I’ve been thinking a lot lately about workouts and fitness in general. I love working out so much. It just makes you feel SO GOOD. How could you not like it?! With that being said, I tend to step back a bit from working out as intensely in the winter. Mainly because I prefer to workout outside and honestly don’t have the drive to do it in the freezing Pennsylvania temperatures.
I have been hitting up the treadmill a bit lately though and still do my daily yoga practice which keeps me moving and feeling great. And once I’m done working out I am ready to eat. Give me all the food! I find that keeping snacks on hand for those post workout periods of intense hunger keeps me eating good and feeling even better.
This year I’ve really been trying to tune into eating more plants. Lots of them. Less processed, more foods from nature. With this desire I’ve found that preparation is key. I make enough foods to last me a week which makes the prep worth it but doesn’t leave me bored from eating the same foods for too long. It’s been great and I really recommend it. So if you’re on board and want to give it a shot then you can start with these protein bars!
One of my favorite recipes in a while. Jam packed with tons of nutritional goodies that you most likely have sitting in your kitchen as we speak. They’re soft, chewy, and nutty flavored with a little crunch from the seeds. I topped them with a molasses peanut butter topping not only for some extra iron and potassium but also for a little extra flavor kick.
Grab your sneakers or your yoga mat and head to the kitchen before going out the door. Whip up a batch of these and then get your body moving and feeling great.
What’s your favorite workout lately? I’d love to know!
RAW VEGAN PROTEIN BARS
makes 8 bars
1/4 cup pistachios, shelled
1/4 cup almonds
2 tablespoons pumpkin seeds
1 tablespoon buckwheat groats
1 tablespoon chia seeds
1 tablespoon rice protein powder (optional)
Pinch of salt
1 1/2 cup dates
2 teaspoons maple syrup
1 tablespoon powdered peanut butter
1 tablespoon blackstrap molasses
Blend together pistachios, almonds, pumpkin seeds, buckwheat groats, chia seeds, protein powder, and salt. Blend until ingredients are incorporated. Add dates and maple syrup. Blend until dough forms into a ball. Set in refrigerator to chill for 30-45 minutes. Remove from refrigerator and press into bars. Set aside. Make topping. Combine powdered peanut butter and molasses in small bowl. Add water slowly until a drizzle is created. Drizzle onto bars and top with hemp seeds. Serve, enjoy!
Store in refrigerator for up to 7 days.