First, thank you everyone for your lovely messages about both my health and my new bike! Wow, I have been overwhelmed with people’s enthusiasm for my new ride! Hope to do all of you and Wilier proud on it. As for my health, I am nearly 100%. I even managed a couple runs on the treadmill over the weekend; those machines come in especially handy at times like this because of their forgiving surface. AND Coach Muffin is in town . . . So all is well!
On Sunday we went over to Sam’s for a Super Bowl party. Now, I am not an NFL fan, and in fact before this party about all I knew about this game was that fellow Trojan Reggie Bush would be taking part. For me, the Super Bowl meant a chance to catch up with friends and an excuse to make up a new “healthy” recipe. Involving Ricemellow Creme. I discovered this product at our local Natural Foods Co-op while I was trying to figure out how to make a vegan and gluten-free peanut butter-chocolate rice krispy treat extravaganza. Yes, everything is more fun when it is an extravaganza. 
Anyways, Sam is trying to eat gluten-free, and Maiki and I are on the vegan project, so I tried to make a “dessert” that everyone could eat. A couple more of my fave fellow pros, Kim Loeffler and Amanda Lovato, are also in town for a training camp–so they and TJ and Coach Muffin were subjected to my experiment as well. My Super Bowl Bars got pretty good reviews, so I thought I would share the recipe here.
Gluten Free-Vegan Peanut Butter-Carob Super Bowl Treats
Ingredients:
12 cups rice puffs cereal **not Rice Krispies–what you want is a cereal that says “ingredients: (organic) brown rice.”
1 10 oz. package Carob Chips
1 tablespoon coconut oil
3x 10 oz tubs of Suzanne’s Ricemellow Creme (If you can get your hands on vegan marshmallows, you can melt those and use them instead.)
1x 16 oz. jar of natural peanut butter (ingredients: roasted peanuts and salt)
Directions:
In a large bowl, combine carob chips and rice puffs. Grease two 9×13 pans with coconut oil. Set these aside.
Heat the ricemellow creme on the stove until hot. Remove from heat and stir in the peanut butter until completely mixed.
Dump the peanut butter-mellow mixture into the bowl with the dry ingredients and mix until it looks like the above! Then press into the 9×13 pans (These ingredients make two pans of treats!) with a greased (coconut oil again) spatula or piece of wax paper. Let cool and then cut.
**I should note here that my mission for next time is to attempt to toast the rice puffs in the oven first. These bars don’t have the crunch of rice krispy treats because this sort of natural cereal isn’t toasted. If you try this, let me know how it goes!


























