In a world where it seems like everything is getting more and more expensive, it’s important to get the most out of every single one of your expenses. Most people’s largest expenses come in the form of housing and food. When it comes to cutting costs for food, there are many ways to do it, however, it gets very difficult when you try to eat healthy as well.  Eating healthy is very important, and an important aspect of eating right is getting enough fibre.

Here’s a list of 10 great recipes you can use that will amp up your fibre intake, and help you stretch your budget as every dish featured below contains one special affordable ingredient: All-Bran.

Chocolate Hazelnut Semifreddo in an All-Bran* Cereal Cinnamon Chocolate Crust

By Celebrity Chef Elizabeth Falkner

Elizabeth Falkner - Chocolate Semifreddo

Description: This Italian-style, airy Chocolate Semifreddo dessert is fibre-rich and packs a powerful crunch.

Ingredients:

Kellogg’s* All-Bran* cereal Crust:

1/2 cup Kellogg’s* All-Bran Original* cereal, ground

1/2 cup Kellogg’s* All-Bran Buds* cereal

1/4 cup toasted hazelnuts, roughly chopped or crushed

1 tsp ground cinnamon

2 tbsp hazelnut or almond butter

4 oz milk chocolate

4 oz dark chocolate

2 tbsp coconut oil

A pinch of salt

Filling:

3 oz egg whites

3 oz sugar

4 oz dark chocolate

2 oz milk chocolate

A pinch of salt

8 oz heavy cream, whipped

Directions:

Kellogg’s* All-Bran* cereal Crust:

Melt the chocolates, coconut oil and hazelnut butter together. Combine the Kellogg’s* All-Bran Original* cereal, toasted hazelnuts, cinnamon and salt together. Add the melted chocolate mixture and stir to combine. Pour into a pie dish and refrigerate.

Chocolate Hazelnut Semifreddo Filling:

Combine the chocolates in a pan over a simmering water bath to melt the chocolate. Set aside to cool slightly. Combine the egg whites, salt, and sugar together in a bowl over a simmering water bath and whisk until sugar dissolves.

Set mixture in a stand mixer or with an electric mixer whip to soft peaks. Fold some of the whipped cream into the cooled chocolate mixture and then fold in the rest of the whipped cream with the meringue. Pour onto Kellogg’s* All-Bran Original* cereal Cinnamon Chocolate Crust and set in the freezer. Garnish with chocolate shavings and a dusting of cocoa powder.

By Celebrity Chef Elizabeth Falkner

Makes: 8 servings

LEGAL: In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Grilled Root Vegetable All-Bran* Cereal Breakfast Hash with Crunchy Poached Egg

By Celebrity Chef Elizabeth Falkner

 

Elizabeth Falkner - Breakfast Hash

Description: Filled with smoky goodness, this fibre-rich dish works in the morning and evening!

Ingredients:

2 medium beets

2 parsnips or carrots, sliced in half, quarters, or lengthwise

2 white, red or Russet potato or sweet potato

1 medium size onion, leaving the stem attached, slice half and

then each half for 4 quarters

2 cup kale leaves with stems

1 tbsp caraway seeds

1 tbsp fennel seeds

1 tbsp sesame seeds

¼ cup Kellogg’s* All-Bran Original* cereal, ground

¼ cup Kellogg’s* All-Bran Buds* cereal

1/2 tsp Tobasco (optional)

3 tbsp maple syrup

2 tbsp browned butter

1 tbsp clarified butter

1/2 cup olive oil

¼ cup sherry vinegar

Juice of 1/2 a lemon

½ tsp kosher salt

Black pepper

4 eggs

Directions:

Preheat oven to 400 ° F.

Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Place the beets in separate foil with a pinch of salt and 1 tsp olive oil and wrap. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal. Place all vegetable packages in the hot oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes. Turn on the BBQ Grill. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil. Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, 2 tbsp ground Kellogg’s* All-Bran Original* cereal and 2 tbsp Kellogg’s* All-Bran Buds* cereal. Set aside to cool.

In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon, salt and pepper to taste. Grill the potatoes, carrots, onions and beets on the BBQ Grill for a couple minutes on each side to get some char and smoke.

Grill the kale leaves quickly or cook in a cast iron pan on the grill just to wilt slightly. Bring a pot of water to a boil and add 1 tbsp white wine vinegar . Poach eggs and remove with a slotted spoon. Allow to dry on a clean dish cloth or paper towel. Divide the vegetables among four plates. Divide the kale on each plate.

Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with the Kellogg’s* All-Bran Buds* cereal seed crunch and a little finishing salt. Serve immediately.

Makes: 4 servings

LEGAL: In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any

packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

 

No-Bake Gingerbread Cheesecake with Hasselbeck Apples and All-Bran* Crust

by Vancouver Blogger Erin Ireland

Ingredients:

Crust:

1 cup pitted dates

1 cup All-Bran Original*

2 tbsp coconut oil

Filling:

1 can coconut milk

½ cup coconut oil

1 cup soaked cashews (soaked in water then drained)

½ cup chickpeas

1/5 of a cup molasses

3 tbsp lemon juice

1/3 cup honey (or less if you prefer less sweet)

2 tsp cinnamon

¼ tsp cloves

¼ tsp + a pinch of nutmeg

1 tsp sea salt

Topping:

1 apple

3 tbsp coconut oil (melted)

3 tbsp coconut sugar

½ tsp cinnamon

¼ tsp nutmeg

Directions:

For the crust:

In a food processor, blend All-Bran* into a flour. Set aside in a small bowl. Now process your dates (if too hard place them in a bowl of hot water for ten minutes) into a paste. Gradually, add your ground All-Bran* back into the food processor, followed by your coconut oil. The mixture should stick together when you pinch it between your fingers.

For the filling:

Line the base of your springform cake pan with parchment (for much easier removal later on) and then press your crust into the base of the pan – go as thick or thin as you like. Next, in a high powered blender, add coconut milk, coconut oil, cashews, chickpeas, molasses, lemon juice, honey and spices. Blend until silky smooth.

Pour your creamy mixture into your cake pan and set in the fridge for at least 12 hours to firm up.

For the topping:

Preheat oven to 400° F. Cut apple in half vertically. Take each half and cut slits (hasselback-potato style) starting at the outer edge – make sure to not cut through the apple completely as the base holds everything together. In a small bowl, combine all topping ingredients (minus the apple). Place your sliced apple halves into a small greased baking tin and douse them with 2/3rds of your topping. Cover with foil and bake for 20 minutes. Remove foil and bake for another ten minutes. Remove apples from oven and let cool for about 15 minutes. With a fork, pull the apple slits apart and coat with remaining topping. Bake for another ten minutes, then finish by turning on the broiler and cooking for one to two more minutes. Be sure to add apples and enjoy!

Makes: 16 servings

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

 

Apple Cranberry Crisp

 

Description: Sliced apples, tart cranberries, almonds and maple syrup – this crisp twists make it thoroughly Canada, and thoroughly delicious.

Ingredients:

1L or 4 cups peeled and sliced baked apples (such as Spy, Cortland, Empire, Golden Delicious)

500 ml or 2 cups frozen cranberries

60 ml or ¼ cup maple syrup

30 ml or 2 tbsp unbleached all-purpose flour

15ml or 1 tbsp vanilla

5 ml or 1 tsp each, ground ginger and cinnamon

250 ml or 1 cup All-Bran Buds* cereal

175 ml or ½ cup unbleached all-purpose flour

150 ml or ½ cup brown sugar

125 ml or ½ cup sliced almonds

75 ml or 1/3 cup salted butter, melted

Directions:

Preheat oven to 180° C (350° F).

In a large bowl, combine apples, cranberries, maple syrup, flour, vanilla, ginger and cinnamon. Arrange mixture in a greased 2L (8-inch square) glass baking dish.

In a separate bowl, combine cereal, flour, sugar and almonds. Drizzle with melted butter and stir until crumbly. Sprinkle cereal mixture evenly over fruit mixture.

Bake on centre rack for 45 to 60 minutes or until topping is golden and fruit is tender.

Variation:

Replace the apples with an equal amount of ripe, peeled and sliced pears. Use an equal amount of frozen blueberries in place of the cranberries.

Makes: 6 servings

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Gingerbread with Citrus Glaze

 

Description: This gingerbread cake can be served warm or cold. Just be sure to drizzle it with this delicious icing.

