Packed with muscle-building nutrients, these homemade protein bars feature healthy, whole foods as ingredients—and they’re perfect as an on-the-go, tasty, and energizing snack.
Preheat oven to 350°F. Chop frozen cherries and place them on two layers of paper towels in a small bowl. Let sit for 30-40 minutes, allowing to thaw and for some of the juices to drain. In a large mixing bowl, combine cherries, protein powder, liquid egg white product, almond meal, almonds, water, honey, almond butter, and vanilla. Spray a baking pan with cooking spray. Pour protein bar mixture evenly into the pan. Bake for 10-12 minutes or until cooked through.
Melt chocolate over double boiler. Spread melted chocolate on a greased cookie sheet. Sprinkle remaining ingredients on top and press slightly. Freeze for about 10 minutes. Break into bite size pieces. Enjoy!
In a large bowl, beat the eggs, sugar, oil, and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture.
Pour mixture into an ungreased 15x10x1-inch baking pan. Bake for 25-30 minutes. Cool completely.
In a blender, add strawberries to make the strawberry puree. Measure 1 cup and put back in the blender, along with the yogurt, milk, oat flour, and sweetener. Blend until completely smooth. Pour into a chilled glass (or blend in some ice cubes) and serve with fresh strawberries and/or healthy whipped cream.
Summer is here and it’s getting warmer by the day. Keep cool—while staying healthy—with this peach-flavored delight. This smoothie will steal a peach of your heart—and make your taste buds go crazy!
Place all ingredients in a blender and puree until smooth. Add more or less ice for desired consistency. Substitute Greek yogurt for protein powder if desired.
1heaping cuppacked dates(pitted, Deglet Nour, or medjool)
1 ½cupsrolled oats
1cuproasted, unsalted almonds, loosely chopped
¼cupmaple syrup, agave nectar, or honey
¼cupcup creamy, salted natural peanut butter or almond butter
*Optional: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Servings:
Instructions
Process dates in food processor for about 1 minute until a dough-like consistency is formed. In a large mixing bowl, combine processed dates, oats, and almonds and set aside. Warm maple syrup, agave nectar, or honey with peanut or almond butter in small saucepan over low heat. Stir into oat mixture, breaking up dates to disperse throughout. Mix in optional ingredients, if desired. Once thoroughly mixed, transfer to 8 x 8 in. baking dish lined with plastic wrap or parchment paper. Press down firmly until uniformly flattened. Cover with parchment or plastic wrap and place in fridge or freezer for 15-20 minutes. Remove bars from pan and store in airtight container for up to a few days.
Optional: toast your oats—and almonds, if raw—at 350 degrees for 10-15 minutes or until slightly golden brown.
Peel, stone, and cube 1/2 melon. Puree with 2 tablespoons lime juice. Spoon into an ice-cube tray to fill halfway up, then freeze until solid. Mix 400 ml coconut milk and 2 tablespoons icing sugar. Pour over the melon and freeze again. Or make into popsicles!
Peach and Lavender
Stone and cube 4 peaches. Quickly soak in boiling water, then puree with juice of 1 lime. Stir in lavender buds and spoon into an ice-cube tray, then freeze until solid.
Cucumber
Peel and cube 1 cucumber. Puree in your blender with 2 tablespoons lime juice, filter, and discard the remaining pulp, then fill an ice-cube tray and freeze until solid.
