This year I turned 41, yep, 41 and though I still feel like I am in my 20’s, there are days my body reminds me that i am no longer 20. You start feeling aches you never felt before, and you start gaining weight in places you never had problems before.
And it is a bit frustrating. I can do with aching, there is always that good tylenol or Aleve that will do its trick, but there is little to do with those pants that are getting tighter when you think that you are already doing the right thing.
Since i already exercise everyday, eat balanced meals everyday, watch my carb intake, I decided that it was time again to work with a trainer. Maybe he would have the answers i did not have. And so i have been working with him for a few weeks now.
I will tell you that it has been nice to have new routines for my work-out. At least it is not so boring!
Besides that I have not really learned anything new. He did reiterate that i eat small meals and that i eat every 2 to 3 hours, something that i had not been doing since it is not really in my nature to snack. But I have been following his advice.
If at first, i started buying those protein bars for snacks, i quickly decided that I was going to make some again because 1. they taste better, 2. I know what is in them and 3. it is less expensive to make them yourself.
I made this batch last week, and Lisa’s boyfriend took one and really enjoyed them. I hope that you will too!
Ingredients for about 16 bars;
- 1 cup of sunflower seed
- 1 cup of pumpkin seeds
- 1 cup of almond
- 1 cup of oats
- 1 cup of hazelnut
- 1/2 cup of bittersweet chocolate chips
- 3/4 cup of honey
- 1/2 cup of almond butter
- 1 tsp of vanilla extract
Depending how you like your protein/cereal bars, you will need to decide if you like them very fine or if you rather have big chunks of seeds or nuts.
- Turn the oven to 400.
- Place all the ingredients in a chopper and pulse a few times.
- In a small saucepan, warm up the honey and the almond butter until the mixture is becoming very liquid.
- Pour this hot mixture in the chopped nut mixture and stir well so as to coat the nuts with the almond honey mixture.
- Transfer this mixture into a deep flexipan that you would have placed on a perforated sheet.
- Cook the mixture for 10 minutes.
- remove from the oven and let it cool completly, before peeling the “big Bar” off the flexipan and cutting in 1 1/2 ” x 3 ” bars.
- Keep these bars in an airtight container so that they will stay fresh, and hard.
- Et voila!
Bon Appetit and Happy Cooking!!!