Friday, April 17, 2015

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!

I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.

Monday, April 6, 2015

3 Year Blogiversary // Instagram Giveaway

This month marks three years since the birth of the blog. So to celebrate I thought we better have a little giveaway?? Any takers?

Head on over to Instagram to enter. And if you are feeling extra enthusiastic, scroll down to the bottom of the post and find out how to get a bonus entry!

These are three of my favorite products that I personally use and love. Winner takes all! Here's why I love them...

1. Everyone need measuring spoons with the measurement stamped right into the plastic. Because when the printed ones wash off after a few runs through the dishwasher... it's the worst! Plus it doesn't hurt that this particular set is eco-friendly and comes in five darling colors.

2. I use my Silpat All. The. Time. We love buying bananas in bulk, waiting until they are all sorts of ripe and then freezing them for smoothies. The Silpat is perfect for that. Throw it on a baking sheet, put the bananas right on top, and toss it in the freezer. A couple hours later take your frozen bananas and seal them in a freezer bag. Good to go! Want to freeze lasagna roll-ups for a quick and easy meal? The Silpat is your best friend. Baking cookies? Making chocolate covered strawberries? Silpat.

3. I am so in love with these soup mugs. They are the perfect size for soups, cereal, peppermint tea or an extra large bowl of ice cream. And let's be honest... we all need a little more ice cream in our lives don't we?

Enter the giveaway on Instagram by following @ikneadtobake and tagging three friends in the giveaway photo. Enter as many times as you want from now until Thursday!

For a BONUS ENTRY follow on Pinterest then head back over to the Instagram giveaway photo and leave a comment telling me your Pinterest user name!

Crossing my finger and toes that you win! Good luck friends!

Wholesome Mini Yellow Cupcakes

Guys I seriously love me some mini cupcakes. And this particular version is full of all sorts of healthy wholesome ingredients.

After all the test cakes that went into this recipe, Tyson deserves a blue ribbon for his expert taste-testing abilities... but in the end I ended up making just a few changes from the chocolate version back here.

And heaven knows the girls were all about tiny cupcakes slathered in Nutella and dipped in rainbow sprinkles.

I'm oh so excited to be sharing this recipe with Rebecca over at Simple as That! You can find the full recipe here! Hope you love it as much as we do!