My neck is sunburnt and I have the biggest smile on my face. Its taking everything in me to be inside and work this week. The sunshine and 70 degree air keep screaming at me to drop everything and go play. So for the sake of my childlike soul I’m going to keep it short and sweet today. One of the recipes on heavy rotation in our kitchen is this protein bar. Me being a long distance runner, and Scott being a man with an appetite, there is always a batch in our fridge ready for hungry hands. I’ll usually mixing up the ingredients and flavors from week to week, but settled on this one recently and was so jazzed I just had to share it with you! Its hearty. Packed with protein and healthy carbohydrates to both fuel, and help you recover from, whatever activity is your jam. Did I mention they are tasty? Wicked tasty. I hope you get outside and play this weekend. Do something frivolous, its good for your soul – xo.
If you missed it in last week’s post, I mentioned my little live show I’ll be doing over on Nom every Thursday at 3pm. If you want to hang with me and keep it super real while chatting about yummy food, you should tune in! Plus it would just make me really happy.
Currently one of my favorite Instagram accounts to follow is Jeannett over at @shutthekaleup. Her approach to balancing life and health is so inspiring on the daily. Plus she lives in our old neighborhood in Costa Mesa, so a heavy dose of nostalgia.
One of my favorite albums to listen to at the moment is this one by Ben Howard. Its particularly good at night, especially when driving.
Something Scott and I watch whenever we need a good laugh ;) happy weekend, go chuckle!
CHOCOLATE COCONUT PROTEIN BARS
Makes 12 bars.
1 1/2 cups rolled oats
1 1/2 cups quick oats
3/4 cup flax meal
3/4 cup unsweetened shredded coconut
9 tablespoons hemp protein powder
9 tablespoons raw cacao powder
6 tablespoons hemp seeds
6 tablespoons chia seeds
6 medjool dates, pitted and chopped small
1/4 cup plus 2 tablespoons brown rice syrup
1/4 cup plus 2 tablespoons raw honey
3 tablespoons coconut oil
1/4 cup plus 2 tablespoons cashew butter
3 teaspoons vanilla extract
Add the oats through the chopped dates to a large mixing bowl and toss to combine. Add the brown rice syrup, honey, coconut oil, and cashew butter to a small sauce pan and heat over low while whisking continuously. When the coconut oil has melted and the mixture comes together smooth – remove from the heat and whisk in the vanilla. Add the wet mixture to the dry in the large mixing bowl and stir well using a large metal fork. Work at it with a little elbow grease and the mixture will come together perfectly. Press firmly into a parchment lined 8×8 square baking pan. Cover with a sheet of foil, and place in the refrigerator for at least 2 hours to set. Slice into 12 bars and store in an airtight container in the fridge until ready to eat. Best if eaten within one week, but should last for two.
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