In January (while living in Singapore again) I noticed that every time I had lunch or dinner I would feel bloated, so I had to find out why. A friend of mine posted on Facebook that she was probably gluten intolerant and described her symptons which sounded exactly like mine! Eureka! I spoke with her and did some research. This new knowledge made me very aware of my diet and I began cooking all of my meals. This meant no more meals at hawker centers for a while. I am a scientist after all and I had to test my variables to test my hypothesis. In the US this would not be anything special, but in Singapore where food and eating is a tourist attraction, this is quite a decision. I not only decided to cook my own food, but I am a designer at heart and I wanted to design my food. Whatever that meant. I started a blog documenting my culinary journey but never got time to post as often as I would have liked (http://theculinaryarchitect.wordpress.com/). After approximately 2 months I realized that I was sensitive to gluten.
Managing two blogs takes time, so in the future if and when I want to share my culinary delights I will do so here on Thinking Insomniac. Today I will share with you my post from February 19th on homemade protein bars since many of my friends always ask how I made it. Enjoy!
Today I wanted to make protein bars. I had peanut butter that I did not even open as yet and wanted to make a healthy snack. I found this website (http://neilarey.com/) which had really fantastic workout routines, I loved the drawings, and saw that Neila Ray also had a recipe for a protein bar. I actually did my own take on it and sort of combines her protein bars recipe with her energy ballz recipe.
My ingredients – Whey protein, raisins, dried cranberries, dried apricots, peanut butter, oats, dried ginger
Raisins, dried cranberries and dried apricots
Whey protein and peanut butter added to coconut cream
I then added the oat mixture I had (rolled oats, raisins, pistachio nuts, almonds, and more)… MIX. I didn’t have a mixer, so I used the natural mixer, my hand.
I then flattened the mixture out on a plate and cut it up into bars
I wrapped them in wax paper and placed them all in the refrigerator. I ended up with a lot of them! I think 35 of them.
If I am unable to have breakfast before leaving home on mornings I take one with me and have it to tide me over until lunch. They taste great! And my favorite part is the little surprise of ginger pieces that I get in mine. Mmmmm!!!
This work by Vernelle Noel is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.