As some of you may know, I am getting married this fall and I want to be in the best shape ever. Familiar story. So, I have started this new workout routine consisting of more structured strength exercise and slightly lighter on the cardio. I will go into detail later on…
My goal is not weight loss, but to tone a little bit more. I don’t have much to change, but I am just focusing on getting stronger 😉
With my eating, I am making sure to get in my snacks that are richer in protein. This week I prepped these Jamie Eason carrot protein bars:
I cook mine so that they are little gooey in the middle still. 🙂
Carrot Protein Bars (adapted from Jamie Eason)
- 1 cup brown rice or oat flour
- 2 scoops whey protein powder (plain or vanilla) *sometimes I use half brown rice protein, half whey protein
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 4 egg whites (I pour in about 1/3 cup)
- 1/4 cup stevia xylitol blend (ex: Truvia)
- 8 oz baby food carrots or pureed canned carrots with a few Tbsp. water added (with no salt added)
- 4 oz water
- Preheat oven to 350 F.
- Puree carrots if you need to. Otherwise, simply mix all ingredients together and pour into baking dish that has been sprayed with olive oil spray. The batter consistency should be slightly thinner than pancake batter consistency.
- Bake for about 20-25 minutes until you can touch the center and it is not gooey.
- Cut into 16 squares/rectangles so you can determine your portion size.
2 pieces= 94 calories, 10 g carbohydrate, 10 g protein
I let them cool, and then wrap them up individually in 2 piece packages.
I eat 2 pieces for a snack, or sometimes 4 depending on what else I am eating that day.
Love them! Next up, I am going to make energy balls with some coconut and protein rolled up into little snack bites.
In my next post, I will share with you my meal prep that I did for lunches this past week.