Sad day in this household. Why you ask?
The last Picky Bar. And, sadly, I have put my subscription on hold for now. My stomach was loving the monthly shipment but my wallet wasn’t loving paying $29.99/month for 12 bars.
So I told myself once I was down to my last one I’d start on making my own performance bars. I’m hoping maybe one day my flavors will turn out as fantastic as theirs. I might even have to give them sweet names like Picky Bars does; eating something called Blueberry Boomdizzle is just so much more rad.
But let’s think positive here because the taper, for the Keys100, has started and being positive is the biggest part of it, right?
Hearing these guys bark their face off at the FedEx guy was totally worth what I’m about to show you
In the box we have…
Turmeric! With bromelain or as we call them turm-bro’s. These have been the most magical pills in our training and it is so so nice to have found a natural anti-inflammatory that I’m ok with taking daily. Aaand bodybuilding.com had a sweet deal for $12.99/bottle so we decided to get the most out of the deal without being turm-bro hoarders. We will be taking these every day leading up to the race and will run with a few of them in our hydration packs incase any major pains start.
On a totally unrelated note if you ought to know anything about me it’s this: I truly believe my dogs are communicating with me so I talk to them and give them as many human attributes as I can. This one is also an idea I have for a future YouTube show called “Dogs using tissues”. I already have a few episodes ready so if anyone is looking for their next production hit just lemme know.
Since you took the time to read this much of my rambles it only seems fair that I give you something in return. Here’s the recipe I used for my bar concoction, adapted from Oh She Glows No Bake Peppermint Patty Bars II:
yield: About 10 bars for me
- 5.6 oz pitted dates (~1 cup)
- 1 cup rolled oats
- 2 tbsp unsweetened cocoa powder
- 1/4 cup protein powder (I used vanilla flavored)
- 1/4 tsp salt
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/4 cup almond butter
- 1/8 cup chopped almonds
- 4 tbsp mini dark chocolate chips (I use Enjoy Life) or chopped chocolate
- 1 tbsp shredded coconut flakes
1. Line a loaf pan with two pieces of parchment paper, one going each way.
2. Place ingredients through almond butter in high powered blender (I used a Blendtec. If using a food processor, OSG recommended processing pitted dates first then adding the rest of the ingredients). In the Blendtec, I blended the ingredients 2x on the sauces cycle.
3. Remove paste from blender and place on a nonstick surface. Begin adding in chopped almond by hand and kneading them into the mixture.
4. Repeat step 3 but with chocolate chips.
5. Dump mixture into loaf pan. Wet fingers and press to spread mixture evenly throughout.
6. Sprinkle however much coconut you’d like on top.
7. Freeze for about 15 minutes or until set and slice.
I’m going to play around with ingredients/numbers to try to get a better carb:protein ratio but for now, here’s the stats per bar. (I got 10 by slicing into 9 pieces them I trimmed them for photos and combined the cut edged pieces into 1 bar)
You could easily change up flavors by adding in additional ingredients, different flavored protein powders or different flavored extract. Just make sure whatever you end up trying you send me one to try 🙂