Monday, September 19, 2011

Chocolate Protein Bars With a Little Twist

Ohh my. Monday comes too fast every time. Especially when Monday involves including cardio back in your life. We started Phase 2 of Jamie's trainer today which meant 30 minutes of moderate intensity cardio- I'm typically not the biggest fan, but it actually wasn't too bad. Keeping your heart rate around 70% doesn't require too much, so it was like a nice 30 minute jog. I'm actually glad we got some cardio in today since we had a semi-cheat meal last night. (I know, you can't cardio-off cheat meals). B took me out for sushi at one of our favorite places that has an awesome Sunday night happy hour. I got yellow tail sashimi, YUM, and a yellow tail roll with jalapeno.-My favorite. I also had one of B's J-Pop rolls... not sure what is in it, but it's really good, so I probably want to keep it that way :)
Yellowtail Sashimi... YUMM!
My pile of white rice that I picked off my roll... I'm silly, I know :)
Speaking of white rice, does anywhere know of any places that will serve sushi with brown rice? I know Whole Foods does it, but that's the only place I've seen. It may actually be a bad idea to find a restaurant that serves brown rice sushi, because I'm pretty sure I would eat there everyday! After dinner, I made Jamie Easons Chocolate Protein bars, but I did them a little differently, and they came out so much different than the original recipe. They have fudge-like consistency to them, so they're super moist, and I also added a cinnamon protein glaze to the top. They honestly don't taste like you are eating anything clean or healthy whatsoever... so in other words, they were a hit with B! Here's the recipe I used:


If you try them, let me know what you think ;)
 Ingredients:
  • 1 cup oat flour
  • 4 egg whites
  • 2 scoops chocolate protein powder
  • 1/4 cup Stevia, 1/4 cup Xylitol
  • 1/2 tsp baking soda
  • 1/4 cup unsweetened applesauce
  • 3tbsp unsweetened baking cocoa
  • 4 oz unsweetened almond milk
  • 3 tbsp non fat Greek yogurt
Glaze:
  • 1/2 scoop chocolate protein powder
  • 1 tbsp Xylitol
  • 1 tbsp cinnamon
  • water
Directions:
  1. Preheat oven to 350
  2. Mix dry ingredients separately from wet, then whisk together.
  3. Place in a prepared 8x8 Pyrex dish and cook for 25 minutes or until a toothpick comes out clean.
  4. To make the glaze: mix dry ingredients together and add water slowly until you reach desired consistency. Pour over protein bars right when you take them out of the oven, then wait until they are cool before cutting. (The glaze will still be sticky, but not runny)

20 comments:

  1. A lot of sushi places serve sushi with brown rice, you just have to ask for it. However, be careful because they still put a lot of "stuff" in the rice to make it stick together. I learned that from someone who used to make the rolls. They use a ton of butter and other stuff that you wouldn't want to eat if you're trying to be healthy.

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  2. Good to know! I usually consider sushi a cheat meal because of the rice and the spicy mayo/ whatever else they put in it! I don't have it often, but I wish I could... maybe I'll learn how to make it myself :)

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  3. Hey!
    When is a good time to eat these and what serving? I just tried your chocolate oats but w vanilla pp. It wasn't bad but I want to try what you suggest, chocolate pp! Thanks :)

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  4. Hi Krystin-

    I usually have them with my mid-morning snack or lunch. Basically 2 of the 16 bars can replace the carb portion of your meal, or 4 bars to supplement a whole meal if you're in a pinch :)

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    Replies
    1. What would u eat it with?

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  5. I made the bars - i had to substitute with buckwheat flour though. They are yummy, but a bit dry! Im not sure why?

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  6. Hmm... mine are usually pretty moist, could be because of the flour substitution. You may have to play around with the recipe a little, but I would try increasing the amount of greek yogurt or applesauce to moisten them up.

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  7. Little B,
    Do add both stevia and xylitol or is it one or the other? Great recipes by the way.

    Thanks
    Karen

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    Replies
    1. I am wondering the same thing about the Stevia and Xylitol. Also what kind of chocolate protein powder do you bake with? Thanks!!!

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  8. Do you have the calorie breakdown of this recipe? Thanks!!

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    Replies
    1. It's 1/2 cup sweetener for the recipe. I find the stevia is a little bitter and the xylitol is expensive so doing half and half works out! You could do all xylitol but I wouldn't do all stevia.

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    2. Thank you! What about the protein? what kind do you use for baking? Thanks!

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  9. I use Dymatize Iso 100. It's gluten lactose and carb free plus it bakes really well

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    Replies
    1. Thank you! Another question....do you freeze some of your bars and pull them out as you need them? So far, I've made the pumpkin bars, cinnamon swirl bread and blueberry muffins. I made the pumpkin bars on Saturday and today they had a slightly funky taste. I know they don't have preservatives or anything, but seem to go bad quickly. Same with the blueberry muffins. Thanks!

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  10. What kind of protein powder do you use that does not contain any dairy? I am also lactose intolerant....
    Thanks.

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    Replies
    1. I use Dymatize Iso 100.. its lactose, gluten, and carb free and it also bakes really well!

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  11. Do you know how many carbs/proteins are in each serving?

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  12. These are AMAZING! Thankyou sooo much - do you know the nutritional info?

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  13. Is the baking cocoa powder or brick form?

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  14. How do you store your protein bars? Do you put them in the fridge?

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