Peanut butter is a convenient (and very kid-friendly) way of adding some nutrition to your daily diet! Eaten in moderation (read: small amounts at a time), it is a good source of healthy fats, protein, fibre, and vitamins–all of which help boost your energy and immune system. Opt for low-sugar and lower-fat peanut butters when you can!
(Source: Leanne Brown’s “Good and Cheap” Cookbook)
These bars are great for a quick but nutritious on-the-go breakfast or snack, and better for you than store-bought granola bars!
Makes ~12 bars
- 3 cups oats (or 2 cups of oats with 1 cup Rice Krispies cereal)
- 1/2 cup peanut butter
- 1/4 cup hot water
- 1/2 cup jelly/jam of your choice
- 1/4 tsp salt
- Optional: chocolate chips, nuts, coconut, dried fruit, honey
- Baking pan
- Large bowl
- Small pan
- Heat the oven to 350F.
- Use butter or oil to grease the baking pan.
- Pour oats into a large bowl.
- Add peanut butter and half of the jelly, hot water, and salt into a small pan. Stir over low heat until smooth.
- Mix the peanut butter and jelly mixture into the oats until the oats are evenly coated.
- Pour mixture into the oiled pan and press into an even layer.
- Spread remaining jelly on top.
- Put the baking pan into the oven and bake for 25 minutes (or until toasty brown around the edges).
- Leave the bars in the pan until cooled completely (approximately 1 hour). Slice into separate bars.
Banana and oatmeal are a match made in heaven. Enjoy these yummy muffins for breakfast or as a snack–kids love them, and they’ll love helping out in the kitchen, too!
Makes ~12 muffins
- 1 1/2 cups white or whole wheat flour
- 1 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened applesauce
- Cooking spray or oil to grease the muffin pan
- 3 overripe bananas
- 1/2 cup milk (any milk of your choice–soy, almond, rice, etc.)
- 2 tbsp lemon juice
- Optional: 1/2 cup grated carrots or zucchini
- Optional: 1 cup blueberries or walnuts
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp vanilla extract
- 12-cup muffin pan
- 2 mixing bowls
- Preheat oven to 350F and spray a 12-cup muffin pan with cooking spray.
- Stir together flour, oats, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mash the bananas very well, then stir in applesauce, milk, lemon juice, and vanilla extract.
- Add the dry ingredients to the banana mixture and stir until just combined. At this point, you can fold in the optional ingredients (berries, nuts, carrots, zucchini).
- Pour batter evenly into 12 muffin cups.
- Bake for 16-18 minutes, or until a toothpick inserted into the centre of each muffin comes out clean.
(Recipe from: http://re-play.com/blogs/show-tell/18901567-sugar-free-banana-oatmeal-muffins-kids-will-love)
This gorgeous salad might look too good to eat, but we assure you that it is FABULOUS to eat. You can serve on its own or on top of mixed greens (e.g. spinach, arugula, etc.).
- 1 (16oz) can of whole beets (or equivalent quantity of beets from a jar), well drained and each cut in half
- 1 (15oz) can of white kidney beans (cannellini)
- 1/2 cup reduced fat crumbled blue cheese, or other hard, pungent cheese
- 1/2 cup coarsely chopped nuts (including walnuts, pecans, almonds, etc.)
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tbsp sugar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Small bowl for dressing (tip: you could also use a small jar with a well-fitting lid, so you can shake your way to a perfect dressing!)
- Medium bowl for salad
- Prepare dressing: in small bowl (or jar), combine cider vinegar, Dijon mustard, and sugar. Gradually add olive oil until well-blended. Season with salt and pepper to taste.
- Prepare salad: in large bowl, combine beets and white kidney beans; toss with dressing.
- To serve: serve in bowl and top with crumbled cheese and nuts.