Sorry for the lack of posts recently. I am having some struggles with REALLY bad back, neck, and head pain. The good news is that I still had a blast working the CrossFit Level 1 Seminar this past weekend in San Jose. The participants were just so awesome, and as always, I got to work with a kick ass crew of trainers (Pat, Miranda, Austin, Zac, and Gabe). Here’s a picture of one of my highlights… watching Pat Barber and Zac Pine give the GHD lecture (yes those are stick-on abs).
The not so great news is that I had a throbbing headache the whole weekend. The doctors think I might have some nerve damage or pinching going on. I get an MRI this week, so at least I will get some answers. The pain has settled today, so I am back to blogging!
*If anyone has experience with Thoracic Outlet Syndrome or a winging scapula, hit me up!
Ok now, on to the actual content of this post… I’ll be fine and back to training in no time.
Like how I put “peanut butter” in quotes? That’s because these don’t actually have any peanut butter in them (they are very paleo friendly), but they sure do taste like they do! I love peanut butter! A LOT, but if I eat a lot of it, I get pretty bloated, and that’s not fun for anyone. So, I came up with this recipe to get my peanut butter fix, while also being able to fuel up on the go with healthy fats and a solid amount of clean protein. it is REALLY hard to find good protein bars that aren’t either loaded with at least 20 ingredients (usually soy) or jam-packed with sugar.
When in doubt, I just make my own! So here they are…
WHAT YOU NEED:
- 1/2 c. vanilla grass fed whey protein powder
- 1/2 c. almond meal
- 1/2 c. sunflower seed butter
- 1/4 c. + 1 tbsp. coconut oil
- 1/4 tsp. Celtic sea salt
- 1/2 tsp. vanilla
- OPTIONAL ADDITIONS: shredded coconut*, dark chocolate chips, cacao nibs, any nut/seed of your choice
*I added shredded coconut for added texture and delicious taste!
WHAT TO DO:
- line a shallow small baking dish with parchment paper
- mix all ingredients (except coconut shreds) in a small bowl
- once combined, add coconut shreds bit by bit until desired consistency
- feel free to taste as you go… I did
- pour mixture into dish and pop it into the freezer for 2-3 hours
- once its solid, pull it out, pop the parchment paper out and turn it upside down on a cutting board
- peel away the paper and slice into desired size for protein bars
- Store them in the freezer or fridge for the week ahead (I ate one right away, which explains why there are only 3 left)
- Enjoy! These are very satiating and delicious without ANY added sugar
Oh, look what Rusty brought me home because I was bumming about my neck and hurting pretty bad… I am a lucky lady.
Happy Monday everyone! I know it’s Cinco de Mayo, but I thought I would be different from the rest. Plus, these can last all week! Enjoy. I love getting questions about nutrition, so feel free to reach out. Keep those questions coming!
I can’t wait to try out!! Yum yum!!
Sent from my iPad
>