What We Eat: Flax Crackers

It has been said that flax seed is one of the world’s healthiest foods since it is rich in omega-3 fatty acids, anti-oxidants, and fiber.  The only “problem” with this super food is that some find it challenging to add flax seed into their daily eating patterns.

These tasty crackers are a great way to add flax into your diet.  Dip these diet friendly crackers into hummus, load them up with salsa, or even dunk them in your favorite soup.

Flax CrackersFacebook Link Image_Flax_Crackers

Makes about six 150 calorie crackers

Ingredients

  • 1 cup flaxseed meal
  • 2 tsp garlic powder
  • 1/4 tsp sea salt
  • 2 Tbs Italian seasoning
  • 1/2 cup water

Directions

  1. Heat oven to 400°.
  2. Mix all ingredients together.
  3. Spoon onto a sheet pan that is covered with lightly greased parchment paper.
  4. Roll mixture out to 1/8 inch thick.
  5. Bake until the center is no longer soft, about 15-18 minutes.
  6. Let cool completely and then cut into pieces with a cookie cutter.

Flax Crackers

What We Eat: Reduced Fat Whole Grain Chocolate Chip Cookies

Next week is National Chocolate Chip Cookie week, and our office is all about celebrating random days, especially when it involves chocolate chip cookies. And while we always enjoy treating ourselves to a good cookie every now and then – expecting to ruin a healthy day of eating. Hey, everything in moderation, right?

Well, we were amazed when Sarah shared a recipe for reduced fat, whole grain chocolate chip cookies. The recipe contains no butter, white sugar, or enriched flour, while still satisfying with its chocolaty goodness. The trick to substitute the above ingredients for a banana, whole grain wheat, and quick oats. All delicious ingredients, but I would have never thought of adding them to a chocolate chip cookie.

Now we don’t have to ruin a healthy diet, or feel guilty about doing so! Thanks for sharing Sarah!

 

Facebook Link Image - Whole Wheat Cookie-01.jpg

Reduced Fat Whole Grain Chocolate Chip Cookies

Makes about 24 cookies

Ingredients:

  • 1 over ripe banana
  • 1 egg
  • 1 tsp vanilla
  • 2/3 cup brown sugar
  • 1 1/2 cups quick oats
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 4 oz dark chocolate chips

Directions:

  1. Pre-heat oven to 350
  2. Mash the banana in a large bowl.
  3. Add egg and vanilla to the banana and mix.
  4. Beat in the brown sugar.
  5. Mix in oats, flour, baking soda, powder, and cinnamon.
  6. Add in chocolate chips.
  7. Drop dough on to silpat lined cookie sheet, slightly flatten.
  8. Bake for 12-15 minutes.

 

Recipe by Sarah B., PacificSource

What We Eat – Mediterranean Orzo Salad

As you have seen from earlier posts, we have featured many delicious recipes from Oregon State University’s Moore Family Center. This time, we feature a orzo salad recipe from the 2014 tailgate competition, which is tasty served as a hot dinner with grilled chicken. Though, this recipe is also a perfect left-over, which I am currently munching on, served cold for my lunch – so versatile!

Facebook Link Image - Mediterranean Orzo Salad Photo-01

Mediterranean Orzo Salad

Total Pre/Cooking time: 45 minutes

Number of Servings: 5 – 6

Servings Size: ½ cup
Ingredients:

  • 1 cup of orzo
  • 2-­3 small zucchini, sliced
  • 1 orange bell pepper, diced
  • 2 roma tomatoes, seeded and diced
  • 2 cups of kale, diced
  • 1 cup of fresh basil, minced
  • ½ cup of fat-­reduced feta cheese, crumbled
  • ¼ cup of balsamic vinegar
  • olive oil, salt & pepper for seasoning

Directions:

  1. Marinade thinly sliced zucchini in balsamic vinegar and a mix of 2-3 tsp. olive oil, in addition to salt and pepper (as preferred). Let the marinated zucchini slices sit for a couple of hours or overnight (don’t throw the marinade out when finally removing the slices!).
  2. Cook orzo according to package. While the orzo is cooking, heat oil and sauté the zucchini slices. When they are golden brown on both sides, put them on a plate covered with paper towels to remove leftover oil.
  3. Use the same pan to sauté the kale, add the diced bell pepper a few minutes later, and finally the diced tomato. After letting it cook for a few minutes, add the marinade from the zucchini slices as sauce to the pan. Let it cook on low heat for a couple of minutes.
  4. Add crispy zucchini slices and orzo to the pan; stir and add pepper and salt as preferred.
  5. Take the pan from the stove; add fresh basil and feta cheese, and mix well. The salad may be served warm or cold, depending on personal preference.