Today was fantastic. I woke up and made Blueberry Pecan Power Bars.
The corner of my pictures are blurry because my greasy paws unknowingly touched the lens.
Then, I read some biochem. You know, gettin’ ahead for school in 3 weeks 
Next, I updated my computer and made lunch.
Salmon, green onions, red peppers, yellow peppers, sprouts, avocado, spicy sauce all wrapped in rice paper and dipped in soy sauce.
Then I went for a run around town lake and had my first blogger meet up!
Dorry, Me, Lindsay
Dorry, Lindsay, and I met at Whole Foods. We talked about traveling, triathlons, weddings, and other things . Dorry even got me an almond butter smoothie. It was so perfect on a 100 degree day in Texas!
Thank you ladies for the wonderful experience!
And now here is your recipe for…
Blueberry Pecan Pie Bars
Recipe: Makes 16 bars
Grease an 8 x 11 inch baking pan with coconut oil. Place all the roasted, salted nuts in a bag and bang with a wine bottle until they are in pieces. Consider leaving a few whole nuts in there, for treasure’s sake. Combine the dry ingredients in a bowl and mix.
Bring the brown rice syrup, sugar, coconut, cinnamon and salt to a boil in a small pot, stirring periodically. Let it boil for 2-3 minutes. Reduce the heat and add the vanilla. Stir and let thicken for a couple minutes.
Note: When you pour the brown rice syrup from the cup measure, scrape the sides so that it all gets into the pot. However, when you pour the hot syrup onto the dry ingredients, do not scrape it all in. This would be too much. Whatever you can easily pour in is what you should use. If you have to use a large pot with lots of surface area, scraping just a little bit might be a good idea.
Pour the wet over the dry and mix until everything is coated. Spread evenly in the greased pan. Grease your hands with coconut oil and press down onto the mixture. Refrigerate for at least 30 minutes before slicing into 16 bars. They can be stored in the freezer!
Dry ingredients –
1/3 cup roasted salted cashews
3/4 cup roasted pecans
1/4 cup roasted pecans and almonds
1 cup dried blueberries
1 1/2 cup puffed millet
1 cup rolled oats
1/2 cup oat bran
1/4 cup shredded coconut (toasted first)
1 scoop vanilla protein powder (only include this if you like the way your protein powder tastes! I used a flavor called Cinnamon Bun)
sprinkle of cinnamon
Wet ingredients –
1 cup brown rice syrup
1 heaping tbsp brown sugar
1/4 tsp salt
2 tsp toasted coconut
a shake cinnamon
1 tsp vanilla extract
Option: If you want them to be more nutty and less carby, just decrease the oats and increase the nuts!
Benefits:
Oats * A slow digesting carbohydrate that will keep you full for longer and not spike your blood sugar because of its high fiber content! Also contains potassium, phosphorous, pantothenic acid, and magnesium.
Almonds *A great source of monounsaturated fats! These are the fats that raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels!
Oat bran * soo muchh fibbeerrr!
Kamut puffs * a gluten free grain that has calcium, riboflavin, thiamin, niacin and iron!
Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.
Blueberries * Lots of vitamins and antioxidants!
. I also just want to put a word out to the families who lost a loved one due to the Gaza aid flotilla raid. When a loved one goes off to war, the risk is obvious and acknowledged, at least internally. But when someone decides to get into humanitarian aid, the risk of death seems more distant. This affect is probably even more true for family members. 
