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Almond Butter Oat Bars (GF/DF)

Almond Butter Oat Bars (GF/DF)

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I love bars. They're quick, easy, filling and can be taken on the go. My favorite bars are Macrobars and they're insanely good but also insanely expensive. When I'm home, I often will make bliss balls and store them in the freezer which keeps cost down and is always a good filling treat. However, they have to be kept cold which is difficult on the move. 

Next week, we're traveling and I realized I'm almost out of my Macrobars. So, I made these to make sure we had something nutritious and protein-packed to fuel our travels and keep us going with the time difference. I was so happy with how they turned out. They're delicious! A little crumbly but packed with good for you ingredients perfect to take on the go. I put in dried cranberries and chocolate chunks but you can really put in whatever extra ingredients you want for different kinds.

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I can have a hard time with foreign food when I travel, so I love having a few different options I can take with me that are nutrient rich and also remind me (and my stomach) of home. In addition to bars (my homemade ones are a new addition!), I bring chocolate chips (always), tea, almonds, vegetable chips, and dried fruit. Do you have any great travel snacks? Let me know in the comments below! 

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Almond Butter Oat Bars (GF, DF)

Servings: 12

Prep Time: 10 Minutes

Bake Time: 20 Minutes

Cool Time: 15 minutes

Total Recipe Time: 45 Minutes

Ingredients:

  • 2 cups gluten free oats 
  • 1/2 cup of almond butter
  • 1/2 cup organic maple syrup 
  • 2 eggs 
  • 1/4 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon Moringa powder 
  • 1 teaspoon coconut flakes 
  • 12 tablespoons protein powder 
  • Craisins to taste 
  • Chocolate chunks to taste 
  • Pink Himalayan Salt to taste

Instructions: 

  • Preheat oven to 350 degrees 
  • Grease a 9x9 baking dish with coconut oil or grass fed butter 
  • Combine all ingredients in medium size bowl until well incorporated 
  • Using a plastic spatula, pour into baking dish and spread in a back and forth sweeping motion until evenly spread across pan 
  • Place in oven and bake for 20 minutes or until sides crisp 
  • Let completely cool about 15 minutes prior to cutting 
  • Cut into twelve pieces and use parchment paper to separate and store 
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