Cheese and potato are well-known for adding up extra fat in our body. But another fact which you do not know is that, when these foods are mixed all together with salmon, they have numerous health benefits.

Ingredients (For 4 servings)

• Yukon gold or red potatoes – 6 small (about 2 pounds)
• Olive oil – 1 teaspoon
• Salt – ½ teaspoon
• Cooking spray
• Fat-free milk – 2 tablespoons
• Butter – 1 tablespoon
• Black pepper – ½ teaspoon
• White cheddar cheese – ½ cup (2 ounces) finely grated
• Finely chopped smoked salmon – 2 tablespoons (1 ounce)

Method of Preparation

Preheat the oven at 400°F. Brush the potatoes with some oil and add ¼ teaspoon of salt. Put these potatoes in a jelly-roll saucepan layered with cooking spray. Cook in the oven for 35 minutes to make them soft. Thereafter, take the potatoes out of the oven and allow them to cool for 20 minutes. Then slice them crosswise in two halves. Dig out 1 teaspoon pulp from every half, making sure that the shells remain intact. In a separate bowl, mix milk, removed potato pulp, butter, cheese, pepper and the remaining ¼ teaspoon salt. Now, spoon over this prepared potato mixture onto each potato shell.  Place these stuffed potatoes on the jelly-roll saucepan, adding ½ teaspoon chopped salmon on each of them. Finally, bake in the oven for about 15 minutes until the potatoes are heated thoroughly.

Instead of buying from the market, bake granola bars with no added preservatives and less sugar at home. Granola maintains your cholesterol levels and also aids in preventing chronic diseases, including cancer and heart diseases.

Ingredients (Makes 12 Bars)

• Rolled oats – 3 cups (use gluten-free oats)
• Rice crispy cereal – 1 cup
• Roasted peanuts (chopped) – ¼ cup
• Salt – ½ teaspoon
• Baking soda – ½ teaspoon
• Honey – 1/3 cup
• Peanut butter (divided) – ½ cup + 2 tablespoons
• Coconut oil – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Brown sugar – ½ tablespoon

Method of Preparation

Preheat the oven at 350 degrees. Line a pyrex dish of 9×13 inch length with parchment paper. Take a medium bowl and mix together chopped peanuts, oats, rice crispy cereal, baking soda, and salt. Mix ½ cup peanut butter, honey and coconut oil in a microwave safe bowl or a glass measuring cup. Place the mixture in the microwave for about 30 seconds to 1 minute. Mix well so that the coconut oil and butter melts completely and then add brown sugar and vanilla. Now, combine both the mixtures and place them in the pyrex dish. In the meantime, melt the remaining 2 tablespoons of peanut butter in the microwave for 30 seconds, and sprinkle it above the bars. Bake these prepared bars in the oven for 20 to 25 minutes. When they become golden from the top, take them out and allow them to cool down. Cut the bars while they are still firm and soft.

These light-weight, delicious breakfast cereals are high in nutrients and vitamins. It is believed that children who consume cereal are less tired and more mentally alert as compared to others. Have a bowl of cereal on a daily basis to stay in the pink.

Ingredients (Makes 12 cookies)

• Yellow cornmeal (divided) – 1½ cups
• Granulated white sugar – 1 tablespoon
• Kosher salt – ½ teaspoon
• Vanilla extract – 1 teaspoon
• Water – ¾ cups

Method of Preparation

Preheat the oven at 350°F and line a baking tray with foil or parchment paper, and grease evenly with baking spray or oil. Beat together sugar, 1 cup cornmeal, and salt. Add water and vanilla extract, with continuous stirring until the batter becomes thin and smooth. Empty the batter in the baking pan and spread it uniformly. Now, mix the leftover cornmeal and 1 teaspoon of water until the mixture looks like breadcrumbs. Sprinkle the cornmeal crumbs on the top of the batter. Now, roast for 10 to 15 minutes, keeping a constant check, until the batter has cracked and dried out. Take it out from the oven and lower heat to 250° F. Allow the pan to cool down and then crush the dough into small flakes using your hands. Put them back into the oven and bake for another 45 minutes or until the crushed pieces become crispy, and golden. Allow them to cool, and then serve with milk.

With more fiber and less sugar content, digestive biscuits are beneficial especially for those who are on a special diet.  Instead of buying them from the market, save some bucks by making them at home.

Ingredients (Makes 12 cookies)

• Whole wheat spelt flour – 1 cup
• Old-fashioned rolled oats – 1½ cups
• Baking powder – 1 teaspoon
• Salt – 1 pinch
• Dark muscovado sugar (packed) – 1/3 cup
• Unsalted butter (cold and cubed) – ½ cup
• Milk – 3 to 4 tablespoons
• Dark or milk chocolate (chopped) – 4 ounces (optional)

Method of Preparation

Preheat oven at 350 degrees and line a baking sheet or tray with parchment paper. In a food processor, mix all the above mentioned ingredients except milk, and blend until the mixture becomes somewhat like breadcrumbs. Add milk and blend until the dough is clustered together. Put the prepared dough between 2 parts of parchment paper and then roll it until it is approximately ¼ inch thick. In you find that the dough has become too warm and sticky, put it in the refrigerator so that it solidifies. Shape your biscuits with the help of a round cookie cutter and put them on the baking sheet. Allow them to stand for 10 minutes or wait until they become firm. Cook in the oven for 12 – 15 minutes or until their edges become golden-brownish in color. Take them out of the oven and leave them to cool down. When the biscuits are completely cooled, drizzle melted chocolate over them; or else, immerse the cookies into the chocolate.

Tired of drinking regular milk? Try chocolate almond milk that is not only yummy, but is also loaded with a number of health benefits. This health drink will definitely please your taste buds!

Ingredients (Serving- 4-6 cups)

• Raw almonds – 1½ cups
• Filtered water – 3½ – 4 cups
• Dairy-free dark or semi-sweet chocolate (chopped) – 1 cup

Method of Preparation

Soak a handful of almonds in water for the whole night at normal room temperature. Don’t cover them. Next morning, filter the water and wash almonds with tap water. Blend the almonds and filtered water in a mixing jar for about a minute or until the mixture looks thick and creamy. Strain this prepared almond milk with the help of thin cheesecloth. In a separate bowl, put some chocolates and melt them over a double boiler or keep them in a microwave for 30 seconds. Now, pour 1/3 cup of almond milk into the bowl full of chocolate and mix well. Once combined thoroughly, pour the remaining almond milk and stir again. Your thick, creamy, not-too-sweet and super chocolaty almond milk is ready.