Ingredients:

Gingerbread:

250 ml or 1 cup all-purpose flour

5 ml or 1 tsp baking soda

1ml or ¼ tsp salt

7ml or 1 ½ tsp ground ginger

5ml or 1 tsp ground cinnamon

2ml or ½ tsp ground cloves

75ml or 1/3 cup molasses

50 ml or ¼ cup fimly packed brown sugar

50 ml or ¼ cup margarine, melted

1 egg

125 ml or ½ cup boiling water

375 ml or 1 ½ cup All-Bran Flakes* cereal

25 ml or 2 tbsp cornstarch

Lemon Glaze:

500 ml or 2 cups confectioner’s sugar

30 ml or 2 tbsp lemon zest

80 ml or 1/3 cup fresh lemon juice

Directions:

Stir together flour, baking soda, salt and spices. Set aside. In large bowl, thoroughly mix molasses, sugar, margarine and egg. Add water and cereal, mixing well. Stir in flour mixture. Spread evenly in lightly-greased 2 L (8”) square baking pan. Bake at 180° C (350° F) about 20 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold with lemon sauce.

To make glaze: Whisk together confectioner’s sugar with lemon zest and lemon juice until smooth. Drizzle over warm gingerbread and let sit for 1 hour before slicing to serve.

Makes: 9 servings

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

All-Bran Apricot Chicken Roulade

Description: Filled with a mixture of mushrooms and chestnuts, and topped with a bit of sweetness, this is comfort food at its very best.

Ingredients:

1 jar (250 ml) apricot jam

1 can (284ml/ 10 fl oz) water chesnuts, drained and chopped

25 ml or 2 tbsp light mayonnaise

15 ml or 1 tbsp ketchup

1 ml or ¼ dry mustard

6 boneless skinless chicken breast (about 750 g/ 1 ½ lb)

25 ml or 2 tbsp vegetable oil

75 ml or 1/3 cup finely chopped onion

75 ml or 1/3 cup finely chopped celery

125 ml or ½ cup thinly sliced mushrooms

125 ml or ½ cup chicken broth

250 ml or 1 cup All-Bran Original* cereal

2 ml or ½ tsp salt

1 ml or ¼ tsp pepper

1 ml or ¼ tsp ground sage

Directions:

Combine jam, half of the chopped water chesnuts, mayonnaise, ketchup and dry mustard. Set aside. Place each chicken breast between waxed paper. Carefully pound 3mm (1/8”) thickness. Set aside. In skillet over medium heat, heat oil; add onions and celery and saute 4 minutes. Stir in mushrooms and cook 4 minutes longer.

Combine broth and cereal. Let stand until cereal absorbs broth, about 1 minute. Mix in vegetables, remaining water chesnuts and seasonings. Fill each breast with 50 ml (1/4 cup) filling. Roll, folding in ends. Place breasts, seam-down, in 2 L (8”) square baking dish. Cover with apricot mixture.

Bake uncovered at 180° C (350° F) for 40-45 minutes or until chicken is tender and no longer pink. Serve over hot rice if desired. Whenever cooking with raw meats, ensure safe internal temperature is reached.

Makes: 6 servings

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Pecan Crusted Salmon

Description: The herbed crust on this baked salmon is packed with big, and delicious flavours.

Ingredients:

125 ml or ½ cup toasted pecans

250 ml or 1 cup All-Bran Orginal* cereal or All-Bran Buds* cereal

15 ml or 1 tbsp fresh rosemary leaves

2 ml or ½ tsp each, salt and pepper

46 oz salmon fillets

50 ml or ¼ cup olive oil

Directions:

In a food processor, combine pecans, cereal and rosemary until it resembles coarse crumbs.

Heat oil in a pan over medium heat. Season fillets with salt and pepper and brown fillets on all sides. Transfer to a shallow baking dish and top with pecan mixture.

Bake at 200° C (400° F) for 6-8 minutes or until fish is cooked through and top is golden. Serve immediately.

Tip: Cook the salmon with the skin on and remove just before serving to keep the fish from falling

apart when cooking.

Variation: Pecan Bran Crusted Halibut: Replace the salmon with an equal amount of halibut filets.

Makes: 4 servings

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Double Chocolate Brownies

Description: With both cocoa and semi-sweet chocolate, these brownies are decadently fudgy.

