Howdy, folks! How was everyone’s weekend? Mine was okay. I don’t really want to talk about it. We can talk about it tomorrow.
Today I’m linking up with Cassandra from Powered by BLING and Annmarie from The Fit Foodie Mama for another edition of #MeatlessMonday. Have something veg-friendly to share? Join us! Link details below.
I would love to share with you my recipe for homemade energy bars. I concocted them as a way to avoid using gels (more on that later). I’ve used them as fuel throughout training and they’re just delightful. And yes, I did just use the word delightful. I feel like my grandma… Call them what you will — they’re packed with calories, carbs, and protein. The perfect combo for marathon miles. Enjoy!
Blueberry Marathon Bars
- 1/2 C walnuts
- 1/2 C cashews
- 1/4 C sunflower seeds
- 1/4 C ground flaxseed
- 1 C dried, pitted dates
- 1 C dried blueberries
- 1 Tbsp raw vanilla protein powder
- 1/4 C honey
Prepare an 8×8 glass baking dish by placing one piece of parchment paper across, and another in the opposite direction with enough extra paper so that you have four “handles” on the edges.
Process all ingredients in the food processor until well combined.
Pour mixture into the prepared dish and use a silicon spatula to press down firmly and evening on the mixture. Cover with plastic wrap and refrigerate for one hour.
Remove the bars from the refrigerator, and lift out of the 8×8 dish with the bottom piece of parchment paper. When you’ve removed it from the dish, flip the square over onto a cutting board. Using a large knife, cut into 12 bars.
At this point you can wrap each bar individually for easy trail/road access, or you can store in an airtight container. Keep the bars in the refrigerator until ready to consume.