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4 easy protein snacks

by Maya Nahra, RD

azfamily.com

Posted on March 28, 2011 at 8:15 PM

Updated Tuesday, Mar 29 at 5:57 PM

HELIX Snacks!
18 oz. peanut butter (1 jar)
1 1/2 cups rolled oats
1/2 cup to 3/4 cup honey
3 to 5 scoops vanilla protein

Mix all ingredients together in a bowl until a workable ‘dough’ has formed. Roll into bite-size balls and store in the fridge until hardened. Enjoy for light meals, snacks, or peanut butter cravings.

Cherries Jubilee!
1/2 cup frozen cherries
1/2 cup vanilla Greek yogurt (for thickness)
1 Tbsp. flax seed oil or ground flax seeds
1 scoop vanilla protein
Handful of ice
Water or almond milk, enough to cover the ingredients

Combine all ingredients in a blender and enjoy.Need a delicious afternoon pick-me-up? Add a scoop of cocoa powder or tablespoon of melted dark chocolate!

Pistachio Delight!
1/4 cup ground pistachios (use a coffee grinder)
1/2 cup vanilla Greek yogurt (for thickness)
1 Tbsp. flax seed oil or ground flax seeds
1 scoop vanilla protein
Handful of ice
Water or almond milk, enough to cover the ingredients

Combine all ingredients in a blender and enjoy.

Hearty Oatmeal Protein Bread!
15 oz. applesauce
1 1/4 cups whole wheat pastry flour
1/2 cup quick cooking oatmeal
1/2 cup dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vanilla protein
1/2 tsp. unrefined sea salt
1/4 cup ground flax seed
1 large egg
3 Tbsp. oil
1/2 cup golden raisins
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Combine the flour, oatmeal, brown sugar, baking powder, baking soda, HELIX, and sea salt in a large bowl, combine thoroughly, removing all lumps from the brown sugar.

In a separate bowl, mix the egg, applesauce, and oil. Add this mixture to the dry ingredients, stir to combine. Set aside.
 

Add the flax seed, raisins and pecans to the batter. Mix just until blended.

Place in 2 lightly sprayed 3 1/2-x-7-inch pans for about 30 minutes, or until a wooden toothpick inserted in the middle of the loaf comes out clean.

Remove the bread from the oven and cool on a rack for 15 minutes. Remove bread from the pan, cool on wire rack too cool thoroughly. Wrap and store overnight before slicing

This is perfect for an on-the-go breakfast or afternoon snack.

 

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