Krista's New Diet

My sister Krista has been trying a new diet to help keep her Crohn's in check - so far it has worked. Problem is - no sweets! No flour, no sugar, no chocolate... Anyone that knows Krista, knows that this could be a deal breaker. She did find that Larabars are a really good treat when she craves sweets - but they are expensive and anyone that knows Michael, knows that this could be a deal breaker :) I did some googling and found this article that has links for several recipes for the bars - we are going to try some this weekend!

Homemade Larabar Recipes

More Recipes

Healthified Oatmeal Peanut Butter Breakfast Cookies

My friend Whitney was talking about these the other night at our get together for Tara and they sounded really good. I am so glad I asked her for the recipe. They are really healthy - without any added sugar. Alex loved them! I did add about 1/4 cup of chocolate chips. They have the consistency of a CLIF bar. Whitney was joking that she could never make 12 cookies like the recipe says, she said no matter what she does, she only can get 11. I made a conscious effort to try for 12 and couldn't do it! They didn't last long around here...

The recipe comes from a great website, with a lot of good recipes - check it out:

http://www.eatbetteramerica.com/

Prep Time:20 min
Start to Finish:50 min
makes:12 Servings

Ingredients:

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

Preparation:
1.Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2.Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3.Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.