I am a big fan of quick, healthy, grab-and-go treats. They work great for pre-workout snacks as they contain a perfect combo of carbohydrates and protein. They also work for sustaining energy, as proven this weekend when we ate an entire batch of them during the Market to Market.
They take mere minutes to throw together and only seconds to eat. Be careful to not eat the entire batch. 🙂
Find a similar recipe here.
Inspired by the recipe found on Move Nourish Believe, I give to you the sweetest raspberry treat that won’t break the calorie bank.
A cookie bar type base (made with healthier alternatives), topped with raspberry preserves with crumbles of cookie bar dough to round it out.
So very good.
Sweet enough to satisfy that raging sweet tooth, healthy enough to not send you over the calorie clif. Win!
Step 1: Mix together wet ingredients until combined. Add dry ingredients (minus the oatmeal), blending until fully combined. Stir in oats and spread into a 9×13 cake pan.
Step 2: Spread raspberry preserves over the top of the cookie base in an even layer.
I used a full jar of sugar free preserves and half a jar of regular.
Step 3: Add to a 350 oven and bake for 25-30 minutes. Let cool completely before cutting into bars. Enjoy!
These banana muffins are packed with nutrients and flavor! Win-Win!
I have challenged myself with incorporating more flaxseed into my diet and recipes. Research indicates that flax may reduce risks of certain cancers as well as cardiovascular disease and lung disease.
Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
- Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber. Flaxseed contains both the soluble and insoluble types.
With all that information, why wouldn’t you want to incorporate it into your diet?
Grind oatmeal into flour consistency. Add in remaining dry ingredients.
I used brown sugar blend to lessen the sugar content. Tastes just the same!
Mix in all wet ingredients. I use unsweetened vanilla almond milk.
I sometimes like to mash the bananas separately to break them up and then incorporate into all ingredients. This time, I chose not to. Chunks of bananas are good too! 🙂
Side note: I am still using my old school mixer and not my Kitchen Aid Mixer. I KNOW! I just need some quality time with it. I am afraid to take it out of the box until I know I can spend a solid day making some yummy stuff. Don’t judge.
Scoop into muffin tins around 3/4 full. Bake at 350 for 18-20 minutes.
These turkey meatballs pack some serious protein, plus I subbed flour for oatmeal, therefore upping the fiber and nutritional value!
These little babies equal 85 calories, 7 grams protein and 5 carbs each.
This particular batch I topped with barbeque sauce, however, spaghetti sauce would probably be a better option.
Recipe and directions below! Enjoy!
Grind Oats down to powder form.
Mix all ingredients together by hand. Get messy, folks!
Form into golf size balls, place on greased pan, bake at 400 for 25 minutes.
Remove from oven and simmer into sauce of choice. Serve. Devour.