Cooking Up Your Own Energy Bars
In our house, we go through a ton of energy bars, granola bars and energy gels sweet and chewy.
We both run, row and spend a lot of life on the road. Often, we are looking for something fast and efficient to snack during the minutes between the boathouse and the office or while on the track.
Unfortunately, the convenience of pre-packaged fuel sport comes with a price. Last weekend, I wanted to get your fill of bars Zing, an all-natural, high protein snack that has become one of our favorites. A local shop told me they give a discount for bulk purchase. Total cost for a box of 12, with the discount? $27, or more than $2 per bar. Yikes.
While the price of energy bars won’t stop me from buying them (like espresso and wine and regatta fees, they are a luxury I’ll keep paying for), I also wondered if I could supplement the store-bought fare with my own homemade creations. Sure, I’m unlikely to spend every Sunday whipping up granola snacks for the week, but some time in the kitchen every now and then seems feasible.
For help, I turned to my athletic friends. Many of them have experimented with energy concoctions, and some cook these recipes regularly. All use ingredients you can find in grocery stores.
Jess’ Energy Bars
Jess Mullen, a Seattle nutritionist who recently ran the 135-mile Badwater Ultramarathon through Death Valley, creates and cooks her own healthy snacks. She follows the paleo diet, which emphasizes meats, vegetables and nuts, and excludes processed and refined grains and sugars.
Below are two of Jess’ recipes, both of which are considered paleo. Jess notes that she likes her homemade energy bars because they aren’t overly sweet and are made from real food ingredients. She also adds, however, that both recipes are calorically dense, so while they make great athletic fuel, someone might not want to eat them mindlessly while sitting in front of the television.
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Jess notes that she likes her homemade energy bars because they aren't overly sweet and are made from real food ingredients. She also adds, however, that both recipes are calorically dense, so while they make great athletic fuel, someone might not want
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