When I was at my previous job, I was burnt out. I woke up dreading work and felt sick all the time. I never seem to get better. I finally decided to leave for my own mental and physical health. I was counting down the days and fantasizing about my new beginning.
That new beginning wasn't as glamorous as I thought. I was expecting to suddenly know what I wanted to do. I thought jobs would suddenly fall into my lap. I thought I would just know where to go next. None of my questions were answered and I felt stressed from the unknown.
I kept asking myself, "Where do I go next?" "What do I want to do?" Eventually, I had small meltdown and cried and cried. Surprisingly, the tears helped clear my mind. I decided to take a step back and take some courses at community college to explore. I found a part time job to cover my basic needs and pay for classes. Hopefully from this point on, I'll find some clarity.
Since I am in the low-income bracket, I have been more money conscious especially on the amount I spend on food. I was stoked when I discovered Leanne Brown's Eat Well on $4/day. Good and Cheap. She wrote a free cookbook with recipes for cheap, simple, seasonal, and tasty snacks and dishes. You can download the cookbook from her website above. The first recipe I tried was her Peanut Butter and Jelly Granola Bars. They are easy to make and portable. I have been bringing them with me to my morning classes. The peanut butter flavor is subtle and it is lightly sweetened from the jelly.
Peanut Butter and Jelly Granola Bars
from Leanne Brown
Makes 12 granola bars (162 calories per serving)
3 cups rolled oats
1/2 cup (128g) all natural peanut butter
1/2 cup (152g) jelly or jam
1/4 cup hot water
1/4 tsp salt
- Preheat over to 350°F. Line a 9x9 baking dish with parchment paper.
- In a medium sized pot, add peanut better, 1/4 cup (76g) jelly, hot water, and salt. Stir over low heat until smooth and all the ingredients are incorporated.
- Remove from heat and pour in 3 cups of rolled oats. Mix well.
- Spread evenly in the baking dish. Smear the top of the oats with the rest of the jelly.
- Bake for 25 - 28 minutes. It is finished when the edges are brown and crispy.
- Allow it to cool in the baking dish. When cooled, cut into 12 equal pieces and store in an air tight container.