I’ve decided there is a magical place tucked into the Mississippi river valley of Wisconsin where you can walk up to a bright, lush, sparkling tree and pluck the most delicious fruits of labor from its bows.
Legend has it there was a fair maiden, Amelia who worked on the farm.
In 2003, Amelia was diagnosed with breast cancer and decided she had the ability to fight her cancer using the nutrition from her own worldly mother, Mother Earth.
Amelia vowed to only eat food that was directly grown in the ground. From her own farm she grew and nourished her body through organic fruits, vegetables and nuts.
With her health improving and the cancer starved from her body, GoMacro was invented and continues to be made in the same Mississippi river valley of Wisconsin.
To my dismay, the GoMacro Bar Headquarters is not acres of trees full of macro bar goodness awaiting hungry visitors but a beautiful family run farm full of the ingredients for the bars and a pledge to make wholesome food.
My day job is a surgical assistant at a busy hospital in our state’s capitol.
There’s little time in between procedures for water, let alone a meal.
I’ve started taking GoMacro bars on my busier days to have between cases and they have become a go-to for me.
I can sustain my blood sugar levels through longer 4-5 hour surgeries due to the low-glycemic nature of the bars and feed my body the nutrients it needs to ensure I can come home and be an energetic mom to my 2 young boys.
Before I would drive home, not remembering the drive and be so hungry and energy depleted I couldn’t engage with my kids in the way I wanted to.
Now, instead of a heavy protein bar, drink or even the peanut butter and toast I would snag from the doctor’s lounge, I enjoy a GoMacro bar and welcome the trip home to the chaos that is two little kids.
Having had the opportunity to taste test almost the complete line of bars at the recent Outdoor Retailer Show in Salt Lake City, Utah, I can honestly say there isn’t a flavor I didn’t like.
With flavor forward recipes like GoMacro Ginger Lemon (hello, fresh!) to the calming blueberry lavender and to ensure your sweet tooth is equally pampered, there’s the Chocolate, Nuts & Sea Salt.
My favorite way to enjoy this one is to leave it on my dashboard in the car on a warm day and let it heat up slightly. There’s simply no shame in gobbling up this bar and licking your fingers clean, after all, its called clean eating for a reason!
I appreciate the variety of the GoMacro bars, allowing for those who are nut free (I’m peanut free) to those who are abiding by other dietary restrictions the ability to find a bar, or three, which suits their needs.
For GoMacro, the artwork for each flavor is something to take note of. Each one is intricate and corresponds to the ingredients found in the bar you are about to enjoy.
My kids and I like to look for each of them both in the graphic and in the bar. It helps to slow their eating and helps to educate them on what real food looks like.
Ready to try a bar? Maybe you’re not adventurous enough to bite into a Ginger Lemon?
I would suggest trying their Sunny Uplift with Bing cherries, dates, raisins, oats and cranberries or the Morning Harvest with apples, oats, walnuts and a dash of cinnamon.
Interested in something sweeter? Devour one of the Wholehearted Heaven bars made with coconut oil, almond butter, carob and (I’m sure) some magic.
Their website is beautifully constructed and provides an array of recipes to use outside of the GoMacro line. I’m still trying to master the sesame salt, a practice, much like yoga, takes time and patience.
Another delicious recipes stems from the previously mentioned Blueberry Lavender THRIVE bar, the GoMacro Bowl combines layers of textures, proteins, carbs and healthy fats to create a meal perfect for a picnic outing, a trip to Shakespeare Festival or a summer night at home.
When you are finished with your box of THRIVE bars, the packaging can be used to plant your own garden and continue the philosophy of GoMacro: Eat good food, not too much and mostly plants.
With Blueberry Lavender THRIVE Bar
Time: 1 hour
- 2 C. Leafy greens raw or lightly cooked
- 1/3 C. Cannellini beans, rinsed and drained
- 1 Carrot, raw and sliced
- 2 tbsp pickled red onion
- 1/3 C. fresh blueberries
- 1/2 Blueberry Lavendar THRIVE bar, sliced thinly
- 1/4 C. roasted brussel sprouts
- 1/3 block tofu
- 1 tbsp avocado oil (for tofu)
- 1 tbsp sliced almonds
- 2 tbsp hummus
- 1 scallion, chopped
- Olive oil
- Hemp seeds for garnish
- ¼ C. raw cashews
- Juice 1 lemon
- 1 tsp sea salt
- 1 tsp curry powder
Brussels: Preheat oven to 375 degrees F. Wash and trim the stems off and slice in half. Toss in olive oil, salt and pepper. Lay the brussel on a parchment-lined baking tray, and roast for 30 minutes, flipping halfway through.
Greens: Start by adding 2 cups pf greens to the bottom of your bowl. You may cook them slightly by steaming or sautéing them in light olive oil if you choose.
Tofu: Next, rinse and drain your tofu. Then, wrap it in a dishtowel to soak up excess moisture. Really, remove all water, this is important for crispy tofu!
Cut your tofu into ½ inch slices. Next, heat up a cast iron skillet over high heat. Add 2-3 tbsp of avocado oil to grease the pan.
Do not use olive oil, you need an oil with a high smoking point. Once hot, add tofu slices to pan, do not crowd the pan! You might have to make 2 batches as to not crowd the pan.
Let fry for 6 minutes on either side or until golden brown. Remove from heat immediately.
To make cashew curry cream, blend ¼ cup soaked cashews (overnight) with 1 tsp curry power, 1 tsp sea salt and the juice of 1 lemon to a blender. Add water as needed to thin out.
Build your bowl by adding carrots, beans, red onion, blueberries, THRIVE bar, hummus, Brussels, tofu, almonds and scallions to your bowl in small individual nest sections.
Garnish with hemp seeds. Drizzle curry cashew cream over. Enjoy Immediately!