My Go To Snack

Didn’t have any pecans or walnuts to roast with the oatmeal so I used hazelnuts instead!

Didn’t have any pecans or walnuts to roast with the oatmeal so I used hazelnuts instead!

There was a food dream of mine to eventually give up processed sugar. Oh, I know that it’s insanely unhealthy for you (check out the video clip, “Food Industry’s Secret Weapon” for a fantastic breakdown on the addiction of sugar), but I had to hit bottom of the sugar barrel before it internally clicked.  

I was having panic attacks, to put it bluntly – major mood swings and just overall too many mental highs and lows. I got sick and tired of being sick and tired.

But I promised myself that I wouldn’t go extreme, because we all know that’s how you crash and burn, and the cycle repeats itself. No, I promised myself that I wouldn’t deny myself, but I wouldn’t indulge myself – I was going to find a healthy middle ground.

So, I started looking at natural sugar options – and have settled for the most part on dates, maple syrup and honey (with the occasional coconut palm sugar).

In my search to still enjoy myself, I came across one particular energy bar recipe from Minimalist Baker that I’ve come to make my own. I make this energy bar every week and have modified it to make it extra scrumpish.

Before blending the dates, I add in 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder (add 1 teaspoon of hot water to that) just before I turn the food processor on. I throw into the seed mix a tablespoon of Maca powder for added flavor but also for the added benefits of the powder. I cut down the honey from ¼ cup to 2 tablespoons (cause that stuff is sweeeeet!).

And that’s it – those are the only three changes I’ve made to this stellar recipe!

Andrea BeckerComment