Steel-Cut Oatmeal with Nutrimeal…Awesome!
Serves: 2-4, depending on portion size desired
Ingredients 3 cups water 1/4 teaspoon salt 1 cup steel-cut oats 2 Tablespoons almond milk (or other alternative, such as soy milk) 1-2 Tablespoons Vanilla Nutrimeal, depending on taste 2 teaspoons ground flaxseed (or flaxseed meal) 1 teaspoon cinnamon 1/2 cup fresh blueberries 1/4 cup almonds, sliced or slivered (Optional: 2 teaspoons honey, agave nectar or other low-glycemic, natural sweetener)
1. Boil 3 cups water in a medium saucepan; add salt and oats to boiling water then cover and turn down to a simmer.
2. Add almond milk and Nutrimeal to saucepan, then divide into equal portions.
3. Top with ground flaxseed, cinnamon, blueberries, almond slivers and sweetener, if desired.
USANA Peanut Butter Cookies
1/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup quick-cooking oats
2 Tbs Fibergy
1/2 tsp salt
1/2 baking soda
1 cup natural peanut butter
1/2 cup sweetener such as Splenda brown sugar blend (or sweetener equivalent of your choice)
1/2 vegetable oil
1 egg white
2 tsp vanilla
1. Preheat oven to 375 degrees
2. In a medium bowl, combine dry ingredients (first four ingredients); then in a large bowl, combine wet ingredients (last five ingredients)
3. Mix dry ingredients into wet ingredients; refrigerate for 30 minutes, covered
4. Shape and drop one-inch rounds of dough onto a greased or parchment-lined baking sheet; press each round down with a fork to form a criss-cross across the top
5. Bake for 8-12 minutes until golden brown (or depending on preference)
3 cups fresh (or thawed from frozen) fruit, such as berries or chopped apples
1 Tbs Fibergy
1/4 cup sweetener such as Splenda brown sugar blend (or sweetener equivalent of your choice)
1/2 tsp cinnamon
2/3 cups whole wheat flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp baking soda
2 Tbs vegetable oil (or oil of choice)
2/3 cup fat-free or low-fat sour cream
1. Preheat oven to 350°; lightly grease 9 X 9-inch baking dish
2. In a medium bowl, combine first 4 ingredients and spoon into baking dish
3. In another medium bowl, combine flour, baking powder, salt and baking soda; mix well. Cut in vegetable oil, then stir in sour cream until just incorporated.
4. Crumble the dough mixture over the top of the fruit filling, then bake for 40-45 minutes or until topping is golden brown.
Top O’ the Morning Muffins Servings: 12 large muffins
3 cups whole wheat flour (or flour of your choice) 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 2 1/2 teaspoons ground cinnamon 3/4-1 cup Vanilla Nutrimeal (depending on taste) 3 eggs 3/4 cup vegetable oil 1/2 cup apple sauce 1 cup stevia for baking (or sugar of your choice) 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts 1 cup raisins (Optional, if you’re feeling decadent) 1 cup semi-sweet chocolate chips, or try carob chips
1. Preheat oven to 350º
2. Sift together flour, salt, baking soda, baking powder, cinnamon and Nutrimeal
3. Beat eggs, then mix in oil, apple sauce, sugar, vanilla and grated zucchini
4. Mix dry ingredients into wet ingredients; then fold in nuts, raisins and chocolate/carob chips, if desired
5. Fill lightly greased muffin pans (for 12 large muffins)
6. Bake 25-30 minutes; remove from pan and allow to cook on baking rack
Eating well is an important part of being healthy. From the USANA Test Kitchen is a