When I was put on bed rest while I was pregnant with our daughter, I had to re-evaluate my diet. The main reason for this {was for the health of our daughter}, but the other big reason was because I did not want to gain un-needed weight from being immobile.
This forced me to be more aware of what I was putting into my body. I learned to read food labels, and actually ate a completely balanced diet. I was on bed rest for almost six months and I gained less than thirty pounds the length of my pregnancy. I am actually at a healthier weight and in better shape two years after giving birth to our daughter! And I owe this to the awareness of what I was actually eating!
With that said, one thing I still really need to work on, is eating less packaged or pre-made food. Just because I shop at Trader Joes and Whole Foods, doesn’t mean that there isn’t fillers and what not in your food. Which is why it is always better to try and make things at home. Of course with a little one running around, who has the time right?
It is always best to start with one thing at a time… so since Peanut Cliff Bars are the one thing I eat on a daily basis, I figured I could try and re-create them at home. Perfect snack when you’re on the go… or just need a little pick me up post workout.
{these taste much better too!}
Peanut Butter Breakfast Bar
1 3/4 C. Gluten Free Oats
1/2 C. Ground Flax Seed
1 T. Cinnamon
1 C. Nuts your choice {I used raw sunflower seeds and chopped pecans}
1/2 C. Agave Nectar {can use honey if you prefer}
1 C. Peanut Butter {or any other nut butter as a substitution}
{optional mix-ins: dried fruit, unsweetened coconut, dark chocolate chips, figs… the list goes on…. just sub out part of the nuts when adding the optional foods}
Directions:
- Mix dry ingredients together.
- Add Agave.
- Stir until combined.
- Add Peanut Butter.
- Mix well.
- Line an 8x8 baking dish with parchment paper or tinfoil, and press ingredients into dish.
- Refrigerate for an hour, then cut into squares. I cut mine into 9 bars.
Enjoy!!!
