September 20 2018
In order to keep your body running in peak form, you need to make sure you’re meeting these women-specific nutrition needs.
*Courtesy of Running On Veggies
The other day I was at my friend’s house flipping through her magazine collection. As I was reading it, I came across a strawberry bar recipe. I loved the idea of using seasonal fruit and making a breakfast crisp bar with them. Breakfast is not complete without coffee…am I right? So why not combine the two and make Strawberry Espresso Bars?
At first I was iffy about the combination and nervous about the coffee being too bitter in these bars. But it is exactly what it needed to give it that slight bitterness to cut the sweetness from the fruit. It looks way more complicated than it is, but in fact it’s pretty easy.
It’s all about having patience to wait for them to set in the fridge. But that’s the key to getting them to hold together. It’s a great refreshing light treat during a summer afternoon. Plus I had a ton of strawberries that I bought the other week and I was dying to use them. My family was really excited about taste-testing this one because they are all coffee addicts like myself.
The middle layer is a similar version of my chia jam and I had no intentions of making it that way. I love how the chia seeds expand and work like a gel. But don’t freak out if it doesn’t gel when making this. It will cook and stay put once you put it in the freezer to set.
I love using Bai5 here because it acts as a natural sweetener and gives it even more berry flavor! It’s an optional add-in to give it even that more touch of sweetness