Healthy Snickers Bars Recipe with oats, Medjool dates, peanut butter and coconut oil are raw and sugar free. | ifoodreal.com

Snicker Oat bars
Bottom layer:
¾ c. organic smooth peanut butter
2 T. coconut oil melted
½ tsp. pure vanilla extract
¼ tsp. phsalt
1 ½ c. rolled oats

Top layer:
10 – 12 Medjool dates (get them at Costco while they last)
¼ c. peanuts, plain
1 c. semi-sweet chips or (Lillies)
1 T. coconut oil
2 T. peanuts finely chopped
Sea salt to taste (optional)

Instructions:
1) Line a 9 X 5 loaf pan with parchment paper and set aside
2) In a medium bowl, add peanut butter, coconut oil, vanilla extract, salt and stir to combine. Add oats and mix well (might use your hands). Transfer to prepared loaf pan and pat into a layer using your hands and spatula.
3) Place pitted Medjool dates inside side down, a butterfly shape, tightly in a single layer leaving no gaps. Sprinkle with 1/3 c. peanuts.
4) Melt chocolate chips with coconut oil either in microwave or double boiler. Pour over layers and spread with spatula. Sprinkle with chopped peanuts and sea salt. Freeze for about an hour or until chocolate is firm.
5) Remove from pan by holding parchment paper and cut into 11 – 12 bars. Enjoy frozen!!
339 calories per bar

Seriously the best hummus recipe—with this technique, you're only 30 minutes away from the best homemade hummus you've ever had! #besthummus #hummusrecipe #homemadehummus #creamyhummus

Best Hummus Recipe EVER!
Ingredients:
30 oz. can chickpeas (garbanzo beans) drained with liquid reserved (use 2 15 oz. ORGANIC canned beans)
1/3 c. chickpea liquid, or more if needed
½ c. Tahini
¼ c. olive oil
2 lemons juiced
2 garlic cloves
1 tsp. cumin
½ tsp. salt

Garnish:
Olive oil, paprika, fresh parsley

Instructions:
1) Add all the ingredients to your blender and secure the lid. Remove the lid cap and insert tamper.
2) Blend on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a softer hummus.


Oh boy it’s COOOOOLD outside!  We’ll be INSIDE doing some QUADRANTS in Power Strength!  You coming?  See you soon!!!  Fuel Fitness 12:10 – 12:50

Do you want to try an AWESOME vegetarian meal?  This is the one!  It’s EASY and quick to make.  You will not be disappointed I promise!

Vegan Power Bowl

Garlicky Broccoli
5-6 c. broccoli florets
2 cloves garlic minced
½ tsp. salt
Black pepper

Salt and pepper chickpeas
1.15 oz. can organic chickpeas
Drizzle olive oil
½ tsp. pink Himalayan salt
½ tsp. paprika
Black pepper

Green Tahini Sauce
1/3 c. Tahini
1/3 c. water
1 garlic clove sliced
2 T. olive oil
¼ fresh parsley
Juice from 2 limes
¼ jalapeno ribs and seeds removed
¼ tsp. salt
Black pepper
Toppings: Hemp or sesame seeds, sliced avocado, chili flakes

1) Broccoli and chick peas: Preheat oven 425 degrees. Wash and dry broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until coated.
2) Rinse and dry chickpeas. In a bowl, mix chickpeas, oil, salt and pepper and paprika until all coated.
3) On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
4) Tahini sauce: In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference.
Assemble bowls – Add broccoli and chickpeas, then drizzle with tahini sauce. Serve warm and enjoy!


Today is day 94 of the push up challenge!!  Who’s still playing??


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