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I’m not a medical pro, On whose advice you should heed, So please beware that, What works for me, May not suit your need. (aka Waiver of Liability)


Information provided on this site is meant to complement and not replace any advice or information from a health professional.
The intended mission of the site is to help people dealing with total knee replacements and other physical concerns realize they are not alone.

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Quick & Easy Energy Bars

It’s great to have a high-protein snack or drink to replenish your body after a good workout. This is especially true after doing those difficult tkr recuperation exercises. How tiring are those? Even after you’ve passed the rehab stage, you need to replenish yourself.

With so many energy bars available on the marketplace anymore, it can be confusing about what to buy. Plus, have you read the ingredients on these bars? There is a way for you to take control over what you put into your body while getting away from eating those commercially manufactured bars. Make your own energy bars. It’s quicker and easier than you may think.

By making your own energy bars you know exactly what goes into the end product. Homemade versions contain no additives, flavorings, artificial sweeteners or harmful preservatives. Since all recipes contain some sort of fat, as a binding agent, you can adjust which type you use to satisfy your personal taste and health needs. Making your own also allows you to determine how large a portion you want.

Here’s a recipe I adapted from a local television station to suit my tastes. You can also adjust ingredients to suit your taste buds.

You will need:
9×13” baking pan
medium saucepan
medium mixing bowl
cookie sheet
large mixing bowl

Dry Ingredients:
2 cups oats
½ cup sliced almonds
½ cup crushed walnuts
¼ cup dried cranberries
¼ cup raisins
¼ cup chopped dates
¼ cup dried apricots, chopped

Wet Ingredients:
¼ cup honey
¼ maple syrup
¼ cup barley malt syrup
1 cup peanut or almond butter, creamy variety
2 T canola or sunflower oil

Preheat oven to 350.
Evenly spread oats and nuts onto ungreased cookie sheet.
Place in oven and bake for 10 minutes, until lightly brown.

Combine wet ingredients in medium saucepan.
Cook over low to medium heat until blended, about 10 minutes.
Stir continuously.

Combine wet and dry ingredients in a large mixing bowl. Toss until dry mixture is thoroughly coated with wet mixture.

Place mixture into 9×13” baking dish. Firmly press into place until the entire pan is filled.

Refrigerate for 2 hours, or until mixture is firm.

Cut into your desired serving sizes.

Enjoy!

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