Those of you who follow me on Facebook got a little sneak preview of this delicious creation earlier today. We were getting burnt out on the same rotation of 4 breakfasts (eggs with greens, avocado toast, oatmeal or protein smoothies) and decided we needed to mix things up this month with a few new ideas. When Jason proposed a more plant based diet, I was totally game! I also knew that the best way to do this successfully was to ask him to find some new plant based recipes that he was interested in trying. You see, I could find PLENTY that appeal to me, but I wanted to try new things he felt he’d like. So off to Pinterest he went, and he came back with lots of new inspiration.
I do want to be clear here on what “plant-based” eating looks like to us. I’m sure some of you are thinking we are crazy, maybe even jumping all the way to thoughts of “good gravy, they’re gonna go all hipster vegan, aren’t they!” So let me set the records straight here. I have nothing against vegetarian or vegan lifestyles when done responsibly. There are those that do vegetarian/vegan the right way, meaning their diets consist of only the best that grows from the earth, and then there are those that do vegetarian/vegan in the most unhealthy ways possible. Just because there is no animal product in Diet Coke, Oreos, and cigarettes doesn’t mean they are healthy. Get my drift? A full vegetarian lifestyle isn’t something we feel best suits us, but we are making meat and seafood more of the minority in our diets. What we aren’t doing is replacing meat with lots of processed or carb heavy foods (you guys know me better than that, right?) So breads, pastas and other grains like rice are still going to be minimal. Our emphasis here is on nutrient dense produce as the make source of our daily consumption, with good doses of healthy fats, nuts and seeds as well. If you’re interested in some of the reasoning behind why we’ve chosen to reduce our intake of animal products, you can check out the Resources page for a list of documentaries we recommend.
Now back to that inspiration I was talking about. Jason found lots of great starting points on Pinterest, but as always, I’m one for experimentation and like to make things our own. The inspiration for this recipe came from The Glowing Fridge, and there were lots of other variations on Pinterest also. I loved the fact that we are getting antioxidants, protein, omega 3s and fiber in these bad boys! Starting your day with quality protein and fats is so important to creating satiety and keeping your body’s metabolism in check. Below is what I came up with and they were delicious! I can’t wait to have one tomorrow morning also!
Protein Packed Breakfast Bars
- 1 ripe banana
- 1/8 c. maple syrup
- 1 T. unsweetened applesauce
- 1 T. coconut oil (not melted)
- 1.5 tsp. vanilla extract
- 2 c. rolled oats
- 1 packet P96 vanilla protein powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. rolled oats
- 4 T. chia seeds
- 1/4 tsp. cinnamon
- 2 T. maple syrup
- 2 T. orange juice
- 1 c. fresh blueberries
- 1/4 c. crushed/rough chopped almonds
In a medium sized bowl, combine all the BASE LAYER ingredients. Use a hand mixer to combine.
Pour the mixture into an 8x8 (or comparable size) pan that is lined with parchment. Use a spatula to press tightly and form the crust, then bake at 350 degrees for 9-10 minutes.
While the base layer bakes, stir the TOPPING LAYER ingredients together by hand. This can be done using the same bowl and spatula as before.
Once the base layer has baked, remove from the oven and add the topping layer. Press down gently, and then return to the oven to bake for 15 more minutes.
When baking has finished, allow to cool for 10 minutes before serving.
I already told Jason how I’m excited to play around with different berry and nut combinations. It’ll be a perfect way to use all those beautiful raspberries we get from the garden each summer!