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Archive for December, 2014

This is MADDENING. Our national nutritionists are trying to account for environmental and other non-sustainable agricultural practices when making recommendations on which foods we should be eating. But they are being told they can’t consider environmental factors BY CONGRESS.

THIS is what happens when lobbyists get involved.

Page 29, 2nd paragraph of the Congressional directive:
“The advisory committee is showing an interest in incorporating agriculture production practices and environmental factors into their criteria for establishing the next dietary recommendations. The agreement expects the Secretary to ensure that the advisory committee focuses on nutrient and dietary recommendations based upon sound nutrition science. The agreement directs the Secretary to only include nutrition and dietary information, not extraneous factors, in the final 2015 Dietary Guidelines for Americans.”

Write your Congress representatives TODAY.

See the full story by NPR here

Congress to Nutritionists: Don’t talk about the environment

 

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A pan of homemade granola bars

These smell and taste so good!

My Health Magazine had a recipe for “Golden Fruit and Nut Granola Bars.” I decided to change it a bit to cut the fat, use local honey, and make it easier to prepare. Admittedly, these are still pretty high in sugars.

Fruit and Nut Granola Bars

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 8 bars as prepared below

Ingredients:

  • 1/4 cup plus 2 tbsp ground flaxseed meal
  • 1/2 cup Bell Plantation PB2, original flavor, prepared
  • 1/2 cup honey (I used raw, local honey…yum!)
  • 1 cup raisins (you could mix-in different chopped dried fruit)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 cups rolled oats
  • 1 cup sliced almonds (or other chopped nuts, not salted)

Steps:

  1. Preheat oven to 325 degrees Fahrenheit
  2. Combine all of the ingredients above in a bowl and mix very well
  3. Line a 9 x 9 square baking dish with parchment paper. You could skip this step, but trust me, this will make your life much easier.
  4. Distribute the mixed ingredients evenly on top of the parchment paper. Tuck-in any loose raisins and use another piece of parchment paper to press down very firmly.
  5. Bake for 30-35 minutes until golden brown and dry to the touch.
  6. Put the baking dish on a wire rack and use the extra piece of parchment paper (and an oven mitt) to press down firmly again.
  7. Let cool completely and then cut.
  8. Store for up to 3 days on the counter with pieces of the parchment paper between each one. Or do what I do and freeze them.

Nutrition from Spark People’s Recipe Calculator. Note: you could cut the calories/carbs easily by changing the portion size. I chose 300 calories because that’s a good amount for breakfast for me.

Nutrition Facts

 

User Entered Recipe
  8 Servings
Amount Per Serving
  Calories 306.5
  Total Fat 11.2 g
  Saturated Fat 0.0 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 0.4 g
  Cholesterol 0.0 mg
  Sodium 122.7 mg
  Potassium 257.9 mg
  Total Carbohydrate 49.0 g
  Dietary Fiber 6.7 g
  Sugars 29.6 g
  Protein 9.1 g
  Vitamin A 0.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.5 %
  Vitamin C 1.2 %
  Vitamin D 0.0 %
  Vitamin E 0.6 %
  Calcium 6.3 %
  Copper 3.2 %
  Folate 0.2 %
  Iron 7.8 %
  Magnesium 1.6 %
  Manganese 3.7 %
  Niacin 0.9 %
  Pantothenic Acid     0.2 %
  Phosphorus     1.8 %
  Riboflavin 1.4 %
  Selenium 0.4 %
  Thiamin 1.9 %
  Zinc 0.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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