Rest days mean more time for cooking

How I picture myself in the kitchen

How I picture myself in the kitchen

Some days the weather is just so perfect I just can’t control the urge to lace up my sneakers and hit the pavement. Today was one of those days, BUT with a potential half marathon coming up this weekend I’m trying to taper it down a bit this week so today is an obligatory rest day. With Mother Nature tempting me from outside I knew I’d have to find another way to distract my mind and body, this is when my inner chef came out.

Lentil Dahl w/ tortilla and plain greek yogurt

Lentil Dahl w/ tortilla and plain greek yogurt

I decided to make the Lentil Dahl tonight and got that quickly simmering on the stove.  Within minutes the entire kitchen smelled of cumin, turmeric, and masala spices.  Once that was simmering down I started deciding what type of granola bars I wanted to make.  I rummaged around the cupboards and found a half empty bag of craisins and a partial bar of Ghirardelli dark chocolate with sea salt.  I prefer to make my own granola bars when I have time.  I just feel better about eating something that has all real ingredients and hasn’t been pre-packaged and sitting on a shelf for however long.  Plus I can control how much sugar and salt goes into it.  Anyways I found this recipe in an Instagram post by Energy Bits.  I just adapted it a little and added some “spice” (see number 6)


Granola Bit Bars


  • 3.5 cups rolled oats
  • 4 egg whites
  • 2 apples
  • cinnamon (a dash)
  • ~3/4 bar of dark chocolate
  • ~1/3 cup of craisins
  • 1 tablespoon agave nectar


  1. Preheat oven to 350°F
  2. Start by pulsing the oats a few times in the food processor just to break them up a bit, then add them to a large bowl.
  3. Core the apples, with skin and add to food processor and blend up pretty well, then add to the oats.
  4. Add the four egg whites, cinnamon, craisins, chocolate, and agave to the bowl.
  5. Using a wooden spoon combine the ingredients.
  6. Next take a baking sheet and line with parchment paper, then scoop out and press the mixture into the shape of your choice.
  7. Bake at 350°F for about 30 minutes.
  8. When finished just lay them out to cool and then chop them up to desired size.  I usually try to eat them within a week or so just so they taste fresh.  It’s easy to customize them to your liking, the first time I made them I used maple syrup instead of agave, and threw in chopped walnuts.
  9. Within about an hour I had a delicious dinner of Lentil Dahl, and granola bars for a convenient healthy snack that I plan on taking with me this weekend to VT for my race.  This way I won’t be tempted by the many less healthy options available when on the go.
Bit Bars cooling

Bit Bars cooling


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