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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Sunday, January 5, 2014

Food stuff and Marshmallow Treats

Like all families, we here at the Unwired Home have our food issues.  For the kids, food is truly fuel.    One of my kids requires a vast amount of protein to keep his mind and body in gear.  Huge amounts- he's a small kid and can out-eat me.  The other kid has a much slower metabolism and is less athletic.  While he wants to eat chocolate at every snack, a piece of fruit with meet his needs; for the high-metabolism child, protein is required in addition to the fruit.  As a family, we are big into 'five-a-day' fruits and veggies, as well as high fiber to deal with a gastrointestinal issue.
In our community, like in yours, there are folks with all kinds of food issues.  Some look like ours-- just preferences and lessons learned.  But some issues may be more critical, and even deadly.   Allergies to nuts, wheat and eggs.  Texture/food color issues.  Picky eaters.
Knowing that one of my kid needs protein, and both need fiber and healthy choices, I adapted the classic Marshmallow Rice Krispie treats recipe to fill a need (and a stomach).  This recipe has a good amount of fiber, is crunchy and gives them a reason to eat cereal, which they both love.

Nutty O's Treats
4 Tbsp butter
1 cup peanut butter
3 cups mini marshmallows
4 cups Os cereal
2 cups puffed rice cereal
3/4 cup peanuts
1/2 cup chocolate chips (optional)
Over medium heat in a large pot (10+ quart size, which helps to contain the mess), melt the butter.  Add the peanut butter and stir until melted.  Add the marshmallows and reduce the heat, stirring until well combined.
Turn off the heat, and stir in the cereal, nuts and chocolate (this is where it gets messy).  Combine as best you can, then pour the whole blob into a 9x12 pan.  Press the blob into the corners to make the bars dense and to fill the whole pan.
Let sit for 30-60 minutes to cool, then turn onto a cutting board and slice into bars.
Substitutions:  Virtually everything in this recipe can be swapped out.  Try sunflower seed butter in place of peanut butter to eliminate an allergen.  Take out the chocolate chips to reduce calories.  Use a GF cereal if you are celiac or wheat-sensitive.  Use high-fiber cereal to amp up the fiber content.

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