Chocolate Chip Cookie Protein Bars

TitleshotA snack that tastes like an oatmeal chocolate chip cookie with perfect amounts of protein, slow digesting carbs, and healthy fats? Sign me up! These are great for a snack or breakfast on the go. I use Cashew Butter because it has more of a mild flavor and makes these taste more like a cookie, but any nut butter will do.


  • 1 cup Old Fashioned Oats
  • 1 large Banana, mashed
  • 2 Egg whites
  • 1/2 cup Cashew Butter (or nut butter of choice)
  • 1/2 cup Vanilla protein powder (or an extra half cup of oats)
  • 1/2 cup Stevia
  • 1/2 cup Unsweetened almond milk (or skim)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Butter extract (or vanilla extract)
  • 1/4 tsp Salt
  • 2 TBS Mini chocolate chips

Preheat oven to 350 degrees. Soften nut butter in the microwave fr 10-15 seconds if needed. Mix all of the ingredients except for chocolate chips until well blended. Pour into a 9×9 inch baking pan sprayed with cooking spray. Sprinkled chocolate chips on top. Bake for 15-20 minutes.

cut bars

Let cool completely before cutting into 8 bars. Store in the fridge for up to 4 days (if they last that long).

Nutrition Stats: (per bar)

181 Cals

Protein: 8 grams

Carbs: 18 grams

Fat: 10 grams

Sugar: 5 grams


Triple Berry Protein Muffins

It’s been over a month since I’ve posted a recipe but for good reason. We bought our first house! I’ll post a few pictures after we tackle the yard work.

Here’s a recipe I’ve made the last couple of weeks for a mid-morning snack. I’ve got a work conference I have to travel for next week so I’m throwing these in the freezer and packing them so I have some healthy options.


  • 1 1/2 cup Oats
  • 1/2 cup Unsweetened applesauce (or mashed banana)
  • 1/2 cup Nonfat plain greek yogurt
  • 4 Egg whites
  • 1/2 cup Vanilla protein powder (or 1/2 cup more oats)
  • 1/2 cup Stevia (or sweetner of choice that measures like sugar)
  • 1 cup Fresh or frozen mixed blueberries, strawberries, and raspberries
  • 1/2 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1 1/2 tsp Baking powder
  • Pinch of Salt
  • Pinch of Cinnamon (optional)


Directions: Preheat oven to 350 degrees. Blend all ingredients except for berries. Gently fold in berries. Pour into 12 muffin cups. This recipe works best with silicon baking cups but if you do use paper liners, spray them really well. Bake for 22-27 minutes or until a fork comes out clean. Store in the fridge for up to 5 days or freeze them.

(For an optional streusel topping, mix together 1/2 cup oats, 3 tbs applesauce, 1/2 tsp cinnamon, 1 tbs Stevia and sprinkle on top before baking)


Nutrition Stats: for 1 Muffin

Cals: 75

Protein: 8 grams

Carbs: 11 grams

Fat: 1 gram

Sugar: 4 grams


Breakfast Cookies

I don’t like rules when it comes to food. Like the kind that says you can’t have cookies for breakfast (and I’m not talkin’ about Cookie Crisp cereal). Or that you have to eat this particular recipe at breakfast – have these anytime! They’re amazing.

cookie 1

  • 1 banana, mashed
  • 1/2 cup Old fashioned oats
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 2 tbs Peanut Butter (I like to use crunchy for this recipe)
  • 4 squares Chopped dark chocolate (or 1-2 tbs chocolate chips)
  • Optional add ins: Raisins, Dried Cranberries, 1 tbs ground Flaxseed, 2 tbs protein powder.

Preheat oven to 325 degrees. Mix all ingredients together. Drop dough by rounded tablespoon onto baking sheet covered with parchment paper. Press down (these cookies don’t spread). Bake 8-10 minutes. Serves 8.

cookie 2

Nutrition Stats: (per cookie)

Cals: 84

Protein: 2 grams

Carbs: 9 grams

Fat: 5 grams

Sugar: 3 grams




Baked Berry Oatmeal

I’ve been on the road quite a bit for work lately and leave tomorrow for a few days in Eastern Oregon. I try to prep a little food to bring because I tend to make better food choices when I’ve got options other than staring at the aisle of Cheetos and Little Debbie Snacks in a gas station mini mart. I’ve got this packed along with some apple slices, peanut butter, Quest Bars, baby carrots, and snap peas. I figure this way I can afford to indulge a little at a fancy dinner tomorrow.


