If you know me, or have been following me for…well, any amount of time. You know that I struggle with staying on a healthy/active lifestyle. Eating healthy and exercising regularly just doesn’t come naturally for me. It is a real fight in my head between good and evil. And for the last few months, evil has one every time. Even the days that I randomly got out for a jog, I couldn’t stick with the eating well part.
I’ve never been a “meal prep” kind of eater for two reasons. A) I never know when I want to eat until right before I eat it. And 2) I don’t feel like eating the same thing all of the time. (yes…I know I did A and 2…it’s supposed to be funny. No? Ok, moving on).
Another reason I haven’t meal prepped is because I’m mostly a stay at home mom. Why would I prep everything when I am here to prep it before I eat it. Well, that’s not working for me…OBVIOUSLY!
So Friday evening, I sauteed green pepper and onion for our stromboli. I purposefully didn’t use all the veggies in the stromboli so that I could make some egg muffins. Not exactly the same as I made here. You can kind of make them with whatever ingredients you want. I did sauteed green pepper and onion, turkey bacon, cheddar cheese and eggs with Morton’s seasoning, ground red pepper, and garlic powder to taste). (Store in the fridge, heat in microwave about 30 seconds and I add Cholula to the top of mine and YUMMMMM)!
Saturday, I decided to make these Pumpkin Protein Oat Bars that I’ve been wanting to make, like, FOREVER so that I would have a healthy snack/post-workout food.
I apologize for the not perfect pictures. I was making these in a hurry while trying to figure out what my son was going to eat for dinner. That’s how I roll, unplanned and rushing! 🙂 I didn’t have a chance to get the good camera out to take any professional type pics.
But my son is very much into helping me cook so he did an excellent job at helping me stir all these ingredients together.
These are super easy, just mix all of the ingredients (except for the oats) together in a medium bowl.
Preheat oven to 375º
1 cup pumpkin puree
1 cup unsweetened applesauce
1/4 cup honey
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup vanilla protein powder (we use this one)
(I did add a small pinch of salt)
Then add 1 1/2 cup of oats and mix together well.
Line an 8×8 baking dish with parchment paper and then spray paper with cooking spray. Pour batter into prepared dish and smooth with a spatula. Bake 35-38 minutes until a toothpick comes out clean. Cool in dish for 10 minutes. Remove from dish and cool on a cooling rack for about 30 minutes. Once completely cool, cut into whatever size pieces you would like and place in a airtight container in the fridge for up to a week. Or wrap individually and place in a zip top bag for the freezer for up to a month.
There are other ingredient variations in the link for where I got the recipe from.
I will be making these again and probably have them around all of the time.
I put the recipe into My Fitness Pal and these are the nutritional facts I got from making 8 bars. 164 calories, 2g fat, 25g carbs, 3g fiber, 13g sugar, 11g protein.
For a healthy recipe using no flour, these are probably the best I’ve had! Make them and let me know what you think.