Today we are starting something a little different. Would you all please help me welcome my husband Konrad to the blog! Technically, he isn’t new to this site. He actually encouraged me to start and has helped me build this blog from the very beginning. But today I am letting him talk to you for the first time.
Unlike me, he is lot more comfortable in front of the camera. Make sure to check out his video below where he explains how this “Breadless Breakfast” series came to be. We plan on weekly installments with new recipes and progress reports – so stay tuned.
As Regina mentioned, my name is Konrad and I am her husband.
Basically what happened is, a friend of mine pointed out to me (in his broken English) that I needed to stop eating bread – saying the “yeast content in it” is blowing me up. Being healthy and buzzing with energy, I never really was concerned with my weight gain – but had been wondering where it was all coming from. After all, I was eating fairly healthy (in my honest opinion).
Let me explain:
I knew he had a point when I thought it through and realized that I do consume a LOT of bread. I love my burgers – but do keep an eye on not eating them too often. One thing I never did keep an eye on though was the fact that every one of my breakfasts consisted of bread. How does one go from eating bread for breakfast every day to not eating bread at all? What will I eat instead?
More importantly, what will going breadless do for me weight and health wise? Regina and I have been getting creative and will be sharing some of our “Breadless Breakfast” alternatives in this series once a week.
I hope you enjoy it and would love to hear your thoughts and feedback on this venture.
So now that you know why Konrad is avoiding bread, here is what we made this week as alternative easy, grab&go breakfast: Crunchy Peanut Butter Granola Bars
In the video Konrad mentions his usual breakfasts which consisted of white buns with peanut butter and honey. These bars are a healthier, breadless spin of the same flavors.
We still have grains, but the white bread is replaced with healthier wholegrain oats. There are peanut butter and honey (his usual bread toppings) in these bars. Additionally medjool dates are sweetening and binding everything together.
And lastly, peanuts! They add an awesome crunch factor and are packed with protein – the key to a filling meal.
If you are not the grab&go breakfast type, these bars are also awesome as afternoon snack. But who am I kidding – this breastfeeding mommy can and does snack any time of day!
- 2 cups rolled oats, toasted
- 1½ cups peanuts
- ¾ cup medjool dates, pitted
- 6 tablespoons peanut butter
- 6 tablespoons honey
- ½ teaspoon salt (only if using unsalted peanuts)
- Place rolled oats on a baking sheet and toast at 350 degrees F for 5-7 minutes to desired level. Place into a large bowl with peanuts.
- Blend pitted dates in a food processor until smooth. Scrape sides if needed.
- Place processed dates, peanut butter, honey and optional salt into a small saucepan. Heat on low while stirring until combined and smooth.
- Pour over oats and peanuts and mix well to combine. Press mixture into a line 8x8 inch pan and chill in fridge or freezer until set. Cut into bars.
- I like to keep them in a container in the freezer to keep fresh.
Recipe inspired by Minimalist Baker