Winter Fruit Salad and Cookie Snacks

For a light snack, Matt and I got a craving for fruit salad. Fresh crunchy apples, small red grapes, banana, blood oranges, tangerine, and carrots. This was one of the best fruit salads I've ever had. The blood orange was juicy and tart, the tangerine bright and sweet, the grapes were like candy, and the carrot added a less-sweet crunchy contrast. We munched on this while watching the Packers slowly lose to the New York Giants. Being from Wisconsin, we are both packer fans, even though I really don't like football, I have some team spirit for the Packers!

Earlier in the weekend, I also made these really healthy (and amazingly yummy) Cookie Snacks. I call them Cookie Snacks because they make a great pick-me-up filled with whole grains, nuts and some fruit. Here's how to make them:

Ingredients:

* 1 1/2 cups rolled oats (you can use the whole ones, or the quick-cooking ones)

* 1 cup whole wheat or spelt flour

* 1 cup roughly chopped raw almonds

* 1/2 cup raisins, or your favorite dried fruit

* 1/2 teaspoon salt (omit of using Earth Balance margarine)

* 1/4 teaspoon baking soda

* 1/2 cup canola oil or melted Earth Balance

* 1/2 cup plus 3 tablespoons maple syrup

* 1/4 cup soymilk or water

* 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Set out two baking pans, and line with parchement.

Mix together the oats, flour, almonds, raisins, salt (if using), and baking soda in a large bowl. In a seperate smaller bowl, wisk the remaining ingredients, then add to the dry mixture. Stir just until combined. Roll the cookie dough into golf ball sized spheres, then press flat onto the cookie sheets. Bake for 12-15 minutes, until the center of the cookies are beginning to firm. Cool, then store in an airtight container.