This morning I woke up at 5am, got ready and was about to head out the door, I thought to myself for a minute and then decided against the run. Because of the pain I was feeling during last nights run, I didnâ€™t think it was a SMART idea to go out for another run less then 24 hours later. I knew I needed to listen to what my body was telling me, even though I wanted to run. So of course I went back to bed for another hour:)
When I got up, I went straight to my Yoga matt and had a personal massage. I used the ROLLIN PIN from the kitchen to work out my IT BAND. Did you know you could do that? I also did pigeon, and other hip opening stretches. After I was finished I wrapped up two gifts, one for one of my teachers today(itâ€™s her birthday) and the other was all the baked goodies I made for Amanda, she was the HIGHEST BIDDER of my NHerShoes Homemade PowerBars.
Check out last night baking action in the kitchen:
First I had to toast Chopped Pecans, Sliced Almonds, and Unsweetened Coconut.
Next mix it in with all the other ingredients. Once all ingredients are mixed together, I spread it all out on a buttered pan.
This morning I chopped all the bars and wrapped them up to send off to dear Amanda, I made a double batch to give to one of my coworkers. The main recipe comes from â€œSuper Natural Cookingâ€, but I added a few things.
Super Natural Cooking
by Heidi Swanson
If you canâ€™t find the crisp brown rice cereal, no worries – just use regular rice cereal for ex: Rice Crispies – just stay clear of â€œpuffedâ€ rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
my add-ins: 3/4 cup of chopped dried bananas, and 1 cup of dried cranberries
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Here they come AMANDA!!!!
My breakfast this morning FAILED I made a green monster, which looked delicious but didn’t taste so hot. So I made a tri-bowl of cereal:
Fiber one, Banana Nut Cherrios, and Kashi GoLean.
I am going to CHOOSE to have a GOOD ATTITUDE no matter what I am feeling today. Yesterday I got a little overwhelmed with some problems with my students, I need to let go and just breath!!! Is it the weekend yet?!
Random Question: I have to bring something to the Family Easter Dinner this Sunday, do you have any fun and healthy ideas???
P.S. I will have the Danskin Winner for you tonight, I received over 200+entries!