The fun thing about starting a blog and having no clue as to what you’re doing is revisiting old posts. Yup, back when I used my cell phone to take photos. I finally graduated to a big-girl camera so things went from looking like this:To this:I posted this recipe (well, actually a link to another recipe) a while back for PB2 Protein Bars and it actually became one of my most popular posts with almost 10,000 views. I wanted to revive it by modifying the recipe and retaking the horrid pictures!
These are the perfect snack for my high-carb days. Since I’ve started to carb cycle I am ramping up my carbs 3 days a week on my weight training days. The other 4 days I’ll be keeping things low-carb/keto and will consist of 2 rest days (zzzzz) and 2 cardio days (booooo – not my fav!) The reason I’m doing this is because I find myself plateauing and there is nothing worse than feeling like you’re running on a hamster wheel and going nowhere.
So I’m tricking my body. Yup, it doesn’t know what’s coming! Basically I will still eat the same calories throughout the week but more on weight training/high-carb days and less on cardio/rest/low-carb days. This way I’m still getting the proper calorie intake, just spreading it out differently. You see, the thing with metabolism is it does exactly the opposite of what you tell it to (Leanne Vogel, RHN explains it quite well over here). Basically, if you do the same workouts and eat the same meals, your body will adapt and everything comes to a halt unless you keep it guessing! This not only helps you get out of the plateau but keeps you from getting bored with your diet and exercise routine.
- 1 cup gluten-free oats (I used Bob's Red Mill)
- 1/2 cup grass-fed collagen (could also sub with protein powder)
- 1/2 cup PB2 powder
- 1/4 cup cacao powder
- 2 Tbsp ground flaxseed
- 1-2 Tbsp stevia or preferred sweetener
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 cup unsweetened apple sauce
- 1/4 cup unsweetened almond milk
- 1/4 cup liquid egg whites
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp PB2 + 2 Tbsp water *optional for drizzle
- Preheat oven to 350F. In a large bowl combine all the dry ingredients (first 8 ingredients). Mix well.
- In a small bowl, combine the remaining wet ingredients (last 4 ingredients). Mix well.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Grease an 8 x 8 inch baking dish. Pour batter into the dish.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from oven and allow to fully cool. Cut into 8 bars.
- Optional: Drizzle with PB2 + water.
- Wrap in cellophane and refrigerate or freeze for later!
- 133 Calories, 16g Carbs, 4g Fibre, 3g Fat, 12g Protein, 3g Sugar, 195mg Sodium
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.