Saturday, July 21, 2012

Saturday Eats

My Saturday eats.

About a month ago, I started experimenting with Intermittent Fasting (you can read about IF here, here and here).
Today I fasted for 17hrs and felt really good! I wasn't even all that hungry when I broke the fast, but after I made that zucchini bread, it was almost impossible not to have a slice!

And dinner was incredible! Elk roast with homemade gravy (my new favorite meal!) and beets!! Look how pretty those beets are! Lets have another look at them.

Aren't they beautiful?!

Nature is so perfect :)

Saturday, July 7, 2012

Coconut oatmeal bars

***This recipe has been updated and posted on my new site****

As I promised, I have an awesome recipe finally!
For the past couple weeks, I have been experimenting with a particular oatmeal bar recipe; I've been trying to imitate Bobo's Oat Bars. 
If you've never tried these puppies, go get some NOW! They are by far my favorite oatmeal bar and they are made right next to my hometown in Boulder, CO! It can't get much better than that! bars are thick and chewy and incredibly satisfying. They also have a ridiculous amount of flavors, so you can choose the right one for your mood. From lemon poppy-seed, to strawberry, to chocolate!

The problem is, Bobo's Bars are kind of expensive for a girl on a tight budget, so I've been trying to make my own!
And I think I've done a pretty good job at creating something similar.

So without further adieu, here are my Imitation Coconut Bobo Bars.

Here's what you need (makes 6 bars):
2 cups rolled oats
1/3 cup unsweetened shredded coconut
scant 1/2 tsp salt
1/2 scoop (12oz) vanilla protein powder (optional)
scant 2/3 cup brown rice syrup
1/4 cup coconut oil
3 Tbsp water (reduce to 2 Tbsp if not using protein)

Preheat oven to 350 degrees. 
Mix all the ingredients together, starting with the dry and then adding the wet. Line an 8x8 baking dish with parchment paper (or oil VERY well) and press the mixture into the pan. Press it down very firmly! Bake for 25-30 minutes, but don't let the edges brown too much. Remove from the oven and let cool for about 10 minutes, then take another sheet of parchment paper and press the mixture down again.
It's important to press the bars so that they stick together better.
Let the bars cool and harden COMPLETELY before cutting and removing. Otherwise, you will have a crumbly, sticky mess. Then wrap each bar individually and store in the fridge for best results.

The signature taste of the Bobo Bars comes from the brown rice syrup, but if you prefer honey or agave, I'm sure either would work fine. With agave, you may need to reduce the amount because of the thinner texture.
Also, I choose to use coconut oil because I prefer it, but I'm sure any oil type would work, although they may contribute a different flavor.

These bars are really close to the real thing, although not quite as thick and there's maybe a little something missing, they are still very good and satisfying!


Picture post

Here's a quick picture preview of what's been going on the past couple weeks! I went home for the past week and left my computer behind, so even with having free time from work, I wasn't able to be busy writing posts.
Sorry about that!!

A Durango sunset made extra pretty by the smoke from the Weber fire. 

My mom's 4th of July cake!

Puppies galore! One of my friends currently has a litter of nine! 

No, I did not bring a puppy home, sadly. 

Hopefully by tomorrow I will have a post about some grrrreat oatmeal bars that I made!

Have a great day!