Do you remember back in the 1990s when we were all afraid to eat fat? The popular thinking at the time was that all dietary fat was bad for us and that we’d gain too much weight or get heart disease if we didn’t eliminate all of it.
Supermarkets were stocking fat free versions of everything from milk and cheese to ice cream and cookies. Case in point, remember Snackwell’s brand? Snackwell’s cookies were fat free, but loaded with refined sugar which, in the body, turns into… you guessed it… fat!
We loaded our shopping carts with refined carbohydrates like fat free muffins and topped our salads with fat free dressing. We even ditched known good fats like nuts and olive oil because they were high in caloroies.
In those days we thought that if we didn’t eat fat, we wouldn’t get fat, but it turns out we were wrong. When we filled ourselves with fat free foods like pasta, pretzels, and bagels we as a nation got fatter.
According to Walter Willett, head of Nutrition at Harvard, “…farmers have known for thousands of years that you can make animals fat by feeding them grains, as long as you don’t let them run around too much, and it turns out that applies to humans.” Well said, Walter.
Fast forward to present day. We now know what a crucial part fat plays in supporting the body’s immune system, brain function, elevating energy levels, balancing hormones, and even promoting weight loss. Yep, you read that right. Eat more fat, shed more fat.
But not all fats are created equal. Certain fats play an essential role in our daily diet while others have no place on our plates at all (ditch those trans fats, ok?). We want to eat fats such as those found in avocados, coconut, olive oil, fish, and even grass fed animals.
Other sources of desirable fats are nuts and seeds. If you’ve attended any of my workshops, then you know I’m crazy about nuts and seeds, right? I put them in nearly every recipe because the benefits are crazy awesome (hello healthy heart, lower blood pressure and weight control).
I’m inviting you to embrace the benefits of consuming more desirable fats.
To help you out, I’ve created a snack bar that’s built almost entirely out of nuts and seeds so that you can get an energy boost while you take the edge off your hunger.
Bliss Snack Bars
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/3 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup hemp seed hearts
  • 1/4 cup ground flax seed
  • 1/4 cup dried cranberries
  • 1/2 teaspoon sea salt
  • 1/4 cup raw honey
  • 1/4 cup sunflower seed butter
1. Preheat oven to 350ºF. Line a square 8×8 pan with parchment paper and lightly oil with coconut oil.
2. Mix all ingredients (except honey and sunflower seed butter) in a large mixing bowl.
3. Add honey and sunflower seed butter into the mixing bowl and stir until all ingredients are evenly distributed. Transfer mix into the pan and press down firmly.
4. Bake in the oven for 15 minutes.
5. Remove from oven and let cool completely (place pan in the freezer to speed the cooling process).  Once cool, lift parchment paper out of the tin and slice into 10 bars with a sharp knife.
Going Nuts For Fat! (Snack Bar Recipe)
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