Pure Bar: A Review

Yep you guessed it, another product review.

But before that, a bit more about why this healthy eating thing means a lot to me. Well for one, food is awesome. I mean really amazing, perfect, wonderful and, well, one of the loves of my life!

However, eating whatever you want, whenever you want, at any quantity you want is going to get you in trouble. This I know.

With everything in life, you have to give and take. Sometimes you’re the bug, sometimes you’re the windshield. Does that analogy make sense here?

Probably not.

Anyway, I know the aspects of my eating plan that are not as good as they could be. I don’t say “should” because that would imply I wouldn’t want them to be…and that’s not the case.

I want to eat healthy food. I want to feel nourished and satisfied. I don’t want to load up on anything that is going to make me feel heavy, tired, or hungry soon after I eat it.

So for me, it’s all about eating fairly clean for breakfast, lunch and snacks…and if I make good decisions all day, dinner tends to be a little more lenient.

What’s a good decision you ask?

Enter Pure Bars, the certified organic nutrition bars which just so happen to be gluten-free, raw and kosher. Seems like a mouthful, right?

Well, don’t be intimidated. While these buzzwords may make you think “bland,” you’re completely wrong. Pure Bars, which come in six very different flavors, are anything but.

The best part about these bars is that the flavors are completely different from one another. My favorites were the wild blueberry and cranberry orange, which surprised me. I'm definitely a chocolate person but this time, fruit prevailed!!

The blueberry tasted a lot like a blueberry muffin. Anything that boasts high nutrition but can taste like a baked good is A-OK in my book. Especially a little bit heated (or toasted) yum. Slightly sweet with a big fruity blueberry blast. NOT TO BE CONFUSED WITH BLUEBERRY "FLAVOR" which to me, is not the same. I despise imitation blueberry. This was not imitation--HALLELUJAH!

Apple Cinnamon was another one of my favorites. Apples and cinnamon go together like peanut butter and chocolate... they were meant for each other. I loved the spicy cinnamon and sweet chewy apple. Oh by the way, most Pure Bars are fairly chewy, not crunchy at all.. except a few pieces of nuts here and there.

Chocolate Brownie is a solid nutrition bar. Now, I'm not going to tell you it tasted exaclty like a real brownie fresh out of the oven, and maybe that's because I might have had a fresh brownie out of the oven recently and well, everything has its place. I will tell you, though, that I've had tons and tons of chocolate flavored nutrition bars, and while most taste like cardboard, this definitely has its hints of cocoa. I had the opportunity to have two samples of every flavor, and this one definitely grew on me more the second time I had it.

Cherry Cashew got me through an excruciating study session of advanced exercise physiology. What better way to study the Cori Cycle than by filling my body with protein and antioxidant rich Pure Bars right? The cherries are sweet and tart and this bar in particular had a familiar taste. Almost like a candy or even a fruit roll up? Works for me.

Trail Mix was a little bit different than the rest of the bars because it did have a bit of a crunch. Its a definite go-to snack and it's got a mixture of chocolate, raisins, walnuts and sweet apples.

Last but certainly not least, Cranberry Orange was a fresh complex flavor. I loved the bright citrusy burst and the sweet tartness of the cranberry. It kind of reminded me of the holidays a little bit? I don't know why. Can't explain the way my brain works...but it was the perfect balance of sweet and tart.

This is what most of them look like!

As I mentioned before, Pure Bars all have a unique taste. Definitely good for different moods or different cravings. Something more homey and comforting would be a warmed up Blueberry or Apple Cinnamon. Something to perk up your morning might be a Cranberry Orange. The Chocolate Brownie would be a fabulous snack with coffee or after dinner treat-- pick your poison!

Regardless, I would recommend Pure Bars. For about 200 calories per bar, jammed with protein, fiber, healthy fat and duh--flavor, it's a great pick. Oh, and if you're a parent, I think you could easily market these to a child. The wrappers are pretty and colorful and you might be able to pass it off as a candy bar. Who knows?