I add protein powder to this so I don’t have to worry about packing hard boiled eggs, protein bars, or stuff to make a shake for a protein source. Also, I’ve been sick of eggs lately and its nice to just grab a slice of this and not have to heat up the stove. It taste great cold but you can also pour a little extra milk on top and reheat in the microwave. If you don’t want to add in protein powder, you can leave it out but keep the milk to 1 cup.


  • 2 cups Old fashioned oats
  • 2 scoops Vanilla protein powder
  • 3 Egg whites
  • 2 tsp Vanilla extract
  • 2 tsp Cinnamon
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1 1/2 cups Milk (I used almond but you can use cow’s milk to bump up the protein)
  • 1/2 cup Applesauce (no sugar added)
  • 1/2 cup Sweetener (optional)
  • 2/3 cup Fresh or frozen Berries (you could also add sliced banana)
  • Optional: Nuts (I use 3 tbs sliced almonds) or Coconut Flakes

Preheat oven to 375 degrees. Mix all ingredients except for berries. Pour into an 8×8 pan (or round) with non-stick spray and top with berries (and nuts if you’re into that). Bake for 35-40 minutes until golden brown and set in the middle. Store any leftovers in the fridge. Serves 4.

Nutrition Stats: (for 1 serving with nuts)

Cals: 300

Protein: 23 grams

Carbs: 36 grams

Fat: 7 grams

Sugar: 6 grams


Oatmeal Cookie Protein Pancakes

Yay for Saturday morning pancakes! My mom makes the most delicious oatmeal pancakes and I was thinking about them when I decided to get a little creative this morning. These would be a great post workout meal (or post couch and Netflix binge session, I won’t judge).


  • 1/2 cup Old fashioned oats
  • 1 Ripe banana, mashed
  • 4 egg whites
  • 1 tbs Stevia (or sweetener of choice)
  • 1 scoop Vanilla protein powder (If you don’t want to use protein powder sub 1/4 cup oat flour and a little extra sweetener)
  • 1 tsp Baking powder
  • 1/2 tsp Vanilla extract
  • Pinch of Salt and Cinnamon
  • 2 tbs Mini chocolate chips

Mix mashed banana and liquid ingredients. Whisk in dry ingredients. Pour onto heated griddle sprayed with cooking spray, add chocolate chips to each pancake before flipping. Makes about 6 pancakes, Serves 3.

Nutrition Stats: (for 2 pancakes)

Cals: 208

Protein: 18 grams

Carbs: 26 grams

Fat: 4 grams

Sugar: 11 grams Round 2: Cake Batter Oats & PB Lean

To continue from my previous post – I don’t have a recipe to share with the Cake Batter flavor of oats because honestly I couldn’t get enough of eating it as is with PB Lean on top for breakfast. I realized I was out this morning and I’m already planning my next order. (I’m thinking Red Velvet or Dulce de Leche flavors are next)

Initially, it took me probably an hour to choose which flavors I wanted but I settled on Cake Batter – specifically because I thought it would taste good with the Vanilla Frosting flavored PB Lean. I definitely recommend the Smash Blend on the oatmeal options; the texture is the best I’ve ever had.

The PB Lean is wonderful! If you don’t know what peanut flour is, its dehydrated peanut butter with 85% less calories from fat. You add water to turn the dehydrated peanut butter powder in to a low calorie, low fat, low sodium, gluten free substitute. While I had been using PB2 for years in baking and protein shakes, I didn’t like the taste of it as a peanut butter substitute by itself. I could eat spoonfuls of PB Lean. There are just as many options of flavors to customize for this product and you can even add nuts, seeds and dried fruit.

To make your own custom oatmeal – click here.

The Promo Code is still good! To save 15% of your order, enter Promo code: healthy15 when you check out.

DSC01341 – Carrot Cake Oatmeal Review, Recipe, and Coupon Code!

The kind folks at sent me some of their products and I’m over the moon about them.  This company makes your custom blend for you with over 22 billion different combinations. You get to choose what kind of oats, natural flavors, fruits, seeds, and sweetener. You even get to name your blend and they put it on the label – how cool is that? I’ve loved everything I’ve tried from them so far and plan on making another order soon.


To save 15% of your order, enter Promo code: healthy15 when you check out.

The products I’ve tried are Carrot Cake and Cake Batter oatmeal as well as their PB Lean (peanut flour similar to PB2). I’ll review the other two products soon.

