Snack Bars

Bars are the ultimate eating convenience -- they are tasty, filling, portable, and airport security can't take them away from you. (Take that peanut butter!).  The only downfall is that they can be kind of costly (if you eat six at a time like I do....) I whipped up a couple different kinds of bars last week and I'll share some of the recipes that resulted from just 20 minutes in front of a food processor.  A general tip is that after these bars are set I put them in the freezer. This makes them the perfect consistency and temperature for eating if I grab them before a ride and they spend an hour or so pressed against my sweaty back.

Kind-style bars (this was JT's favorite - and she always says she hates dates and bars):

8 dates

1/2 c walnuts

1/2 c pumpkin seeds (pepitas)

1/4 c cashews

1/4 c cacao nibs (these are bitter raw pieces of cacao, chocolate chips work too)

pinch salt

In a food processor with an S-blade, process the dates until they are a paste.  Remove and place in a bowl aside.  Put in the remaining ingredients and pulse a few times to keep the nuts coarse and large.  Mix with the date paste and press into a small pan.  Refrigerate for a few hours to let set.

Skout-style bars (MY favorite kind of bar)

3/4 c oats

1/2 c pumpkin seeds

1/2 c walnuts

4 dates

1/2 banana

1/2 tsp cinnamon

pinch cardamom

pinch salt

1 Tbsp nut butter (I used sunflower seed butter)

Process pumpkin seeds, walnuts, and dates until they start to clump together and move as one. Mix with the remaining ingredients, press in a pan, and refrigerate.

Serious bars (Because if anyone else asks me where I get my protein I'll kick 'em in the shin)

1/2 c oats

1/2 banana

1 Tbsp soy or pea protein powder (I used chocolate)

1 Tbsp cacao powder

2 maple syrup

1 Tbsp ground flax seed

1 Tbsp almond butter

1/2 c walnuts

1/2 c pumpkin seeds

Process walnuts and pumpkin seeds then mix with the rest. Smoosh in pan, chill, eat, lift weights and hit your wife. Or.. whatever.

Breakfast bars

1 c oats

2 Tbsp almond butter

1/4 c raisins

1/2 banana

1 tsp cinnamon

1 Tbsp flax seeds, ground

1/4 tsp salt

Bake at 350 for 20 minutes. Feels like breakfast.

Pesto

Pesto is such a well-loved sauce, and its so versatile in its composition and use. Traditional pesto is typically basil, olive oil, pine nuts, and parmesean -- but you can make a great pesto out of almost anything. Observe:

4 cups greens (basil, spinach, arugula, cilantro, sorrel, etc.)
1/2 cup nuts or seeds (hazelents, walnuts, pine nuts, hemp seeds, pumpkin seeds, sunflower seeds)
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1/4 c water

Optional:
1 Tbsp extra liquid fat source (a high quality olive oil can really kick things up a notch but its not necessary)
1 Tbsp nutrional yeast (if you want to add some cheesyness)
1 tsp sweetener (maple syrup, honey, or one date)
1 Tbsp lemon juice

BLEND! You can use any combination of greens and nuts and I promise it will tasty pretty fantastic. Some ideas: arugula hazelnut, spinach and walnuts, sorrel and hemp/pumpkin mix.  FYI hemp seeds have a cheese-type flavor and I recommend them as a great addition to any pesto mix.