My favorite food bars are those which contain healthy vegan, soy-free protein and a short ingredient list. I realize that food bars are not the healthiest way to get one’s nutrients, but there are times in which my schedule leaves me no choice! When I am running late in the morning and don’t have time to pack a “well rounded” meal, I grab a protein bar and greek yogurt to go. They are also awesome for traveling. Well, they are also quite pricey! (meaning wayyyy overpriced for what you get!)

Well, my recent obsession with Nugo Bars and Rebars inspired me to create my own version… this was a completly random and on the spot creation, no pre-meditation!

Ingredients:

-Protein Powder, 6 scoops (I use Sun Warrior)

rolled out dough with puffs “pressed” in for ease…

Chocolate

ingredients removed

instrucctions removed

If anyone attempts making these, please tell me if you do anything different! I am going to be creating another version of these as my goal was to make them more crispy. I am thinking of doing a “rice crispy treat” inspired protein bar next time to acheive the lightness I want.

Nevertheless, these are very tasty and boost 12 grams of protein/bar

Although, nothing can truly beat roasting an entire Kabocha squash until the entire house smells of its goodness, at least in my books.

Oven: 450
Procudre: Roast whole kabocha (I like to poke a whole or two into it)
Time: 15-45 minutes (depends on on the size of your squash) or until just soft enough to safely cut.
LET COOL 5-10 mintues before slicing in half
Slice: Remove stringy insides and seeds and slice Kabocha into half moons and top with any seasonings you like
Seasoning: I left 1/2 of the slices plain; 1/4 seasoned with pumpking spice and coconut oil; the last 1/4 of slices I seasoned with braggs liquid aminos, ginger, garlic, seseme oil, red pepper flakes, and maybe a few others. I figured an asian spice mix was appropriate as Kabocha is a Japanese Pumpkin!
Roast: Roast the the half moons until it reaches your desired crispiness/softness/gooeyness (20-45 mintues longer, flipping half way through)
NOTE: I prefer to roast my veggies on parchment paper with canola oil spray, but when I run out, I opt for foil + spray

I roasted a few trays of kabocha, as you can never have too much! One of the trays also included extra firm tofu, brussel sprouts and broccoli trunks.

Tofu: Extra Firm patted dry & sliced
Seasoning: (another Japanese insipriation) Red pepper flakes, braggs, garlic powder, onion powder, seseme oil, ginger powder, agave, onion granules, and I think that is all (?) I also enjoyed my tofu with some nori!
*The broccoli trunks and sprouts were included in this seasoning mix to simplify things

I loved the half moon style of roasting kabocha. It was carmelized in parts and absolutly delicious (of course). I will defintly rotate my Kabocha prep methods with the half moon style.

Kabocha dinner #1 (there were many “seconds”):

Reheating for Kabocha dinner #2 (although Kabocha is delicious cold!):

squash + maple brussel sprouts + roasted mushrooms + spinach + leftover black beans stir fried with veggies + spices

ps: spinach leaves make awesome little mini “wraps” for the beans or squash

Kabocha dinner #3

tortilla veggie&cheese pizza + shrooms + leftover black beans + bell pepper halves stuffed with black beans and parmesan + Kabocha squash

I am slighly addicted to dipping Kabocha into ketchup + tobasco, but it is excellent on it’s own as well!!

How do YOU enjoy Kabocha if you have tried it? What is your favorite winter squash and way of preparing it?

From their website:
Our company name comes from an ancient belief that food falls into two categories:
BECKONING FOODS, which beckon consumption again and again, sapping the body of energy without any real health benefits, Today, they’re called “junk foods.”
HUMM FOODS on the other hand, resonate with energy in a whole, natural state. When consumed, they cause you to feel vibrant and alive.
You can expect an unmistakable urge to humm after every LÄRABAR bar you eat.

Pros:

-smaller size for when you want a less filling bar
-soy free, dairy free, gluten free
-USDA organic
-CRUNCHY/CRISPY!
-contain fruits + nuts + honey + whole grains
-contain about 10 vital minerals and vitamins in each bar
-and of course, trans fat and high fructose corn syrup free!
-fun flavors: Apple Crispalicious, Chocolate Chip Cosmocrisp, Banana Chocolate Blastocrisp, Strawberry Crispiscrumptious, Peanut Butter Blisscrips

Cons:

-not raw or vegan
-less flavor options
-flavor less pronounced
-higher in sodium per gram
-longer and less attractive list of ingredients

Jamfraka Review: Peanut Butter Blisscrisp

INGREDIENTS: Organic Peanuts, Organic Dates, Organic Rice Crisps (Organic Brown Rice Flour, Organic Honey, Organic Raisin Juice Concentrate, Sea Salt), Organic Honey, Sea Salt

NUTRITION PROFILE per bar:
calories: 120
Fat: 5g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g

Texture: Slight crisp/crunch. In comparison to the Peanut Butter Cookie Larabar, the Peanut Butter Blisscup is much less chewy. The flavor has a interesting aftertaste to it that I can not figure out. It is not bad, I just couldn’t find a word to describe it! I actually prefer it to the Larabar Peanut Butter Cookie bar.

Lastly, I found this bar less filling obviously than a Larabar, however it did hold me over longer than anticipated during class. I have yet to try the other flavors, but look forward to doing so!!

Overall, I would recommend you give these a try, kid or not! Although I also eat kids gummy vitamins… so what can I say!

Lucy’s Gluten Free Cinnamon Thins deserve a Product Review, they are that amazing. Lucy’s goal is to make modified diet food TASTE GOOD!

Nutrient breakdown for every 4 cookie thins:

These are truly fabulous and whenever I venture to my natural food store I cannot help but buy them! They taste like a snickerdoodle (one of my childhood favorites) and their nutrient profile is pretty good. I mean hey, they even have fiber and protein, and just 30 calories/cookie. I would definitely recommend these to ANYONE!