During a recent trip to Las Vegas to visit family, one thing stood out to me: convenience. Food is available at all hours of the day: coffee, snacks, full meals — all ready for your consumption and rarely more than a short walk or drive away. One of my goals for this year is to try new restaurants and taste different foods, so I expected to enjoy that aspect of the trip. Instead, by the end of the week, I found myself thinking, “I can’t wait to go home and cook my own food.” I was surprised by this thought and realized that in Maine, we are lucky and don’t even know it — or at least I forget it sometimes!
Food plays a significant role in our day-to-day lives. It’s our mental and physical fuel. Maine produces food that is notably high in quality and nutrient density. Ingredients such as oats, grains, honey, dairy and produce are harvested and processed with quality in mind.
Whenever I travel to a busy city or another state, I notice that even when I eat larger portions, I soon feel hungry again. My family and I have come to the conclusion that the food is simply less nutrient-dense. It moves quickly through the body without providing the energy needed to fuel it.
The contrast becomes clearer in places built around convenience. The speed and availability of these places take precedence over sourcing and quality. Coming home, it’s almost the complete opposite. Yes, we have convenient places to eat, but for most, they’re a 30-minute drive away. Most delivery services don’t travel to us. Instead, we create our own convenience by planning meals, shopping at trusted grocery stores, and cooking from scratch.
During busy weeks, failing to plan ahead is my biggest challenge. On days when I haven’t prepped, eating well feels difficult. But even the simplest prepared foods, such as cooked rice, ground beef and roasted vegetables, are far more satisfying than grabbing something on the go. They sit better in my stomach, the nutrient density makes me full for a longer period, and I have the reassurance of knowing exactly where they came from.
To make home routines easier, having simple, ready-to-eat foods on hand makes all the difference. Small preparations, like homemade granola bars, can replace highly processed options and support consistency during the week. They also utilize the nutrient-packed ingredients we are lucky to have access to here in Maine.
Homemade granola bars
Ingredients:
- 2 1/2 cups oats
- 1/3 cup almonds, chopped
- 1/4 cup honey
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- Pinch salt
- 1/4 cup dried cranberries, chopped
- 1/4 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Line the bottom and sides of a baking sheet with parchment paper. Place the oats and chopped almonds on the sheet and bake for 5 minutes, then stir and bake for an additional 5 minutes to toast. Transfer oats and almonds to a large bowl.
In a saucepan, combine butter, honey, brown sugar, vanilla and salt. Simmer until the butter melts and the sugar dissolves. Pour mixture into the bowl with oats and almonds. Mix to combine. Set mixture aside for 5 minutes or until it cools to room temperature. Stir in cranberries and chocolate chips.
Transfer mixture to a parchment paper-lined, 9-by-9-inch baking pan. Using a spatula, press the mixture down to compress. To set, freeze for 30 minutes or refrigerate for 1 hour.
Transfer the granola sheet to a cutting board and cut into rectangular bars. Enjoy immediately or keep in the fridge for best results and texture.