Whatever the case, try one--you'll be glad you did! You can buy Pure Bars at Trader Joes and most Whole Foods. Find one near you!

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

Halloween has come and gone, but pumpkin lasts forever.

I have this friend, Ashley. We met in class this year. She says I'm a dork because I have a blog but guess what? She does too. She, like me, is a personal trainer/exercise instructor. She, like me, is a sugar fanatic. She, like me, loves pumpkin. Basically a match made in heaven!

When she shared this recipe with me, I about died. I haven't had the chance to make it yet but I had hers and it was amazing. I loved it. I love love loved it. Rich. Perfect. And just in time for your Thanksgiving dinner menus.

You will want to try this. It's amazing alongside a steamy hot cup of coffee or just on it's own. Whatever you do, eat them before someone else does!!


What ya need (for the whoopie cookies):
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract


What ya do (for the whoopie cookies):
1. Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
3. In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.
5.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.


What ya need (for the maple syrup cream cheese):
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla


What ya do (for the maple syrup cream cheese):
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
2. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
3.Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.


Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.... Thanks Ashley!!


Enjoy!!!

Black Bottom Cheese(cup)Cakes

I like surprises. A lot. But I'm not very spontaneous. I used to think I was (wrong). 

 Even though I won't randomly take a road trip across the country with 20 bucks in my pocket doesn't mean I don't like a little mystery.

 

A little pizazz?

I like things that are stuffed. I like to stuff my already busy days with time with friends. I like to stuff my belly with awesome food. I like to stuff my feet into cute high heels.

Everything is better stuffed.

I like to stuff Oreo in the bottom of my cupcake. Oh. I mean... I like to stuff Double Stuf Oreo in the bottom of my cupcake.

Robin Hood.

A Nerdy Tourist.

Read on and change your life. Amie found this recipe from Handle the Heat. Oh, and Happy late Halloweenie!

Happy 2 Holidays Before Christmas!!!

What ya need (for about 24 cuppies):

A package of Oreos, 22-24 left whole, and 12 coarsely chopped

1 pound cream cheese (8 oz regular and 8 oz lower fat is what we did), room temperature

1/2 cup sugar

1/2 tsp vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup sour cream

Pinch of salt

What ya do:

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Top with any leftover crumbs if desired. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Yum!!!

You Bar Review, a Great Deal and "Tag" Questions Answered!

I'm kind of on a health kick. Remember those adorable little pumpkin cupcakes? I only had one. I know, weird. Especially for me.


I know I've told you all before that I am fairly good about my eating, but I know you don't care what was in my sandwich at lunch (peanut butter and honey, turkey and avocado, mozzarella in spinach, if you must know). You also know I'm a trainer. I love helping people get le fit, and I believe that diet is the cake, exercise is just the icing. (Like how I made a foodie reference?)


A lot of people I work with ask me about nutrition this and supplement that. Protein poweder is like crack in my gym... they're all on it! I don't really use it. I tried Muscle Milk but I prefer to chew than sip my calories. No offence you muscle milk heads, you.


I, on the other hand, am a nutriton bar fiend. Love them. LOVE! But, with all the choices out there, it can be a bit hard to navigate. What better way than for me to try them for you? So health nuts, tune in as I go through some brands you may know, and some you may not!


Review #1: You Bar
Okay, so You Bar was one of those products that looked super inticing to me. The premise they have is "you choose the ingredients; you name the bar; you enjoy it." Sounds good to me.


If you go on their website, you will find that this company is all about you (no pun intended). Between the You Bar, You Shake, You Trail Mix and even You Cereal, there are tons of possibilities to try for any sort of snack you could imagine.


