Chocolate PB Protein Bars

I love making protein balls, bars and any make ahead forms of food that I can carry on the go.  These are great because they are all natural, don’t have all the sugar and have a sufficient amount of protein without all the chemicals.

My husband and I also have a side business where we make and sell all natural GF protein balls for on the go on HighLinePure.com but these were some fun ones I wanted to share and pass along the recipe!

Overall they take about 30 minutes to make if you count to time it takes to freeze and set them but really are no hassle at all.  Without adding in a bunch of commentary I like to get to the point.  If you want to watch more commentary or watch videos on how to make some of these things follow me on Instagram @angiehart1 to see more.

Ingredients:

  • 2 Cups organic rice puffs
  • 1 cup organic oats
  • 1/2 cup all natural peanut butter
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla
  • 1 scoop of vanilla plant protein powder (I use Vega One or Plant Fusion)
  • 1/3 cup coconut oil
  • 1/2 cup warm water

Drizzle:

  • 1/2 cup PB
  • 1 tbsp honey
  • 1 tbsp coconut oil

Directions:

In a large microwave safe bowl, combine peanut butter, coconut oil and honey.  Place in micro and heat on high for 30 seconds.  Stir and add back in for 30 seconds to melt completely.

Add in the cocoa powder and protein powder and mix well.  Mixture should be thick but still wet.  If it appears too thick add more melted coconut oil and warm water until you get a smooth mixture that is thick and wet.  Add the vanilla, oats and rice puffs.  Mix well until mixture is completely coated.

Pour the mixture into a 8×8 pan and press gently to set the bars into place.  Place in the freezer for 15 minutes.  When bars are set cut up into 1″x 3″ bars and place on a baking sheet with parchment paper.

Mix the other PB drizzle mixture and melt in the micro for about 30 seconds.  Stir and make sure mixture is smooth.  Once you have a smooth consistency drizzle over top of the bar and along the sides.  Once you have finished the drizzle, set pan in freezer to cool for about 15 minutes.

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Pumpkin Protein Muffins

After a pumpkin craving struck I decided to take action and bake this weekend.  Just the smell of baked goods in the oven is enough to make you want to snuggle up on the couch with a fluffy faux fur blanket, sip on some ginger tea and indulge in delicious baked goods. When something tastes this good, it kinda feels like cheating but I call it, “clean cheating”.

Rather than add much dialog here I’ve outlined the recipe and ingredients below.  I also took some pics of the ingredients and the process along the way.  Don’t mind my photography skills as this are down and dirty shots intermittent with baking!  Hope you find these helpful!

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Combine all ingredients into a large mixing bowl:

  • 1 cup organic pumpkin puree
  • 3 large eggs (2 egg whites and 1 full egg)
  • 2 tbsp raw agave or maple syrup
  • 1 tbsp coconut oil
  • 1 cup almond flour
  • 2 scoops Plant Fusion Vanilla Plant Protein
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup almond butter
  • 1/4-1/2 cup almond or coconut milk

Mix all ingredients together – depending on how dense you want the muffins you can add more almond milk/coconut milk as desired.

Once all ingredients are blended spoon mix into muffin tin so its fills approx 3/4 of the way.  Bake 20-25 minutes or until a toothpick or fork comes out clean when put into a muffin.  Remove from the oven and sprinkle with coconut sugar and almond butter topping(below).

Topping:

  • 2 tbsp agave
  • 2 tbsp well mixed organic raw almond butter

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Meatless Monday Lentils

I try to make an effort to post on a regular basis but I’m a bit lagging due to my busy schedule.  I have very long and full days starting with a 5am wake up for the gym, working all day and finding time to shop for groceries and cook can sometimes be a chore.  I really make an effort to ensure I eat clean on a daily basis and to do that it requires additional time and effort especially when I live in a city with so many great restaurants!  By the time I get home I don’t start prepping dinner until 7:30, which can make a very hungry boyfriend start to scavenge if I don’t work fast!  I say this because I am absolutely certain all of you deal with the same types of challenges everyday, which is why I started this blog.  Clean eating can sometimes be a chore, but it’s so worth it for your health, the health of your family and your wallet!

I decided to start with lentils because they are loaded with protein on a vegetarian dinner night and quite filling.  I wanted to use what seasonings and veggies I already had with an exception of a few extra items where I typically like to find inspiration at my local Chelsea market.   As I peruse the produce aisle I notice a bright pop of color coming from the beautiful peppers.  I was drawn to these very fall and festive looking vegetables and decided to pick up bright red and orange peppers and make stuffed peppers.  After grabbing a few more flavor boosters like garlic, onion and paprika its time to head back to my cooking haven to start dinner before the scavenger comes out.

Start by boiling the lentils, for those take by far the longest to prepare!  30-40 minutes is pretty typical to boil and simmer so the prep time can be painful when you are in a crunch.  To save yourself some time, try putting the lentils in the crockpot with the seasonings. You can use the below ingredients and cook them on low all day to get a nice pot of fully prepared lentils upon arrival.

Ingredients:

1 1/2 cup green lentils

3 cups water

2 Cloves fresh garlic

4 tbsp olive oil

1 tsp basil or small handful of fresh chopped basil

1 tsp paprika

1/2 cup chopped red onion

1-2 tsp cracked pepper

1-2 tsp salt

2-3 large peppers in bright colors

1/3 cup goat cheese

Start by preparing your pan with the garlic and olive oil.  Try to crack open your garlic clove and chop into into fine pieces.  Let the olive oil and garlic start to coat the pan to prepare to add the lentils.  Bring the lentils to a good boil and begin adding the remaining ingredients one by one as the lentils are boiling.   After all ingredients have been added and lentils are boiling, bring the lentils to medium and let simmer for 35-40 minutes, while stirring and watching for the water to dissolve into the lentils.  Keep adding water 1/4 cup at a time until lentils are soft.  For a little added creamy texture, try adding almond milk.  It really brings out the flavor and adds a nice creamy consistency(right).

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While lentils are finishing up, prepare the peppers by cutting in half and removing the core and seeds.  Clean them out so there is a nice opening to lay out the lentils evenly.  Place the half’s in at least a 1-2″ deep pan and drizzle some of the above seasoning and/or olive oil. For some added flavor, crumble goat cheese to the bottom of the peppers.  Once the lentils are soft, add them to the peppers and top with goat cheese.

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Place in oven on 350 and heat for approx 10-15 minutes or until peppers are browned at the edges and starting to soften.  Below is a picture of my final product:)

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