Grain-Free Protein Bars

It’s hard to believe that we are done with the 3rd week of January already! Last week we had 5 or 6 cold dreary days before we had sunshine. This week we’ve had warm sunny days until today when we had rain and cold temperatures again.  Winter in the South..you have to love it!

My Christmas cactus finally decided to bloom, and the other day I noticed that only half of it is blooming!! I guess the other half decided to rest this year!

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The hubby is still working hard keeping to the THM eating plan and has added lots of exercise to his days.  While his weight loss is still only about 20 pounds down, his clothes look like they are beginning to hang more loosely on him!

I came across this recipe on the THM Face book page several weeks ago and finally decided to make it today.  It is an easy recipe to make and is full of flavor.

My batch of these protein bars I used a mixture of almonds and sunflower seeds since that is what I had on hand. I also used powdered Stevia instead of liquid since I have none of that.  For the chocolate topping I used 2 oz of 85% chocolate and mixed about 2 tsp. of stevia into it before spreading it over the top.  Delicious!

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Kids in the Kitchen Chocolate-Banana Empanadas

Thanks to social networking, I have been able to reconnect with some of my former students who are now grown, married, and have children of their own.  I sometimes have trouble believing so many years have passed!  These adults I’m seeing should still be in junior high, right?

I always enjoy seeing children helping out in the kitchen!  Yesterday, Melodie, one of those former students, shared this recipe and picture of her daughter with me. Young Carolina was in the kitchen with her dad when her mom came home from a busy day at work.  This dessert is what they were creating in the kitchen.  Sounds so yummy!

Easy Pleasy Chocolate Banana Empanadas:
2 Bananas, sliced thinly
1/2 cup Hershey Special Dark chocolate chips
1/3 shredded coconut
1 can Pillsbury Grands Biscuits

 
Preheat oven to 350 degrees. Press or roll out biscuits until they are 6-7 inches in diameter. Place the banana slices, chocolate chips, and coconut on half of each flattened
biscuit. Fold the dough in half over filling and press together using fingers or a fork. Lightly grease cookie sheet with cooking spray and place into oven. Bake for 10-12 minutes until lightly brown. Remove from the oven and serve! They are best when still hot, right from the oven.

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