CPBPB- Chocolate Peanut Butter Protein Bars!

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Adventure seekers like myself need portable snacks because you never know where the day will take you and when you are going to need something to NOM ON! This is a portable snack that is vegan and gluten free and loaded with superman worthy super foods! Did you know that the Aztec Native Americans were the first known group of people to grind up peanuts to make a paste but Marcellus Gilmore Edson from Canada was issued a patent for the preparation of peanut paste in 1884! Also, according to an article found on Yahoo! January 24th is national peanut butter day, cool. Moving on, these bars are creamy, crunchy and crave worthy. SUPER EASY TO MAKE, no baking, no cake mixers, just a bowl, a baking dish and your hands.

Benefits of Peanuts:

  • Loaded with Vitamin E which helps maintain the health of cell membranes and helps protect our skin form free radical damage.
  • High in Manganese with helps with the metabolism of fat and carbohydrates, regulates blood sugar and supports calcium absorption. Woah!
  • Plant based protein and Super yummy!
  • According to WHFoods.com and the British Journal of Nutrition they are loaded with antioxidants that promote a healthy heart.

What you need:

1 cup GF rolled oats

1/2 cup puffed brown rice cereal

1/2 cup sliced raw almonds

1/2 cup raw sunflower seeds

1/4 cup hemp seeds

2 Tbls chia seeds

1 1/2 scoops vegan protein powder (I use Warrior Foods)

1/4 cup raw cacao

3/4 cup raw peanut butter

3/4 cup raw honey or agave

 
Method:

Combine all the dry ingredients in a bowl until well mixed. Then add the peanut butter and honey or agave. Mix extremely well. Take dough and press firmly down into a 8×8 baking dish making sure it is evenly packed. Place in the freezer for 1 hour. Remove and cut into mini bars (what every shape you want) use a heart shaped cookie cutter if your heart desires and store in an air tight container between parchment paper for 1-2 weeks! Don’t for get to go out doors and enjoy these babies on a hike!

Notes: If you do not have sliced almonds or puffed brown rice you can omit and use all GF oats instead. Basically I have learned that this recipe allows for flexibility (as does most raw/vegan recipes). You can exchange the dry ingredients for anything you want or simply have on hand. Same goes for the wet ingredients. Use almond butter instead of peanut butter. Try maple syrup instead of honey and so one! Get Creative!

xoxo,

SSP

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Blueberry Bliss! Mini Muffins

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These are kind of awesome! Vegan, gluten free and a little extra punch of protein, you’re welcome! I am a massive blueberry fan; not only are they exceptionally good for you, any way you eat them they are delicious. Toss them into some baked goodness and prepare yourself for some bliss. These little muffins are, as I am writing this, all gone. Yup! All 12 of them didn’t even last for 48 hours of existence. I brought them to work to share and well, now they are gone! It all started on Friday afternoon when I was in Whole Foods. For some beautiful, unexplained reason they were selling a pint of ORGANIC blueberries for $1.99. I bought 5 pints (5 is my lucky #) and made 3 blue-tastic recipes this weekend which I will of course all feature right here on the blog SO STAY TUNED!

Benefits of Blueberries

  • Antioxidant power house to build your immunity and slow aging- Vitamin A, C, E, copper, zinc, B complex, iron
  • Cancer Fighter– KARATE CHOP
  • Memory boosting benefits- Say hello to neurocognitive function as you age!

Recipe: Blueberry Blissed Protein Mini Muffins (makes 12 mini muffins) inspired by THIS recipe

What you need:

  • 1 cup gluten free flour- I used brown rice
  • 1/2 cup- vegan protein powder- I used Warrior Foods: aka the best!
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 5-6 Tbsp sweetener- Agave, honey, brown sugar or 1/2 packet stevia (your choice)
  • 2 flax eggs (1 egg= 1/2 Tsp flaxseed meal + 1 Tbsp water)
  • 2 Tbsp EVOO or melted vegan butter (like Earth Balance)
  • 6 Tbsp vanilla almond milk (unsweetened is fine)
  • 1 tsp vanilla extract
  • 3/4 cup blueberries

Method

Preheat the oven to 350 degrees F and grease your mini muffin tin. Prepare your flax eggs in a cup and set side to mix. In a medium size bowl combine all your dry ingredients (including the dry sweeteners if using sugar or stevia). Otherwise, combine all the wet ingredients in the cup used for the flax eggs and whisk together. Work your wet ingredients into the dry and combine well until a dough forms. Fold in the blueberries. Put about a Tbsp of dough into each mini muffin tin and bake in the oven for 11-13 minuets. Check them with a tooth pick to make sure they are dry through out before removing. Place on a paper towel or cookie rack to cool. Then find your bliss: dive into these beautiful sweet muffins! (like I said, your welcome)!

xoxo,

SSP