This weeks class schedule due to Regionals:
Friday - only classes will be 4;30, 5:30,6:30(onramp)
Saturday class will be at 10:30am
What do you pack food wise when you travel?
A lot of people that are planning trips will start to pack their things a week or two in advance. That’s probably smart. I don’t do that.
I do run through in my head several times what food I will have on me at any given time. All of my planning and preparing basically revolves around making sure I can eat when I want to. I wouldn’t say I get cranky or mad when I’m hungry…more I’m unable to perform simple tasks like walking and typing words correctly. Also hunger makes me feel overly emotional, like today when I was at trader joes hungry and they didn’t have the flattened banana that I came for so I flipped the chip display over an ran screaming out of the store.
Not really, but I did feel sad.
So when traveling I need to know that I have a relatively balanced snack on hand. Ideally some protein, carbs, and fat. Here is the food I’m traveling with this weekend…
Beef jerky, apples, coconut chips, hard boiled eggs, avocado, bananas, pre-cooked bacon, almond butter, mango, quest bars…there may be more, but you get the idea.
Even in your daily routine avoid being caught hungry with limited options. Grabbing a less than quality snack several times a week can add up over a month, and have a negative impact on the way you feel and perform. There are a ton of convenient foods that travel well. Lemon coconut bars are not one of them. They will not be traveling with me this weekend. They travel well from the dish to my mouth, that’s about it.
Lemon coconut bars
Ingredients:
For the crust…
6 medjool dates pitted
2 cups raw almonds
¼ cup honey
¼ cup coconut oil (melted)
2 eggs
1 tbs coconut flour
For the lemon coconut topping…
6 eggs
¾ cup lemon juice
½ cup honey
½ cup coconut oil
¼ cup coconut butter
1 tsp vanilla
2 tbs coconut milk
dash of salt
unsweetened shredded coconut
Directions:
Pulse pitted dates in a food processor until they become paste like. Next add your almonds and continue to process until the almonds have broken-down to not quite almond meal consistency. In a large bowl thoroughly mix your almond/date paste with the rest of your crust ingredients. Line a baking dish with parchment paper. Spread your crust as evenly as possible over your parchment lined dish, pressing it down into a cute little crust. Oh it’ll be cute, trust me.
Now make your topping. In a small saucepan add you eggs, lemon juice, ¼ cup of honey, coconut oil and salt. Whisk it over medium heat, warm enough for the coconut oil and honey to melt but not so hot that the eggs scramble. This will take a long time…just keep whisking. Next, whisk some more. Eventually you will notice that your mixture is thickening, finally!!! Once you have a pudding like consistency remove it from the heat and let it cool. In a separate small saucepan add your coconut butter, ¼ cup of honey, vanilla extract, coconut milk and heat to combine. When the ingredients are completely melded together remove from the heat. Spread your lemon topping over your crust. Now drizzle your coconut topping over the lemon. The coconut topping is a bit heavier and will sink into the lemon giving the bars a marbled look. Pop that thing into the freezer and let it set. When it’s firmed up sprinkle on your shredded coconut and serve it up.
