The Health Nut’s Protein [Recovery] Bar (Cocoa)

I’ve always been a bit of a health nut… my friends and family will attest to this.

In December I began a regimented diet (broken into phases) which has allowed me to pretty much detox from things like sugar, starches and fats.

I’m a HUGE whole-foods advocate. I’m not a die-hard, whole-foods-only type of person, but I make every effort to educate myself on knowing exactly what ingredients are in the “stuff” that I am putting into my body! However, even lovers of whole foods based diets want to be able to enjoy “snacky” types of foods and can appreciate things like protein bars, etc.

I make an effort to work out at least 5 days per week. Anyone who is well versed in fitness knows (or at least SHOULD know) that after working out (especially long workouts), your body needs fuel for recovery–[clean] protein being the best fuel. I personally want something quick, easy and tasty for a recovery snack, and since I’m not interested in spending ridiculous amounts of money on protein bars (that are all too often packed with sugars, unnecessary fats, ingredients and chemicals) I had to come up with my own “solution”. Also, sorry but a scoop of protein powder in my water bottle gets boring! I know, there are hardcore athletes and gym rats who think food is ONLY fuel but that simply isn’t how I view food–that’s a bit too extreme for me!

With that, I decided to draw up my own recipe for a nutritious, homemade protein/energy/snack/recovery bar for those on-the-go, and even the ‘anytime’ moments.

The Health Nut's Protein (Recovery) Bars (Cocoa)

I shopped around and found an EXCELLENT whey protein isolate powder that I love–no chemicals, totally “clean”… In fact, it’s THE cleanest protein powder I’ve found so far. I didn’t want to use seeds and nuts alone because frankly, it wouldn’t provide enough protein and/or be considered anything more than a simple “nut”/”snack” bar… true? Yes, I think so.

Body Basix Chocolate Flavor Whey Protein Isolate Powder

I wanted to post this right away because of how excited I am to finally discover a protein powder that I like and that, again, is CLEAN! I’m working out the details of the recipe but still wanted to share, so if you’re interested in the recipe, please subscribe to my blog, “Like” my FB Page, comment here and/or email me at guidedbyspirit@gmail.com.

I’ll do my best to update with the recipe shortly (it make take a bit of time as I’m currently in the process of moving)! I’ve already received great feedback from friends who’ve tried it!

Acai Bowl & Gluten Free Griddle Cakes (2)

A Bowl of Acai w/ Gluten/Grain Free Griddle Cakes (2)

Breakfast is a running theme for me, isn’t it? I swear, I’m going to add other recipes–I promise! I have a tendency to stick with something until I’ve perfected it, luckily, I think the following recipe for gluten/grain free pancakes (I like ‘griddle cakes’ better, I’m a Southern girl in my heart, lol) is getting there.

This recipe, in particular differs from the first one in that I actually enjoyed eating it… remember the last batch that totally sucked? Yeeeah, this one was SO much better! Go ahead and click on the link if you’d like the recipe for the Acai Bowl. Otherwise, without further ado…

Coconut Flour & Flax Meal Griddle Cakes with Almond Butter & Raspberry Preserves

This recipe makes 2 medium/small pancakes so double it or triple it accordingly

Coconut Flour & Flax Meal Griddle Cakes

2 T coconut flour
1 T ground flax meal (soaked in 1 to 2 T drinking water, you may omit the water if you want)
1/4 t baking soda
1/8 t Himalayan Pink Salt (or any good sea salt)
1 egg (beaten for a good 2-3 minutes before adding to mix)
stevia extract to taste (I used 2-3 drops but you may omit or add a bit more if you want)
1/2 t vanilla extract
2 T to 1/4 c almond milk depending on the type of consistency you prefer (I use Almond Breeze or Whole Foods 365 Brand)
*coconut oil or butter for the griddle

As a note, these pancakes will be a little “mealy” due to the flax meal but I love the texture of flax so it was fine for me. It also could have been a BIT more moist but who’s complaining, really? I just love that I can eat healthy, gluten/grain free pancakes! These also came out MUCH more fluffy and light in comparison to the first batch, which obviously made me very happy.

Also, I created another recipe for griddle cakes using almond flour and coconut flour which I will be posting in a few days… That one came out even better and has a couple of special ingredients which I think you’ll find pretty interesting.

Coconut Flour Flax Griddle Cakes with Almond Butter & SF Raspberry Preserves

Now isn’t this just the sweetest little short-stack of pancakes EVER?! I paired my griddle cakes with a gorgeous dollop of fresh roasted almond butter and Smucker’s Sugar Free Raspberry Preserves (I put a tablespoon of it in a small pot with about 1/2 T of water to thin it out a bit) which, I know… Splenda is ‘no bueno’. I don’t like Splenda and I really didn’t want to “go there” in buying it but it was the best option that I could ‘live’ with for the time being. Until I have my own place and can dedicate time to making my own sauces and compotes, I’ll deal… so please forgive me for that! LOL

Anyway… I sincerely hope that you enjoy this recipe, I know I did!

Many Blessings & Warm and Fuzzies in your Bellies!
Kapua