.Set aside 1 C oats mixture and press remaining into bottom of your pan. Bake 25 minutes.

4.Meanwhile, in a medium bowl stir together granulated sugar, 2 TBSP flour, ground sugar, Jell-o powder, and spices. Add rhubarb and toss to coat.

5.Spread mixture on hot crust. Sprinkle reserved oats mixture; press lightly. 

 6.Bake 30-35 minutes until top is golden and filling is bubbly. While it’s baking, stir together the ginger icing adding milk until desired consistency is achieved.

7.Once done baking, cool on rack. Drizzle icing and top with sliced strawberries if you choose. Lift from pan; cut into bars. Makes 16