I have a really bad habit of overestimating what is realistic to get done in a given day or week.
Case in point – every day I start out with a “to do” list that is two full columns in a notebook. While I’m really good about keeping commitments I’ve made to other people, this completely unrealistic daily list means that I am almost constantly letting myself down.
Recently, we took a cross country trek and I had every intention of keeping up with posting on this site. I even had recipes written, cooked and edited photos waiting for me.
Unfortunately, despite my best intentions, my plans just weren’t realistic.
My boys needed me. I had packing, unpacking, loading, shopping, laundry, cleaning…
Oh, and we ran out of gas in the middle of nowhere. Because although there was no sign, there was no gas for 100 miles. In scorching heat. With no cell service.
And later the same day, a flat tire. On a Sunday. (Did I mention we were in the middle of nowhere??)
The stress of it all got to me and I was tired beyond what I’ve felt in recent years. (Ok, I was probably more tired when I had a newborn and a 14 month old, but mercifully that isn’t a kind of tired that you remember clearly as a mom.)
So, although I’d planned to only be away for a few days, that few days has turned into much longer.
For all of you who have emailed, left messages on Facebook or tweeted without a reply, please do accept my apologies. I promise to do my best to get caught up.
And for those of you who were promised this quinoa energy bar recipe was coming soon over a week ago…here it is!
Adapted from EatingWell
- 1 cup salted cashews, chopped
- ½ cup Crispy Brown Rice Cereal or Quinoa Puffs
- ½ cup Quinoa Flakes (oatmeal would work here too)
- 1/3 cup raw pumpkin seeds (pepitas)
- ¼ cup Dried Cranberries
- ¼ cup dried apricots, diced
- 3 tablespoons mini chocolate chips or carob chips (chopped)
- 5 tablespoons Organic Brown Rice Syrup
- Preheat oven to 325 degrees. Line an 8-inch square baking pan with foil and spray well with cooking spray. (Don’t try to go lightly here – I did and they stuck more than I would have liked.)
- In a large bowl combine cashews, brown rice cereal, quinoa flakes, pumpkin seeds, cranberries, apricots and chocolate chips. Stir until well combined. Add brown rice syrup and stir gently until combined.
- Transfer mixture to prepared baking dish and spread until even. Coat another piece of foil with cooking spray and place, spray side down, on top of the mixture. Place another pan on top and press down firmly to compress the mixture. Remove pan and top piece of tin foil.
- Place in a preheated oven and cook until the edges have turned golden – about 24 minutes for a metal pan and 35 minutes for a glass pan. Cool the pan on a wire rack for 10 minutes.
- Remove from pan and cut into 12 pieces. Allow to cool completely before removing foil and serving.
Note that I cut the bars into 6 squares for the photographs so yours will be smaller than mine.