It’s been quite a while so this is going to be a looooong post….about pumpkinseed, date, and tahini bars. About Transitions lenses. About motherhood. Let’s start with transitions.
Transitions…I’ve had a few.
Three years ago I lived by myself in a historic home in downtown Grand Rapids. I worked from home and spackled, sanded, and painted my house in the evenings. I took my dog for a walk nearly every night and would stop to watch live music downtown. I did yoga four to five times per week – once I even did thirty classes in thirty days for a challenge. I posted on this blog every week. Yup. Every week.
That feels like a lifetime ago. In what feels like the blink of an eye, my whole world has forever changed. I recently did five yoga classes…in seven weeks. It was a small victory. Parenting, nursing, and working full time doing research for a footwear company has changed the every moment and the every day. For one, I’ve had a real reality check in the kitchen. Like packing my breakfasts, lunches, and snacks for the entire work week on Sundays so I can eat well throughout the week. Like steaming, baking, and pureeing everything I can think of so my little one can enjoy healthy and diverse solid foods and learn to love food like I do (puh-lease do not turn out to be a picky eater…I will crumble). Like burning the rice syrup while making these granola bars because he crawled out of the room (how did he get so fast???). Like nearly burning the granola bars because I left them in for two extra minutes.
Now put away your tiny violin. I’m not telling you a sob story. Most of everything has been so positive. My son brings more happiness to me than I could have ever imagined. I get to see the world from his perspective and finally have someone else in the house who completely gets my humor (he giggles when I pretend to smell his feet and say peeeeeuw!). And like everything else, this stage is a transition, a phase that won’t last forever. So I’ll just do my best, and keep on trucking.
But I digress. I wanted to talk about Transitions for another reason. The good folks at Transition Lenses asked me to try out a pair of glasses. Don’t mind if I do, I said, I’ll try anything once. I have to admit that the first image that crossed my mind was Cindy Knoebel. Seventh grade. Small glasses not much larger than swim goggles. Looking like she wore her sunglasses inside for ten minutes after first hour started. It didn’t really seem like my thing. Now, keep in mind that I was not exactly hip. I wore ugly-with-a-capital-U non-Transition lenses. Non-shading and non-transitioning from ugly. And keep in mind that Cindy Knoebel turned out to be prom queen and married the prom king. Maybe she was onto something. Anyhow, I gave them a shot and I have to say…I was pleasantly surprised. The tinting changes much more quickly than in the past. I was asked to choose from several shading options. And was able to add all the fancy stuff like anti-glare and a blue-screen filter to protect my eyes from the many hours in front of the computer screens at work. I also ran into two very cool people at an outdoor music festival this weekend wearing Transition lenses. Seems like it may be the cool people wearing them after all.
Well finally, let’s get back to what this blog is all about. Food. These granola bars from Cooking Light are my snacks for the week. On principle, I don’t buy snack bars because I know I can make them myself (but never do). They were so easy to make (they require about 10 minutes of dedicated attention), very easily adaptable, and very healthy to boot. I made this version, adding almonds, chia seeds, and some dried cherries to it. Let me know if you try these…and especially let me know if you come up with fun adaptations for the recipe!
For this and many other DIY healthy snack bar ideas, head to Cooking Light’s DIY Snack Bar slideshow.
Pumpkinseed, Date, and Tahini Bars
- 1/3 cup tahini
- 1/3 cup brown rice syrup
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups puffed barley cereal (I couldn't find any so used puffed millet)
- 1 cup old-fashioned rolled oats
- 2/3 cup prechopped dates
- 1/3 cup toasted pumpkinseed kernels
- Cooking spray
- 3 tablespoons toasted uncooked quinoa (optional)
- Preheat oven to 350°. Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Alternatively, you can heat this on the stove but you must stir constantly and watch carefully so as not to burn the brown rice syrup mixture.
- Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl.
- Pour tahini mixture over barley mixture; toss well to coat.
- Press into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with quinoa (if using), pressing to adhere.
- Bake at 350° for 10 minutes or until set. Cool completely in dish.