My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
For all of my workout buddies out there... I am sure most of you have spent time looking at all the labels on the back of protein bars in the grocery store, trying to make sense of the different options and reading all the finely printed ingredient lists. Usually, when choosing a store bought brand, I stick with good old Clif bars, but I figured there had to be a more natural homemade version out there. I am sure this recipe could be improved upon for nutritional quality (vitamins & minerals), and if anyone has any suggestions please let me know, but I made it up last spring and it is too yummy not to share. It tastes like a dense chocolate cookie, but has high quality protein powder baked in, lots of whole grains, and the healthy fats found in nut butter. You could use whatever brand of protein powder you prefer and like I did the second time around, substitute almond butter for the peanut butter. It will fill you up without weighing you down and is the perfect before or after workout snack.
Peanut Butter Protein Cookies
wet and dry ingredients
organic whole wheat flour
organic whey protein powder
1 C. dark
1/2 C. organic
together the flour, protein powder, cocoa powder, wheat germ, baking powder and
salt. In another bowl, whisk together the peanut butter, brown sugar, coconut
nectar, vanilla and eggs. Combine the
dry and wet ingredients until a soft dough form. Using a spoon, form the dough into 2 - 3 inch
mounds and place on an ungreased cookie sheet. Bake at 350F for about 12- 15
minutes, depending on size. I did mine
for 14 minutes and they are about 3 inches in diameter.