For the bars, you a base of nut butters and/or dates. Recommended is the date and almond butter combo, and I definintely loved the date-based ones I had. You then can choose a protein powder, nuts and seeds, dried fruits and berries, sweeteners, seasonings, chocolates, grains, and even infusions. Like I said, the possibilites = endless! Then, on the side of the screen you can see the nutrition label for your specific bar, down to every last addition. Awesome.


Then, then... you can also customize your own trail mix. I mean, c'mon! How great is that?! Talk about going nuts on nuts... you can add up to five from a big list of cashews to pistachios to walnuts. You can also pic for less nuts, more nuts or "normal" nuts. Talk about specific.


Then you scroll down and throw a mini party when you see that you can add sun drops candies, chocolate covered raisins, espresso beans and any dried fruit you can think of.


Once you pick your ingredients you name your bar, order as many as you'd like and before you know it, your completely customized box will arrive.

How cool is that? So, how did these products stack up?


Well, I tried four bars and two of the trail mixes.

This one is the Honey Cashew. It has the consistency of a short bread cookie, which I loved, but the flavor (almost) of peanut butter crackers. It was a bit crumbly, but definitely filling. It sort of has that stick-to-the-roof-of-your-mouth thing going on, which is exaclty what I love about nut butters (cashew butter, in this sense). There were only four ingredients in this... clean and simple: Cashew Butter, Whey Protein, Nutty Rice Cereal, Organic Honey

Here we have the Great Date With Chocolate (above and below). This one was awesome popped in the microwave for about 20-30 seconds. It tasted like a brownie but obviously was way healthier. The sweetness of the dates really complimented the chocolate nicely. It was chewy, a little sticky and satisfying with a glass of cold milk.

Brownies for snacks? OKAY! Definintely my favorite of the bars. Ingredient list? Short and sweet:  Organic Dates, Whey Protein Isolate, Organic Honey, Cocoa.

This little guy is the Goji Macadamia. I've never had this combination before... In fact, I've never had gogi in general. This bar was definitely not as sweet as the previous, which is great if you are more of a salty person. Me, I tend to like sugar sugar sugar! I mean, just a bit won't hurt me, right? I love that you can see all the different ingredients here!!

Lastly is the Breakfast Bar. This one is a lot like the Great Date With Chocolate, but less caloric. I wish I had thought to pop this one in the microwave but alas, I had it room temp. Still good. Again, the dates make for this chewy consistancy that is great. I love love love the subtle hint of coffee and cinnamon. It made for a really nice mix of flavors. Made with Dates, Egg white powder, Honey, Cocoa Powder, Instant Coffee Crystals (caffeinated), Cinnamon.

Next I tried the trail mix. This one, Chocolate Trails, was easily my favorite. I love the sweet and salt combinations and the fact that their nuts are raw. Sodium can really be cranked up by salted nuts. The mix consisted of Pecans, Dried Cherries, Peanuts, Milk Chocolate Raisins, Semi-Sweet Chocolate Chips, Mini Pretzels, and it kept me satisfied for about three hours-- yum!

Lastly I tried The Best Trail Mix, which I think would be a hit around the board. I loved everything except the walnuts, and that's just a personal preference. The sweetened berries and the crunchy nuts and the chocolate were a great mix. I had this while driving through the Virginia country side, and without a lunch, this was able to keep me full until dinner time. Can't beat that. Made with: Almonds, Organic Cashews, Walnuts, Organic Sunflower Seeds, Dried Sweetened Blueberries, Sweetened Cranberries, Sun Drops Original Chocolate Candies.


So, bottom line? I would recommend You Bars. Customization is key for this company, and if you make something you don't like, you can get a refund.  And guess what, because you're a reader of my blog, all you have to do is use the code "themessiekitchen" in your order and you get 10% off!

This would be a thoughtful gift for your health concoius colleague, or even your picky friend. Again, the possibilities are endless, so there's no doubt you will find something you love!!

On a side note, I was tagged by Jason from Ancient Fire Wine Blog to answer a few questions about myself and then to pass it on to fellow bloggers. Here are the nitty gritty details about yours truly...

