Empower Glo Bar
You may recall from my Glo-ing review that I love Angela’s Glo bars.
It is still true.
My two favorite flavors are the Renew and Empower. Renew, as mentioned before, packs a lot of protein into a little bar. Perfect for days when you feel like you need a little protein-boost on the go. And a great alternative to the typical post-race bagels, I’ve discovered!
Empower is one of the new flavors of Glo bars. Chewy and peppered throughout with dark chocolate and coffee, this bar melts in your mouth. Plus, it has 20 mg of caffeine! I’m not a huge coffee or tea fan (yet), and it is nice to find some caffeine in another natural, healthy form. Please note that I love these bars even though I don’t love coffee. The dark chocolate masks the bitter coffee aftertaste.
I love Glo bars, and I want to give all my readers a chance to try them, too!
And so, my very first giveaway will be….
10 Glo bars of any available flavor!
Present Glo bar
A reader will be chosen at random at noon (CST) on Thursday, November 19 and will be able to select any of the Glo bar flavors (provided the chosen flavor is in stock at Glo bakery at the time)!
Personally, I really want to try the new Present flavor… cranberry pumpkin spice? Yes, please!
How can you enter?
Simple!
Yesterday, I talked about how I wanted to write about the science behind food.
So, to enter the Glo bar giveaway, just leave a comment here about what food science questions you want answered. I’ll try to answer as many of them as possible in future posts!
For example, later this week, I’ll be posting about why you can replace eggs with a flax/water combo when baking!
What food science questions do you have for me? It can be anything!
PS: I am not this good at photography yet. These pics are from the Glo Bakery site!
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Why do some people have an aversion to cilantro, while others don’t even taste it?
Thank you!-Great giveaway!
How did I develop food allergies/sensitivties as an adult, but ate certain things all the time when I was a kid?
awesome giveaway!!!
my question is why is it ok to to substitute pumpkin/banana/apple sauce/etc. for butter or oil when there is no fat in the additions? how can it still produce a properly baked item?
what is the best source of protein for someone who only eats meat about once every two weeks and why is it the best source?
what’s the difference between baking soda and baking powder, and is it possible to use either in recipes?
thanks for the giveaway!
My question is: I still drink coffee….everything else in my life is PURE, vegan. Is this okay? Am I doing something horrible to my body by continuing with my one cup a day addiction?
I haven’t read through all the comments to see if this has been asked…
My husband is diabetic. I have tried to avoid baking with a lot of sugar. I find using a sugar substitute unsatisfactory for many baked things–any ideas?
I’ve wanted to try a glo-bar!
What does a complete protein mean. How does a complete protein break down in my body. Many of the foods I eat boost this label and i’m not sure what it mean.
I’ve been thinking about this question for a while… it was asked at the Summit, but we never really got an answer… Coconuts are full of saturated fat, which doesn’t usually qualify as a “healthy fat.” Where does that put coconut on the nutritional scale?
I would like to know how/why people develop food allergies?
I’d like to know more about soy- the positives and negatives. Is it true that it can cause problems in women? Is it better to drink Almond or Rice milk? And what are your thoughts on real (cow’s) milk?
Would love to win the glow bars!
What is the truth about soy? Does it really affect hormone levels?
What’s the proper ratio of real to substitute when substituting eggs and oil in baked goods?
what is the best food for athletes in training? yummm glo bars!
How come fast food can taste good, but be bad for you?
I loved your ‘figuring out what you want to do with your life’ post! Great questions! Good luck with your adventures!
Enjoy!
Great giveaway… a couple of questions:
What is the best sugar replacement (not the fake stuff) when baking?
What is the “truth” about soy … how do you personally feel about it?
What do you think is the best tasting milk replacement? (almond, soy, etc?)
Do fructose and glucose affect your body differently?
I’ve heard a lot of talk about the positive aspects of a Gluten-free diet and how it can benefit everyone – even people not allergic to gluten. How will cutting the gluten out of my diet affect my body? And why do some people think it needs to go – even if you’re not allergic?
why don’t sugar substitutes work as well as natural sugar when baking? are there any low-calorie options that do not sacrifice texture or that can withstand the high heat?
and… I’d love some glo-bars – they look delish!
ooo i want some glo-bars!!
whats the difference between a “baking” apple and an “eating” apple? why are some apples better for baking than others?
Yumm, I would love to win some Glo bars! My food questions is what are antioxidants, what do they do, and why are they so good for you?
My question is, how do they make milk out of hemp and almonds and rice? Don’t those “milks” have lots of artificial ingredients? I’ve always wondered about this.
