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fuel.punk fitness

Peanutty Peanut Bars

Nonstick cooking spray
1-1/2 cups all  natural, smooth peanut butter (unsweetened)
1/2 cup raw honey
2 tsp pure vanilla extract
2 large eggs, room temperature
1/2 tsp baking soda
1. Preheat oven to 350 degrees
2. Lightly coat 8x8 baking pan with spray
3. Combine peanut butter, honey, vanilla, eggs and baking soda in large bowl
4. Evenly spread batter into baking pan
5. Bake 20 to 23 minutes.  Squares may be a little soft when they come out of the oven, but they will continue to cook.
6. Cool, cut into squares


Goji Berry and Pistachio Granola Bars

- 2 cups oats

-1/4 cup shelled salted pistachios, chopped

- 3 tbsp flax seeds

-1/2 cup organic honey or agave nectar

2 tsp pure vanilla extract

2 tbsp coconut oil

2 1/2 tbsp almond butter

1/ cup dreid Goji berries


1. Preheat oven to 350.  Line a large baking sheet with parchment paper.  Arrange oats in a single layer and bake for 10 to 15 minutes.  Set aside to cool.


2. Transfer oats to a large bowl.  Add pistachios and flax seeds, toss well.


3. In a small saucepan, combine honey or agave with vanilla and coconut oil.  COok over medium low heat, stirring constantly until the coconut oil i smeleted.  Whisk in almond butter and continue cooking for 1-2 minutes until well incorporated.


4.  Remove from heat and add berries.  Pour over oats and mix until well coated.


5. Coat an 11 x 7 baking pan with cooking spray. Transfer oat mixture evenly, pressing it well into the pan.  The more you press, the more it will stick together.  Refridgerate until firm, at least  hours. Cut into bars. Keep refrigerated. 


Almond Chocolate Protein Squares

1 cup oat flour (you can make your own by processing oats in food processor or blender until smooth)

1 cup vanilla whey protein powder

1/2 cup almond flour (almond flour and almond meal are the same)

1/2 tsp Himalayan sea salt

1 cup all natural, unsweetened almond butter

2 tsp pure vanilla extract

1/2 cup unsweetened almond milk

1/4 cup dark chocolate chips, melted 


1.  Line 8x8 inch baking pan wiht parchment paper, set aside.

2. Place oat flour, protein powder, almond flour, and salt in food processor. Pulse to mix.

3. Add almond butter and extract; pulse for 1 minute or until crumbly.

4.  Add almond milk; pulse for 1 minute, or until mixture forms a soft dough.

5. Press doughinto prepared pan. Smooth top with spatula.

6. Freeze, covered, for 15 minutes.

7. Drizzle chocolate over squares, refreeze until chocolate sets/hardens.

7. Cut into 16, 2x2 squares


Three Day Kale Salad


bag of Asian Slaw

Fresh cilantro

Chopped scallions

Peanut oil

Sesame oil

Rice Wine Vinegar

Liquid Aminos

Raw Honey 



1. Toss the kale, Asian Slaw and cilantro together

2. Use a blender to make the dressing: combine 1/2 cup peanut oil, 2 TBL sesame oil, 2 TBL rice wine vinegar, 1 TBL Liquid Aminos and 1.5 TBL raw honey.

Toss and let marinate 2 hours before serving.

Salad remains servable for THREE DAYS without wilting!



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