by Carmen Ohling | Jul 9, 2019 | Clean Eating, Eat., Food Prep, Recipes, Uncategorized
MAKE AHEAD HEALTHY SNACK BAR RECIPE
Tired of relying on snack bars full of crappy ingredients, sugar and artificial shit that you can’t even pronounce? I’ve got your back! Try out this blender bar recipe this week! These bars are super quick to make and you can store them in the freezer for when that sweet tooth hits. All you have to do is pop everything into the blender, form in the pan, bake for 20 minutes, cool & cut, then store in the freezer. This recipe is also gluten, dairy and soy free but packed with flavor and nutrition!! Grab the recipe by clicking below.
Want more recipes like this each week? Stay tuned because I am working on something special for you to be released at the end of July!!
Nutrition Per Bar
Calories: 97
Fat: 2g
Carbs: 18g
Fiber 3g
Protein: 3g
Eat Real Food. Be Healthy. Have Endless Energy!
by Carmen Ohling | Oct 30, 2018 | Clean Eating, Recipes
Chocolate Frosted Pumpkin Bars
(Gluten Free, Dairy Free, Soy Free, Paleo)
Bars:
1 cup almond OR cashew butter
1 1/2 cups canned pumpkin
1/4 cup pure maple syrup
1 egg, beaten (sub flax egg for vegan option)
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. cinnamon
Frosting:
1 cup dairy free or stevia sweetened chocolate chips
1/4 cup cashew milk (or almond)
1/4 cup coconut oil
1 tsp. vanilla extract
dash sea salt
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl until mixture is smooth.
- Spread batter into 9×9 square pan sprayed with cooking spray.
- Bake for 30 minutes, or until done.
- In a pot on the stove, stirring melt the frosting ingredients.
- Place into a bowl in the fridge for 30 minutes.
- Remove bars from the oven and let cool, then spread frosting on top. I recommend using about 1/3 of the frosting and saving the rest in the fridge for up to 1 week.
- Slice into 9-12 pieces.
- Enjoy!
Check out the video here:
Chocolate Frosted Pumpkin Bars
Happy Halloween!!!
by Carmen Ohling | Sep 13, 2018 | Recipes
Are you looking for a quick, easy and healthy back to school treat for your kid’s lunchbox? Well look no further! This treat is super simple to make and you can store the cut bars in the freezer for up to two months. This recipe is also gluten, dairy and soy free- plus you can make it nut free by swapping out the peanut butter for sunflower seed butter. Here’s the details:
CHOCOLATE-PB CRUNCH BARS
3 cups QUINOA FLAKES (I use Ancient Harvest brand)
1 1/2 cup CHOCOLATE CHIPS, DAIRY FREE (I use Enjoy Life brand)
1 cup PEANUT BUTTER (I use Wild Friends brand)
1/2 cup MAPLE SYRUP
1/4 cup COCONUT OIL
- Melt the chocolate, peanut butter, syrup and oil, stirring until creamy and combined.
- In a large bowl, dump in the quinoa flakes and pour over the chocolate mixture. Mix well to fully combine.
- Spread evenly and push down flat into a 9×13 baking dish lined with parchment paper.
- Put in the freezer for 1 hour prior to cutting into 24 equal squares.
Servings: 24 | Nutrition for each bar: 5g protein, 25g carbs, 13g fat, 3g fiber
Enjoy! | Eat Real Food. Be Healthy. Feel Amazing.
Looking for more healthy recipes to keep you and your family healthy this school year? Check out my blog!
by Carmen Ohling | Jun 12, 2018 | Uncategorized
5 Ingredient No Bake Gluten Free PB-Coconut Oatmeal Cookies
A quick and easy recipe for thick, no bake peanut butter cookie meet oatmeal cookie with a coconut twist. They are vegan, gluten free, have no refined sugar added and have 4g of protein per cookie!
