Food and nutrition bar makers have done a lot of work for you. With precision, they have balanced calories, fat, fiber, carbohydrates and other elements. Flavoring has also become sophisticated, with offerings that have covered everything from sweet to savory, such as those featuring international spices, like Kind bars Strong line.
As "A Brief History of Protein Bars" in The Bar Shack blog notes, there are now hundreds of brands and thousands of flavors.
You could make a meal with a protein bar, since they are often meal replacements. But why not consider easily upping the profile of some everyday dishes with the occasional shortcut inclusion of these powerhouses?
An additional benefit? Diet bars have been designed to quell cravings. Therefore, using them as an ingredient can be a way to become satiated faster.
Following are a few innovative ideas. All ingredients are to taste.
CASSEROLES WITH CARE
In the last few minutes of baking, uncover casserole and crumble a spiced nutrition bar so that it gets crispy, being sure not to burn.
YUMMIER YOGURT
Crumble nutrition bar and divide between layers of Greek yogurt for parfait. Within each layer also include fresh fruit, such as blueberries, or even vegetables, like leftover honey-ginger carrots.
TOAST THAT IS THE TOTAL PACKAGE
Mash avocado well and spread atop nutrition bar. Drizzle with tarragon and lemongrass and top with dried cherries. Heat slightly to warm it.
SATISFY CREAM PIE CRAVINGS
Mix well low-fat cream cheese or soy-based cream cheese with small amounts of unsweetened cocoa powder and stevia. Fold in gently diced banana and unsweetened coconut flakes. Gently spread atop iced nutrition bar.
AFTER-WORK GOURMET COOKBOOK SHELF
If you have watched for decades as Patricia Heaton acted as though she had been cooking in her two television series, "Everybody Loves Raymond" and "The Middle," you know the results often have been laughable. That is appropriate for those hit sitcoms and befits Heaton"s expert comic timing. What is more serious, though, is how she also managed to cook for her husband and four sons during that time period with nutritious, delicious comfort food results. Somehow, the multitasking Heaton found time to put together 100 of her favorites in "Patricia Heaton's Food for Family and Friends." In her text, Heaton comes across as approachable and affable as on TV. Recipes always keep in mind that home cooks like her are busy, yet her talents mean you can emulate results like blackberry cream scones, garlic and roasted butternut squash dip and chicken cutlets with mushroom-sage sauce. Heaton has also hosted "Patricia Heaton Parties" on the Food Network and it is easy to see why one of the three Emmys was for her cooking show efforts.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
View Comments