6 Healthy Pasta Salads to Save Your Waistline

Right up there with the burgers and hot dogs, pasta salad is one of those can’t-pass-up dishes that we can’t wait to serve up every summer, when we finally dust off the grill and throw a backyard cookout. Though the pasta and macaroni salads you’re used to may have been drenched in mayo, these better-for-you recipes prove that, with a few easy modifications, you can still take a scoop of this classic side without derailing your healthy lifestyle.

Just because you’re lightening up your pasta salad, it doesn’t mean you have to go without the creamy texture you grew up on. Instead of leaving the mayo out altogether, simply ease up on it for a lighter American Macaroni Salad. Food Network Kitchen’s quintessential recipe also loads up on veggies, so you get their crunch and nutrients.

A smooth dressing of buttermilk, reduced-fat sour cream, cider vinegar and scallions gives Corn and Pasta Salad with Homemade Ranch Dressing a tangy creaminess without going overboard. Bulk it up with corn, grape tomatoes, onion, arugula and a smart sprinkling of two slices of crumbled bacon for a pasta salad that is so much more than pasta.

Rather than a classic creamy dressing, Rachael Ray’s Radicchio-Pasta Salad comes with a vibrant dressing brimming with orange and oregano. Counter the sweet-tangy dressing with bitter red greens and onions for a balanced pasta salad ready for picnicking in under 20 minutes.

Kids will go wild for Ellie Krieger’s better-for-you Rainbows and Butterflies Pasta Salad for Food Network Magazine. Toss whole-grain bow-tie pasta with corn kernels, edamame, diced red peppers and shredded carrots for a bright, veggie-packed dish that’s even better with a sprinkling of Parmesan cheese.

Switch up your next pasta salad by using short-cut orzo instead of macaroni, penne and other shapes. Food Network Magazine’s Minted-Squash Orzo Salad recipe tosses sauteed slices of yellow squash in a skillet before combining it with the orzo, crumbled feta and fresh mint.

Watch Ellie Krieger make her healthy recipe for Whole-Wheat Pasta Salad with Walnuts and Feta Cheese (video above). Tossed with walnuts and a Dijon vinaigrette with just a touch of walnut oil, this hearty pasta salad works as a simple side for a summer picnic or as lunch, no matter the occasion.

Get more healthy grilling inspiration with our guide to lighter cookout classics.

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Healthy Palate: The Most-Colorful Food from Your Feed

You’ve heard it all before: Eating a rainbow of recipes is a sure way to keep healthy. Each colorful fruit or veggie on your plate brings its own share of valuable vitamins, minerals and phytonutrients that work together to keep you fit as a fiddle. Get inspired by the Instagram photos of healthy-eating trendsetters who put colorful ingredients at the forefront of their dishes.

A recent lunch captured by gluten-free, plant-based blogger @pure_ella shows how a colorful meal — in this case, a veggie-packed salad — can be as revitalizing as sunshine.

Even your sweet treats can have a good dose of color. Healthy Eats contributor and vegetarian chef @amychaplin dreamed up a vegan, whole-grain Strawberry Vanilla Custard Tart that relies on the sweetness of seasonal berries in lieu of any refined sugar.

For a little pre-workout fuel, dietitian @nutritionstripped created spicy Green Fiesta Juice — and she fixed it without even using a juicer. With a bunch of kale, romaine, cucumber, celery, fresh herbs, jalapeno and more green goodies, you get an invigorating drink that’s as green as can be.

Registered dietitian @mjandhungryman‘s quick, colorful lunch salad took less than five minutes to throw together. Packed with veggies, including avocados, tomatoes and bell peppers, this hearty bowl features the entire spectrum all in one place.

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Nutrition News: Taco Bell and Pizza Hut Get Real, Kids’ Summer Fitness Tips, Skim vs. Whole Milk

Taco Bell and Pizza Hut Aim to Get Real

Taco Bell and Pizza Hut, both owned by Yum Brands, have announced plans to eliminate artificial colors and flavors from their menu items. This means that Taco Bell’s seasoned beef will soon feature black pepper rather than “black pepper flavor,” and artificial dyes including Yellow No. 6, Blue No. 1 and carmine will be removed from the chain’s nacho cheese, avocado ranch dressing and red tortilla strips, respectively. High-fructose corn syrup, unsustainable palm oil and some (though not all) artificial preservatives will also be phased out, although fountain beverages and co-branded products will not be affected. Pizza Hut, meanwhile, aims to eliminate artificial colors and flavors by late July and will then begin listing ingredients online.

