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COOK’S NOTE Heating honey for 5-10 seconds in the microwave thins it so ingredients are coated more evenly.
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DON’T BE CAUGHT WITHOUT A HEALTHY SNACK, EVER! They’re essential to have on hand, helping to curb impulsive food shopping (and spending!) and unhealthy snacking. Choose long-lasting dry snacks or ingredients that can live in your bag or drawer for two weeks, like nuts or our granola cookies. (Turn to page 46 for healthy snacks you can buy.)
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START THE DAY WITH OATS. You really can’t have a better breakfast. Oats help regulate blood sugar and are good for lowering cholesterol. Be sure to choose the right kind, though – rolled oats are less processed, so naturally better for you. Avoid quick-fix premixes that can be sugar-laden.
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TAKE TIME TO READ THE LABEL. Intimidated by all the numbers? Simply look at the ingredients, which are listed from the largest to smallest amount. If sugar is listed as number two or three, you know it makes up a lot of what you’re eating. Choose wholesome, less processed foods in their natural state where possible. The PnP Livewell range of products is your friend – everything with this branding has undergone rigorous testing and meets the highest health criteria, so you can easily spot what is good for you.
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A H E A LT H Y S T A R T
CHEWY GRANOLA COOKIES Using banana helps to bind these biscuits and gives them natural sweetness. Perfect for a lunchbox snack or a post-workout bite. Preheat oven to 180°C. Combine 2 cups (500ml) granola (see recipe on page 8), 1 cup (125g) wholewheat flour, 1/³ cup (80ml) grated fresh coconut or desiccated coconut and ½ tsp (3ml) cinnamon. Add 1 packet (100g) dried fruit of choice (such as sliced Turkish apricots, raisins, cranberries or sultanas). Mash 2 (about 180g) ripe bananas and combine with 1/³ cup (80ml) warmed honey, ¼ cup (60ml) canola oil (or mildflavoured olive oil) and 1 tsp (5ml) vanilla essence. Mix wet ingredients into the dry ingredients, combining well. Shape mixture into 4cm balls, place on a lined baking tray and flatten to 2cm thick. Bake for 20-25 minutes until golden-brown. Cool completely on a wire rack – they crisp up on the outside once cooled. Store in an airtight container for up to 1 month. MAKES 20
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