Happy Monday Folks!!
Bryanna here!! A busy weekend for the family as we welcomed a new member to the family, I ran a 5k race & we have my mom in town.
I am trying to get over bronchitis and the kids have a bad cough as well, but thankfully they don’t have strep or bronchitis. We didn’t get snow this weekend, only some brutal wind and rain. It made racing fun on Sunday and I am sure spectating wasn’t as enjoyable either.
The 5k was fun for the Negative Split, with a second place overall win for me. I wasn’t expecting a podium finish. It’s a hard course with a very long hill about midway and a few little rollers. Hills in pregnancy feel like mountains. I enjoyed the race and just had fun, not worrying about pace. It was a comfortable race for me, which is what I need during pregnancy. Starting to feel the pelvis pain and pressure, and the low back pain / sciatica is becoming more regular now after runs. I don’t think long runs will be in the books for much longer. I even switched from the planned 10k race to the 5k last minute because of this.
Celebrated 23 weeks pregnant with a great 5k and some yummy Vanilla Protein Bars. These were simple to make and a hit among the family. I had lots of great taste testers this past week, from my mom to Mariah and the kids and friends. The only bad part about all the taste testers, is they didn’t last long!! I wasn’t going to add the recipe, but so many asked me to on Instagram, so here it goes.
Clean, whole ingredients for a clean post race / post run / post workout fuel. Nice mix of carbohydrates with protein. You’ll learn that homemade protein bars are simply and will save you money. I like being able to add as much sweet as I desire, which tends to be very little. These are gluten free and can be made vegan.
If you are looking for a simple bar that you can enjoy any time of day and can take along with you, you’ll love these protein bars. Made with peanut butter (or your favorite nut butter), oat flour, vanilla protein powder (I chose Orgain, plant based) & honey or maple syrup. The chocolate protein frosting is optional, and included ingredients: chocolate protein powder (also Orgain), almond milk, peanut butter, honey/maple syrup & cocoa powder.
- 1½ c peanut butter (or other nut butter)
- ⅓ c honey or maple syrup
- 2 scoops vanilla protein powder
- 1 c oat flour (can also grind up oats in a blender too)
- Optional Chocolate Frosting:
- ¼ c cocoa powder
- 1 scoop chocolate protein powder
- ¼ c peanut butter
- 2 tbs honey or maple syrup (can add more if you like more sweet)
- 2-4 Tbs almond milk (or milk of choice)
- Line a 8 x 8 inch dish with wax paper or parchment paper.
- In medium mixing bowl combine peanut butter and honey or maple syrup. Stir until well combined.
- Mix in the oat flour and vanilla protein powder. (if too sticky can add a little almond milk or water).
- Spread into prepared dish and refrigerate until firm (about 30 minutes).
- To make frosting: combine all ingredients in a small bowl and stir until well combined. will be a thick, spreadable mixture (add as much liquid is needed to make it a spreadable frosting)
- Top the bars with chocolate frosting after they are firm and let set for additional 15-30 minutes.
- Cut bars and enjoy.
- Store covered up to 2 weeks and freezes easy as well.
Race photo for you pleasure:
Oh and the new member was another niece. My big sister had her 3rd baby. It will be fun having kids 3-4 months apart again!! And also chaotic 😉
Have a great week!!
Until Next Time Be Whole and Be Fit
I need your recipe book!