 

Keep Your Kids Fit This Summer

We think of summer as a time of optimal kids’ health [CM2] — outdoor exercise, fresh fruits and veggies — but it turns out lots of kids gain weight in the summer. Part of the reason, according to a recent survey of parents of kids ages 5 to 12 by the YMCA and the American Academy of Pediatrics, is that two-thirds of kids spend at least three hours in front of screens (on the computer, watching TV and playing video games) in the summer — about 30 percent more than they do during the school year. Meanwhile, only about half of them are engaging in physical activities for even one hour per day. And they’re sucking down more sugar-sweetened beverages. What’s a parent to do? Turn off the TV and shoo your kids outside. Limit sugary drinks and desserts, and curb salty snacks. Pack healthy snacks on road trips, take after-dinner walks together and visit your local farmers market. Find more suggestions here.

 

Milk: Skip the Skim, Drink It Whole?

Do you drink skim milk and shun whole milk because you think it will help keep your weight down? You may want to rethink your dairy selection. Although the U.S. government’s Dietary Guidelines Advisory Committee endorses choosing low-fat and fat-free milk over whole, Quartz lays out the case for whole milk. And it’s rather persuasive. Scientific research cited in the article suggests that consuming dairy fat may actually be inversely related to weight gain and obesity, meaning that even though whole milk is more caloric than skim, it may actually help you lose (not gain) weight. No one is precisely sure why, though experts have their theories and have called for further research.

 

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5 Healthy Cobblers, Bettys and More

If there’s one thing I’m a sucker for in the summertime, it’s a piping-hot fruit dessert cloaked in buttery, sugary dough or a crackly crumble. While downing freshly picked peaches or bushels of berries is a veritable seasonal rite, those fruits are rendered even sweeter when warmed in a casserole dish or cast-iron pan, their juices melding irresistibly with the caramelized sugar of the topping. But there are two things that don’t mix well in the summertime: sugar and bathing suits.

In reality, the natural sugars in fruits lend baked and grilled treats plenty of sweetness, so you can get away with less sugar, less butter, and better-for-you flours and oats without sacrificing the flavor of these oh-so-craveable desserts. So enjoy your summer fruit treats — and pool time — with these five better-for-you recipes.

Mixed Berry Cobbler
Ellie Krieger coats her baking dish with cooking spray — not butter — before tossing berries with whole-wheat flour, sugar and zest to thicken and brighten the fruit mixture. Her cobbler topping incorporates both whole-wheat and all-purpose flours to lighten the dish while keeping some of that original biscuit flavor.

Individual Peach Cobblers
Single-portion sweets are always a good idea — because who can stop at just a couple of scoops from a big baking dish? These cobblers created by Food Network Kitchen have a higher fruit-to-topping ratio, so you get just enough of the sweet cobbler topping without overdoing it. Flax seeds in the dough add fiber and nutty flavor to the dish.

Apple-Berry Brown Betty
Who can keep these silly named desserts straight? A betty is like a crisp, but it contains a layer of the crumbs beneath the fruit in addition to on top. This recipe gets its crunch from almonds (no oats or flour) and contains four layers of apple-berry mixture and sweet sugar topping.

Gluten-Free Rhubarb Cobbler
Topped with oats, this sweet spring cobbler contains no flour, so it’s a solid substitute for those avoiding gluten. If you can’t tolerate gluten-free oats, either, Gluten-Free Girl Shauna James Ahern suggests trying quinoa flakes, which would add an unexpected dose of protein to your dessert.

Healthy Peach Betty
The combination of walnut-raisin bread, butter and maple syrup is delightful over roasted peaches in this dessert. Starting with bread rather than oats or flour enables you to use less topping, but the nutty, earthy flavors hold up to ripe peaches’ sweet flavor.

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How to Build a Healthier Pasta Salad

One of the most-popular sides during barbecue season is pasta salad. Gobs of mayo or glugs of oils, however, can turn those options into about 400 calories and 500 calories per one-quarter cup, respectively, easily sabotaging any pasta salad. Here are five simple steps you can follow to make a perfectly healthy pasta salad.

Step 1: Start with Whole-Grain Pasta
In the latest Dietary Guidelines Committee Report, research revealed that Americans underconsume the recommended 25 to 38 grams of fiber per day. A whole-wheat pasta salad is a great way to up your whole grains, and there are many brands on the market to choose from.

