Product Review: Raw Organic Food Bar

One of the bars that I bought to try last time I was at Whole Foods was made by the Organic Food Bar Inc. in Fullerton, California. (Their One Bar in Raspberry Muffin Crunch had been recommended by C.G. over at http://www.uncoveringfood.com/, but I didn't realize that this one was made by the same people).

The flavor I got was the RAW Organic Food bar in Fiber Chocolate Delite. It states right on the front of the label that it has 14 grams of Fiber in it! Sweet! I don't subscribe to a raw foods lifestyle, but the cute packaging, impressive nutritional stats, and words "chocolate delite" made me give it a try anyway.

I have to admit that when I opened the wrapper, I was NOT impressed with first sight of the bar. It was sticky and hard to get out of the wrapper. It was a caramel-brown color and didn't even look like it had chocolate in it. No frosting, no coated bottom, no chocolatey drizzle on top...what was I getting myself into? I was a little worried about how this bar would taste. Upon first bite, the chewy texture was interesting but the flavor didn't knock my socks off. After my second or third bite, however, I started to appreciate the non-dairy chocolate mini chips that were sprinkled throughout the bar. Halfway through the bar, I was sold! The flavor really grew on me, and the chewiness kept me from scarfing it down in two seconds (which has been known to happen with bars).

I paired this bar with a bottle of water after a workout and then went shopping. The fiber kept me full until I got home for a late lunch.

Check out the Organic Food Bar Company's web site at http://www.organicfoodbar.com/ for all of their mouth-watering flavors. They have functional bars, kids' bars, and bars with specific dietary guidelines (vegan, for example). I think I will try the chocolate cononut flavor next!

Nutritionals: 200 calories, 9g fat, 14g fiber, 3g protein

WW Points: 4

Recipe: Breakfast Polenta with Eggs and Vegetables

I had a number of ingredients in the fridge that needed to be used - an open carton of Egg Beaters, some fresh Basil, zucchini, flat-leaf parsley. I whipped up this breakfast this morning in about 15 minutes. The kids and the husband all ate it. Although my 7-year-old didn't love it and took his time eating it, he didn't complain or make faces. So I'll consider that a win. :) This recipe could easily be halved or doubled depending on the number of people who are hungry. It would make a nice healthy brunch!

--Breakfast Polenta with Eggs and Vegetables--

Makes 6 servings

-3 tsp olive oil

-1 small onion, halved and slivered

-2 small zucchini, halved lengthwise and sliced

-1 cup canned tomato puree (I used Progresso Brand)

-3 Tbsp chopped fresh Basil

-1 Tbsp chopped fresh Italian flat-leaf Parsley

-1 Tube fat-free Polenta (I used Food Merchant Organic Basil Garlic Polenta - 5 servings to a tube)

-3/4 cup Nonfat Milk

-3 cups fat-free Egg Substitute (I used Safeway's "Best of the Egg")

-1 ounce Shredded Parmesan Cheese

-salt and pepper to taste

-1 Tbsp shredded Basil

Sautee onion and zucchini (with salt and pepper to taste) in olive oil over medium/high heat until softened and zucchini starting to brown. Transfer vegetables to a small sauce pan (reserving the oil in the pan); add tomato puree and chopped herbs. Stir and simmer over low heat. Meanwhile, heat the milk in a medium sauce pan over low heat until just warm. Slice the polenta into rounds and add it to the milk. Stir to soften. Use a potato masher to mash the polenta; stir until milk and polenta are combined and smooth. Turn the heat to lowest setting and stir occasionally to keep from scorching. Scramble the Egg substitute in the same pan in which the vegetables were cooked (the remaining olive oil in the pan will help keep them from sticking). Salt and pepper to taste. Place 1/6th of the polenta in a shallow bowl; top with 1/6th of the scrambled "eggs", 1/6th of the vegetable/tomato mixture, and sprinkle on 1/6th of the cheese. Garnish with a few shreds of fresh Basil.

Nutritionals: 195 calories, 3.6g fat, 2g fiber, 18g protein

WW Points: 4

Recipe Review: Slow-Cooker Cajun Shrimp and Rice

Also from Fitness Magazine's "Seven Super-Easy Suppers". The rice was a tad bit mushy, especially the next day when reheated. Great flavor, though. It was a little bit spicy (but not too spicy). My picky 7-year-old, who turns his nose up at spicy food, tomatoes, and cooked green bell peppers, ate it without complaining. The house smelled wonderful while it was cooking and afterward!

--Cajun Shrimp and Rice--

-1 28-ounce can diced tomatoes

-1 14-ounce can chicken broth

-1 cup chopped onions

-1 green bell pepper, chopped

-1 6- to 6.25-ounce package long-grain and wild rice mix, such as Uncle Ben's

-1/4 cup water

-2 garlic cloves, chopped

-1/2 tsp Cajun seasoning

-1 pound cooked, shelled, and deveined shrimp

-Hot pepper sauce (optional)

Combine tomatoes (with juices), broth, vegetables, rice mix (with its seasoning packet), water, garlic, and Cajun Seasoning in slow-cooker. Cover; cook on low for 5 to 6 hours or on high for 3 to 3.5 hours. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer on high. Sprinkle with hot pepper sauce if desired.

Nutritionals: 223 calories, 21g protein, 2g fat, 3g fiber

WW Points: 4

Recipe: Breakfast Tostada

My husband made tacos the other night for dinner for himself and the kids - one of their favorite dinners! We get the 80/20 ground beef at Costco and their big cannister of Taco Seasoning. The only other requirements here are tortillas or taco shells and then we serve it up with whatever other condiments and veggies we have around (shredded cabbage or zucchini instead of lettuce, no problem).

There wasn't enough taco meat left over for another dinner and it had been sitting in the fridge for a day or two. I have a "thing" about throwing away food (especially in this economy, hello!) so I decided to use the rest. Yesterday I made another mock "Meximelt" with La Tortilla Factory tortilla, some Cabot 75% Fat Free Cheddar, and Trader Joe's pico de gallo (they should win an award for that stuff, I swear). This morning I wanted a high-protein breakfast (I try to alternate protein breakfasts with high-fiber breakfasts like oatmeal), so I decided to use the little tiny bit of remaining taco meat with some eggs. The tostada was bigger than I thought it would be, and very tasty!

--Breakfast Tostada--

-1/2 cup Egg Beaters or other nonfat egg substitute

-1 La Tortilla Factory low carb whole-wheat tortilla, soft-taco size

-3/4 ounce Cabot 75% fat free cheddar cheese, shredded

-3/4 ounce taco meat made with 80/20 beef

-2 Tbsp. fresh pico de gallo

Scramble the egg substitute in a non-stick skillet. Meanwhile, set pico de gallo in a small sieve to drain out excess liquid (or you will wind up with a soggy tostada). Warm tortilla in microwave about 20 seconds. Top with scrambled eggs, taco meat, cheese, and pico. You'll want a fork and knife for this as there is too much filling to pick up and eat!

Nutritionals: 200 calories, 7g fat, 700mg sodium, 7g fiber, 28g protein

WW points: 4