Oh what a week it has been!
Although it’s been a whirlwind and my schedule has been swamped, I’m so grateful when I hear about the WINS my clients are experiencing.
Like a non-existent period finally returning after 6 months and infertility issues which are clearly solved because whoot-whoot, one of my clients is pregnant! And then my client Elide, who is down 51lbs since she started working with me back in January!
Honestly, my heart is full and nothing brings me more joy than being along for these incredible successes!
But amongst all of the amazingness, I managed to get very little sleep all week, stayed up waaaay too late one night watching Sons of Anarchy and skipped my workouts! My schedule was full, my life is full and I am fully accepting where I am at.
As for my food on the other hand, well that never suffers. My eating has been on point this week and since coming back from Jamaica last week (which is oh-so-incredibly-sad, but was the best trip ever!), I decided to do a little bit of a reboot. Although I ate really well and healthy for the most part on vacation, a few extra indulgences left me feeling bloated.
I’ve been overloading on veggies this week, drinking lots of water and enjoying my cleanse tea which contains nettles, fennel and mint. It’s so good!
Amongst all the busyness, I made it a point to carve out some time to test out some new recipes.
*As a side note – when I’m stressed and overwhelmed, you can find me in my kitchen baking to take the edge off. It’s my way of managing stress. It always seems to pay off because I end up creating deliciousness, like this recipe here!
Chocolate. Cherry. Nuts. Seeds. Chocolate… honestly… can you go wrong? What an amazing, delicious, healthy combination!
These bars are so damn good!
I ate ONE! My boyfriend TWO and the rest were devoured by his athletes! He came home with an empty tray, which obviously means everyone enjoyed them. Although I could’ve eaten them all, it was better I let him take them to work. (truthfully, I was secretly hoping he’d save me one more, but it’s all good).
These bars contain only natural and real food ingredients. You can make them nut free by substituting pumpkin seeds or other seeds and the almond butter with sunbutter. Although I haven’t tested it with sun butter, I’m sure it would still be delicious.
I added in a scoop of my favourite Organic Whey Protein Powder. Again, you can try substituting this with your favourite protein powder. I’m a HUGE fan of Progressive Organic Proteins. They also have brown rice and hemp available too! The whey works perfect in this recipe because it blends really well. Plus, it’s grass-fed and free of ALL antibiotics and hormones and only sweetened with stevia.
I’d love to know what you think of these bars! Share with me in the comments below 🙂
- 1 1/2 cups wheat free rolled oats
- 1/2 cup Progressive Organic Whey Protein Powder
- 1 cup almonds, roughly chopped
- 3/4 cup sunflower seeds
- 1/2 cup pecans, roughly chopped
- 1/2 dried cherries
- 1/4 cup shredded coconut
- 1/2 cup Enjoy Life Mini Chocolate Chips
- 1/2 tsp vanilla powder
- 1 tsp cinnamon
- 2/3 cup almond butter
- 1/3 cup maple syrup
- 2 eggs
- Preheat oven to 350F.
- Line a brownie pan (roughly 9x9) with parchment paper.
- In a large bowl, stir together first 10 ingredients (oats to cinnamon).
- In a small bowl, whisk together almond butter, maple syrup and eggs.
- Add wet ingredients to dry and combine really well, until all ingredients are coated with the wet mixture.
- Pour into brownie pan and press down to even out.
- Bake in the oven for 15-17 minutes until top is set.
- Remove from oven and let cook for 10 minutes before cutting in bars.