• Energy Bars Recipe

    I like these all-natural energy bars because they only contain a few easy-to-find ingredients and allow you to get protein and a burst of simple sugar while also satisfying a chocolate craving.  They’re great to have during endurance training or when setting off on a hike or bike ride.  The recipe below calls for cocoa but use carob powder instead if you are sensitive to the effects of the caffeine or theobromine found in cocoa.

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    Ingredients

    • 1 cup local, raw honey
    • 1 cup organic peanut butter (or mix half cup peanut butter and half cup almond butter)
    • 1 cup cocoa
    • 1 cup sunflower seeds
    • 1 cup sesame seeds

    Directions

    In a saucepan, heat the honey over low heat until warm.  Slowly stir in the nut butter until it is mixable.  Remove from heat and add the cocoa and seeds.  You can substitute with pumpkin seeds, pine nuts, etc. or add some additional nuts but just be mindful you don’t put in too many seeds/nuts or use something that would affect the cohesiveness.  For example, use slivered nuts instead of big whole nuts.  I have accidentally gone a bit nut crazy at times and they were sort of crumbly.  Feel free to add other dried fruits like blueberries, cherries, cranberries or goji berries.

    Spread mixture in to an oiled (I use coconut) 8 x 8 inch pan.   Dust with coarsely ground sea salt and cinnamon and allow to cool in the fridge for a few hours.  They will keep in there for about a month and can be frozen indefinitely.

    Cut in to squares of 25 or 16 depending on the size you prefer.

    I like the health benefits of the almond butter but I think they make them a bit more gooey, especially if using the freshly ground stuff.  You may want to initially try them with just peanut butter if you eat peanuts.

    After the first night in the fridge, I like to remove the squares and individually wrap them in cling wrap and put half in the freezer.  They make great on-the-go breakfasts in a pinch and Chief loves bringing them to golf.  I also think they would make a great snack for a child’s sports match when feeding the team.  If primarily serving these to kids, it might be a good idea to use the carob powder I mentioned earlier (because of the caffeine factor).  Carob powder is not quite as chocolately tasting but has a similar look and texture to cocoa.  It can be found in the baking aisle of a natural grocer.

     

  • Cherry and Almond Superfood Chocolate Smoothie

    This is one of my favorite smoothie recipes.  It’s a great smoothie to have during times when you are really working your body hard with training or muscle building because it has lots of protein and the cherries help to reduce inflammation.

    Approximate Recipe for 2 Servings:

    • ¾ cup pitted cherries.  I just use frozen organic ones, unless they happen to be in season
    • 2 tablespoons cocoa – I like mine extra chocolately, reduce if you don’t
    • 2 tablespoons almond butter
    • 1 tablespoon coconut oil
    • 2 teaspoons ground flaxseed
    • 1 tablespoon honey
    • Generous dash of cinnamon
    • 1 ¼ cup unsweetened almond milk or hemp milk

    Cherries contain significant amounts of beta carotene, vitamin C, fiber and potassium.  They are also full of quercetin and anthocyanins, which are antioxidants that can help  reduce inflammation from muscle strain or arthritis.  Some studies have shown the reduction to be similar to some well-known pain medications.  Cherries also contain a significant amount of melatonin, which can help regulate sleep and ease irritability.

    As I discussed in another smoothie recipe (the banana chocolate smoothie) idea post, cocoa is full of flavonoids, which can help to prevent heart disease by decreasing blood pressure, reducing inflammation, balancing good and bad cholesterol and improving blood vessel health.  Cocoa and the cinnamon (which I put in most things that also have a sugar component like fruit or honey) help to decrease insulin resistance and help the body better deal with consuming natural sugars for prevention of Type 2 Diabetes.

    I always try to sneak coconut oil and flaxseed in to my smoothies.  The coconut oil has a special medium chain triglyceride in the form of lauric acid, which helps to increase the good HDL cholesterol in the blood.  Coconut oil helps to prevent fungal and bacterial infections in the body as well.  The flaxseed adds fiber as well as omega-3 essential fatty acids.  Be sure to get it ground, as the body can’t absorb the nutrition from the whole seeds.

    I usually have almond milk on hand, but hemp milk works great too.  The hemp adds extra protein.  If you are purchasing the almond milk (as opposed to making it), be sure to buy the stuff that is unsweetened and then sweeten the smoothie to your liking with local honey to help deal with allergens and get a good dose of the antibacterial benefits of consuming honey.

    The almond butter adds a natural source of protein, fiber and monounsaturated fats.  The health benefits of almonds are well known and include the ability to help improve cholesterol ratios, control weight gain and prevent heart disease.  They are good sources of magnesium, manganese, riboflavin and vitamin E.  The magnesium helps to prevent muscles aches and pains.

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  • Stovetop Popcorn Recipe

    This is another ridiculously easy recipe, but I had to ask Chief how to do it awhile back when the craving struck.  Ever since I had a chance to try it, I am absolutely addicted to popcorn popped on the stovetop.

    For two people, a 3 to 4 quart pot for the stovetop works pretty well.  I guess that is assuming your serving is as large as mine, which is approximately one adult female homosapien’s head’s worth.  I really have a problem with popcorn.  When I eat it, I can’t help but think of Fear and Loathing in Las Vegas when Raoul Duke is like, “If I were you, I’d leave the Doctor alone until after he’s eaten his breakfast because he’s a very crude man.”  It’s not pretty when I eat it.  I’m okay with that.

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