Ingredients:

250 ml or 1 cup All-Bran Orginal* cereal

150 ml or 2/3 cup boiling water

150 ml or 2/3 cup all-purpose flour

75 ml or ½ cup cocoa

1 ml or ¼ tsp salt

4 eggs

125 ml or ½ cup oil

400 ml or 1 2/3 cups granulated sugar

5 ml or 1 tsp vanilla

150 ml or 2/3 cup semi sweet chocolate chips

Directions:

In large bowl, stir together cereal and boiling water. Let stand 5 minutes or until cereal softens.

In medium bowl, mix together flour, cocoa and salt. Set aside. Stir eggs, oil, sugar and vanilla into softened cereal; mix well. Stir in flour mixture until well combined. Stir in chocolate chips.

Spread batter in 33 x 23 cm (13 x 9-inch) baking pan sprayed with non-stick cooking spray. Bake at 180° C (350° F) for 20 to 22 minutes, until centre gives slightly when touched with finger. (Do not over bake). Let cool completely before cutting.

Tip: Sift coca through mesh sieve to remove lumps before adding to flour.

Makes: 18 pieces

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Creamy Butternut Squash and Potato Soup

Description: Smooth and creamy, this luscious soup is satisfying for lunch, or makes a welcoming starter for dinner parties. Toasted bran adds a subtle nutty crunch.

Ingredients:

3/4 cup (175 mL) All-Bran Buds * cereal, divided

1/4 cup (60 mL) pumpkin seeds

2 tbsp (30 mL) olive oil

1 onion, chopped

3 cloves garlic, chopped

2 tsp (10 mL) chopped fresh thyme

5 cups (1.25 L) peeled and chopped butternut squash

1 cup (250 mL) peeled and chopped Yukon Gold potatoes

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/4 tsp (1 mL) cinnamon

1/4 tsp (1 mL) nutmeg

4 cups (1 L) sodium-reduced chicken broth

1/2 cup (125 mL) half and half cream

1 tbsp (15 mL) lemon juice

Pinch cayenne pepper (optional)

Directions:

Preheat oven to 375°F (190°C). Place cereal on one side of baking tray and pumpkin seeds on the other. Bake for 8 to 10 minutes or until toasted. Set aside.

Meanwhile, in large saucepan, heat oil over medium heat; cook onion, garlic and thyme for 3 to 5 minutes or until softened. Add squash, potatoes, salt, pepper, cinnamon and nutmeg. Cook, stirring, for 3 to 5 minutes or until well coated.

Add broth and bring to boil; stir in 1/3 cup (75 mL) cereal. Reduce to simmer; cook for 15 to 20 minutes or until vegetables are soft and tender. Using hand blender, purée until smooth. Stir in cream, lemon juice, and cayenne pepper (if using); heat through.

Divide soup among serving bowls. Garnish with remaining cereal and pumpkin seeds.

Makes: 6 servings

*© 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

 

Chia Pudding Granola Cups with Peaches and Blueberries

By Food Blogger Ambassador and Culinary Registered Dietitian Abbey Sharp

Abbey Sharp - Chia Pudding Cups

 

Description: This granola cup dessert is fibre-rich and will satisfy your hunger.

Ingredients:

Chia Pudding:

1 cup unsweetened coconut almond milk

3 ½ tbsp chia seeds

1 tsp maple syrup

Granola Cups:

¼ cup mashed ripe banana

1 tbsp maple syrup

2 tbsp coconut sugar

¼ cup coconut oil

¼ cup natural almond butter

½ tsp vanilla

1 tsp cinnamon

¼ tsp ginger

¼ tsp salt

2 ¼ cup Kellogg’s* All-Bran Original cereal*

½ cup unsweetened coconut

½ cup sliced almonds, chopped

Topping:

2 peaches, peeled and thinly sliced

1/3 cup blueberries

2 tbsp toasted shaved coconut

2 tbsp toasted sliced almonds

1 tbsp candied crystallized ginger, finely minced

Directions:

In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined. Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together. Cover and chill in the fridge for at least 3 hours, or ideally, overnight.

The next day, preheat your oven to 350° F.

In a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.

Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins. Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups. Make sure there is at least a few millimeters of Kellogg’s* All-Bran Original* cereal on the bottom and all around on the sides.

Bake for 10-12 minutes, or until the sides brown nicely. Cool completely for at least 1-2 hours. Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.

Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds and candied ginger. Enjoy at room temperature.

Makes: 6 servings

Recipe developed by Abbey Sharp.

LEGAL: In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any

packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.

* © 2016, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.