Energy Bars Recipe {Recipe Redux}

by Jennifer Lynn-Pullman on August 21, 2014

Energy Bars

I have wanted to attempt my own energy bars for a while.  I love KIND granola bars, but they can get expensive.  For this months Recipe Redux Challenge: Bars & Bites for Brown Bags, we were challenged to create something small and full of goodness for our lunch boxes.  

“Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste. Show us your favorite way to jazz up any type of lunch box.”

Granola/Energy Bars are perfect!  I searched online for a lot of recipes.  The one recipe I liked the most was from the Minimalist Baker.  I wanted to try to make the energy bar with no added sugar, but my attempt at this did not work out so well.  The bars fell apart.  Round two with some brown sugar worked out much better.

energy bar ingredients

Many recipes instruct you to toast the rolled oats. I also toasted the peanuts and almonds I chose to use to increase their flavor. In one attempt I left the pan in the oven too long and the peanuts started to get very brown, which I didn’t enjoy. Slightly toasted them for 10 minutes gave them a flavor I preferred.

dates

I love dates and have been experimenting with them more as a sweeter.  I soaked these dates in water over night to soften them.  These particular dates were not pitted as I found out when I tried to puree them.  Check for pits!  Thankfully I didn’t ruin my food processor. Soaked dates can easily be pureed using about 1-2 tablespoons of the water you used to soak them.

Date paste

Date puree can be placed back into your refrigerator if you have any left to use for other recipes.  I pureed about a dozen dates, which gave me about 1 1/2 cups of date puree.

Energy Bar

I love chocolate, if you have not guessed that yet!. I added mini chocolate chips to the energy bar ingredients. If you want them in their original form mix them in last so they don’t melt. I mixed them in with everything else, so the mini chips melted in with the other ingredients.

Energy Bar

I melted the brown sugar with the peanut butter in a small pot.  Then I added the oats, nuts, and chocolate chips and stirred until all the ingredients were combined.

Energy Bar

I lined a 13×9 inch glass dish with plastic wrap.  Spread the energy bar into the pan, pressing the energy bar ingredients flat. Bars will end up about 1/2 inch thick.  Place the dish into the freezer for at least 2 hours until set.

energy-bars

When the energy bars are set, cut them into squares. I was able to get about 18, 2 inch squares, out of the batch. The bars can be kept in the freezer to keep them fresh. 

Energy Bar

 

Jennifer's Lunch Bag

Here is a picture of my lunch one day last week.  I take an energy bar out of the freezer in the morning before I leave for the hospital.  The bar is thawed by the time I am ready to enjoy it.

Energy Bars

Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup raw almonds
  • 1 cup lightly salted peanuts
  • 10 pitted dates
  • 1 cup natural peanut butter
  • 1/4 cup brown sugar
  • 1/2 cup mini chocolate chips

Instructions

  1. Toast oats, almonds, and peanuts in a 350 degree F oven for 10 minutes.
  2. Process nuts in a food processor to chop nuts to desired size.
  3. In a saucepan combine peanut butter and brown sugar.
  4. Cook until sugar dissolves.
  5. Add oats, almonds, peanuts and chocolate chips to peanut butter mixture.
  6. Stir to combine.
  7. Pour into a baking sheet lined with plastic wrap.
  8. Place energy bar into the freezer for 2-3 hours or until set.
  9. Cut into squares.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://nourishedsimply.com/energy-bars-recipe-recipe-redux/


{ 2 comments }

Chicken with Mushroom Rice {emeals recipe}

by Jennifer Lynn-Pullman on August 18, 2014

Chicken and Mushroom Rice Bake

Today is my son’s 11th birthday. Through the years he has been a picky eater. When he was 18 months old he went on a cruise with us. On a cruise there is tons of food and pretty much anything you could possible want. He lived on Cheerios, which we brought on to the ship with us, and watermelon!  The older he gets the better of an eater he has become.  He is my vegetable eater, whereas my daughter is the fruit eater.  Tyler loves chicken and rice.  He commented when I made the Chicken and Mushroom Rice recipe from eMeals that he liked the recipe and I should make it again. So, I thought is was share worthy if Tyler approved!

Chicken and Mushroom Rice Bake

Chicken with Mushroom Rice is a great one pan meal.  Although you do need to brown the chicken first, so you do actually dirty two pans.  All the ingredients get combined though in one baking pan by the end.  The recipe was really easy to make and tasted great.  

All of eMeals main dish recipes come with a side dish recipe as well.  I usually do not make the side, but this time I did. Lemon peas you can see in the first photo.  Tyler likes peas, but was not a fan of the lemon flavor.

You can still receive 20% off with the code SCHOOL

Chicken with Mushroom Rice {emeals}

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Calories per serving: 407

Ingredients

  • 1 1/2 cups uncooked brown rice
  • 2 (14-oz) cans 99% fat-free beef broth
  • 2 (8-oz) packages sliced fresh mushrooms
  • 1 shallot, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 2 tablespoons butter, melted
  • 3 bone-in skinless chicken breasts (about 2 1/4 lbs)
  • 1/2 teaspoon salt, 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine rice, broth, mushrooms, shallot, thyme, 2 tablespoons oil and butter in a 13x9 inch baking dish coated with cooking spray.
  3. Cover and bake 30 minutes.
  4. Meanwhile, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  5. Sprinkle with salt and pepper.
  6. Brown chicken 3 minutes per side.
  7. Arrange chicken breasts over rice mixture in baking dish.
  8. Cover and bake for 45 minutes longer or until chicken is done and rice is tender.
  9. Divide chicken and rice mixture into 6 servings.

