{recipe} rice bars

{recipe} rice bars

• 8.09.2012

As someone with a speedy metabolism and a tiny stomach, I generally have to eat about every two hours. Unless I plan ahead, I’m left shoving whatever I can find into my mouth. This has become especially apparent during my training. It’s really important to fuel your body properly in order to perform at your best for each workout.

There are hundreds of different kinds of “energy bars” on the market. Each one boasts unique benefits and ingredients designed for pre-workout, post-workout, female, male, protein rich, fiber rich, gluten-free, sugar-free, vegan…the list is endless. If you look at the ingredients, sometimes there are all kinds of weird things in there to preserve it and hold it together.

This recipes is inspired by the rice bars in the FeedZone cookbook. After testing two flavors from this book, I realized the possibilities were endless.

Rice based bars are PERFECT for athletes because rice is very easy on the stomach and digests well during activity. It’s the right amount of simple carbs to give you the energy boost you need and they are easy to eat. I’m including recipes for both sweet and savory bars (something you rarely find).

Bacon & Egg Rice Bars

• 2 cups uncooked calrose rice (sticky rice)
• 4 eggs
• 8 oz bacon (or turkey bacon or sausage)
• soy sauce or liquid amino acids (to taste)
• brown sugar or maple syrup (to taste)

Cook rice according to package directions. Cook bacon until crispy. Scramble eggs in bacon pan (grease removed) until firm. Mix eggs, rice, bacon together in rice pot. Add soy sauce and brown sugar to taste. Press into a foil lined 9x9 pan and refrigerate until firm. Cut into manageable bars to your liking. Wrap individually in foil lined with parchment. Store in fridge for up to 4 days.



Raisin & Almond Rice Bars

• 2 cups uncooked calrose rice (sticky rice)
• 1 cup raisins (or any other dried fruit of your liking)
• 1/2 almonds (or any other nut of your liking)
• honey (to taste)
• brown sugar or maple syrup (to taste)

Cook rice according to package directions. Mix fruit, nuts, and rice together in rice pot. Add honey and brown sugar to taste. Press into a foil lined 9x9 pan and refrigerate until firm. Cut into manageable bars to your liking. Wrap individually in foil lined with parchment. Store in fridge for up to 4 days.