1. Desert island dish. You are on a desert island, what dish will you take to survive?
Oh geez this is a tough one. There are so many foods that I would crave all the time but if I were limited to just ONE thing, I would probably have to bring a really great loaf of bread and hunk of cheese. And from there the options would be endless... panini over the fire, fondue seasoned with sea salt. A deserted island might not be that bad...!


2. What kitchen utensil explains your food personality the best?
Hmm... I'm having a hard time deciding between an ice cream scoop and a kitchen scale. I have a really serious and particular side of me (anal?), but that only really comes into play when I need it to. For the most part, I'm looking to scoop the fun out of life. Can I get any lamer? No.


3. When you were younger, you pick how long ago, how hard would you have laughed if someone told you this is what you would be doing right now?
Absolutely! I've always loved food. I mean, basically a month into my life I was a tubbo. Not just a chubby baby but a seriously-big. My little old grandmother was appalled one time when she saw how fat I was. Little known fact. I have, however, very much changed my palate. Just three short years ago, the only vegetables I ate were iceburg lettuce drowned in ranch, corn soaked in butter or potatos fried in oil. So, if you were to tell me I ate portobello mushrooms, polenta, plain yogurt and soy... I'd die.


4. What is the nastiest, grossest, most detestable food you have ever had?
Easy, olives. I hate olives. I hate them on my pizza. I hate them in my martini (well, I don't drink martinis, but I would imagine). No olives. Never.


5. What is your favorite food you don’t make and how far would you travel for it?
Hmm... I've really tried to recreate all the food that I love, but I think my answer would be pizza. I do make it, but I've yet to make one that can top Regina Pizza in the North End in Boston, and if I do, I'll sell you the recipe. I'd travel far far distances for good pizza. Cheese and bread and marinara sauce? Basically my favorite thing ever. (See desert island answer)


6. Who is the best person to have in the kitchen with you, and why?
I love to cook with my friend Amie because we really balance each other out in the kitchen. She loves rich creamy food and I love stuff not as heavy. We can meet in the middle and make something slammin'. Also, have you seen the desserts we've made? I mean, c'mon! There is something therapeutic about cooking with a friend. We can chat the whole time or not say a word, and either way it was a good time.


7. First alcoholic beverage you ever had.
Dry gin. God, I know. Awful choice. That's what happens when you sneak it from your next door neighbors grandparent's liqour cabinet.


8. What is your biggest food blog challenge and how are you working to overcome it?
There are two. The first is that there are not enough hours in a day to take good photos, eat good food, write about it, and do all those other things in life like school, work, social life... I struggle to keep up with my blog in the busy summer and fall. During the summer, The Messie Kitchen was booming! Something a little more mentally challenging is as a blogger, you always compare yourself to your peers. I've gotten a lot of inspiration from other bloggers and I've seen my own writing rub off on others--so strange! But all that mutual territory makes you wonder, why is someone getting more hits than you, why aren't your readers commenting, yadda yadda. And I think here it is important to remember, that as much as I love my blog, the people I've "met" on the journey, and the stories I read, there is always life outside of the internet, and it doesn't care if my pictures are a little blurry.

Well, I am at work and I definitely need to get back to fitness assisting--oops! So I will admit I'm not "tagging" anyone new, but hopefully you will see many of your favorite bloggers answering some of your favorite questions!

Take care, and enjoy the Virginia rain!

Pumpkin Pie Stuffed Cupcakes with Butterscotch Buttercream Icing

Everywhere around me it seems like people I care about are suffering through something. Even in the blogosphere I’ve been reading about tough situations, sad days and bad news. It’s heartbreaking.

Though my thoughts and prayers go out to all of the people in my life, sometimes there is nothing better than a big plate of something to make it all better, if only for a few minutes.

