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Ultimate Recipe Swap: Whole Grains


So today's topic is WHOLE GRAINS !!! This is a good one for me, because I have started incorporating whole grains into an much as I can around our house! Here are a few of my favorite recipes...

Ginger-Pear Oat Smoothie

1 cup skim milk or plain nonfat yogurt
1 small ripe pear, cored, skin on
½ banana
½ cup oatmeal
½ teaspoon minced fresh ginger
1 tablespoon flax oil, optional
4 ice cubes

1. Puree all ingredients in a blender until smooth and creamy, about five to ten minutes to ensure the ginger is well blended.

Nutrition Facts: Calories - 150, Fat - 1.5g, Saturated Fat - 0g, Cholesterol - 0mg, Sodium - 55mg, Carbohydrate - 30g, Fiber - 4g, Sugar - 13g, Protein - 6g

Blonde Brownies

1 cup (120g) whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (85g) butterscotch chips
3 Tbsp. butter
1 cup (200g) brown sugar
2 eggs
1/2 tsp. vanilla
1 3/4 cups (144g) Heartland Granola Cereal

1. Preheat oven to 350°F (180°C or gas mark 4).
2. In a small bowl, combine flour, baking powder, and salt; set aside.
3. Melt butterscotch chips and butter. Cool for 5 minutes. Add brown sugar, eggs, vanilla, and cereal. Blend in flour mixture.
4. Spread mix in 8"x8" (20x20 cm) pan and bake for 30 minutes or until toothpick comes out clean. Cool before cutting into 2" (5 cm) squares.

Brown Sugar Ice Cream
(This is so much better than it sounds!)

1 cup (195g) cooked short grain brown rice
1 cup (245g) reduced fat plain yogurt
1 cup (240 ml) non-fat, skim milk
1/2 cup (100g) brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon cinnamon

1. Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container.

2. Freeze for 3-4 hours or until firm.

I hope you enjoy them... be sure to stop by Life As Mom to see more WHOLE GRAIN recipes!


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