I survived the wisdom teeth op! This may not seem miraculous to you, but I am a ginormous baby when it comes to all things dental.Despite having my head wrapped in ice bags and my mouth full of gauze, I was all smiles as I left KEMH.I was so relieved it was over I was practically laughing. And then the anaesthetic wore off.I have not been quite so merry since. I have however, been on a steady diet of jello and ice cream, which is an upside.There may have been a few Tylenol in there as well.I have some huge prescription pain meds around here somewhere, but the label said ‘may cause problems breathing’ and ‘some people taking this medication experience death, so I am not too sure about those.Despite the Lovely Husband’s best efforts, there is not much rest for a mum of two. Even when she looks like a chipmunk.And so it was that last night, I found myself in the kitchen with the girls, making treats for Chloe’s school.It was our turn for Wednesday snacks and I found myself in a familiar position: wanting to provide something fun, but also something healthy.I am always keen to prove that healthy can be tasty, especially when it comes to children, so we gave the ever-popular rice krispie treats a bit of a make over.Normally, making rice krispie treats involves melting butter and marshmallows, and throwing in rice krispies.There’s nothing terrible about that aside from the sugar rush but there’s nothing exactly wholesome about it either.I wanted to see if I could use better, less refined sweeteners and sneak in some healthy stuff too.It was a good experiment. These treats ended up being sweet and sticky and everything a rice krispie treat should be. We also smuggled in some positive nutrition.Instead of using marshmallows, we used a combination of brown rice syrup and agave syrup a more “whole foods” approach, and agave causes less of a blood sugar spike than regular sugar.We added molasses for some iron-rich sweetness and a few raisins too.We also stirred through some Linwoods ground seed and goji berry mix (Miles), which adds a little protein and some of the all-important omega 3’s.The best seed mix for this recipe is the flax, sunflower, pumpkin, sesame and goji berry one, but if you can’t get it, there are others to choose from.You also have the option of buying and grinding your own seeds. Lastly, instead of using regular Rice Krispies, we used the Nature’s Path Crispy Rice, which is organic and additive free.Rice Krispie Treat Makeover(Makes 24 mini treats)¼ cup Earth Balance vegan margarine¼ cup brown rice syrup¼ cup agave syrup (amber if you have the choice)1 tbsp black strap molasses¼ cup raisins2 tbsp cocoa powder½ cup Lindwoods flax, sunflower, pumpkin, sesame seed and goji berry mix2 cups Nature’s Path Crispy Rice1. Melt the margarine in a large pan over a low heat. (Most grocery stores and Down to Earth stock the Earth Balance marg. There are a few different kinds. I would use any except the soy one, which tastes too strongly of soy.)2. Add the brown rice syrup, agave syrup, molasses, raisins and cocoa powder. Stir through and turn off the heat. (Most health food stores stock brown rice syrup. If you can’t get it, use ½ cup agave instead.)3. Off the heat, stir in the Crispy Rice and seed mix. Mix gently but thoroughly until the Crispy Rice is coated evenly.4. Spoon the mixture into mini muffin cases* in mini muffin pans and set in the fridge.If like me, you try to do this with an 18-month-old and a four-year-old, you may not get much of it actually in the muffin cases. Most of it will be in their mouths, in their ears and up their nose. Still, at least you tried.* The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. She can be contacted at nourishbda[AT]gmail.com.