 For me, comfort food doesn’t have one identity; rather, it represents anything that makes the blues go away. Today, I invite you to serve up one of these adorable cupcakes to your friends and family.

The smiles will begin and just one smile is representative that yes, the pain will be gone soon.

Be advised, this isn't a quick recipe, but it will truly brighten your day, promise!

What ya need:

1 batch of pie crust (2 pieces, can be your recipe, but I used store-bought)

1 15 oz. can pumpkin pie filling

1 1/2 sticks unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 1/2 c. granulated sugar

3 eggs

2 tsp vanilla

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/3 cup whole milk

2 1/2 cups flour

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature

8 oz cream cheese, room temperature

2 cups powdered sugar

1 cup butterscotch chips

splash of whole milk

What ya do:

1. Preheat the oven to 425 degrees and prepare the mini pumpkin pies: Mix up the pumpkin pie mix according to the can’s directions. Roll out the pie crust and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (about 2-inch diameter)

2. Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix about 2/3 of the way to the top. Bake the pies for about 7 minutes at 425 degrees and then turn the oven down to 350 degrees and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

3. Cool on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

4. For the cupcake batter, combine the butter and the cream cheese and whip until creamy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

5. Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Gently put a mini pie on top of each bit of batter and top with another heaping tablespoon so mini pie is completely covered.

6. Bake at 350 degrees for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

7. Allow them to cool in the cupcake tray for at least 10 minutes before moving to a wire rack. Once they are cool frost them with the buttercream.

1. To make the buttercream, melt down the butterscotch chips with a tablespoon of whole milk in the microwave, and allow to cool a little bit while you cream the butter and cream cheese. When the butter and cream cheese are well mixed, add in powedered sugar about a ½ cup at a time until creamy.

2. Turn the mixer to low and slowly drizzle the cooled butterscotch into the frosting to your taste. I used about all of it.

3. Feel free to top with little cookies or extra pie crust!

Cheers! And if you're having one of those days, please make these!

Hello

Hiya guys and gals.


I've been busy. In fact, right now I should be putting the finishing touches on a take-home exam but instead I'm here, just to give you a recap via pictures to let you know I still care.

It was Susie's birthday so we celebrated with super heavy Italian food at La Cantina Italiana (yum). Shrimp Scampi

Their eggplant parm. (Never would I order this alone)

A free piece of tiramisu because the waiter loves my family

The belle of the ball, my chicken vanoijeidoshdsiohad (?)

Then I took a picture of the lovebirds

But then I wanted to do the skinny arm pose with my mom

And the natural kick back pose with my dad

And I've been experimenting with oatmeal. This is chocolate and butterscotch

This baby is apple cinnamon

I made the salad of my dreams at Whole Foods.

I even tried tofu! For the 30th time.

I took a picture of about 1/8 of what we got at the Old Town Farmer's Market

I finally tried Bruegger's Baked Apple Bagel (with pumpkin butter and Justin's chocolate hazelnut  butter)

I took a picture of food-inspired art!

I bugged Amie's dad for popover recipes

When I didn't get the recipe, I accepted the buttery sweet popover as a reconciliation

Amie and I went to a corn maze! Yee Haw

And we pretended to eat corn

And we made it out alive!

And we met this seemingly innocent camel

Who we try to pose with for approximately 7 minutes.

And we find that he is a biter.

And he is camera shy.

And after he bit Amie's head (not pictured) I was petrified of him

So Amie's parents bought us Sweetwater for lunch and I got a bangin' chicken salad

And I used the last of my chocolate hazelnut butter on this little guy

And I made an awesome lunch of grilled PBB sandwich!

And because I wanted plain peanut butter but we didn't have any, I made my own almond butter. Super easy

Whew! I feel better now. I hope you have a little insight to what's going on for me. If anything looks particularly appetizing, please tell me and I'll give you the recipe because I don't feel like posting them all tonight!

Happy (Over the) Hump Day!!

The Messie Chef Herself,

Jessie