Everything is better with chocolate, right?
By Aly Pain, guest blogger and front row dancer extraordinare at Soul Studio.
Raising two growing boys and being married to an Olympian for almost 20 years, food a huge part of our monthly bills. Over the last 10 years I’ve learned to make healthy options at home.
I thought I knew about eating well before, but I didn’t really. We spent hours learning about nutrition over his career with top practitioners. After doing a cleanse and reintroducing foods, we really honed in on what worked for each of us, and what didn’t. For me it was wheat and some dairy, like whey. I get all puffy with Angelina Jolie lips but with not so sexy swollen eyes and hands.
I stared experimenting with making our own basics from scratch.
Having healthy food in the fridge is crucial to maintaining your body and brainpower over the long term.
Snacks are the hardest I find. While there are a number of gluten free options available now, many still have artificial sweeteners, which give me a headache. Or they are sweetened WAY too much with brown rice syrup or honey so I don’t enjoy the flavour, or the sugar crash that follows.
I’ve been eating the dry ingredients (below) for breakfast for a few years, just adding almond milk. I was ready for a change so I took the basic premise of rice crispy squares and went from there. My new breakfast is packed with seeds for protein, fats, omegas and good carbs. Oh yes, and chocolate!
Delicious gluten free nut and seed bar:
Preparation time – 10 minutes
- 1.5 cups coconut oil
- 1 cup olive oil
- 2 cups semi sweet dark chocolate chips (or melt 2 bars of 85% dark)
- 1.5 cups almond butter
- 1 cup honey
- 1/2 cup salted butter
- 2 tbsp vanilla extract
- 4 cups puffed quinoa or puffed brown rice (I used 2 cups of each)
- 2 cups sunflower seeds
- 2 cups pumpkin seeds
- 3/4 cup white or black chia seeds
- 1 cup hemp hearts
- 1 cup dried fruit or shredded coconut is optional
- 2 tsps fine sea salt
Melt the wet ingredients together on low heat in a large pot. Remove from heat and add all dry ingredients. Stir well to thoroughly coat. Pack mixture down in cake pans (need sides) about 1 inch think and place in the fridge to cool for 2 hrs. Cut into bars or bites and store in a zip lock in the fridge. Makes 2-3 cake pans.
Mixture is better wetter than dry because there is little ‘glue’ to keep it all together. If they get really warm or dry they crumble very easily.