Traditional pasta salads call for about two cups of pasta per person, without any dressing or add-ins. On its own, that’s 400 calories. And portions still matter, even when you’re using whole-grain pasta. Aim for about three-quarter-cup to one-cup servings of cooked pasta.

Step 2: Add Veggies
Since portions of pasta can quickly rack up the calories, it’s important to bulk up your dish by adding vegetables. Olives, bell peppers, carrots, broccoli, scallions, cauliflower, grape tomatoes and cucumbers are great options, but there’s no limit to the amount of vegetables you can add. Most Americans don’t meet their daily recommended amount of vegetables as well — so this is just another way to get them in.

Step 3: Herb It Up
Get a ton of flavor without adding calories by mixing in seasonal fresh herbs. Basil, mint and parsley all work well in pasta salad. Herbs also contain small amounts of vitamins and minerals, which helps make your pasta salad even healthier.

Step 4: Watch for High-Calorie Ingredients
Cheese, corn and beans are several high-calorie ingredients typically found in pasta salads. If you do add cheese, sprinkle about one tablespoon per serving to add flavor. For corn or beans, two tablespoons per serving should do the trick without going overboard.

Step 5: Use Just Enough Dressing
Many dressings drown your pasta in tons of calories. You want just enough dressing to cover your ingredients, without totally saturating them. This also allows the flavors of the vegetables and fresh herbs to shine though.

There are many ways to make a healthier dressing: Combine light mayonnaise with nonfat Greek yogurt to cut overall calories, or use a vinaigrette dressing to cut the mayonnaise completely. Whichever you choose, a good rule of thumb is to use two tablespoons of dressing per serving.

Recipes to Try:
Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

Corn and Pasta Salad with Homemade Ranch Dressing (pictured at top)

Rainbows and Butterflies Pasta Salad

Lemon Basil Pasta Salad

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

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How to Pack a Healthy Picnic — Summer Soiree

The season of alfresco dining is upon us, which means it’s time to dust off your red-and-white-checkered blanket and head to the park for a summer feast. But before you reach for lackluster salads and slaws prepared at the supermarket, check out these five tips for packing your picnic basket with healthy homemade treats that showcase seasonal ingredients. If you’re worried about food spoiling in the sun, rest assured: You can still bypass prepackaged, preservative-laced options in favor of homemade recipes.

1. Skip the chips and go for seasonal snacks.

Processed snacks fall flat on the tastebuds and heavy around the waistband, so skip the potato chips and pop a few of these plump Stuffed Cherry Tomatoes (pictured above) in your mouth instead. Before preparing this recipe, head to your local farmers market to scout out heirloom cherry tomatoes in varying shades of red, gold, pink and even green. The sweet skins make the perfect casing for cubes of salty feta.

2. Keep it fresh with mayo-free salads.

When it comes to choosing a picnic salad, steer clear of mayo-laden recipes. This will trim the calorie count and you’ll be able to taste something other than creamy mayo. Ellie Krieger’s Pesto Potato Salad combines tender red potato wedges with crisp bell pepper pieces, all tossed together in an invigorating homemade pesto sauce.

3. Make-ahead mains are the key to hassle-free picnicking.

When it comes to packing a picnic, not all meats are created equal. Burgers and franks are better hot off the grill, so choose a protein source that you can cook the night before, then cool, slice and pack for your picnic the next day. This Grilled Pork Tenderloin a la Rodriguez will be just as appetizing at the park as in your own backyard. Try the succulent pork simply sliced and served with a side of Orange-Habanero Mojo — or bring rolls to build hearty sandwiches.

4. Choose salads that won’t get soggy.

We can all appreciate the invigorating crunch from a fresh head of romaine, but unfortunately, your standard lettuce-based salad will likely wilt or turn soggy in the sun (especially if it’s dressed before serving). But that doesn’t mean you should ditch vegetables altogether. You can still showcase summer produce with lettuce-free side dishes, like Ina’s Confetti Corn, a seasonal medley of corn, orange bell pepper and fresh herbs.

5. Hand-held desserts reign supreme.

When packing your picnic basket, save cake — and the utensils necessary to consume it — for at-home entertaining. These No-Bake Healthy Strawberry-Almond Cereal Bars pay homage to strawberry shortcake, a classic summer dessert (albeit not the most portable). This picnic-friendly version calls for freeze-dried strawberries, which deliver intense berry flavor and satisfying crunch. The best part is, you won’t even have to turn on your oven.

