Saturday, March 15, 2008

Fruit Bars & the Farmer's Market

I went to the Farmer's Market this morning. When my alarm goes off at 7AM I am always tempted to hit snooze and roll over but when I am walking around the market in the crisp morning air looking at all the gorgeous produce and flowers I am happy I dragged my toosh out of bed. I do that with exercise too. I'll talk myself out of it if I think about it too much I just need to get up and do it. I always feel good after.

I debated going to the Market this morning because I won't be cooking much this coming week. For those that are new to my blog I'm headed back to Mexico for round 2 of my boob lift. Ugggh. Stomach flip. I have an awesome Plastic Surgeon so I'm in great hands but not looking forward to the pain and being a patient again. I just want to start living in this body.

I did buy a few things at the market... another basket of those beautiful strawberries, two baskets of fresh peas, blueberries, heirloom garlic, onions, Pink Lady apples, tangerines and a loaf of my Mum's favorite Austrian fruit bread. I hit Starbuck's for breakfast then dropped off the Goodwill donations that I had in my trunk for a week and before heading home I stopped at Winco to load up on nuts to make these...


Shelly's Fruity Breakfast Bars

1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Nuts, chopped (I used 1/2 pecans, 1/2 walnuts)
1 Egg, beaten
1 Banana, mashed
1/4 cup fresh Blueberries
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)

Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup, berries and chopped nuts. Mix well.


Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Let them cool and cut into 8 bars.



Apricot Walnut Glaze

1 Tablespoon Sugar Free Apricot Jam (I use Smucker's Simply Fruit)
1/4 Walnuts, chopped

Microwave for 25 seconds. Drizzle over cooled bars.

5 comments:

BTC said...

I cannot wait to try some of your breakfast bars. I've been buying all the ingredients so I'll be ready. Did you eat them while you were in the losing phase, or only since you've been maintaining? Since I'm trying to lose 30 lbs of regain (originally 40 before RESTORe procedure), I don't want to create a stall. What do you think?

Also, I'll be thinking about you next week while you're having the PS done in Mexico. My prayers go with you.
Betsy

Michelle said...

Hey Betsy, I still lose if I'm not careful. It's a interesting tight rope walk this surgery. I try not to give nutrition advice and let everyone make their own decisions about what is right for them... you know bread, pasta and rice were my pre-op bad boys so I don't eat them. Ever. Some people will do whole wheat pasta, brown rice... I choose not too. No one is right or wrong just different.

Thank you for the good wishes!
~Michelle

Tara said...

I am a pre-op and am so glad to see someone eating and enjoying fresh fruits and veggies and good food. Sometimes it seems all post-ops eat are processed protein foods.

I'll be checking all your recipes to see what will fit with me at each stage.

Amie said...

I have been searching in vain for sf almond rocca and sf caramels here in Omaha to make those bars. I barely found regular almond rocca. I'm checking at Costco today, then it's up to Amazon, I think. Or, could I use sf toffee bars? I've never had almond rocca. Anyway, these fruit bars I can do.
Michelle, my friend bless you and take care. I will be praying for you that everything goes smooth and pain free. Amie

Nannysweetie said...

Hello Shelly,
I'm 1 month out and read your site everyday, put many others onto the site as well:)
Please write a cook-book for us not so talented cooks. I also love to cook and you have made everything seem so easy, you have a special gift to help all of us newbees. I know a cook-book would be a hugh success, please think about publishing one soon.
Helen in Kentucky