Notes

This recipe is from emeals.com

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://nourishedsimply.com/chicken-with-mushroom-rice-emeals-recipe/

I am a eMeals blogger and affiliate.  I receive a free one year membership to eMeals in exchange for sharing their recipes.  All opinions are my own.This post does contain affiliate links.

 Happy Birthday Tyler!

525339_607345702609414_1119659141_n

 1276795_663450230332294_362765486_o
 

 

Back to School. Save 20% with code SCHOOL

 

 

{ 1 comment }

Summer 2014 Food and Drink Finds

August 11, 2014

Some new products have come out in the past few months that I want to let you know about.  That being said, because these products are new they may be a bit difficult to find.  You will be able to click on links to each products website so you can locate them if you wish […]

Read more

The Importance of Eating Breakfast {Podcast}

August 6, 2014

On Monday of this week I had the opportunity to again discuss nutrition with my friend Brent Hartman, of Body by Brent.  We discussed the importance of eating breakfast.  Check out our conversation on Blog Talk Radio. Discover Fitness Internet Radio with B3 Fit with Body By Brent on BlogTalkRadio    

Read more

Summer Chicken Salad {Recipe}

August 4, 2014

Chicken salad is a favorite of mine.  Years ago when I first became a dietitian I worked for a nursing home company near Flourtown in Montgomery County, Pennsylvania.  The Flourtown farmers market was a lunch time stop every once in a while.  My favorite lunch was chicken salad that was made with red grapes.  It […]

Read more

Shrimp Tacos with Cilantro-Lime Cream {emeals recipe}

August 1, 2014

I have been an eMeals blogger for over the past year.  Each week I receive a weeks worth of low calorie recipes.  I love the fast recipes especially.  Three times per week I work as a bariatric dietitian at a local hospital.  By the time I leave work and pick up both kids it’s about […]

Read more

Lasagna Roll Ups {Recipe}

July 28, 2014

 I love lasagna roll ups.  I first made them over 5 years ago after I watched Rachel Ray make them.  Lately I have seen various versions of lasagna roll ups popping up on Facebook and Pinterest, so I thought I would share how I make my them.  For just the four of us I make […]

Read more

Mudslide Pudding Shooter Recipe {Recipe Redux}

July 21, 2014

 The July Recipe Redux challenge is a “spirited’ one! A Spirited ReDux From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine […]

Read more

July Rehab Update

July 14, 2014

I spent the month of June continuing to rehab in physical therapy.  I am no longer using the Iontophoresis Therapy that I talked about in my last rehab update.  The Ionotophoresis Therapy lost its effectiveness after a few weeks.  I would not though be as far along as I am now if I had not […]

Read more

Freeze Summer Berries

July 11, 2014

This year I have been trying to enjoy fruit that is in season as much as possible.  Strawberries were at their peak in June and blueberries are currently being picked at local farms here in Pennsylvania.  I wanted to still enjoy these wonderful berries 6 months from now.  This summer is the first time I […]

Read more

Mushroom Leek Risotto {Recipe}

July 7, 2014

   I needed a side dish the other day for chicken and did not want the usual potatoes or pasta.  I had mushrooms and leeks in my refrigerator that needed to be used.  I decided to use them in a risotto mixture.  Risotto is rice that resembles pasta.  Risotto is pretty versatile and can be […]

Read more

Grilled Rosemary Chicken {Recipe}

June 30, 2014

 I have rosemary growing in my garden and was wondering recently what to do with it. I also had a pack of organic chicken breasts that I needed to use as well.  I searched the internet for some recipe ideas for rosemary chicken.  Most recipes also include lemon.  I love lemon, but not usually with […]

Read more

Turkey Meatballs {Recipe}

June 23, 2014

I very rarely make beef meatballs anymore.  I started making turkey meatballs years ago as a healthier alternative, but now I actually prefer their flavor.  I find that meatballs made with ground turkey are more moist.  I am not of Italian heritage, in fact I am german, so I do not make my own “gravy”. […]

Read more

Chive Blossom Parmesan Cheese Sauce {Recipe Redux}

June 21, 2014

Chives growing on our deck. This months recipe redux challenge is an interesting one.  I know many flowers are edible, but I have never cooked with flowers.  “Floral Flavors - Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma […]

Read more

Mushroom “Steak” Sandwich with Whiz {Recipe Redux}

June 15, 2014

  I was born and raised in Philadelphia.  Scott and I lived there until 2009.  I grew up eating cheesesteak sandwiches and can make a pretty good sandwich myself.  A classic steak sandwich consists of chopped steak on an Italian roll.  The steak is usually a thinly sliced rib-eye or top round beef.  The beef […]

Related Posts Plugin for WordPress, Blogger...
Read more