Homemade Protein Bars and Truffles

Brian has been working crazy hours at work, and a mixed up schedule. They have switched his shifts multiple times in the past few weeks. All the crazy changes have really messed up his eating schedule. Although I pack him a dinner (or lunch) to take with him, he often needs something more during his breaks. I thought that it would be a good idea for him to pack a protein bar. Something easy to eat on the go, but still giving him more than just empty calories. Since I am a coupon shopper, and protein bars are typically $1.99 each or more, I decided to look up recipes to make them at home.

Here are my first two attempts:

Peanut Butter Chocolate Chip Protein Bars

1 scoop Natural Vanilla Protein Powder*
2 tbs Honey/Agave Syrup
2 tbs Natural Peanut Butter 

2 tbs Chocolate Chips

This makes three small bars when pressed in a square container and cooled. When they were cooled, I cut them and wrapped each one in saran wrap individually.

The verdict: Brian said they were good. (Which means a lot!) I tasted it and it did taste like a peanut butter cup. :) 

Chocolate Chip Cookie Dough Protein Truffles

1 stick butter

1/2 cup brown sugar

1 teas. vanilla extract

1/2 cup Vanilla Protein powder

pinch salt

1/2 cup chocolate chips

Mix all ingredients until combined. Use cookie scoop to form truffle balls. Chill in freezer or fridge. 

Optional: Dip in melted chocolate.  

The verdict: These did taste like cookie dough. My only complaint is that the brown sugar makes them a little "gritty." Next time I will think about possibly replacing part of the brown sugar with powdered sugar or agave syrup. 

Overall I am pleased with my recipes and Brian has been happy to have a filling snack to take to work. 

The cost, also is pretty cheap considering I had all the ingredients in the house. Not to mention, there are no "mystery" ingredients added. 

Happy Cooking!

Chicken Saltimbocca Pasta

Brian loves veal saltimbocca, but I don't buy veal, so he only gets to have it when we go to a restaurant. My solution, make chicken saltimbocca and add some pasta to make it a meal. 

So here it is:

Start by boiling your pasta, saving 3/4 of a cup of the cooked pasta water for your sauce.
I used whole grain pasta, but you can use whatever you like.

Take 6 slices of bacon, chopped small and cook until crispy. Remove from pan, and drain on a paper towel. Save about 2 tablespoons of the bacon grease in the pan and add 3 diced chicken breasts. Brown the chicken, then add one vidalia onion, diced and three cloves of minced garlic. Cook until onions are translucent.

Add fresh chopped sage. I love sage, so I added about 5 tablespoons. You can add more or less depending on your tastes. Saute for a few minutes.

Next add 1/2 cup white wine to de-glaze the pan. Simmer for 5 mins.
Add the pasta water that you saved, and simmer for another 5-10 mins to reduce the liquid.

Optional: I have fresh rainbow chard in my garden, so I added about a cup of chard in with the pasta water. You could also add spinach, collard greens, peas, or any other veggie you think would be good.

When your liquids have reduced a bit add two tablespoons butter, add the bacon back in and add a bit of grated parmesan.

Add your drained pasta in with the sauce and toss to coat it.

Transfer to serving bowl or plates, and top with more parmesan.

YUM!


Enjoy!

Dark Chocolate Banana Muffins

What do you do when it's 90 degrees where you live and all your bananas are overripe in just a few days..? 

You use them to make yummy banana muffins...with chocolate...and chocolate chips. YES!

Dark Chocolate Banana Muffins

2 very ripe bananas

1 large egg

1/2 cup sour cream

1/4 cup melted butter

1 cup sugar

1 cup flour

1/4 teas. baking soda

1/4 teas. salt

1/2 teas. espresso powder (or powdered coffee)

6 oz. dark chocolate baking bar

3/4 cup chocolate chips

1/2 teas. vanilla extract

Preheat oven to 375 degrees

Line muffin tins with paper or foil cups.

Mash bananas in a medium bowl leaving some chunks. Stir in egg, sour cream and melted butter. 

In a large bowl combine sugar, flour, baking soda, salt and espresso powder.

In a small bowl microwave chocolate baking bar to melt. Microwave in 30 second intervals until all is melted and smooth. Set aside.

Pour banana mixture into dry ingredients and stir just to combine. Batter should be a bit lumpy.

Stir in melted chocolate, chocolate chips and vanilla extract. 

Pour batter into muffin tins (until each is 3/4 of the way full). Sprinkle with chocolate chips for topping (optional).

Bake for 15-20 minutes or until top of muffins looks dry and cracked. 

Cool on wire rack. 

Enjoy!