I think now is as good a time as any to tell you all that Julie and I will be somewhat M.I.A this coming week.
Tomorrow morning we are heading up north to cross country training camp! 😀
What is that, you ask? It’s basically an exhausting week of running, swimming, games, and all-around fun for all members of the cross country team! The camp is way up north where the only radio station is Moose Head Radio, gas costs $1.35/L, and the hills are pretty much small mountains. I know i’m not exactly painting a pretty picture of the week for you, but it actually is really fun!
And like I said, it’s also very exhausting. Not only do we do “doubles” (ie- we run twice) on several of the days, but pile that together with canoeing, swimming, beach volley ball, ultimate frisbee, and a whole bunch of other camp-type games, you can imagine that by the end of the week we’re all pretty tired!
I’m sure you can also appreciate in these circumstances how important it is to be getting proper amounts of fuel and nutrition during the week, to keep our energy levels up so we can participate in a ll the activities. The cooks at camp do a great job at keeping us well-fed at mealtimes (save for one incident last year when they served us extremely salty rocks that apparently were supposed to be muffins), but with all of our running around it’s really important to have snacks in between meals. So this week Julie and I have been in the kitchen whipping up some healthy treats to bring with us to camp.
We had a few criteria that these snacks had to meet in order for us to bring them to camp, and they were as follows:
They must be portable- granola bars that crumble apart when you pick them up are not practical.
They must not need refrigeration- we’re staying in an A-frame cabin, ie- no mini-fridge!
They must be filling- we need snacks that are going to sustain us between meals!
They must be healthy- we know that some of the food we’ll be eating at camp isn’t going to be all that healthy (think Kawartha dairy ice cream and s’mores!) so we want our snacks to pack a solid nutrition punch 🙂
So here’s one of the experiments that passed the test:
We’ve decided to call them fruit-and-nut energy bars. They are sort of like our own version of the oh-so-popular Lara Bars.
There was really no method that went into creating these. We had no real flavour in mind that we wanted to achieve, and no real texture preferences, other than the fact that we wanted them to hold together well, so there was not a whole lot of pressure on the things turning out in any particular way.
We just basically looked in our pantry, pulled out a bunch of different dried fruits and nuts, threw some stuff in our food processor, et voila, a healthy, portable, tasty energy bar!
So now I’m off to the kitchen to help Julie make a few more snacks to take with us to camp, but make sure you keep stopping by next week, because we have a few guest posts lined up from some lovely ladies, and we wouldn’t want you to miss out!
Fruit and Nut No-Bake Energy Bars
Time: 10 min
Makes: 8 bars
1/3 c. raw almonds
1/3 c. raw walnuts
1/3 c. raw cashews
1/3 c. raisins
1/3 c. dates
1/3 c. dried cranberries
1/2 c. oats
2 tbsp sesame seeds
2 tbsp flax seeds
1 tbsp hemp hearts
2 tsp lemon juice
1 tbsp apple butter (or date paste!)
1 tsp vanilla extract
Grind oats in the food processor until they are mostly flour, but with a little bit of texture left. Add in the nuts and blend until the nuts are all finely chopped. Add dried fruit, flax seeds, sesame seeds and hemp hearts and blend until the mixture starts to become crumbly, and sticks together when pinched. Add all other ingredients and blend until the mixture begins to stick together on its own.
Line a 9×5 inch pan (we used a loaf pan) with wax paper. Pour the mixture into the pan and press firmly into the bottom. Place in the refrigerator to allow it to firm up a bit, then cut into bars.
Do you ever go camping? What kind of snacks do you bring when you know there won’t be refrigerators to keep them in?