When cruising through the cracker isle last week, I noticed some great sounding flavors on pretty yellow boxes. Yes, I am visually distracted! When I skimmed the various flavors, the sweet potato caught my eye. Sure enough, when I looked at the back of the box, the recipe was one of obsession – granola. The sale sealed the deal and I grabbed two boxes to run home and make some Triscuit Granola. Of course, I could not just make the easy Triscuit Granola recipe on the back of the box. It was in need of some revamp to accommodate my Reactive Hypoglycemia. The nutrition label states 2g sugar and 2g protein. Good info to know so that is why I cut back on the sweetener and added nuts/nut products. Others who have this condition, remember to eat only small amounts and to also pair this Triscuit Granola with some protein. Good choices are always beef jerky or slices of cheese. If you have any allergies to what is listed, just substitute with a product you can use. Enjoy!
1 Box Sweet Potato and Sea Salt Triscuit Crackers
1/2 cup Almond Meal
1/2 cup Slivered Almonds
2/3 cup Coarsely Chopped Pecans
1/2 cup Peanuts
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut
1 T Cinnamon
1/2 t Salt
1/2 – 1 cup dried fruits (Cherries, Cranberries, Blueberries, etc.)
1/2 cup Coconut Oil
1+1/2 T Vanilla
1/4 cup Honey
1/4 cup Maple Syrup
- Preheat oven to 325 degrees
- Divide the box of Triscuit Crackers in half. With the first half, pulverize them with your food Processor. I get so many uses from my Cuisinart. With the second half, you will need to chop these up into small chunky, bite-size pieces. Either use a sharp knife or put these crackers into a large gallon baggie and hammer away. Keep them separated for now.
- In a large mixing bowl, combine: The pulverized Triscuit Crackers, almond meal, slivered almonds, chopped pecans, peanuts, sunflower seeds, shredded coconut. Mix to combine these dry ingredients.
- Sprinkle this dry mix with cinnamon & salt. Combine.
- Next, add in your dry fruits and the second half of Triscuit crackers that were chopped into bite-size pieces.
- In a large glass measuring cup (or your favorite microwave safe bowl) melt the coconut oil. When melted, add in the honey, maple syrup and finally the vanilla. Stir to combine.
- Pour the wet over the dry and combine with a large spoon.
- Spread evenly on a parchment paper lined baking sheet.
- Bake for 15 minutes. Mix the pieces around.
- Close the oven back up and bake 15 more minutes.
- Let cool and store in an air tight container. Enjoy!
QUESTION: How have you modified this recipe either for medical reasons or taste preferences?
When planning menus for the best camping and hiking foods, there are two major considerations that have become part of my DNA. Maintaining a focus on healthy living and sugar levels are our non-negotiables. I (Darlin’) need to always be mindful of my sugar issues. Specifically, I have Reactive Hypoglycemia and sugars are my worst enemy. For those who do not know, RH is the exact opposite of diabetes. In ‘normal’ people, if you pick your finger and test your blood with a glucometer, your number should be 80-120. Someone with diabetes may test their number and score 230. If this is the case, they may take insulin or drink some orange juice to decrease their number to normal range. Those of us with chronic RH have the opposite issue. Our numbers drop below 80. When this happens, you know it too. In fact, ‘normal’ people may have experienced symptoms of hypoglycemia – like when someone becomes “hangry” when they have not eaten for a long time. Our pancreas over produces insulin so having sugar would spike our glucometer number up but soon after crash it even lower. Therefore, sugar is our enemy. So, we need to focus on eating no/low sugar, high protein and veggies, with any carbs being the ones that are rich in protein.
Yep, our bodies are chemistry experiments. So the recipes I save or create not only for hiking and camping, but everyday, are thoughtfully examined, chosen and planned. Let’s start with the fact that I gravitate to Paleo sites for our meals.
My favorite Paleo Experts are:
- Mark Sisson of Mark’s Daily Apple, This was the first and maybe the only website that I found when my doctor suggested I research “Paleo”. Great entry point to learning more.
- Melissa Joulwan. Let’s just say, her Well Fed cookbooks are the best ever produced. You seriously need to check out her format and style. I really do not understand why more cookbook authors do not follow her style. She’s rockin’it! I have 5 cookbooks on my kitchen counter for easy access – Well Fed & Well Fed 2 are there. Honestly, during the week, when stuck on ‘what to make’ I go to these books first.
- Diane Sanfilippo & Liz Wolfe. My friend Cathi introduced me to these two gurus via their Podcast: Balanced Bites. Listening to them feels like hanging out with two close friends. I totally fell in love with them both when went to their workshop at CrossFit in Rochester, NY a few years ago. Diane sat with me afterwards and we discussed RH at great length. Her passion for living a healthy life is genuine.
My best camping and hiking foods to include on a ‘camping-out’ menu would include smart planning & shopping (yes, I am one who needs to be very purposeful and focused for this one!), using organic/natural ingredients locally grown near our destination, with clever and unique serving ideas (I love planning with a theme in mind). Then I wake up and realize I must be off my rocker – these are ambitious plans even for the most organized over achiever. Then once reality sets in, aka budget and time, well…you will see what I mean in due time. So, here is a collection of foods to cook and enjoy while on the road or in the woods. Some are elaborate, some are full of shortcuts or cheaters, but the bottom line is they are not just edible or pretty to serve, but delicious too!
Check Out our growing collection below
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