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I remember when I was a little girl, cereal manufacturers advertised “fortified with vitamins and minerals!” in their wares.  One manufacturer even claimed to have 100% of recommended daily allowance in their flakes. We bought it and ate it because it was Milk and Cerealphoto © 2007 Steven Wilke | more info (via: Wylio)
there; we had very little understanding of nutrition in our family past a straight caloric count.  We didn’t consider things like fibre, protein, whole foods, or anything else that Mark and I now do in our family.  *shrug*  My parents did the best they could with what information they had available.

Now we know about things like bioavailability – your food’s nutrients and their  ability to be absorbed by your body – and how important it is to eat things that have raw nutrients for your body to use.

Enter this little (disgusting) science experiment where we get to see exactly what kind of iron is in fortified cereal.  While this video shows a masked box of Total cereal, it can also be done with any “iron enriched/fortified” cereal.  I’ll have comments below and a bonus recipe to make breakfasts both healthy, tasty, and easy.  :)

Delightful, eh? Yeah.  Blech.  I will still buy an occasional box of organic cereal to munch on, but most often, it doesn’t get eaten much.  I have some tasty flax cereal with raisins hanging about – I’m more likely to make flax muffins with it, but I’m okay with that.

Okay, so now you’re grossed out and a bit wigged out, potentially thinking about checking the boxes in your pantry when you’re done reading blog posts.  What will you feed your family?  Never fear.  I have an easy recipe for you that has whole foods, nutritive oils, and fibre.  No iron filings needed; these breakfast cookies are equivalent to a bowl of oatmeal and I promise you, kids and husbands alike love them.  My son’s eyes POPPED when I asked him if he wanted a cookie for breakfast.  Seriously.  You’d have thought that I offered to buy out FAO Schwartz of all existing LEGO sets.  :)

Breakfast Cookies
  • 1 c. butter, melted (I often use 1/2 c. butter + 1/2 c. coconut oil)
  • ¾ c. honey
  • 2 eggs
  • 1 t. salt (I like Real Salt)
  • 2 t. cinnamon
  • 1 t. baking soda
  • 1 t. vanilla
  • 1/2 c. buttermilk (milk or kefir can also be used)
  • 2 c. whole wheat flour
  • 2 c. rolled oats (NOT steel-cut oats)
  • 1 c. raisins
  • 1 c. bittersweet chocolate chips

Mix wet ingredients, add flour in 1/3 c. at a time. then add oats, raisins, and chocolate chips.  Scoop large (really big!) spoonfuls of batter on to baking tray, bake at 350F for 18 minutes.  Cool on a rack and store in a container in the fridge, between waxed paper pieces.  Yields 12-15 cookies per batch.

Way better than iron filings, eh?  :)

 

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