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5 Amazing Wheat Berry Recipes

Wheat berries might sound exotic, but you’ve had them before, most likely in their ground form — aka whole-wheat flour. A wheat berry is the entire wheat kernel before it’s been processed into bread, cereal or pasta. Since wheat berries are unprocessed (they contain the bran, germ and endosperm of the wheat kernel), they’re loaded with nutrients, including fiber, protein and B vitamins. Chewy and nutty, they make a great addition to salads, side dishes and more. Try them in these delicious dishes.

Wheat Berry Salad

This recipe is a classic you’ll want to make over and over again. The dried cherries add surprising sweetness while the toasted walnuts and celery deliver a satisfying crunch.

Coconut-Curry Wheat Berries and Rice

Shake things up with this Indian-inspired dish. Wheat berries are combined with a sweet-and-spicy coconut-curry rice before being tossed with raisins, cilantro and crunchy cashews.

Wheat Berry Burgers

Vegetarians will love this super-easy recipe for meat-free burgers. Cooked wheat berries are combined in a food processor with onion, peppadew peppers, hummus and egg before being fried in a skillet. Enjoy them on a whole-grain bun with your favorite toppings.

Wheat Berry and Shaved Brussels Sprouts Salad

Wheat berries are a great way to add heft to salads. Here, they’re tossed with thinly sliced Brussels sprouts, parsley and dates, and topped with chopped almonds and shaved pecorino cheese for a salad that’s as tasty as it is healthy.

Wheat Berries with Strawberries and Goat Cheese

This refreshing dish is perfect for summer. The wheat berries join forces with orange juice and zest, plus mint and agave nectar. The whole thing is topped with goat cheese, walnuts and strawberries for a sweet finish.

 

Abigail Libers is a freelance writer and editor living in Brooklyn. She is also the creator and editor of notesonfatherhood.tumblr.com.

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Slow Cooker Smoky White Bean Chili

Spring and summer are here, and I’ve moved more towards making lighter dishes, but over Memorial Day I had a craving for chili that I just had to satisfy.

Enter: This slow cooker white bean chili.

I was inspired by this recipe from CookingLight, and powered by my slow cooker (which I absolutely love for cooking dried beans and lentils) – we ended up with a delicious smoky chili packed with veggies, protein and deep spices.

And can I just tell you – the leftovers the next day were even more rich and flavorful. The perfect balance of heat from the ancho chilis, the freshness of the veggies, and sweetness from the tomatoes rounded out this meal. There is no reason to feel guilty after eating a huge bowl (or two!) of this recipe.

I topped it with a dollop of low fat plain greek yogurt and some chopped cilantro – but you can use any toppings you like: avocado, shredded cheese, crushed tortilla chips – the possibilities are endless!

This makes a TON of food so it’s perfect for serving a large group of people. It also freezes great so you can always make a big batch and save some for later. The husband loved this dish and said it even rivaled my “Best Vegetarian Chili” recipe!

The Ingredients

Adapted from CookingLight

• 1.5 tbsp extra virgin olive oil
• 2 red onions, diced
• 3 bell peppers, diced
• 1/2 cup chopped fresh cilantro stems
• 1.5 tbsp dried oregano
• 7 garlic cloves
• 3 dried ancho chile peppers, stemmed, seeded, and finely chopped
• 1 tbsp ground cumin
• 2 tbsp tomato paste
• 1 tsp ground coriander
• 1.75 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 4.5 cups organic vegetable broth
• 1 (16-ounce) package dried white beans
• 1 (26.46-ounce) container unsalted tomato puree
• 3 zucchini, chopped
• 1 (15-ounce) can unsalted fire-roasted diced tomatoes, undrained

The Directions

Step 1: Combine 1 cup diced onion, 1 cup diced bell pepper, cilantro, oregano, garlic, and ancho chile peppers in a food processor; process until almost smooth.

Step 2: Heat oil in a large skillet over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.

Step 3: Transfer mixture to a 6-quart electric slow cooker. Stir in remaining onion, 1 cup bell pepper, broth, beans, and tomato puree; cover and cook on LOW 7.5 hours.

Step 4: Stir in remaining bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes – 1 hour or until vegetables are tender. Discard bay leaf.

Step 5: Top chili with a dollop of low fat greek yogurt, cilantro, crushed corn chips, diced avocado – or anything you like!

This recipe does take all day to make (but most of that time is inactive because your slow cooker is doing all the work!) And the result is so, so worth it. I hope you enjoy this recipe as much as we did!

