I am a huge Protein Bar fan!!! Like protein powders, there are many good AND bad bars. You can eat a new one everyday and still not “get through” all the brands in two months. (I love standing in the Protein Bar aisle at Sprouts and just drooling over all of them!) When you’re choosing which ones you want to try, you need to look at the ingredient list, especially the sugar grams. Check the number of grams and also check where the sugars are coming from. Is it added processed sugars or sugars from natural ingredients like dried fruits, honey or whey? It makes a difference, but no one needs 30 grams of sugar in a single protein bar, no matter where the sugar originates from. (If the bar is high in “good sugars” just eat 1/2 today and save the other 1/2 for tomorrow.)
Speaking of sugar, there is plenty of research that seems to link it to tumor growth. It’s important that we all limit our sugar consumption and especially those that are fighting cancer. (If you are interested in more info on sugar I have a previous blog post that addresses the subject.)
If you want to cut through some of the confusion of “is that protein bar good for me or not” then you can just make your own. They are easy to mix up and don’t have any ingredients in them that you can’t pronounce.
Here’s a good one for this time of year and Yes, it has pumpkin!!! heh, heh!
3 cups old fashioned oatmeal (available in gluten free)
1 cup pumpkin puree (not pumpkin pie filling)
1 cup all-natural peanut or almond butter (if you shop at a grocery store that has the big grinders that make fresh peanut or almond butter then you must try grinding your own. Great!!)
2/3 cup pure maple syrup or honey (I use a mixture of both syrup and honey. Amount can be adjusted depending on your sweet tooth)
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 Tbsp. vanilla extract
4 – 6 Tbsp. ground flax seeds (can be adjusted to make mixture wetter or drier)
1 cup small chopped walnuts, almonds or coconut flakes or mixture of all three
1/2 cup mini chocolate chips (I use Lily’s sugar free chips that are sweetened with stevia)
Combine all your ingredients in a medium bowl until they are thoroughly mixed. (the “dough” is sticky and stiff and I have found that mixing with my hands work best.) Roll into balls about 1 inch in diameter. Put on a cookie sheet lined with parchment paper and freeze for one hour. Store in the refrigerator for up to a week. YUMMY!
(I found this recipe at Clean Food Crush)
*** Information contained within this blog is not intended to diagnose, treat, cure or prevent any disease.