When I set out to make a special gluten and dairy free energy bar for my husband Jesse, I had his health and my nose in mind. There were specialty bars available that would keep him from starving on his long bike rides, but I couldn't find a single one that was athletically balanced and tasted good. If he was going to make it as a Pro-Triathlete, he needed to start getting picky about his diet. With my nerdy Stanford background in science and athletic performance, I knew what needed to be created, but it wouldn't be easy.
I wanted a 4:1 carbohydrate to protein ratio, slow releasing carbs for level blood sugar, minimal soy content, and healthy fats making up 25% of the calories. Oh yeah, and it needed to taste amazing. No big deal, right? Good thing my training buddy Stephanie and I were injured and had time on our hands, cuz it was hard work. Perfecting Picky Bars together became the perfect distraction from the misery of injury, and added the balance we needed in our lives to finally heal.
A year's worth of gooey hands and gut-busting laughs results in a product we are exceedingly proud of. We are picky about the quality of our ingredients, and where they come from. Everything that goes into the bar has a good reason for being there, and took months of experimenting to earn its place in the recipe. The finished product is what we trust to fuel us to the highest levels of international sport, to USA Championships and podium finishes. And now we are thrilled to finally be able to share them with you.
Eat Picky and Prosper, Lauren Fleshman.