Crunchy
Cookies
1/2
cup margarine, softened (trans fat-free)
1/2 cup Splenda
1/2 cup brown sugar (packed)
1 egg
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Splenda
1/2 cup brown sugar (packed)
1 egg
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2
cups high fiber cereal, slightly crushed
1/2 cup dried cranberries, currants or raisins
1/2 cup coconut, shredded (optional)
1/2 cup dried cranberries, currants or raisins
1/2 cup coconut, shredded (optional)
Preheat
oven to 350 degrees. Line cookie sheets
with parchment paper. Mix on medium-high
the margarine and sugars, until well combined.
Add the egg and vanilla. Lower
the speed and add the flour, baking soda, baking powder, and salt. Continue to mix until combined. Stir in the cereal, coconut, and dried fruit
with a wooden spoon. Use a cookie scoop
(I just used 2 spoons, 1 to scoop and one to scoop it off) place dough on
cookie sheet. Bake at for 10 - 15
minutes, or until starting to brown on edges.
Makes
approximately 2 dozen cookies with 1 cookie per serving.
Nutritional
Facts per serving: 138 calories, 29
calories from fat, 3.4g total fat, 11.1 mg cholesterol, 149.9 mg sodium, 95.9
mg potassium, 27.1g carbohydrates, 3.2g fiber, 8.6g sugar, 1.8g protein.
Recipe
Tips: Diabetic Exchange 1 starch & 1
fat. Cranberries are rich in
antioxidants, and provide vitamins C, K, manganese, and fiber. Whole wheat flour and high fiber cereal,
provide B-vitamins and fiber. Eggs
provide protein and choline, which strengthens the nervous system and decreases
inflammation.
The Power of Food - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish
Author
Bonnie Raffel is a Registered Dietitian who was diagnosed with multiple
sclerosis. After being put on a series
of costly medications she decided to learn everything she could regarding her
condition and how it can be controlled without all the medicines.
What
she found is now in her book The Power of Food.
What I've found is not only a great cookbook but I've also gained an education. I've
learned how different foods help my body fight inflammation as well as what
foods to avoid and how they can be harmful to my body. And this works whether you are fighting MS or
not.
The
recipes, such as the one above, is just one of over 275 that can be found in
her book. I've tried the Crunchy Cookies
and I as well as 4 of my food testers loved them. They taste great and are healthy! I've tried her Spicy Shrimp and her Crunchy
Chicken Bake. Both are great tasting and
healthy. You don't usually find taste
good and healthy too in very many recipes.
Something
else that impressed me was her "Recipe Tips" where she breaks down
the ingredients telling you how each benefits your health. That's something I've never seen in other
cookbooks. I don't have MS but I do have
pains from other conditions. If I can
eat as well as I have using this book you can bet I'll continue, especially if
it will help my aches and pains.