Homemade Chocolate Chip Cookie Dough Quest Bars

After yesterday's post kicking off our Healthy Habits Challenge, I thought I would share my favorite after workout snack. I've had my best results at the gym if I eat 30-45 minutes after a hard workout and fill my belly with a high protein mixed with carbohydrates to help build muscle and replenish glycogen stores (or energy). Quest bars are fit this in just about every way.  They are low in sugar (advertised at around 3g per protein bar!) and they taste incredible. Though I do love the bars, I try to replicate everything at home as best I can so I know exactly what is going in them. Here is my version of the protein bar.

Homemade Chocolate Chip Cookie Dough Quest Bars
6 SERVINGS 
PREP: 10 minutes           REFRIGERATE: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1/3 cup vanilla protein powder (I use Plant Fusion)
• 1/4 cup organic creamy peanut butter (you could also use sun butter, cashew butter, or almond butter)
• 1/2 cup of agave nectar (honey would work too, or a few tsp of stevia -if you choose to use stevia, you will need more water)
• 1/4 cup Oat Flour (or ground flax seed)
• 2 tablespoons water (depending on what sweetener you use, you will need more or less water)
• 1/4 cup 60% cacao chocolate chips

DIRECTIONS

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1. In a medium sized bowl, mixed together protein powder, peanut butter, agave nectar, oat flour. Mix together
2. Add in water. Mix.
3. Add in cacao chips. Mix.
4. Line 9x9-inch pan with parchment paper. Press down mixture evenly and refrigerate for 30 minutes.
5. Cut into 6 equal size bars. Wrap in tin foil and store in the refrigerator for up to 2 weeks.

NUTRITION FACTS

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    1 bar    232 calories   7.7g fat   29.4g carbs    13.9g protein    23.4g sugar   

Though the sugar content isn't exactly the same as the real deal, using all real ingredients in my very own kitchen should count for something. :) I think this amount could be reduced by using Stevia, or a different natural sweetener. Let me know if you try different varieties that work and let's see if they come out better with the nutrition facts.

Recipe from Sweet Cheetah.

Banana Avocado Mousse

You might be thinking to yourself, "Hmmm... that's interesting..." Don't judge this dish by the name of it, stay with me on this one. This is an amazing dessert that will have your partner, roommate, or whomever you're sharing it with wondering what's in it. It tastes like mousse (!!) and is a great way to satisfy your sweet tooth at end the day with a healthier treat rather than something like ice cream. I told you a little ways back how I'm counting calories and fighting my sugar urges. I am trying really, really hard to use natural and raw sugar ingredients such as honey, agave, maple syrup in lieu of processed sugar. So far I've been successful and it's amazing how many great products are out there. I really wish we had a Trader Joe's here in Colorado, but Sprout's (and even Walmart!) have some great finds that I've fallen in love with. Agave sweetener is a must in my cupboard these days. I couldn't live without it!

Banana Avocado Mousse
3 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 banana
• 1 avocado
• 4 tablespoons unsweetened cocoa powder
• pinch of sea salt
• 1/8 cup agave sweetener (honey or maple syrup would work too)
• 1/8 cup milk (I used almond milk)

DIRECTIONS

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1. Peel the banana and pit the avocado and scoop out of the skin and place in a food processor. Add the other ingredients and pulse until it's smooth and the consistency of mousse. 
2. Enjoy, or put in the refrigerator to enjoy over the next couple days. 

NUTRITION FACTS

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    1/2 cup serving    252 calories   16.6g fat   24.4g carbs    3.3g protein    15g sugar   

Enjoy!
Recipe adapted from my sister, Julie.

Calabacitas con Elote (Zucchini with Corn)

Fall seems to be the time of year I crave colorful dishes. This one doesn't disappoint! It's a beautiful dish that would be perfect at any Thanksgiving dinner table. It's also perfect if you need a great vegetarian option for yourself, friends, or family. Just add some black beans to this recipe, and it will be a one-dish wonder. Or, feel free to add a little shredded chicken or turkey if you are meat-friendly and this can also be an all-in-one dish for dinner or lunch.

Calabacitas con Elote (Zucchini with Corn)
8 SERVINGS 
PREP: 20 minutes           COOK: 20 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 tablespoons olive oil
• 5 small zucchini, sliced
• 1 cup frozen corn
• 1 ripe vine tomato, diced
• 1 jalapeno pepper, minced
• 4 cloves of garlic, peeled and pressed
• Sea salt, to taste
• 2 teaspoons lemon pepper
• 1 teaspoon cumin
• 1 tablespoon raw blue agave sweetener
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• Lime wedges for serving

DIRECTIONS

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1. In a large skillet, heat the olive oil.
2. Saute the zucchini for about 5 minutes, or until it turns a nice golden brown color.
3. Add the corn, tomato, jalapeño, garlic, sea salt, lemon pepper, cumin, agave sweetener, and lime juice. Stir to combine. 
4. Cover and cook on meduium heat for about 15 minutes, or until the veggies are tender, yet still crisp.
5. Serve topped with fresh cilantro and lime wedges on the side.

NUTRITION FACTS

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    1 serving    75 calories   3.9g fat   10.6g carbs    1.8g protein    4.2g sugar   

Enjoy!
Recipe adapted from Gluten Free Goddess.