We recently made these for a health fair held for City of Durham employees. We were honored to be there and meet so many wonderful people! We got rave reviews on these treats so we thought we’d share with everyone here. I didn’t snap a photo of my own and I owe full credit for the photos in this post to www.thebigmansworld.com. This recipe was modified from one on their beautiful site.
These are a fun alternative to your typical Rice Krispy treats. The nut butter adds healthy fats and protein, while the whole grain cereal adds more fiber than the rice cereal. Using the Truvia Nectar can help you save on calories and sugar.
Servings 10
Author Kristen Norton
Ingredients
2cupswhole grain cerealsuch as multi-grain cheerios
1/3cuphoney or Truvia NectarNectar is sweeter so you will use less
1/3cupnatural nut butteralmond butter or peanut butter
Instructions
On stove top, melt honey or Truvia Nectar and nut butter over low-medium heat in a sauce pan.
Add the cereal and stir until combined.
Press and flatten mixture into pan.
Refrigerate for 15 minutes or until well set.
Cut into 10 squares/bars.
Notes
1/10 of this recipe provides:
78 calories
5g of total fat
0g sat fat
7g carb
2g sugar
1g fiber
2g proteinThis recipe was modified from http://thebigmansworld.com/2016/03/16/healthy-3-ingredient-no-bake-cereal-bars/.
Photo credit: http://thebigmansworld.com/2016/03/16/healthy-3-ingredient-no-bake-cereal-bars/
Photo credit: Bigmansworld.com
Let us know if you tried these, what you thought and if you modified them to your taste preferences!
Y’all it’s finally happened… I’ve been in the south long enough that I developed a taste for cooked greens and bacon. So yummy! Below is a recipe I’ve modified from Martha Stewart and my friend, Culley.
Lucy’s Favorite Collards w/ Bacon!
Ingredients
2 bunches collard greens, stemmed
3 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock
1 tsp red pepper flakes
1 Tbsp molasses
Directions
Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
1cuphomemade or low-sodium store-bought chicken stock
1tspred pepper flakes
1Tbspmolasses
Instructions
Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
Add stock, red pepper flakes and molasses; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.
Staying in your pajamas a little longer, watching cartoons, and snuggling on the couch… all reasons I love Saturday mornings. It is a sunny but cool day here in Durham and the perfect fall day for pumpkin muffins. We had these as a mid morning snack and they really hit the spot!
This recipe is modified from this post over at The Kitchn. They make a point to use the individual spices instead of the premixed pumpkin pie spice. They also remind you that the recipe calls for plain pumpkin puree not the sweetened pumpkin pie mix in a can.
Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners, or skip the liners and just grease the cups.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy, 1 to 2 minutes.
Add the eggs one at a time, beating after adding each one.
Add the pumpkin purée and vanilla extract.
Stir in half the dry ingredients, mixing until just combined. Add the second half. Do not overmix.
Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.
Bake for 18 to 22 minutes, until a tester comes out with few crumbs.