- ready in just minutes
- delicious and chewy
- satisfyingly thick
- made with just 5 ingredients
- satisfyingly nutty and sweet, like honey-roasted peanuts
- made with deliciously healthy ingredients
- perfect for on-the-go snacking
And did I mention they’re made with just 5 ingredients? Check out the recipe below, plus I’ve given you a bonus too- my PB-Hemp Brownie recipe that is packed with protein and high in fiber. And no, these are not “that kind” of brownies. Hemp is one of the most bio-available protein sources on the market today!
PB-Coconut Oatmeal No Bake Cookies (Servings: 21)
1 cup PEANUT BUTTER
1/3 cup MAPLE SYRUP
1 cup OATMEAL
1 cup UNSWEETENED COCONUT
1 tsp CINNAMON
½ tsp SEA SALT (IF YOUR PB IS NOT SALTED)
- ON THE STOVE OR IN THE MICROWAVE (DO IT IN 20-30 SEC SESSIONS IN MICROWAVE, STIR) MELT THE PB AND SYRUP TOGETHER.
- ADD THE OATS AND COCONUT. MIX TO COMBINE.
- LINE A BAKING SHEET WITH PARCHMENT PAPER. DROP THE DOUGH IN 21 EQUAL SIZED BALLS (ABOUT 1 TB PER COOKIE).
- USING A FORK, SMOOSH DOWN EACH BALL INTO A COOKIE SHAPE.
- POP THE SHEET INTO THE FREEZER FOR 20 MINS. REMOVE FROM FREEZER AND STORE IN AN AIR-TIGHT CONTAINER FOR UP TO TWO WEEKS IN THE FRIDGE.
Nutrition per cookie: 4g protein, 11G carbs, 9G fat, 2g fiber
PB-Hemp Brownies (Servings: 12)
1 15-oz BLACK BEANS (DRAINED AND RINSED IF USING CANNED)
2/3 cup PEANUT BUTTER
1/4 cup MAPLE SYRUP
2 Tbsp FLAXSEED
5 Tbsp WATER
1/4 cup CACAO POWDER
3 Tbsp HEMP SEEDS
1/2 tsp SEA SALT
1 tsp VANILLA EXTRACT
1/2 tsp CINNAMON
1 tsp BAKING POWDER
1/4 cup PUMPKIN PUREE
- ADD THE GROUND FLAXSEED AND WATER IN A SMALL BOWL, MIX. SET ASIDE FOR 5 MINUTES.
- PREHEAT THE OVEN TO 350 DEGREES AND LINE AN 8X8 PAN WITH PARCHMENT PAPER.
- PUREE THE BEANS IN A FOOD PROCESSOR AND THEN ADD THE REMAINING INGREDIENTS AND BLEND UNTIL SMOOTH.
- POUR EVENLY INTO PAN AND BAKE FOR 23-28 MINUTES, OR UNTIL THEY PUFF UP A BIT AND THE CENTER IS JUST SLIGHTLY SET.
- CUT INTO 12 BROWNIES AND STORE IN THE FRIDGE IN AN AIR-TIGHT CONTAINER FOR UP TO 2 WEEKS.
Nutrition per brownie: 8g protein, 18G carbs, 9g fat, 6g fiber
I use these products:
Bob’s Redmill Gluten Free Oats
Bob’s Redmill Unsweetened Coconut
Wild Friends Peanut Butter
Love this recipe and want new recipes every week? Check out my Real Food Meal Prep Program!
Eat Real Food. Be Healthy. Feel Amazing!
by Carmen Ohling | Dec 23, 2017 | Uncategorized
COOKIES, COOKIES, COOKIES!
Craving cookies? I’ve got your covered. Check out these simple recipes that will curb your sweet tooth but not add to your waistline! Both of these recipes can be made vegan and gluten and dairy free. Enjoy!
