It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
It's been a long fall for me so far and I've been seriously neglecting the Back To Barre Challenge.
Needed some quick fuel this week to bring with me between class and work and all my other errands, and I wanted to make something kind of dense like a "Clif" bar, but something pretty too, so I went with these superfood loaded granola bars.
Make Your Meal Even Healthier Tip:
If you don't have blue majik, you could try another superfood like pink pitaya powder, or a beetroot powder. I bet you could even get away with a matcha based one!
If you make a huge batch, I'd also suggest trying to freeze them, and defrost overnight so you can take it in the morning.
You could also make them into energy bites if you wanted smaller portions!
Click through for recipe!...
Make 8-10 Bars (depending on the size you cut them)
INGREDIENTS:
- 4 dates (soaked overnight)
- 1 cup nut-butter (your choice)
- 1/3 cup hemp hearts
- 1/3 cup coconut pieces/flakes (more for rolling, optional)
- 2 tbsp rolled oats
- 1 tsp chia seeds
- 1/4 tsp cinnamon
- 1/4 tsp all spice
- 1 tsp blue majik (more for rolling, optional)
- pinch of salt
INSTRUCTIONS:
Blend/pulse everything together in a food processor until it comes together. If too thick you can add some water.
Spread the dough evenly into a rectangle on a piece of parchment paper, and cut into 8-12 even sized bars (depends on the size you'd like them).
Press extra coconut flakes into the top if you're like, then place all the bars on a piece of that parchment paper and let set in the fridge for 10 mins.
Wrap the bars individually in parchment paper or in a tupperware and store in the fridge for up to a week.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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