Print

Slow Cooker Smoky White Bean Chili

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

Yield: 12 servings

Serving Size: About 1.5 cups chili

Nutritional Info Per Serving: 214 Calories, 1.7g Fat (0.3g Saturated), 441.7mg Sodium, 40.4g Carbs, 8.9g Fiber, 5g Sugar, 11.7g Protein

Ingredients

• 1.5 tbsp extra virgin olive oil
• 2 red onions, diced
• 3 bell peppers, diced
• 1/2 cup chopped fresh cilantro stems
• 1.5 tbsp dried oregano
• 7 garlic cloves
• 3 dried ancho chile peppers, stemmed, seeded, and finely chopped
• 1 tbsp ground cumin
• 2 tbsp tomato paste
• 1 tsp ground coriander
• 1.75 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 4.5 cups organic vegetable broth
• 1 (16-ounce) package dried white beans
• 1 (26.46-ounce) container unsalted tomato puree
• 3 zucchini, chopped
• 1 (15-ounce) can unsalted fire-roasted diced tomatoes, undrained

Directions

1. Combine 1 cup diced onion, 1 cup diced bell pepper, cilantro, oregano, garlic, and ancho chile peppers in a food processor; process until almost smooth.
2. Heat oil in a large skillet over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.
3. Transfer mixture to a 6-quart electric slow cooker. Stir in remaining onion, 1 cup bell pepper, broth, beans, and tomato puree; cover and cook on LOW 7.5 hours.
4. Stir in remaining bell pepper, zucchini, and diced tomatoes; cook on LOW 30 minutes - 1 hour or until vegetables are tender. Discard bay leaf.
5. Top chili with a dollop of low fat greek yogurt, cilantro, crushed corn chips, diced avocado - or anything you like!

Notes

Adapted from CookingLight

3.0

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Recipe by: The Picky Eater, pickyeaterblog.com

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Fuel Up with 5 Homemade Power Snacks

A couple of years ago, I started training for triathlons. I’m far from a natural superathlete — the initial motivation was to balance out my love of food! — but I’ve always been a regular exerciser and wanted a new challenge. I’ve now caught the racing bug, and along with it comes a whole new world of nutrition. Every veteran triathlete or marathon runner has his or her regimen, and it’s hard to sort through all of the energy bars, gels and powders on the market. Here are five natural, homemade power snacks that won’t leave you puzzling over unpronounceable ingredients on the back of the package.

Alton Brown’s protein bars (pictured above) are loaded with soy protein powder and peanut butter, plus wheat germ, oat bran and dried fruit. They’re easy to transport and even munch on during a long bike ride.

Melissa d’Arabian amps up granola bars with chocolate or vanilla whey protein, which tastes delicious and turns this classic after-school snack into a more filling one that’ll give you a boost of energy.

At races, I noticed competitors cutting up bars into bite-size pieces for easy eating during a race. Instead, just bring a few of Trisha Yearwood’s power balls. Her no-bake power snack is chock-full of crunchy peanut butter, oats, sunflower seeds, flax seeds and dried cranberries.

Natural peanut butter is a great source of protein found right in your pantry. These energy bars combine it with chopped nuts, oats, puffed brown rice cereal and dried fruit for a perfect pre-race snack or breakfast on the go.

My favorite fuel-up breakfast on race day is simply a bowl of hearty oatmeal. Save time by making overnight oats the night before, so they’re all ready to go when you rise before dawn. All you have to do is top with almonds and honey (optional), then grab a spoon.

Get more tips and ideas for snacks to fuel your workout.

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Taste Test: Snack Bars

 

Truth be told: When 4 o’clock rolls around, we’d rather be downing a chocolate chip cookie than a snack bar. But with the new-fangled flavors and range of healthy ingredients, many snack bars are creating a win-win situation. Which brands satisfied our cravings and offered the most nutrition? Here are the results from our taste test.

The Criteria
We used our typical rating scale of 1 to 5 (5 being the highest) for this taste test. Each brand was evaluated based on taste, texture and nutrition, paying special attention to calories, fat, sodium and ingredient quality.

