sa·lu·bri·ous /səˈlubriəs/ [suh-loo-bree-uhs] –adjective: favorable to or promoting health; healthful
As part of my salubrious lifestyle, I try to exercise 4-5 times a week. Because I am not a morning person, this usually occurs when I get home from work. Since it is a good 5 or 6 hours from when I had lunch to when I exercise, I need to eat something that can give me energy and strength for my kettlebell or Jillian Michaels’ workout. One of these bars does the trick. They are tasty and are a good source of protein and carbs and light enough not to make you feel full and weighted down. The downsize, however, is that these bars tend to be crumbly and a bit fragile, therefore, it is important to throughly mix the dry ingredients with the corn syrup and to really press the mix in the baking dish. A batch of these bars can be made and then each bar can be individually wrapped in plastic and kept in the freezer . When you are ready to exercise, take one out of the freezer, microwave 15-20 seconds and you are ready to go.
EatingWell August 2012
- 1 cup lightly salted dry-roasted peanuts, coarsely chopped
- 1/2 cup crispy brown rice cereal
- 1/2 cup old-fashioned or quick-cooking rolled oats
- 1/3 cup raw pumpkin seeds or sunflower seeds
- 1/4 cup dried blueberries
- 6 dried apricots, diced
- 3 tablespoons mini chocolate chips
- 5 tablespoons brown rice syrup or light corn syrup
- Preheat oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with foil and coat with cooking spray.
- Combine dry ingredients in a large bowl. Drizzle with syrup and gently stir until thoroughly combined. Spread in the prepared baking pan. Coat another piece of foil with cooking spray and place on the bar mixture sprayed-side down. Place another pan on top and press firmly to compress the mixture. (Pressing before baking helps the bars hold together after baking). Remove the top pan. If necessary, press the mixture down in the corners with your fingers. Remove top pan and foil.
- Bake until just beginning to turn golden at the edges, 20 – 24 minutes (metal pan) or 30 – 35 minutes (glass pan). Cool in the pan on a wire rack for 10 minutes.
- Lift the baked square out with the foil. Cut in half, then cut each half crosswise into 6 bars. Let cool completely before removing the foil. Store airtight between sheets of wax paper for up to 1 week, or wrap individually in plastic and freeze.
1 bar: 167 calories, 9 g fat, 5 g protein, 2 g fiber, 19 g carbohydrates