While I firmly believe that it’s too early for Christmas (music, decorations, store displays…) it’s never too early to learn new cooking and recipe tips. Toast to Food has created a great tutorial series on holiday food. Toast to Food will highlight a holiday staple in each post and readers are encouraged to comment, add their own tips, feedback, and recipes. It’s a great communal way to share ideas for holiday cooking and to learn something in the process.
Rebecca Subbiah is a registered dietitian, both in the US and UK. She is also a prolific tweeter and blogger. She shares glimpses into her life, food, and family (as well as yummy nutritious recipes) on her blog Chow and Chatter. She’s always sharing links to recipes, other interesting nutrition-related topics, and social media tips through her twitter feed and is very engaging. It’s always refreshing to see an RD putting a positive face forward for our profession.
I already blogged about the first study claiming that celebrity chefs are fuelling the obesity epidemic with their calorie and saturated fat laden cookbooks. Now that another study, supporting these findings, has been published I felt compelled to add a little bit more ranting.
Yes, many recipes in celebrity chefs’ cookbooks are not exactly healthy. Does that mean that they’re driving the obesity epidemic, no. How many people do you think are regularly consuming meals that they’ve prepared using recipes in these cookbooks? Probably not many. And, how many of these people are obese? We don’t know the answer to this question. It’s foolish to extrapolate from the findings to state that celebrity chefs’ cookbooks are making people fat. It’s far more likely that a lack of home-cooked meals is contributing to the obesity epidemic.
I’d also like to point out that people do have the ability, and sometimes the wherewithal, to modify recipes that they prepare from cookbooks. Yes, we are capable of using less oil and butter, of not adding salt, of bumping-up the vegetable content, etc. Go ahead, use Jamie Oliver’s cookbook and just tweak the recipe to optimize its nutrition.
A friend, who I believe is also my most loyal blog reader, recently suggested I write a post about making your own healthy granola bars. A good idea, as the majority of pre-packaged granola bars available in grocery stores tend to be candy bars masquerading as health food.
2 cups old-fashioned rolled oats (not quick oats)
1 cup whole wheat flour (or a gluten-free flour)
1/2 cup ground flax seeds
1/2 cup sunflower seeds
1/2 cup cacao nibs
1/2 cup dried cranberries
1/2 crystallized ginger, finely chopped
2 tbsp brown sugar
1 tsp cinnamon
1/3 cup honey
1 egg beaten
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 tsp vanilla
Preheat the oven to 350ºF (170ºC) and lightly grease a 9X13 ” baking ban (or line it with parchment paper). In a large bowl, stir together the oats, flour, seeds, chocolate, cranberries, ginger, brown sugar, cinnamon and salt. In a small bowl, combine the honey, egg, canola oil, apple sauce and vanilla. Add the wet mixture to the dry ingredients and mix well. Press evenly into the baking pan and bake for 25 minutes (the edges will be golden brown). Allow to cool before cutting into bars.
Makes 18 bars.
The thing I like best about them is that they’re crunchy and sweet but not overly so. Not like those sticky chewy store bought bars.
She suggested this recipe for no-bake energy balls and advised mixing in the coconut to save time and effort.
You might also want to check out this website for home made Lara Bars.
I’m one of “those” people who are always instagramming photos of their food. Since I often have people requesting the recipes from me I decided that instead of redundantly putting my posts from this blog on my glipho blog I would post my recipes there. I just can’t get enough social media/blogging apparently! I hope you enjoy the meals as much as I do.