Yesterday, Jo sent out a story and recipe about an afternoon spent teaching Alex, an 8 year old who’s gluten-free. Together they developed a “power bar” fit for an afternoon snack or a dessert for the lunchbox. So, being antsy and bored this afternoon, I had to try it. Below is the original recipe:
Alex’s Power Bars
3 cups cereal (1 1/2 cups gluten free rice crispies and 1 1/2 cup Perkys Crunchy Rice Cereal by Enjoy Life)
1 generous cup roasted peanuts (Alex loves peanuts)
2 teaspoons Ceylon or True Cinnamon (yes Alex also LOVE cinnamon) you can use whatever cinnamon you have—this particular cinnamon is a bit “sweeter” has a delicious flavor and aroma and can stand on its own very well.
1/2 cup creamy organic natural peanut butter
1/2 cup maple syrup
1 teaspoon vanilla extract
pinch salt (optional if peanuts are salted)
Preheat oven to 350 degrees. Lightly oil a 11 x 7 pan. Mix cereal, nuts and cinnamon together in a large bowl. In a saucepan, heat peanut butter and syrup together bring to a boil to thicken just a bit; remove from heat and stir in vanilla and salt.
Pour over cereal and mix well. Pat into prepared pan and bake 10 minutes.
Alex wanted to add a chocolate layer much like some protein bars they purchase—so we melted 1 1/2 cups chocolate with 2 teaspoons coconut oil over low heat. Pour over the cereal mixture and cool. Refrigerate to harden.
For added protein stir in protein powder or Omegas add flaxmeal or hemp seeds.
I was missing a few ingredients and I’m not concerned about the gluten-free aspect, so I did my own little variation.
This is what I came up with:
3 cups cereal (1 cup rice crispies and 2 cups Kashi [high fiber and high protein!])
1 generous cup roasted almonds chopped
1 teaspoon Saigon Cinnamon (it’s what I had on hand!)
1/2 cup almond butter
1/4 cup honey
1/4 cup agave nectar
I admit I totally forgot the vanilla from the original version.
Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch pan. Mix cereal, nuts and cinnamon together in a large bowl. In a saucepan, heat almond butter and honey/agave nectar together bring to a boil to thicken just a bit. Pour over cereal and mix well. Pat into prepared pan and bake 10 minutes.
I also added a chocolate layer and melted 1 cup chocolate with 1 teaspoons coconut oil over low heat. Pour over the cereal mixture and cool. Refrigerate to harden.
Even my husband liked them! Quick, easy and a nice little treat without all the guilt.
Trying to up your hydration as part of your 2012 resolution? Are you in the market for a new reusable water bottle? Check out the ones from Liberty Bottleworks. I’ve had several different brands over the years based on what the new trend or new health warning was (Nalgene, Sigg, Klean Kanteen, etc.) and I have to say that THIS one meets all my criteria for a reusable bottle:
1) Made in America. The ONLY American made reusable on the market, in fact. This is a biggie for me.
2) BPA free. Who wants to be poisoned while drinking water? Uh, not me.
3) Recycled AND recyclable. Another fact that sets them apart from anyone else on the market.
4) Sturdy and well designed. Nothing worse than denting your lovely new bottle after only a week’s worth of use! They also have a cool lid that only requires a quarter turn which means no more scrubbing to get gunk outta the threads of the lid and bottle and it seals nice and tight. The lid has a nifty design so you can hook it onto your backpack too! The shape of the bottle means less spilling down the front of your shirt. You have issues with that too, right? They come in 24 or 32 ounce sizes.
5) Affordable. I’ve spent more than I care to admit on reusable bottles and this one was the most reasonably priced.
Check ‘em out. Super cute and practical. Mine goes with me everywhere.
Inspired by the large box of fruit my daughter, a first year teacher, bought from the FFA club at her school I decided to make this for our New Years dinner. Refreshing, with just a few ingredients, it makes a great brunch salad and goes great with champagne or breakfast mimosa’s.
I hope you are enjoying the beautiful times spent with family and friends this holiday season and I thank you so much for all of the support throughout this past year.
Fresh Fennel & Orange Salad
2 oranges supremed*
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 bulbs fresh fennel, sliced
1 tablespoon fresh lime juice
Sea salt and black fresh pepper
½ teaspoon chopped sage for garnish
Toss together and serve.
How to supreme an orange: Supreming an orange, or sectioning orange as it is otherwise called, is when you cut an orange (or other citrus fruit) down to its most tender sections. It is easy to do and all you need to get started is a very sharp paring knife.
Start by cutting off about 1/2 inch from the top and bottom of your orange. The fruit should be revealed so you can see exactly how deep you need to cut to remove the pith and peel. Working carefully, cut away all of the peel and tough pith from the fruit. Continue until all the pith and peel have been removed.
Once the peel has been completely removed from the fruit, note the thin, white membranes that divide up the orange into slices. Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange. Find the membrane on the other side of that orange section and make another slice down to the center of the orange. You should be left with a tender, juicy orange segment. Use a sharp knives for best results.