Coconut, Peanut Butter, Oatmeal Protein Bars

We eat on the go a lot at our house. Field trips, early morning runs, music lessons, dance lessons, 2 services at church on Sunday. You know the drill. Often times, we need a quick snack on the go, but I want something better than simple carbs and tons of sugar. Enter the protein bar! Store bought bars (like Lara bars and Cliff bars) are super expensive and honestly, I generally feel like I need 2 to satisfy any hunger and that adds up quickly especially with 5 people. So, that doesn't fly well at our house. Finally, Mike and I decided to make our own bars. We've been fiddling with the recipe for about 3 years and finally have it to where we love it. It's open for lots of interpretation, so take it as a spring board to find your own perfect family recipe.

Protein Bars

2 ripe bananas
1/2 C. coconut oil
3 C. oats
1 C. shredded unsweetened coconut
1/2 C. dried cranberries
1/2 C. dried apples, cut into small bits (you can use any combo of dried fruits such as dates, cherries, mangoes, apricots, raisins, ect. We just prefer cranberries or cherries and apples.)
1 C. chocolate chips
1/2 C. sunflower seeds
1/2 C. walnuts, chopped (you can use any nut combo you prefer to make 1C. of nuts.)
1 C. of maple syrup/honey/molasses (I use 1/3C. of each to make a full cup. It's our preference. The original recipe called for maple syrup, but that's expensive and I prefer the depth of flavor the molasses and honey add.)
1 C. peanut butter ( or any nut butter of your preference. almond, pecan, cashew, ect.)
6 scoops of protein powder ( I use Nutiva Hemp Protein)
4 T. flax seeds or flax meal
4 T. Chia seeds
1 T. cinnamon
2 t. vanilla extract

Throw everything into your big stand mixer 2 or 3 at a time, and mash it all up together well, adding ingredients as you go. Line a 9x13 pan with parchment paper so you can lift the bars out when frozen to make cutting the bars easier later. Spread out mixture well and then freeze for a few hours. Remove from freezer and slice into bars. Wrap individually or not and keep them in an airtight container in the freezer or fridge. Enjoy!

Feb. photo a day - day 6

February photo a day
Day 6 "dinner"
Disclaimer: I am NOT a food stylist, so please excuse the unappetizing photo taken in horrid lighting. It was actually very delicious with Mike and I each eating 2 helpings.

Dinner tonight was cheesy potato soup which originally came from the Farm Chicks cookbook but has been moderately modified by me and corn bread from my momma's recipe. So yummy and perfect for a grey chilly day like today.

Cheesy Potato Soup
3 T. coconut oil
1 large onion, chopped smallish
4 cloves of garlic, pressed through a garlic press
4 C. chicken broth (1 32-oz carton)
5 C. peeled and cubed potatoes (4-5 med. potatoes)
1 heaping t. dried basil
1/2 t. salt
3 T. butter
1/4 t. ground black pepper
1/4C. all-purpose flour
1 1/2 C milk
8 oz. sharp Cheddar cheese, grated ( 2 cups)

Make the soup: Melt the coconut oil in a large stockpot over medium heat. Add the onions and garlic and saute until softened - about 3-4 minutes. Add the broth, potatoes, basil, salt, and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender - about 20 minutes.

Make the cheese sauce: Meanwhile, melt the butter in a medium-sized saucepan over medium-low heat. Whisk in the flour and cook for 1 minute or until lightly browned and bubbly. Slowly whisk in the milk and cook until thickened - 2-5 minutes. Add the cheese and stir until melted and thoroughly combined. Gradually pour the sauce into the soup and stir until thoroughly blended.

Serve with an additional sprinkle of cheese on top. Some chopped bacon and chives would be entirely delicious as well.