Good afternoon sweet friends!
Our warm weather has been replaced by some fiesty wind out there. I barely managed to run the 3/4 mile to the gym in a straight line this morning. But I made it. And did an easy 30 minutes on the elliptical. Just enough to loosen up my legs after yesterday’s track workout. And, let’s be honest, to have an excuse to read trashy gossip magazines.
Breakfast was the same as yesterday. I wish I was one of those people that ate a different breakfast every day, but 1) I need something quick and usually portable 2) I like to prepare a few breakfasts at once to save myself time and 3) if it ain’t broke don’t fix it, right?
So I try to rotate through a few breakfasts each week and change up the nut butters or stir-ins.
Yesterday was almond butter, today was sunbutter!
I got a little ambitious in the produce section again this week so it’s been me versus veg this week as I attempt to eat them all before they go bad.
Lunch today was kale salad massaged with olive oil, sea salt, and lemon juice. Topped with red onion, dried cherries, peanuts, and chopped apple. Kale wins for the most nutrient dense food on this earth, this is one of my favorite ways to eat it! Something about kale with sweet cherries, tart apples, and salty peanuts. Flax crackers [omega 3s!] and an apple rounded out today’s lunchbox.
But friends, I’m losing at other things. I’ve had a compulsion to bake almost every single day these past two weeks. Which is totally sabotaging my efforts to eat down my baked goods-black hole- freezer.
Andrea and I hoard bananas at this house so really at any given time there are black bananas on the counter. Sometimes they go into the freezer for smoothies, but most times they stare at me on the counter begging to be turned into a muffin, or cookie, or bread, or oatmeal bar.
Or this chocolate chip banana oatmeal cake I made after dinner last night.
But since bananas have been hogging the baking spotlight lately, let me share with you a granola bar recipe that doesn’t include bananas…
but instead chocolate chips, peanuts, and peanut butter.
I like the sound of that.
Last Sunday before church the sun was shining through our kitchen, I was sipping my second mug of coffee, reading some truth and wanting homemade granola bars for snacks this week. Actually, I needed them. And I needed to make them right then.
Because what better time to turn on the oven than a quiet Sunday morning. So with a cup of coffee in one hand and a spatula in the other, these came to fruition.
Double Peanut Butter Chocolate Chip Granola Bars [inspired by this recipe]
1 3/4 cup rolled oats
1/2 cup peanut flour [or whole wheat pastry flour]
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup dark chocolate chips
1/4 cup peanuts
1/2 cup of peanut butter
1/4 cup honey [or maple syrup]
2 tablespoons almond milk
2 tablespoon ground flax + 6 tablespoons water
First, gather the goods. Then preheat your oven to 350 degrees.
Then mix together your oats, flour, powder, and salt.
Let them cool before slicing. The cut them, eat all the leftover crumbles while hovering over the stove, and wrap in tin foil for quick snacks.
I’ve been enjoying them at work during 4 oclock happy hour.
I hope you will too!