Showing posts with label Pulp. Show all posts
Showing posts with label Pulp. Show all posts

Saturday, November 2, 2013

Home-made Granola Bars

The Pennsylvania Nutrition Program has a carrot granola bar recipe I tried out for work. It's easier than you'd expect and there are carrots which is an added bonus.



Instructions: 

1. Preheat oven to 350 degrees.
2.Heat honey and peanut butter in a sauce pan to melt.



3. Add oatmeal, craisins, carrots, stir until combined.


4. Pour concoction into baking pan/sheet, press down. Bake for 25 minutes



 
I was impatient and didn't let the bars cool before eating a few with hot apple cider.
IF you let them sit they do get a lot more bar like. This would be a good breakfast treat too.

Depending on how thick you want the bars to be you may want a bigger pan and increase the cooking time. The ones I made were pretty thick. 






Throw back bonus: using juicer pulp is an option too!



Serving size: 1 bar. Yield: 12 bars.
Nutrition Information: Calories-160, calories from fat 60, total fat 6g, saturated fat 1.5g, cholesterol 0mg, sodium 5mg, total carbohydrate 25g, dietary fiber 2g, sugar 15g, protein 4g. 

Saturday, June 8, 2013

Frittata's from vegetable pulp

Breakfast is one of the most enjoyable things to cook. It can steer the rest of the day in a positive direction.
With this being said sometimes mornings are not so enjoyable. I routinely end up eating cereal or toast instead of something healthier and more filling.

The other day there was time to make mini frittata's using some of the vegetable pulp from juicing.


Using frozen pulp of spinach, celery, and cucumber. I also used fresh onion and peppers.

1. Saute fresh vegetable to soften. Later add frozen pulp to help it thaw.
2. Add vegetables to muffin tins.

 

3. Mix 8 eggs and add to each tin.
           Initially the idea to combine vegetable and egg together before throwing in the tins. But with hot vegetables the egg would start to cook. Feel free to do so if the vegetables had time to cool. 






4. Bake for about 15-20 minutes at 350 or until egg is cooked through.


Enjoy :-)



Tip for next time: ditch the cupcake wrapper- it ends up just sticking to the egg. A well greased sheet will be sufficient.