Drinks, Food Inspiration, Lunch, Recipes, Smoothie, Snack

Pantry In My Bowl

June 15, 2012

Haaaapppppyyyy Friiiiiiidaaaayyyyy!!!!!!!! Aren’t you glad the weekend is finally here?

I am! This is going to be the last weekend here at Uni for a very long time so I’m excited to spend it with my friends and of course Christina and Fraser, my packing helpers. I am so grateful to have them help me because I seriously don’t know how I would manage to take everything down to the storage unit by taxi.

Speaking of which, I’m ahead of the game when it comes to packing. I’m a bit unsure about how much of the kitchen stuff (plates, cutlery, etc.) I want to keep around for the next week (I am a food blogger after all) but other than that I have it pretty much all worked out. The pantry is also quite empty. Today’s lunch was focused on using up food in the pantry and in the fridge and I think I did an awesome job.

For this bowl I used 1 can chickpeas, 1 can red kidney beans, 1 can sweet corn, 1 can chopped tomatoes, 1 zucchini and 1 bell pepper. I was also able to use up the garlic, brown rice and mixed herbs I still had. Not bad!

Surprisingly this was actually one of the most delicious meals I’ve had all week! I didn’t quite use up all the cans in the pantry but I’m sure Christina will happily take 3 cans of chickpeas just in case she wants to recreate this dish!

In the afternoon I was able to use up even more ingredients when I made a post-gym berry smoothie, similar to the one I had yesterday.

Into the blender went: 1 cup milk, frozen berries, frozen spinach, acai berry powder, chia seeds and sun warrior protein. I then had to remove 3/4 of the spinach since my blender wasn’t able to fully process it leaving huge clumps. I still got some of the nutrients though!

And to celebrate the weekend I have a new recipe for you: Banana Bread Energy Bars.

I made these while I was at home and they turned out tasting like actual banana bread. They are loaded with healthy fats from the walnuts and use only natural sugars from dates and raisins.

Banana Bread Energy Bars

makes about 6 bars (or 12 bite sized energy balls)

You will need:

  • 110g dates
  • 70g bananas
  • 65g oats
  • 25g walnuts
  • 20g raisins
  • 10g apple juice
  • a dash of cinnamon
  1. Combine the ingredients in a food process and process until they start forming a ball.
  2. Lay the batter out onto cling film, press flat and cover with cling film. Refrigerate for 2 hours or freeze for 30 minutes. Then cut into energy bars.
  3. Alternatively you can form them into energy balls.
  4. Store in the fridge!

If you like these banana bread energy bars, I’m sure you’ll love these chocolate fudge brownie energy bars!

Have a fantastic weekend!!!!!

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5 Comments

  • Reply Kristy @ Southern In-Law June 15, 2012 at 11:32 pm

    Those banana bread bars sound amazing! I love how chewy bars like that get when you put them into the freezer for a little while before eating and they also taste amazing when you do the opposite and heat them in the microwave for 20 or so seconds.

    • Reply Antonia June 16, 2012 at 11:44 am

      Thanks for stopping by Kristy. I’ve never microwaved the bars, sounds like a good idea though!

  • Reply Lerk June 16, 2012 at 11:05 am

    Your pictures are wonderful!!!! The banana bars sounds fantastic, need to try those! (: Your chickpea and bean dish sounds sooo yummy too, love beans!

    • Reply Antonia June 16, 2012 at 11:43 am

      Thank you 🙂

  • Reply Honey What's Cooking June 16, 2012 at 6:56 pm

    oooh those banana energy bars sure look good, love that you didn’t add additional fat, just healthy fats. yummy!

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