Great giveaway! I love Glo Bars
Hmm…I’d like to know more about anti-inflammatory foods that promote healing/recovery.
Id like to know more about vitamins and how to maxmize the amount of vitamins you get from your food choices. I have heard that by taking all the pill vitamins i take daily all I get is expensive pee
Other than dairy, what is the best ways to get calcium through food? and how do scientist’s figure out what nutrients are in natural foods?
I like to know about how certain food and drinks are acidic in the body– I’ve heard that peanut butter and coffee are highly acidic, and since cutting out peanut butter, I’ve noticed that I’m now very sensitive to it when I have the occasional spoonful. (I refuse to give up coffee yet!)
I would love to hear about other acidic foods, and if the benefits of them (such as antioxidants in coffee) outweigh the cons of the acidity.
Thanks for the giveaway!! I’m dying to try a Glo Bar!!!
I would love to know more about trans fat, I’ve heard some conflicting information lately, mainly that they are naturally occurring in some meats, and would love to know more about this.
Thanks!
Is hydrogenated oil the same as partially hydrogenated oil? I know partially hydrogenated oil means trans fat, but what about just hydrogenated?
Thanks
Meg
Why is greek yogurt healthier than regular nonfat yogurt?
Best foods to make your body alkaline. Great giveaway.
What is a good buttermilk substitute? Also, I don’t ‘do’ artificial sweeteners, so what is a good substitute for regular white sugar?
Hello! Just read your post on Zesty, and it’s so interesting! I’m a fan of food science and cooking/baking, and Alton Brown!! I’ve always been amazed at the preciseness of baking and the ratios that must go into it. Could you go over something like that? especially waffles vs. pancakes. How do I turn a pancake recipe into a waffle recipe for example?
Awesome giveaway, yummy!
Why is greek yogurt better than regular yogurt. What are the health benefits of cous cous and quiona.
I want to try the chocolate peppymint one. Don’t remember the name! The present one sounds yummy too. Do artifical sweetners really deter weight loss?
What are the healthiest all-ready-prepared foods, for those of us adverse to cooking.
And why are they so healthy?
Thanks babe!
Can you substitute white sugar for brown sugar? And would it be in equal amount?
I want to learn more about agave, what is so special about it? I try to limit my sugar, and like using honey/maple syrup instead. I am interested in agave, but to me, it sounds like just a sweeter alternative to what I have just mentioned; and while I assume you could just use less of it, I don’t really like my food sweet.
I have been wondering what the best ways to get iron are for vegetarians and how best to maximize the absorption of iron you consume from plant sources.
What is the difference between a red and green pepper?
Hi, new reader here! I’d like to know why marshmallows are how they are. Hhahahaha.
I would love to hear some explanation on alergies- why do we grow out of them, why do they spring up out of no where, and so on.
When I was in 1st grade I had chronic ear infections and they didnt know why- they decided to give me allergy tests (bunches of pricks in my back = not so much fun for a 6 year old) to see if it was something i was allergic too causing my infections- we found out via the tests that i am/was allergic to salmon.
i have avoided it ever since- so i have NEVER had it. I know its probably not that big of deal, but LOTS of sushi has salmon in it and i LOVE sushi.
lots of people have told me that we often “grow out of allergies” and some have even suggested i just “try eating some salmon”. UM!?!? thats scary!?!?!
but the truth is- i could NOT be allergic anymore and just NOT know it. You know? and so- i am intregied by this allergy changing thing.
: ) (p.s. – i never told you that i love the self hosted blog
you will def. be hearing from me come january when im about to make the switch 
)
what is the difference between white and brown rice?
I would love to know the nutritional differences between fresh and frozen veggies!
Hmmm great giveaway question…
I would like to know why applesauce can be subbed for oil in baking recipes–what is it about the chemical reaction (???) that allows them to be exchanged?
Yogourt seems to cause me tummy problems. But I LOVE yogourt. What could be the cause? And is Soy yogourt a good replacement?
Why do all the good for you foods (fruits, veggies, beans) give you gas? It is so embarassing? And what can we do about it?
This is a fun idea! I would like to know more about the science behind why some foods taste delicious to some people and absolutely horrible to others. Is it a chemical reaction?
Why can you easily substitute applesauce for oil/butter in breads and cakes but it doesn’t have the same effect when you substitute it in cookies?
Hi! My question is this: is sugar just sugar, or are certain kinds of sugar (e.g., fruit sugars vs. table sugar) that are healthier?
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