Trail Mix Cookies

Now that summer is here and everyone is back out on the mountain or in the gym, try these delicious trail mix cookies. They are full of goodness, and only pack 77 calories per serving. They are great for taking on a hike or as a one-the-go snack. 

 

Trail Mix Cookies

1/2 cup applesauce

1/2 cup white sugar

1/2 cup brown sugar

1 1/2 teaspoons vanilla extract

2 egg whites

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1 1/4 cups quick cooking oats

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts

1/3 cup dried cranberries

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
  3. Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

 

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Nut and Berry Salad

Ingredients:

 

3 cups shredded romaine lettuce

1tbsp freshly squeezed lime juice

¼ cup dried cranberries

¼ cup walnut halves

½ cup sliced green apple

½ cup sliced button mushrooms

Salt and pepper

¼ cup balsamic vinegar and olive oil dressing

½ avocado, sliced

1/8 cup pitted kalamata olives, sliced

 

Toss all ingredients except the dressing, olives and avocado, in a bowl and mix well.

Garnish with dressing and avocado and olives.

 

 

 

 

 

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Quinoa,Butternut and Mixed Ground Nut Salad

Serves 5

25-30 min

 

Ingredients:

240g quinoa

500ml vegetable stock

400g butternut

60ml olive oil

Sea salt

5g fresh sage

150g mixed lettuce

80g goats milk feta or plain feta

 

For the ground nut mix:

25g cashews

25g almonds
25g pumpkin seeds

Pinch sea salt

 

Method:

Preheat oven to 220ºC. Simmer quinoa in the vegetable stock for 15 minutes or until soft. Cube the butternut; add to a mixing bowl and coat with olive oil, sea salt and sage. Add to a baking tray and bake until golden brown but still firm. When butternut is ready, allow to cool. Mix the butternut and quinoa together.  Add to a bed of lettuce. Crumble over the feta and add the ground nut mix –

Mix all the nuts together with the sea salt, roughly grind up in blender.

 

 

 

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