Sooo…I ate Christmas Eve dinner at Arby’s on Saturday night.
This was not by choice.
Although, I hope you already assumed that to be true.
While my family rarely eats fast food, we somehow have a penchant for stopping at fast food restaurants in celebration of the birth of Jesus. In the past, there’s been trips to McDonalds and White Castle…all coincidentally on either Christmas Eve or Day. Let’s just say that in my family, hunger always wins and nothing says “Merry Christmas!” like a hot ham n’ cheese.
Back to Saturday night…finding a restaurant open for dinner while driving three hours west from Central Wisconsin to the Twin Cities is no easy feat, even with a food blogger in the car. As our blood sugar levels started crashing faster than Lindsay Lohan’s career (<- too easy), we exited and found only three places open: Taco Johns, McDonalds and Arby’s.
Debating which was the worst of three evils, we ended up at Arby’s at 5:47pm.
They closed at 6:00pm.
That means we had 13 minutes to order, eat and leave or face another two hours of driving with grumbling stomachs through the rural, Amish-furniture-store-filled boonies of Wisconsin.
And so, we decided it best to shovel our “good mood food” into our mouths surrounded by four other restaurant patrons, two of them dressed in bright orange hunting gear and the other two outfitted in snowmobiling jackets. Welcome to rural Wisconsin, friends.
I ate my roast beef, curly fries and Diet Pepsi, but I wasn’t happy about it.
But I couldn’t let eating a sub-par Christmas Eve dinner ruin my mood because (a) it was really, really funny to be nearly kicked out of Arby’s because you couldn’t eat fast enough, (b) eating fast food once in three years isn’t going to kill me and (c) it was CHRISTMAS EVE.
Plus, I’ve learned my lesson.
Next Christmas, I’m planning ahead and bringing snacks…no ifs ands or Arby’s about it.
Vegan Tropical Breakfast Bar
Prep time: 10 minutes
Cook time: 10 to 15 minutes
1 cup oatmeal
1/4 cup wheat bran
1/2 cup unsweetened shredded coconut
2 T ground flaxseed
1 t cinnamon
1 t baking soda
1/4 t salt
1/4 cup canola oil
1/4 cup honey or agave nectar
1 medium-sized banana, mushed
1 t vanilla extract
1/2 cup dried tropical fruit medley, chopped
1/2 cup slivered or crushed almonds
Preheat the oven to 325 degrees. Grease a 8×8-inch pan with cooking spray.
In a medium bowl, mix together the dry ingredients. Set aside.
In a small bowl, mix together canola oil, agave, banana and vanilla. Add the wet ingredients to the dry, and mix well. Add all the dried fruit and 3/4 of the almonds. Mix well. Press the batter firmly in the pan. Top with the rest of the almonds.
Bake for 10-15 minutes, or until golden brown.
Makes 9 bars