PUMPKIN-OAT CHOCOLATE CHIP COOKIES
Makes 21 Cookies (a serving is 3 cookies)
1/2 cup PUMPKIN PUREE
2 Tbsp COCONUT OIL (MELTED)
3 Tbsp PEANUT BUTTER
2 Tbsp STEVIA
3 Tbsp MAPLE SYRUP
1 EGG (SUB FLAX EGG FOR VEGAN)
1/2 tsp VANILLA EXTRACT
1 1/4 cup OATMEAL
1/2 cup OAT FLOUR
2 Tbsp OAT FLOUR
1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/8 tsp SEA SALT
1/4 tsp GROUND CLOVE
1/4 tsp GROUND NUTMEG
1 tsp CINNAMON
32 grams STEVIA SWEETENED CHOCOLATE CHIPS (SUB ENJOY LIFE CHIPS FOR DAIRY FREE)
1. PREHEAT THE OVEN TO 350 DEGREES AND LINE A BAKING SHEET WITH PARCHMENT PAPER.
2. IN A LARGE BOWL, MIX THE WET INGREDIENTS UNTIL WELL MIXED: PUMPKIN, COCONUT OIL, PB, MAPLE SYRUP, EGG VANILLA AND STEVIA.
3. ADD THE REMAINING INGREDIENTS, EXCEPT FOR THE CHOCOLATE CHIPS, UNTIL WELL COMBINED.
4. USING A HEAPING TB, DROP DOWN 12 COOKIES ONTO THE PREPARED SHEET. SMOOCH DOWN A LITTLE WITH A FORK. YOU MAY NEED TO RINSE YOUR HANDS OR FORK PERIODICALLY, THE DOUGH IS STICKY!
5. BAKE FOR 10-12 MINUTES. ALLOW TO COOL WELL BEFORE REMOVING FROM PARCHMENT PAPER. STORE IN THE FRIDGE FOR UP TO 1 WEEK.
6. THE RECIPE MAKES 21 COOKIES, A SERVING IS 3 COOKIES.
Nutrition per serving*: 6g protein, 29g carbs, 13g fat, 6g fiber
*Note: calculated using Lily’s Stevia Sweetened Chips
SKILLET COOKIE
Makes 4 Cookie Slices (a serving is 1 slice)
1/4 cup ALMOND FLOUR
2 Tbsp COCONUT FLOUR
4 tsp BAKING POWDER
1/8 tsp SEA SALT
2 Tbsp STEVIA (SUB MONK FRUIT IF PREFERRED)
1/4 cup ALMOND BUTTER
6 Tbsp EGG WHITES
2 Tbsp VANILLA EXTRACT
1/4 cup UNSWEETENED ALMOND MILK
16 grams STEVIA SWEETENED CHOCOLATE CHIPS
1. PREHEAT OVEN TO 350 DEGREES AND PUT A REGULAR SIZED (OVEN SAFE) SKILLET IN THE OVEN WHILE IT PREHEATS.
2. IN A BOWL, WHISK TOGETHER THE ALMOND FLOUR, COCONUT FLOUR, BAKING POWDER. ADD THE REMAINING INGREDIENTS, EXCEPT FOR THE CHOCOLATE CHIPS.
3. WHISK THE INGREDIENTS REALLY WELL, IT TAKES A BIT OF WORK WITH THE ALMOND BUTTER!
4. ADD THE CHOCOLATE CHIPS (OR CHOPPED PIECES) AND MIX.
5. REMOVE THE PAN FROM THE OVEN (CAREFUL, IT’S HOT!) SPRAY WITH COOKING SPRAY AND THEN EVENLY POUR IN THE BATTER.
6. BAKE FOR 10-12 MINUTES. REMOVE FROM OVEN, ALLOW TO COOL AND THEN SLICE INTO 4 EQUAL SERVINGS. STORE IN THE FRIDGE DURING THE WEEK, THEN HEAT UP A BIT BEFORE EATING!
Nutrition per serving*: 7g protein, 13g carbs, 13g fat, 5g fiber
*Note: calculated using Lilly’s Stevia Sweetened Chips
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