Thanks so much for all of your comments on yesterday’s post! Running that race was such a blast, I knew I wanted to do it justice with a full-blown recap. It was a long one, but I know I’ll enjoy looking back on it in the future. Sometimes blogging really is useful for keepsakes!
I’ve been taking it easy fitness-wise this week. I hadn’t taken a full week off in months now, and my body and mind were really craving some relaxation.
Less time at the gym has meant much more free time for other stuff! I’ve been taking advantage, reading magazines, watching Arrested Development, and working on the blog a bit too! I added a new page for my Race Recaps, and I updated my Workouts Page too, with Treadmill, Elliptical, and Machine Mix-Up workout ideas. If you get a chance, check them out and let me know what you think! Love all of your feedback
Next on my eventual to-do list, updating my Recipe pages. One of these days I’ll get to it.
Speaking of recipes! I have a new one to share with you guys today!
I was getting a little bored with my usual What I Ate Wednesday posts, so I decided to mix things up and share a recipe this week instead. Thanks to Jenn for hosting the link-up!
This energy bar recipe sticks with this month’s theme of sensible snacking.
Homemade Energy Bars
Adapted from The No Meat Athlete. Makes 24 bars.
1 can chickpeas
1/4 cup peanut butter
1/4 cup almond butter
4 tbsp honey
1/4 cup mashed banana
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup chocolate protein powder
1/2 cup almond flour
1.5 cups oats
1/4 cup pecans
1/4 cup walnuts
1/4 cup chia seeds
1/4 cup flaxseed
1. In a food processor, combine chickpeas, peanut butter, almond butter, and honey until smooth.
2. Mash about half a banana, and add to the food processor along with honey, vanilla extract, and cinnamon. Pulse to combine.
3. Add the protein powder and almond flour and pulse to combine.
4. Add oats and pulse just barely to combine. The mixture will be very thick.
5. Remove batter from food processor and place in a medium bowl. Stir in pecans, walnuts, chia seeds, and flaxseed. If the consistency seems spreadable, you’re good. If it’s too dry, add 1/4 cup of water; if it’s too runny, add an additional 1/4 cup of almond flour.
6. Spray a 13×9 pan with cooking spray and spread mixture evenly throughout pan.
7. Bake at 350 degrees for 15-18 minutes.
I studded the top of my bars with chocolate chips, just for good measure.
In case you’re interested in the stats of these babies, they have 140 calories, 7g fat, 14g carbs, 7g protein, 4g fiber, and 4g sugar.
They’re lightly sweetened and pack a ton of nutrients. The flaxseed and walnuts provide lots of omega-3’s, and the chickpeas and chia seeds provide fiber to keep you full. These energy bars aren’t messing around!
They were worth the sacrifice that had to be made.
Probably shouldn’t have used my spoonula directly on the food processor blades. Woopsie.
I stored these energy bars in the fridge for about two weeks, and I’m also freezing half the batch. They’re super convenient for work snacks, and a LOT cheaper than store bought energy bars!
I hope you guys try them!
Questions: What’s your favorite energy bar? Have you ever tried to recreate it at home? Favorite snack food lately?
P.S. GAME OF THRONES. I AM DONE WITH YOU.