Ross Sveback – Elevating the Everyday, Episode 15

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Episode 15 of Elevating the Everyday with Ross Sveback:

Ross talks about his class reunion in rural Minnesota this past weekend, busy breakfasts (including the Monster Breakfast Bar in the recipe below), the Breville Bread Maker, and building his website (www.RossSveback.com).

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Recipe: Monster Breakfast Bar

I call this my Monster Breakfast Bar because it reminds me of Monster Cookies – packed with a myriad of ingredients, this bar is sure to tantalize the tastebuds.  I choose to use honey and maple syrup made locally as I believe it helps with allergies.  The pumpkin and sunflower seeds I purchase from the bin section at the local grocery store.  You can find the USA Pans Hot Dog Pan here - I specifically use this brand as it is made in the USA.  I use this pan for all my breakfast bar creations as it creates bar shapes for me so all I have to do is cut and serve.  This batch of 10 bars roughly costs $4, instead of $4 a bar at the store!

1 1/2 cups rolled oats (I use Good Sense)
1 1/2 cups Kashi 7 Whole-Grain Puffs
1/2 cup roasted, salted pumpkin seeds (I use Good Sense)
1/2 cup honey roasted sunflower seeds (I use Good Sense)
1/2 cup unsweeted, flaked coconut (I use Gurley’s)
1/4 cup flax seed (I use Bob’s Red Mill Whole)
1/3 cup maple syrup (use local)
1/3 cup honey (use local)
1/2 cup creamy peanut butter
1 tblsp vanilla bean paste

Place all dry ingredients into a mixing bowl and stir to combine.  Place maple syrup, honey and peanut butter into a 2 cup liquid measuring cup and microwave for 1.5 minutes – stir gently with a small whisk to combine, add vanilla-bean paste.  Pour over dry ingredients and stir with a spatula until well combined.

Prep a USA Pans 15X6 inch, New England Hot Dog pan by spraying it with Bak-klene to ensure easy release.  Empty mixture into hot dog pan evenly and cover with a large enough piece of parchment paper, press with palm of hand to solidify.  I have two pans, so I place a second pan on top of the parchment and push down to make sure it is pressed evenly.  Place into the refrigerator to chill for at least six hours.  Cut into bars and cover with plastic wrap or a baggie as they are sticky.   Makes ten bars – Enjoy!
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Lavender presents this weekly podcast with Lifestyle Expert, Ross Sveback, called “Elevating the Everyday,” something Ross has been helping people do across the nation for years.  Finding the imperfection charming, Ross takes the listeners through various talking points, food topics, and product discussions each week, rounding out each podcast with a Q&A session with questions submitted by listeners and followers over this website, Facebook, and Twitter.  Some episodes might feature guests or include giveaways for fantastic new products–you just never know what might transpire every Wednesday on “Elevating the Everyday.”

To subscribe to “Elevating the Everyday” via Feedburner with your usual, chosen feed platform, click here.

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Enjoy.  Please be sure to leave your questions or comments below.

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