At Friday’s WI I wasn’t scale jigging. I ended up gaining 0.6 lbs. Honestly it’s not that much at all but based on how “on” I was I was a little disappointed. BUT, I got over it pretty quickly. I kept thinking on how awesome I felt tracking everything & being in control. I’ve learned that the scale does catch up, so I should be seeing my efforts paying off soon.
Saturday was a great day. My Cousin came over & we did our Trader Joe’s & Whole Foods run. They’re across the street from each other so it makes it very convenient to do both! Oddly enough, if you’re at TJ’s then head over to WF’s you end up seeing the same people. Neither are far from me, but they’re in the opposite direction of where my daily life takes place, so I can’t make it a weekly trip. I had a huge piece of paper filled with ingredients for my weekend of cooking including some staples & Natie faves! After we got home we made a delicious dinner of TJ’s Maryland Crabcakes, roasted Brussel spouts & some Barilla Plus angel hair pasta. Oh yeah, wine too! Delish!
Sunday was filled with cooking! I had 4 recipes lined up, but my headache from the wine the night before seemed to take over & I only managed to crank out two. Today I’ll review a DELICIOUS low fat granola bar recipe I got from PreventionRD.com. Nicole posted this recipe last week & when I saw it I knew I needed to try it as is. There were no modifications made to this recipe as I didn’t think any were needed and boy was I right! I almost substituted walnuts for the pecans, but thankfully I kept it as pecans because they taste fabulous!
This was also a perfect excuse to use the delicious cinnamon my friend Kim brought me back from her trip to Lancaster, PA.
3 1/2 cups old-fashioned oats
3/4 cup pecans, roughly chopped
3 large, ripe bananas
2/3 cup unsweetened applesauce
3/4 cup dried cranberries
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp ground flax seed (or flax meal)
1/2 tsp salt
Preheat oven to 350 F.
Line a 9- by 13-inch baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides.
Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into 15 bars. Serve or store in an airtight container.
She mentions they will last a few days in an airtight container or up to 3 months in the freezer.
There’s no doubt in my mind you won’t think these are delicious and a perfect alternative to any kind of granola bar you can buy in a store.