I help highly sensitive womxn end their fight with food & their body by guiding them back home to their body & building emotional intimacy.

Quinoa Granola Bars

Quinoa Granola Bars

I’m not gonna lie, I love sweets!  I mean who doesn’t like a little sweetness in their life.  I don’t think I trust people that say they don’t like anything sweet.  It just doesn’t make sense in my brain!  That being said I don’t like how I feel when I eat too much sugar, especially the processed white stuff.  Over the years I’ve transitioned to using natural sugars like maple syrup (Canada No.3 is my favourite), stevia, coconut sugar and one of my faves, raw honey, which is what I used in the recipe for my Quinoa Granola Bars.

Quinoa Granola Bars

If I don’t plan ahead and make snacks like these for the week, I end up at the grocery store buying way too many protein bars, kombucha and dark chocolate bars, which is hard on the wallet.  I rarely ever make the same thing each week either.  I like to change it up and try new things, sometimes to the dismay of my boyfriend!  He has his favourites, but I’m always trying to come up with new recipes so don’t often make a recipe twice.

Quinoa Granola Bars

On another note, I want to say that it is not okay to make negative judgements on the way another person is eating.  You have no clue what’s going on with the rest of this persons life and where they’ve come from.  Maybe they struggled for years with Orthorexia and are finally finding a balance and sitting down to eat pizza.  Making judgements and telling them they are being unhealthy is a grave mistake and could cause this person to slip back into disordered eating.

Quinoa Granola Bars

People might make judgements about these bars saying they’ve got grains in them, polyunsaturated rich nuts and seeds or sugar in the form of honey.  The thing is, we’re all so very different and it’s an experiment we all have to partake in to figure out what works best for our own bodies.  So if the food police start making comments about what you’re choosing to eat.  Ignore them and listen to your body.  Ask your body how it feels.  Ask your body if that food is nourishing to you.  Does it give you energy?  Does it taste amazing?  Does your body digest it well?

Quinoa Granola Bars

If your body says yes, then keep doing your thing and eating what you like.  There are people out there that think just because they’ve found something they think works for them, that everyone else and their grandma needs to eat the same way.  This simply isn’t the truth.  The sooner you realize this, the easier it will be to start ditching all the plans and programs and just eat intuitively.  You will be able to start listening to your own body and figuring out how to eat for your best health.  Maybe start with these Quinoa Granola Bars and see how you feel.  No worries if you find out your body doesn’t like them.  Move on and try something different.

Quinoa Granola Bars

Quinoa Granola Bars
Recipe Type: Snacks
Author: Richelle Ludwig
Prep time:
Total time:
These no bake granola bars use puffed quinoa, which adds volume and a softer texture. Sweetened with raw honey and full of healthy fats from almond butter, coconut oil, sunflower seeds and pumpkin seeds.
Ingredients
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • 1/3 cup almond butter
  • 1 cup quick cooking oats
  • 1 1/2 cups puffed quinoa
  • 1/2 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
Instructions
  1. In a large bowl add oats, puffed quinoa, coconut flakes, sunflower seeds and pumpkin seeds. Stir to combine.
  2. In a small pot over medium-low heat, add the raw honey, coconut oil and almond butter. Stir until blended.
  3. Pour the honey mixture over dry ingredients. Mix well until the dry ingredients are thoroughly coated.
  4. Press into an 9×9 pan lined with parchment paper. Place in the freezer for 20 minutes to harden a bit.
  5. Remove from freezer and cut into squares. Store in the fridge.
Notes
These are best eaten right out of the fridge as they do fall apart at room temperature.

 

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