So, we all know what happens when I go to the grocery store.
This is what happens when Matt does.
Well, this and a box of chocolate Krave cereal, (“what – I thought you’d be really excited about new cereal!”) two different kinds of BBQ sauce, an extra-large (and extra expensive) bottle of Bragg’s soy sauce, a coconut he has no idea how to open, five more cans of black beans, re-fried beans and baked beans (heaven help me) and three six packs of summer beer… because you know, we have to try them before summer is over.
Safe to say that in my quest to make him understand how awesome grocery shopping is, I’ve created a monster. Long gone are those days he’d pretend he was too hungry, too sore or too tired to stay in the grocery store longer than 10 minutes. He is now – wait for it…my grocery shopping protégée.
That said, my little apprentice still has some learning to do. Like how you should only buy Siggi’s yogurt when it is on sale, always take advantage of buy one, get one free when it comes to bread, strawberries or Heinz ketchup, never pass up a free sample (especially when it is wine) and always do a serious inventory of our cupboards and fridge before we leave the house (do as I say, not as I do).
And that we don’t buy Clif bars. We either hoard them after running competitions OR we make them. Well, starting now.
Because after watching how quickly Clif bars increase our grocery bill at $1.50 a pop and then how quickly they disappeared from our cupboard, something’s gotta give. And it ain’t my Siggi’s addiction.
I found this recipe from Enlightened Cooking and absolutely love it as you can make so many flavors (many of which are listed on her webpage!) by adding different nuts, dried fruit, chocolate chips (always an awesome idea) and spices. The first time I made these, I happened to have a crazy amount of extra-extra ripe banana sitting on the counter so I decided to throw one in, too.
I have no idea how I always have extra-ripe bananas sitting on our counter. I mean, because I always do that “food inventory” thing before we go shopping.
Homemade Clif Bars
Adapted from Enlightened Cooking
These can be adapted to basically any flavor your little heart desires. For more idea’s, check out Enlightened Cooking’s recipe.
- 1 and 1/4 cups brown rice cereal (Rice Krispies would also work)
- 1 cup uncooked quick-cooking oats
- 2 tablespoons ground flaxseed or regular flax seeds
- 1 tablespoon chia seeds
- 1/4 cup chopped dried fruit (raisins, craisins, cherries, bananas, etc.)
- 1/2 cup chopped nuts or seeds (I used a mix of pepitas, almonds and sunflower seeds)
- 1/3 cup brown rice syrup
- 1 ripe banana, mashed
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
1) Spray 8×8-inch pan with cooking spray (you can also double the recipe and use a 9×13). Combine the rice cereal, oats, flaxseed, dried fruit and nuts in a large bowl.
2) In a small saucepan over medium heat, combine the brown rice syrup, peanut butter and banana, stirring until melted and well-blended. Stir in vanilla and cinnamon.
3) Pour nut butter mixture over cereal mixture. Stir with a wooden spoon at first and then get your hands in it to really mix everything together! (And, let’s be honest – to be able to eat everything that is stuck to them afterwards.) Press mixture firmly into an 8-inch square pan using a large square of wax paper to evenly spread and firmly pack down. Chill at least 30 minutes in the refrigerator to set. Cut into 12 bars and eat half of them as you wrap bars tightly in plastic wrap and store in the refrigerator.