Posted on December 20, 2014
‘Tis the season for ginger and pumpkin everything.
Naturally I crave ginger, but this time of year, I am flat out addicted. Candied ginger, ginger tea, ginger snaps, and alas, ginger protein bars! You name it, I want it. Below is my ginger bread, made from baking one of my gingerbread protein bars.
This recipe is made with Vita Fiber. For more information about what it is and how to get it, please look at my previous post. You will not be disappointed with this syrup, so go big when you buy
Gingerbread Protein Bars
Serves 9-12 depending on the size of the bars
4 Scoops of protein powder (I did 2 Optimum Nutrition French Vanilla Creme and 2 Spirutein Vanilla)
1 tsp. Ground Ginger
1 Tbsp Ground Cinnamon
1 tsp. Baking Powder
1/2 Cup Stevia (Mines measures cup for cup with sugar)
Optional Add-Ins: Crushed Ginger snaps, candied ginger, etc.
1 cup VitaFiber Syrup
3-4 Tbsp Molasses (Unsulphured)
Line a pan with parchment paper.
Mix all dry ingredients well in a large bowl.
Next, add both wet ingredients to a microwave safe bowl and microwave on High for 2 minutes and 30 seconds.
The mixture will be hot, so use caution removing it and adding it to the dry ingredients. Add to the dry ingredients and stir immediately.
Stir the mixture until it’s a uniform consistency throughout. Then pour onto the pan lined with parchment paper and refrigerate overnight, or at least for one hour. Remove from the refrigerator and cut into bars.
Alternatively, you may take the mixture and pour into silicone molds, then refrigerate or freeze until hard. Pop out of the molds and store for 1-2 weeks in the fridge.
Posted on December 5, 2014
Normally popcorn balls are loaded with sugar and butter! These babies are loaded with protein and fiber.
The recipe is super simple and is made with Vitafiber syrup. You can purchase Vitafiber here.
Look at this simple nutritional comparison of my recipe vs. the average popcorn ball.
White Chocolate Peppermint Popcorn Balls
8 Cups Air-Popped Popcorn (I Popped my own from 1/4 c. kernels)
3/4 cup Vitafiber Syrup
1/3 cup Stevia (measures cup for cup with sugar)1 Scoop Optimum Nutrition French Vanilla Creme
1/2 tsp. Peppermint Extract
If you are popping your own corn: Airpop the popcorn, spray with a little nonstick spray, add some salt and put in the oven at 250 degrees while you are prepping the Vitafiber coating.
Lay out the popcorn on a big piece of parchment paper.
Using a nonstick pan, combine all remaining ingredients in the pan. Stir constantly and heat the vitafiber mixture over medium heat.
After about two- four minutes, you will see little bubbles forming and your mixture is ready for the popcorn! Pour evenly over the popcorn and let sit for about 10 minutes.
Next form into 8 popcorn balls. (Or eat out of a bowl like I did!) Serve immediately, or store at room temperature in an airtight container for up to three days.
Posted on December 2, 2014
Forget Quest Bars- at over $2.00 bar, why not have a fresh bar customized to your liking?
Use this recipe to whip up your own protein bars with VitaFiber Syrup. It will significantly decrease your cost per bar and will have fresh, healthy ingredients that help feed and repair your muscles!
This low-carb, sweet syrup is key to so many great recipes that I will be unveiling over the next few weeks. Everything from muffins to protein bars, granola bars, and tasty cookies have been getting created and perfected in my kitchen with this versatile ingredient!
VitaFiber syrup is low calorie, high fiber, and full of prebiotics that help keep your gut healthy! Talk about a win-win-win
For more information about the syrup’s health benefits, go to this link.
Okay, enough about the syrup. Time to reveal a fudge that’s low carb, high protein, sweet, rich, and absolutely taste-test approved by the sugarholics that live around me.
Step By Step Process with pictures!
2) Mix all dry ingredients in a large bowl. (Protein powder, stevia, cacao nibs, almonds, raisins)
3) Put all wet ingredients in a microwave safe bowl. (Coconut oil, Peanut Butter, VitaFiber) and heat for 2 minutes and 30 seconds on high. Make sure you have oven mitts nearby, this bowl will be hot!
5) Now heat the remaining peanut butter for 25-35 seconds, and spoon over the top.
6) Your mixture is ready for the freezer! Freeze for one hour, then cut into your desired size pieces. If it’s too hard to cut, allow it to sit out for about 3 minutes, then cut it. Store in the refrigerator for up to one week.