Last week I weighed myself…I am currently 179. I have a goal to be 177 this week, we will see. I have been eating good and diligently going to spin class, the gym at 5:30am and running. It is the food I am struggling with. I just love to eat. My boost, my brain food, and my favorite go-to snack would be the coconut bites. They are my splurge and my treat. I have been eating a lot of hummus, as well. At spin class, I always aim to have the bike that is not super close to anyone, so I don’t offend them with the immense amount of garlic I consume in a day, poor Sean. He will sometimes ask, garlic? Ok, are you in need of a quick snack on the go? Perhaps you are a mom like me, or a busy guy like Sean, either way, this snack is a filler. It does take a bit of preparation, but it is a good bit of fun when you have a free night. Especially on those nice nights when the kitchen window can be open, breathing in the beautiful fresh spring air and listening your favorite beats. I love to cook and bake with Babbu Mann. He is super fun. I found this protein bar from the Slice cookbook. Like most of my snacks, I put these in the freezer and grab one when I am short on time and heading out the door. The kids love them too, but they are considered a once in a while treat, because as selfish as this may sound, they are mine!
Chocolate Coconut Powerbars
1/2 cup almond butter
1/3 cup unpasteurized honey
1/4 cup coconut oil
2 Tbsp tahini
1 tsp pure vanilla extract
2 cups nutmeal, leftover from making Nourishing Nut Milk (see below)
1 cup oat flakes
1/2 cup cocoa powder
1/2 cup whey protein isolate, unflavored
1/4 cup unsweetened shredded coconut
1 tsp cinnamon
How To Play:
Preheat oven to 325 degrees, lightly grease a 9×12 inch dish. In a saucepan over medium heat, combine almond butter, honey, oil, tahini, and vanilla for 3 to 5 minutes, stirring frequently, until smooth. In a bowl, combine nutmeal, oats, cocoa powder, whey protein, coconut and cinnamon. Stir almond butter mixture into the dry ingredients and mix thoroughly. Press mixture into prepared baking dish and bake for 18-20 minutes. Cool and cut into bars. Store refrigerated for up to 7 days or freeze in an airtight container for up to one month. * I bake these no longer than 18 minutes, because I prefer them to be under baked than over baked.
Nourishing Nut Milk
1/2 cup almonds
1/2 cup hazelnuts, skins removed
1/4 cup sesame seeds
4 cups filtered water
2 dates, pitted, or 2 Tbsp Maple Syrup
1/2 Tsp pure vanilla extract
How To Play:
Place nuts and seeds in a glass bowl. Cover with filtered water and soak for at least 4 hours, or over night. Drain and rinse nut mixture. In a blender, combine 1 cup of water, soaked nuts, dates and vanilla, and blend until smooth. Set blender to low, and slowly add 3 cups of water. Strain mixture through a fine strainer or cheese cloth. Store in a glass jar in the fridge for up to 7 days. The remaining nutmeal can be saved and stored in the fridge for up to 5 days.