Almond and Quinoa Bars

A photo of the power bars I made last night. Yum!

I recently stumbled upon this great recipe for Almond and Quinoa Bars. As I usually do, I altered the ingredients to make them my own. These bars are perfect pre or post workout snacks and are packed with protein, carbs and healthy fat to keep your energy high and muscles fueled. I got a request on Twitter to share the recipe so here it is. Enjoy!

Almond and Quinoa Bars

2 Cups Rolled Oats

1/2 Cup Unsweetened Coconut

1/2 Cup Quinoa Flour

1 Cup Nuts (Almond, Pecan, Walnut)

1/2 Cup Seed (Chia and Flax)

1/2 Cup Almond Butter

1 Cup Peanut Better

1 Cup Honey

1 Tsp Vanilla Extract

Optional: Chocolate chips  (I put chocolate chips in about a quarter of the batch so I can have these bars when I have a bit of a sweet tooth).

Preheat Oven to 350 Degrees.

Mix dry ingredients together in one bowl and mix wet ingredients (Almond Butter, Peanut Butter, Honey,Vanilla) together in a microwave safe bowl. 

Microwave wet ingredients together for one minute.

Combine wet and dry ingredients.

Spread the mixture onto a baking sheet lined with parchment paper and bake for 15 minutes. Or you can leave the bars in the refrigerator to set. 

Cut into bars and enjoy!

Do you have any recipes you rely on to keep you fueled? I'd love to hear about them. 

Blueberry-Coconut-Macadamia Treat

This valentines day enjoy some delicious, healthy muffins instead of the traditional chocolate. There is nothing I like more than a delicious hot, warm muffin straight from the oven. This Valentine's day indulge your taste-buds with this healthy treat. You will not be disappointed. I made this recipe twice in one week when I first found it and they were a hit with my husband. 


There is no reason you can't enjoy something a little different this Valentine's day. For extra sweetness drizzle some local honey over the top. Yum! You won't be able to put these down. Enjoy, and happy Valentines Day!


Blueberry-Coconut-Macadamia Muffins




1/4 cup unsweetened coconut

• 2 tablespoons plus 3/4 cup all-purpose flour, divided
• 2 tablespoons plus 1/2 cup brown sugar, divided
• 5 tablespoons chopped macadamia nuts, divided
• 2 tablespoons canola oil, divided
• 1 cup whole-wheat pastry flour or whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 large egg white
• 3/4 cup nonfat buttermilk (or your favorite non-dairy milk and 3/4 Tablespoon lemon juice)
• 2 tablespoons butter, melted
• 1/2 teaspoon coconut or vanilla extract
• 1 1/2 cups fresh or frozen (not thawed) blueberries

Preperation: 

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
• 210 calories per muffin