I’m having a recovery week from training so I’ve had more time to do non-triathlon things that I usually reserve for the days in slower months.  I’m quickly finding out that, although I THINK I’m good at recovery weeks; I’m really not as they mess with my head-particularly when the fall smack in the middle of racing season (I could care less in January or February–I’ll take a good food event/movie/weekend away over a workout any day). However, during the racing season,  I stress about staying fit, keeping the miles up, losing strength, etc.  While CONCEPTUALLY I get “Recovery Days”,  I often find myself wanting to add in workouts (today, I did say “no” to what sounded like a fun bike ride, as I did NOT have one scheduled BUT in the same breath, I wanted to go to a one hour Core Strength Yoga class in place of my prescribed 20 minute core workout tonight and then try a new conditioning class tomorrow.  Yeah, I know. Emotion over intellect.  Tomorrow’s class went off the table.  The take-away here is:  follow the plan-there is a reason that it’s written that way.

The other day, I tested a batch of energy bars.  The addition of a little Brown Rice or Oat Flour improves the texture and prevents them from being too sticky to work with; but you could always omit it.  These kinda remind me of a densely flavored Tootsie Roll.

IMG_4305Chocolate-Espresso Energy Bars

  • 2 Cups Pitted Dates (I used a combination of Delgat and Medjool)
  • ½ Cup Walnuts
  • 2 Tbsp Hemp Seeds
  • 1/3 Cup Cocoa Powder
  • 2 Tbsp Oat or Brown Rice Flour
  • 2 tsp Coconut Butter or Oil
  • 1-2 tsp Coffee or Espresso grounds
  • pn of Sea Salt
  • Hemp Seeds and/or coarse sea salt to top
The "dough" before it is packed down. It will be slightly crumbly

The “dough” before it is packed down. It will be slightly crumbly

Slicing the bars--this is the "dough" when shaped into a square

Slicing the bars–this is the “dough” when shaped into a square

Method

In a food processor, combine all ingredients. Process until almost a coarse cookie dough.

Line your counter with enough plastic wrap so that you can wrap the dough once you shape it.  Invert “dough” onto plastic.   Pat and Form into a 6” by 6” square.  If you are worried about the “dough” sticking, chill for 1 hour and then cut into 16 pieces. Store in refrigerator.

Maybe next week I’ll include a TBT recipe. Tuna Noodle Casserole, anyone?