Overheard from a couple heading down to the beautiful smells of Little India:
Man: I can’t talk to you right now. I get angry when I’m hungry. I call it “hangry”.
Woman: Umm . . . okay.
(I think she wasn’t expecting that. She sounded nervous. Must be one of the few who have never experienced this.)
Who among us hasn’t felt hangry/annoyed/generally in a bad mood when we’re hungry? I used to get shaky (could look down at my hands and see them trembling) when I got a sudden hit of hunger. Turns out I have low blood sugar and low iron. Since I found that out, I’ve been taking care of it and haven’t experienced the hunger-shakes in years.
Just in case, I now pack some homemade granola for when we’re planning to be out of the house for a while. The kids love this mix, and my Significant Other even said the other day during dinnertime in anticipation, “I can’t wait to have some of that delicious granola with some Greek yogourt in the morning.” We used to buy Nature’s Path Ancient Grains Heritage granola at Costco, but no more. This one is our custom mix—cheaper, gluten-free, and if you add peanut butter, even more protein-rich.
This mix works really well for us, but feel free to substitute any other additions, keeping the proportions equivalent. All measurements are approximate.
Homemade Granola (Yield: over 12 cups, but it’ll go fast, trust me)
– 12 cups (approx. 1.4 kg) rolled oats
– 1 cup (250 mL) unsweetened, shredded coconut
– 1 cup (250 mL) almonds*—chopped or ground (leftover from almond milk is great)
1) Mix these ingredients and divide to two cookie sheets. Even out the mixtures so that they’re flat, and bake at 250F for approximately 30 minutes.
2) Once removed from oven, put this into a large stock pot to mix, and add the following:
– 1 cup (250 mL) cherries—dried, unsweetened, chopped if desired
– 1 cup (250 mL) mangoes—dried, unsweetened, chopped (sulphite-free if you can find it; even better if you have a food dehydrator and buy mangoes when they’re on sale in the summer)
– 1/2 cup (125 mL) dark chocolate bits
– 2 tablespoons (30 mL) of mix of chia, flax, and hemp seeds—ground (I make my mix after buying the chia and hemp seeds from Costco, and grinding the flax seeds, which can purchased just about anywhere. Take the time to grind these, especially the flax; you won’t get the full nutritional value if they’re not ground because they’ll pass through and won’t be incorporated into your digestive system fully.)
– 2 tablespoons (30 mL) protein mix (I use a brand that is vegan, without whey; it’s from brown rice and pea protein)
– 1/2 cup (125 mL) honey or maple syrup or agave syrup, warmed with
– 1/2 cup (125 mL) peanut butter* (look for natural p.b., with ingredients of only peanuts and salt)
3) Stir all together, trying not to clump. Serve with almond milk or Greek yogourt.
To make bars: add another 1/4 cup of warmed honey/maple syrup/agave syrup, and press into a glass baking dish to set for a couple of hours, then cut into squares.
* Optional, if you don’t have to bring this into a nut-free environment
Edited to add a couple of things:
1) This New Yorker article explaining the concept of hangry, in “The Good, the Bad, and the Hangry”
2) This link to another blogger’s recipe for good-for-you protein bars, which I’m going to have to try soon.