Check out this week's Made Fit TV episode where I show you how to make protein-packed, chewy, low-sugar, yummy, cranberry almond granola bars!
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Jennifer DiDonato: Hello, welcome to Made Fit TV, I am your host Jennifer DiDonato and this is episode number 38, so thank you so much. We are in the kitchen today, we are doing a recipe. I get a lot of feedback in the recipes. I love to modify things. I find recipes and like you know what, I can make that little healthier, so that's what I try to do. But just in case you know Made Fit TV is everyone's source for health and fitness information and entertainment. So today we are going to be making cranberry almond granola bars, homemade guys and of course I am going to incorporate protein in it, come on, can't live without it. So let's get started, alright. These are really good for new replacements and for breakfast time, so if you are having two a day, I mean that kills right there a couple of meals save you a few bucks. You can take it on a gulp, perfect for you. So let's get stared. We are going to first start with the eggs. We're using three egg whites. What I am going to do is I am going to mix - oh here, I am going to show you, showing you that first, we're making these. So stick around and I'll show you how to make them. We are going to start with the wet ingredients first. We are going to use three egg whites. You can crack these obviously into a separate bowl if you want, just if you are not too confident in your egg white separation techniques. Sometimes I screw up and I get a little bit of shower in there when I am making my egg whites in the morning. That's all right. I accidentally bought regular applesauce. I usually like to get the no sugar added applesauce. But we are using a fourth a cup and a fourth of a cup will only have 9 grams of sugar in it, so it's not that bad at all. With that if you end up nothing able to find sugar free or no sugar added apple sauce, regular should be fine. So we are just using a fourth of a cup right there. Next thing we are going to do for a little bit of sweet is we are going to add a fourth cup of honey. That's going to give it the sweetness of it and honey is typically one of the better sugars if anything, you know, typically you don't want to have too much sugar in your diet or your everyday nutrition, but if you do, honey is a good one and to make up for this sweet. I am also going to incorporate some cooking Splenda. So now we are going to add just a splash of skim milk, just to give it a little bit of wetness when we kind of mix all the dry ingredients together. This is just about an eighth of a cup. Then our last wet ingredient will be one tablespoon, I am sorry, excuse me, one teaspoon of just vanilla extract, you can get anywhere. You are going to add that in there. So now, we're just going to blend this all together first and then I am going to show you the dry ingredients. So this will just take, you know, you can mix it on medium. alright. Now onto the dry ingredients. Alright, we're just going to do three-fourth cup of protein. The scoops that are coming in are fourth of the cup, so I am going to put three in here. Next thing we've got are the oats. Now you can either use the old fashion oats, you can use quick oats. I like to use just the old fashion 100% grain ones, because they are the full oats, the quick oats tend to be a little bit smaller chopped up. I like to use these because it's a little bit heartier and just kind of give those vanilla that chewiness, so we got that in there. Now let's add the Splenda. We're going to add a fourth of a cup of Splenda, and of course this is sticky gallop, so add a fourth a cup of Splenda right in there, mix that in. Now what I did is I bought some sliced almonds. You can get them anywhere of the grocery store. But what I did is I just use half a cup of the almonds, placed them out on a cutting board and just want to cut them up a little bit because you know unless you want the bigger pieces in the vanilla, but I would but with this one kind of want just disperse throughout the recipe. Now the next thing we are going to do i
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