You're busy, I know, I am too. So, how in the world can we find the time to eat a healthy meal when we're always on the go? Simple, plan ahead. Find a time during the week when you have an extra 30-60 minutes to pre-cook and plan your eating throughout the week and you'll be surprised just how easy it is. For example, bake up a few fiber and nutrient-rich sweet potatoes in the oven and once cooled, store them in a glass container in the fridge for quick re-heating later in the week, or whip together an easy bean or lentil soup and store in mason jars for a quick and warm mid-week meal (soup blog post coming, stay tuned). Another one of my quick and easy pre-make favorites is the Power Breakfast Bars, featured in Dr. Gerard Mullin's book, The Gut Balance Revolution. This book has been invaluable to me this month as I embark on cleaning up my gut, diet and health. Check out how easy these gluten-free bars are to make and how easily they store in a glass container in the fridge for morning yums on the go all week long! Ingredients: 1/2 c. fresh or frozen blueberries 1/3 c. almond butter 2 eggs 2 teaspoons Stevia powder (or two packets) 1 c. rinsed and cooked quinoa 1 c. unsweetened graded/shredded coconut flakes 2/3 c. vanilla whey protein powder 1/4 c. ground flaxseeds 1 tsp. pure vanilla 1/2 tsp. ground cinnamon *optional 1/4 tsp. ground cloves or cardamon (I used nutmeg when I made these) Preheat oven to 400*F. and coat an 8" x 8" baking pan with cooking spray. In a large bowl, combine blueberries, almond butter, eggs and Stevia; mash gentley with the back of a fork. Add the quinoa, coconut, protein powder, flaxseeds, vanilla, cinnamon, and cloves or cardamon. Mash well with a fork until a thick mixture forms. Transfer the mixture into the prepared baking dish, pressing it into an even layer with a rubber spatula. Bake for 8 to 10 minutes, or until the top begins to brown and the edges are firm to the touch. Cool completely before cutting into 8 bars. Enjoy with your morning smoothie! Per serving per bar: 218 calories, 10 g protein, 16 g carbohydrates, 13 g total fat, 4 g. saturated fat, 46 mg cholesterol, 5 g fiber, 42 mg sodium Comments are closed.
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