snack recipe – In Good Taste

Thick, Chewy Granola Bars

Maris Callahan — Wed, 31 Mar 2010 05:13:41 +0000

Even though a lot of us grew up eating packaged, processed foods and remain free of genetic deformities, there is a definitive backlash against prepackaged granola bars, snacks and even freezer meals. Though many of the aforementioned arguably have more sugar, sodium and unpronounceable ingredients than truly necessary, you can’t deny the convenience of opening up a protein bar before the gym or popping a Lean Cuisine in the microwave when you get home at 9:00 p.m. and can barely keep your eyes open. On days where you go from the gym to the office to your social plans or networking commitments, it would be nice to think that you’ll pack snacks like yogurt and low-fat granola, fresh fruit, whole almonds for sustenance. Ha! Like that will always happen. If you’re tired of eating too-sweet or too-salty snacks, it only takes about an hour to whip up a batch of homemade bars. These are perfect to stash in your bag for the late afternoon slump or even to eat as a quick on the go breakfast in the morning. Yes, these bars are made with flour and sugar, but like they* say, everything in moderation. Editor’s Note: We don’t know who […]

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Mustard Cheddar Crackers

Maris Callahan — Wed, 15 Apr 2009 03:00:00 +0000

Recently I read a book that a colleague who shares my love of good-for-you food recommended. I’m going to tell you more about the book in a minute, because it all leads to a recipe for mustard cheddar crackers. In Real Food, Nina Planck challenges conventional theories about “real foods.” Despite recent medical claims that saturated fats impair health, she suggests that natural food sources such as cream, butter, eggs and animal fats are not in fact responsible for causing disease, including certain heart conditions and diabetes. Planck argues that as the processed food industry has grown in popularity, American health has, overall, seen a decline in the last hundred years. For example, heart disease as we know it was first diagnosed in the 20th century, yet our ancestors have been eating milk and butter for about 30,000 years and beef for 2 or 3 million. While, at times in the book, Planck seemed a little bit preach-y, (no, I’m not going to be milking my own cows anytime soon no matter how much tastier raw milk is than pasteurized milk) she did make some great points about the industrialization of farming. After reading it, I wanted to toss my […]

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