My Go To Power Bars

As promised, here is recipe number two for Recipe Week. These power bars are easy to make and full of nutrients. They are packed with simple sugars, complex carbs, protein, and a hit of caffeine which makes them a perfect snack in the middle of long hike. They are my go to power bar recipe. 

My Go To Power Bars

inspired by this recipe by Heidi Swanson, 101 cookbooks

1 Tbsp coconut oil
1 C hemp seeds
1/3 C pumpkin seeds
1/3 C sunflower seeds
1/6 C chia seeds
1/6 C slivered almonds
2/3 C shredded coconut
1 1/4 C rolled oats
1 1/2 C crisp rice cereal
1/2 C semi-sweet chocolate chips ( optional )
1 C brown rice syrup
1/4 C ground espresso beans
1 tsp pure vanilla extract
1/2 tsp salt


1. In a large bowl, mix together seeds, nuts, coconut, oats, and rice cereal.
2. Line a 9x13" pan with parchment paper
3. Combine the coconut oil, rice syrup, salt, espresso, and vanilla in a small saucepan and heat over medium heat until it begins to boil and thicken a bit. 
4. If using chocolate chips, let the syrup mixture cool slightly. Pour the syrup mixture over the oat mixture and mix well. Press in prepared pan. I put some butter or coconut oil on my hands, and do it with my hands rather than a utensil. 
5. Cool to room temp and cut into bars. 
6. Take them on your next excursion involving activity. I usually freeze at least half of the batch and take them out when we need them. They freeze well, and will defrost while you're hiking. 

Double Chocolate Kringles

These cookies are melt in your mouth yummy and so chocolately and delicious. The recipe and the directions are complements of one of our friends from Montreal ( you know who you are:) and I make them at least once every year because they are Louis's favorite. They are not healthy, but they are home made, so that must give me some points:) 

I've also decided to post all of those old reipces I've been hogging this week. Look for a new one each day. No stories, just recipes. Hope you enjoy them all. Here is a preview of what you'll be getting:

• tahini tofu over soba noodles
• my go-to power bars
• brushetta topped halibut
• pumpkin quinoa pudding with maple whipped cream
• barley risotto with beans and kale
• roasted eggplant and hummus pizza

Double Chocolate Kringles

1 C canola oil
4 oz. unsweetened chocolate
2 C sugar
4 eggs
2 Tbsp vanilla
2 C flour ( I used whole white flour)
2 tsp. b powder
1/2 tsp salt
6 oz. semi-sweet chocolate chips
1/2 C icing sugar

1. Choose a decent sized saucepan as everything will be going in. Heat oil on stove (or in your pants) on low heat. Add chocolate until it melts.
2. Remove from heat and stir in sugar
3. Add eggs, one at a time, and mix well after each
4. Stir in vanilla.
5. Mix in dry ingredients ( which you, having already mixed before, separately, are ready to mix in) with chocolate mixture
6. Add chips. Refrigerate or leave out in the cold for a few hours, until hardish.
7. Roll mixture into 1 or 1 1/2 inch balls ( bigger balls make better cookies).
8. Roll balls in icing sugar. Place iced balls on cookie sheet a few inches apart......they spread.
9. Bake for 8 to 10 minutes ( which really means 9) at 350F.
10. Let cool. Eat. Grow Fat and Happy.

Winter Pumpkin Salad

I feel like I owe you a few recipes in the next few days since its been awhile since my last post. We've had some computer problems and I'm fighting a cold so I haven't been feeling much like making interesting recipes. However, I have a back log of good ones I've made that I've been saving for this very occasion. So without further delay, here is your first recipe: Winter Pumpkin Salad

Winter Pumpkin Salad inspired by this recipe on Green Kitchen Stories

1/2 Cup Whole Grain Couscous

1 Cup boiling water

1/2 small pumpkin

1/2 of the seeds from a small pumpkin

1 avocado diced

1 stalk of brocolli cut into bite sized florets/pieces

1 handful of red or purple grapes

1 handful of mixed greens

1/4 C raisins

                               

Herb Dressing

1 small handful of fresh basil, chopped

1 small handful of fresh parsley, chopped

1 clove garlic, minced

Juice from 1/4 of a lemon

1-2 Tbsp extra virgin olive oil

salt and pepper

Prepare the couscous:

1. Place the couscous in a heat proof bowl, and cover with the boiling water. Let sit until all water is absorbed ( about 10-15 minutes). Fluff with a fork. 

Prepare the pumpkin and pumpkin seeds ( this can be done ahead) :

1. Cut the pumpkin in half and scoop out the seeds. Wash off the seeds and dry them. 

2. Peel the pumpkin and cut it into 1 inch square pieces. I roasted the whole pumpkin and all of the seeds, but only used 1/2 for the salad. 

3. Place the pumpkin pieces on one tray, and spray with olive oil and salt

4. Place the pumpkin seeds on a second tray and lightly spray with olive oil and sprinkle with salt

5. Bake the pumpkin at 400F for 20-30 minutes. it should be soft and slightly brown. Remove from the oven and let cool completely

6. Lower the oven temperature to 300F and roast the pumpkin seeds for about 45 minutes until lightly browned. As you can see from the pictures, we didn't quite roast them long enough. 

                           

Prepare the dressing:

1.  Add all the ingredients together in a bowl and whisk to mix. 

Put together the salad:

1. Place the cooked couscous, fruits and vegetables, cooled pumpkin and roasted seeds in a large bowl. 

2. Add the dressing and mix well. 

3. Enjoy