Sunday, June 21, 2009

Happy Father's Day!

First off I want to wish my dad a Happy Father's Day! :) I wish I could be up in Ohio with you!

Yesterday was quite busy! I had a green monster after my meeting, then we (yes we, both of us!) went to spin class. It was a nice sweaty workout! I snacked on some pumpkin seeds on the way to the grocery store
We got lots of chicken & stuff to make Paleo Energy Bars! They turned out great--I made a batch for John with macadamia nuts, pineapple, mango & papaya

and my batch had dried apples and pecans.

I had a quick lunch of curried veggie soup with an egg on topWe grilled turkey burgers for dinner
I made roast brussel sprouts for myself
And corn & potato roasties for JohnI was VERY snacky for no reason after dinner

On top of that I had three hobnobs.

I guess my body just needed more food yesterday. Anyways I'm up and out the door for Mass, have a great day everyone!

Here's the recipe for the Paleo Energy Bars (from Mark's Daily Apple)

Primal Energy Bar Recipe:


1/2 cup slivered almonds
1/2 cup pecans **Meg subbed macadamia nuts here for John's bars
1/4 cup unsweetened shredded coconut

1/4 cup almond butter (although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
1/4 cup coconut oil (check your local health food store)

1/4 cup almond meal (simply pulse approximately 1/4 cup of almonds until it creates a coarse flour) **Meg used hazelnut flour instead
1 1/2 tsp pure vanilla extract
1/2 tsp of raw honey (although, this is really kind of optional because the egg will help hold the mixture together)
1/2 cup unsweetened whey protein powder (or 60g)
1 large egg
1/2 teaspoon sea salt
1/2 cup dried cranberries or blueberries **Meg used dried apples and dried pineapple/mango/papaya mixture
1/4 cup unsweetened coconut to sprinkle on top


On a cookie sheet, toast nuts and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking…trust us!

Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.

Add vanilla extract, honey and sea salt. Mix thoroughly.

Fold in nut mixture, almond meal and protein powder until mixed thoroughly.

Add whole egg and mix thoroughly.

Fold in blueberries/cranberries.

Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).

Cook in a preheated oven at 325 degrees for 10 minutes.

Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.

Let cool for 10-15 minutes. Cut into 12 pieces/bars.

Enjoy or stack on wax paper/parchment and store in an airtight container.

Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store). If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar. Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars. The bars stick together pretty well without being cooked.


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