The Carrot Cake flavor is SO good. The flavor is really subtle and doesn’t taste artificial at all. Best of all, you could customize it to mix it with the vanilla frosting flavor, snickerdoodle flavor, or add raisins & walnuts. I tried to get creative and came up with a pancake recipe that tastes just like a slice of Carrot Cake – complete with the best part (the cream cheese frosting of course).

Carrot Cake Protein Pancakes


  • 1/2 Cup Carrot Cake Flavor Oats *
  • 4 Egg Whites
  • 2 Tbs of Non-Fat Greek Yogurt
  • 1 Tbs Vanilla Protein Powder (Optional)
  • 1 tsp Baking Powder
  • Dash of Cinnamon and Nutmeg
  • Sweetener to Taste (I used one NuNaturals Stevia packet as the oats are already sweetened)
  • 2 Tbs Fat Free Cream Cheese
  • 1/8-1/4 Cup of Sugar Free or Low Sugar Maple Syrup
  • Raisins and Walnuts (Optional)

*Note – if you don’t have oats – sub Old Fashioned Oats with 1/4 Cup Grated Carrot and some extra sweetener.

In Blender or Food Processor (I used my Magic Bullet), blend everything except for the Cream Cheese, Syrup, and toppings until smooth. Cook on a griddle and flip when batter bubbles. For Cream Cheese “Frosting”, microwave syrup and cream cheese in a bowl for 30 seconds and mix. Top with raisins and walnuts if you so choose. Enjoy!

Nutritional Stats (For Entire Recipe):

Cals: 320

Protein: 35 grams

Carbs: 34 grams

Fat: 3 grams

Sugar: 3 grams

An Ode to Oats


I think it’s fair to say we all remember those variety packs of Quaker Instant Oatmeal. The Strawberries and Cream or Peaches and Cream would of course be devoured first and then no one would want to eat the Cinnamon and Spice flavor. Luckily, my taste buds evolved and I discovered the goodness of oats, without the artificial pieces of fruit, heaps of sugar and dinosaur eggs. If you think oatmeal is just a mushy substance that has to be dressed up with a ton of brown sugar and raisins, you are missing out.

What to look for: Instant oats are fine and dandy for baking, but since they are more processed they are more quickly digested. If you want the “stick to your ribs” factor, old fashioned, steel cut, or oat groats are the way to go. Last year, I got hooked on Bob’s Red Mill oat bran. It has more of a Cream of Wheat texture and a good option to mix it up.

Here are some of my favorite ways to eat them:

 Overnight Oats

 Cold oatmeal might sound weird but the Swiss have been doing it for ages. One of the best things I ate in Europe was having Muesli every morning when I was visiting our family friends in Switzerland. The last few summers, my husband and I made overnight oats in regular rotation.

strawberries and cream overnight (1)

For one serving:

½ cup old fashioned oats (or oat bran)

1 Tbs of Chia Seeds

½-3/4 cup of Unsweetened Almond Milk (I usually add more in the morning as the Chia seeds absorb a lot of it)

2 packets of NuNaturals Stevia (or 1 Tbs sweetener of choice)

Cinnamon to taste

Cover the bowl (or a Mason jar if you’re feeling Pinteresty) and put in the refrigerator over night. In the morning, go to town with mix-ins. My favorite time to eat overnight oats is when August hits and the peaches are at their peak. I mix ½ a diced peach, toasted almond slices and unsweetened coconut flakes. Other ideas to throw in: strawberries, blueberries, pecans, walnuts, bananas, diced up apple, or protein powder. You can even add 1 Tbs of cocoa powder and peanut butter each to the oats before you put them in the fridge at night if you’re craving Reeses.

Steel-cut Slow Cooker Oats

Steel-cut Oats take forever to cook (I’m talkin’ 30 minutes) Ain’t nobody got time for that, especially on a weekday morning. I take my small crock pot (you have to use a plastic liner, otherwise you’ll be scrubbing your crock pot for hours), add 1 cup of steel cut oats, 4 cups of water, a dash of salt, and cinnamon.  Add sweetener and toppings in the morning. This makes 4 servings – just throw the leftovers in the fridge and heat them up the next couple of mornings after with some almond milk.

Apple Pie Oatmeal

½ cup old fashioned oats

Dash of Cinnamon and Apple Pie Spice

¼ of a apple, peeled and chopped

2 Tbs of Sugar Free Maple Syrup (or sweetener of choice)

Handful of chopped, toasted pecans (optional)

Heat ¾-1 cup of water in a small sauce pan, add apples and cinnamon (or apple pie spice) until apples start to soften (about 2 minutes). Add oats and sweetener; cook until water is mostly absorbed. Top with toasted pecans.