 

GoMacro (pictured above)

Rating: 2.5

Cost: $3.19 per bar at Whole Foods

Per serving (1 bar): Calories 240; Fat 10 g (Saturated 2 g); Sodium 5 mg; Sugars 9 g

Our Take:
We like GoMacro’s ethos: vegan, wholesome, sustainable and, as the name would dictate, macrobiotic. The one problem, however, was the flavor didn’t stack up to the other bars we tasted. The Cashew Butter had a nice appearance and soft, chewy consistency, but it lacked that creamy, nutty taste we were hoping for (especially considering the higher calorie and fat content). With a little more sweetness, or even a dash of sea salt, perhaps it would tip the scales in the right direction.

Kashi 

Rating: 4.5

Cost: $2.98 per 5-count box at Walmart.com

Per serving (2 bars): Calories 180; Fat 7 g (Saturated 2 g); Sodium 100 mg; Sugars 9 g

Our Take:
Kashi’s granola bars fall into two main categories: crunchy and chewy. If you’re not sure which one you are, think about cookies; if you like your cookies crisp, then consider yourself a “crunchy” person. If you like chewy cookies, well, you get the picture. For us, the Crunchy Granola & Seed Bar was a clear winner. Pumpkin Spice Flax evoked memories of Thanksgiving pies. Another favorite was the Chocolate Chip Chia, flecked with mini chocolate chips to satisfy our cocoa craving along with whole grains and seeds (oats, barley, wheat, rye, quinoa and chia) that made this crispy bar taste like a biscotti. We didn’t dunk it, but we’re guessing it would hold up to an afternoon tea or coffee.

Plum Organics Go Bar 

Rating: 3

Cost: $4.39 per 6-count box online and grocery stores nationwide

Per serving (1 bar): Calories 130; Fat 3 g (Saturated .5 g); Sodium 105 mg; Sugars 9 g

Our Take:
If you’ve pulled a sock out of your handbag this week, you’re likely also carrying snack bars for your little one. Plum’s Go Bars are not exclusively for children, but they are touted as offering five types of vegetables and fruits — ingredients you may struggle to add to your kid’s diet. They also have about 25 percent less sugar than most bars out there. The cakey appearance and promise of a Chocolate Brownie didn’t fool our adult palates, and the flavor of apples, dates, carrots, sweet potatoes and kale wasn’t our favorite.

Kind Healthy Grains

Rating: 4.5

Cost: $3.99 per 5-count box at stores nationwide

Per serving (1 bar, depending on the flavor): Calories 140-150; Fat 4-4.5 g (Saturated .5-1 g); Sodium 75-95 mg; Sugars 7g

Our Take:
You’ve probably seen Kind’s shiny bars* on supermarket shelves; they’re stocked with jewel-like whole almonds, fiber and protein. Now the brand has introduced a line of bars featuring popular grains like oats, sorghum, millet, buckwheat and quinoa. We tried four varieties: Popped Dark Chocolate with Sea Salt, Peanut Butter Berry, Caramel Macchiato and Dark Chocolate Mocha (the latter two are made with coffee). The bars were visibly pleasing and the texture was a bit like Rice Krispies Treats — chewy and crunchy at the same time. Coffee lovers, you may want to skip your afternoon cup o’ joe in favor of these bars.

*You’ve probably heard the news that Kind has been issued a warning from the Food and Drug Administration that four of the brand’s snack bars (Kind Fruit & Nut Almond & Apricot, Kind Fruit & Nut Almond & Coconut, Kind Plus Peanut Butter Dark Chocolate + Protein, and Kind Plus Dark Chocolate Cherry Cashew + Antioxidants) carry inaccurate nutrient content claims. The bars we tested were not part of the inquiry.

Larabar 

Rating: 3

Cost: $1.59 for 1 bar at stores nationwide

Per serving (1 bar, depending on the flavor): Calories 190-240 g; Fat 7-13 g (Saturated .5-2.5g); Sodium 0-60 g; Sugars 20 g (approximately)

Our Take:
With such a range of flavors — from Cherry Pie and Pineapple Upside-Down Cake to Coconut Chocolate Chip — you are likely to find one that matches your personal preference. It was a little difficult to wrap our heads around the Apple Pie as a substitute for the real deal, but the bar was quite fruit-forward. We were happy with the inclusion of fair trade chocolate and appreciative of non-GMO ingredients and no additives, but we were split down the middle on palatability. Larabar makes a variety of bars (Uber, Alt and Renola, to name a few), but we stuck to the original for testing purposes.

 

Kiri Tannenbaum is a graduate of Le Cordon Bleu Paris and holds an M.A. in food studies from New York University where she is currently an adjunct professor. When her schedule allows, she leads culinary walking tours in New York City and is currently at work on her first book.

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