So many things that happened this month:
- WE’RE MOVING! I accepted a great job in Phoenix, AZ as an Integrative Dietitian. I will be working at an Integrative Oncology Center associated with MD Anderson. *Pinch me!*
- I became a consultant for Beautycounter. This company blew me away when I learned about them! They are growing fast and making a huge splash in the beauty industry. They have high standards for their products. One thing I loved was that they placed 1500 chemicals on a Never List. This is a list of chemicals they will never use because of their harmful or potentially harmful effects on the body. (More on this later I’m sure!)
- I recently came back from a trip to Punta Cana, Dominican Republic. It was a blast but talk about a challenge for those us of with IBS! I was sick with stomach pains for a good part of the trip but I tried not to let that interfere with the fun. My food sensitivity test results allowed me to make smart choices. It was difficult when I didn’t know the ingredients in meals and sometimes it was hard to avoid. Nevertheless, I have a new love for cassava/yucca because that’s what I ate most of the time. I’m excited to experiment with it now that I’m home and make some awesome recipes!
- 1-15oz can whole chickpeas (rinsed and dried)
- ½ C rolled oats
- ⅓ C dried apricots (sulfite free if necessary)
- ⅓ C dried cherries
- 2 Tbsp chia seeds (optional)
- 4 Tbsp allowed liquid sweetener - see substitutions for ideas
- 1 tsp pure vanilla extract
- ⅔ C allowed milk - see substitutions for ideas
- dash of cinnamon (optional)
- dash of salt
- Preheat oven to 350F.
- In a food processor (or blender) combine oats, chia seeds and apricots. Blend until chopped. Empty contents into mixing bowl.
- In same food processor (or blender) add chickpeas. Blend until finely chopped (not pureed).
- Add chickpea meal to same mixing bowl.
- Mix in allowed sweetener, allowed milk, cinnamon, vanilla, salt, dried cherries. Batter will be very wet.
- Pour batter into greased 9x9 pan and spread out to even mixture.
- Bake at 350F for 30-40 minutes or until edges are golden brown and center is no longer soft.
Oats – you can substitute with any rolled grain like quinoa flakes, barley flakes, rye flakes, spelt flakes, wheat flakes.
Dried fruit – this can also be other dried fruit. Dried apples, dried cranberries, dried blueberries, etc
Liquid sweetener – the recipe originally calls for 100% maple syrup or honey but if you cannot have either of these you can also use rice bran syrup, coconut nectar, corn syrup, cassava syrup
Allowed milk – this can be cow’s milk, any nut milk, oat milk, soy milk, etc
What’s your favorite homemade bar?