Secret Ingredient Peanut Butter Cookie Dough Protein Bars (Vegan + Gluten Free!)

I love a good protein bar, but I don’t love paying up to $3 for a single serving bar that’s often lacking in wholesome ingredients. This weekend I made my own protein bar that tastes like peanut butter cookie dough–and is packed with fiber, protein, and healthy fats. I was inspired to make these after seeing many of my fellow dietitian friends enjoying Perfect Bars, but since these contain whey and honey, they’re off limits for vegans. My version of the perfect protein bar uses Vega brand protein powder, and chickpea flour (the “secret” ingredient–clearly I’m not good at keeping secrets for long!). Let me know what you think if you try the recipe.

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Vegan/Gluten-Free Peanut Butter Cookie Dough Protein Bars

Ingredients:

  • 3/4 cup garbanzo bean (chickpea) flour (I used Bob’s Red Mill brand) Note: You can also use oat flour, which I’ve made too, if you prefer a more mild flavor
  • 1/2 cup almond meal (I used Trader Joe’s brand)
  • 3 scoops Vega Vanilla Protein Powder
  • 1/2 cup natural, smooth peanut butter
  • 1/2 cup maple syrup
  • 1 tsp. vanilla extract
  • 1/2 cup dark chocolate chips (I used Trader Joe’s brand
  • 1/4-1/2 cup unsweetened vanilla almond milk

Directions:

Mix all ingredients (except for chocolate chips) together in a large bowl, use your hands to mold into a dough. Line a pan/cooking tin with parchment paper and mold the dough into a layer. Then, using your hands, place the chocolate chips into the dough, pressing down so the chocolate chips become embedded in the mixture. Place in the freezer for 30 minutes. Remove from the freezer, cut into squares, or rectangles and enjoy! I loved cutting these into tiny squares and putting them on PB toast and in my morning almond milk yogurt.

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Nutrition facts per serving (makes 18 squares): 141 calories, 6 g fat, 15 g carbs, 2 g fiber, 7 g protein.

-Jess

Unreal Oatmeal Chocolate Chip Cookies

March is always an interesting month because of the unpredictable weather (at least in the northeast US).  Yesterday was the first day of spring and today there’s a major snow storm, which caused my dietetic internship program to declare today yet another snow day (I’m not complaining, although I’m really enjoying my clinical rotation).

I always find snow days are the perfect opportunity to create new recipes in the kitchen.  I decided to make these delicious cookies using Unreal chocolate covered peanut gems.  They remind me of peanut m&m’s, but they’re free artificial colorings which delights me, considering I’m a health nut with a weakness for sweet treats.  Normally, I’m not a huge candy person (I’m more into baked goods and ice cream), but I felt intrigued because this brand has been showing up in my Instagram feed and seemed to win the approval of chocolate-lovers.  I was curious to see if these lived up to the hype and I can say that they definitely do.  If you’re craving something sweet, colorful, and a little crunchy, this cookie really hits the spot 🙂

Unreal Chocolate Chip Oatmeal Cookies

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Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated (white) sugar
  • 1/2 tsp. baking soda
  • 1/4 cup 1/4 cup coconut oil
  • 1/4 cup unsweetened apple sauce
  • 1 tsp. vanilla extract
  • 3/4 cup old fashioned oats
  • 4 tbsp. chocolate chips (I used trader joe’s semi-sweet)
  • 32 (2 servings) of Unreal dark chocolate peanut gems

Directions:

  • Preheat the oven to 350°F
  • Measure flour and sugars, combine in a large mixing bowl
  • Add baking soda, mix in with a fork
  • Measure and melt coconut oil in the microwave (30 seconds-1 minute)
  • Add oil to dry mixture
  • Measure and add apple sauce and vanilla extract
  • Add oats and mix everything together
  • Add chocolate chips and Unreal dark chocolate peanut gems
  • Using non-stick spray, coat a baking sheet with oil and use a spoon to scoop out the cookie dough into balls and place on the baking sheet (I made 18 cookies from this recipe)
  • Bake for 11-14 minutes
  • Remove from the oven, allow to cool, and enjoy

Is it snowing where you are?  How do you like to spend your time when there weather affects your normal routine?

-Jess

What I’ve BEAN up to

Greetings readers!  I hope everyone enjoyed their Thanksgiving and got to spend some quality time relaxing.  I was lucky to have Thanksgiving off from my rotations and spent time with my family and friends.  Having a few days off from the dietetic internship allowed me to relax and reflect on the completion of my long term care rotation.  In my last blog post, I wrote about how the LTC rotation was a little challenging.  I found that particular rotation to be challenging because I didn’t have much clinical experience prior to starting, and I really didn’t know what to expect.  Although the rotation wasn’t the easiest for me, I learned so much about the needs of the geriatric population and how a medical team (involving registered dietitians, doctors, nurses/nursing staff, physical/occupational therapists, psychologists, social workers, and speech-language pathologists) must work together to assess the health of each resident at the long term care facility.  Malnutrition is a major health/nutrition-related concern for aged individuals and the most important component of geriatric nutrition is preventing weight loss.  Making sure that elderly individuals eat enough calories and protein was a huge part of what I learned as an intern during my last rotation.

In my current rotation, which is community-based, I’m working with the same population (seniors), but this rotation is less clinically-focused.  I’ve been learning about and getting involved in programs that prepare and deliver meals to homebound senior citizens.  I’ve also been learning more about geriatric nutrition and food quality of meals that are served at community senior centers.  I’ve really been enjoying this experience so far and I love that I can apply knowledge I gained from interning at the long term care facility in this rotation.  I also love cooking and preparing food, and part of this rotation involves observing food prep and being in the kitchens where the food is prepared.

Next week, I’m going to be doing a presentation at a few senior centers on the topic of beans and how to incorporate more beans into ones’ diet.  I’m particularly excited about this topic because if you’ve been reading my blog for a while, you know I love beans and I love coming up with creative ways to eat them.  For this presentation, I’m going to make some delicious black bean brownies to show the seniors that beans can be prepared and added to foods in an unexpected way.   While I can’t take credit for the idea of this recipe, I tried to add my own personal touch from this black bean brownie recipe that I adapted from chocolate covered katie.  I plan on sharing these delectable chocolate treats at the presentation.  Hopefully the seniors get excited about eating beans in the form of a dessert!

If you’re not a fan of dark chocolate, feel free to use a sweeter, lighter chocolate.

Black Bean Brownies

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Ingredients

  • 1 (15.5 oz) can of black beans. (I used the low-sodium version and rinsed 2x to get rid of extra salt)
  • 1/2 cup whole wheat flour
  • 2/3 cup maple syrup
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 2 tbsp. melted coconut oil
  • 1/4 cup unsweetened apple sauce
  • 1 tsp. cinnamon
  • 2.5 tbsp. unsweetened cocoa powder
  • 1 cup chocolate chips (I used the vegan, semi-sweet variety)
  • (optional- add peanut butter or your favorite nut butter)

Directions

Preheat the oven to 350ºF.  In a food processor, mix all of the ingredients except the chocolate chips.  After everything is well mixed, add 3/4 of the chocolate chips, scoop out the mixture and place on a lightly greased 9×9 baking pan.  Top the brownies with the remaining chocolate chips and bake for 18-20 minutes.  Allow to cool before cutting.  Enjoy with a cold glass of almond milk (or your favorite cold bevy!) and share with friends, or a senior citizen who needs some company 🙂

-Jess