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PB&J Meal Bars

PB&J Meal Bars

Sometimes days get so hectic that a lunch break takes the backseat to getting tasks accomplished. Later you may find yourself experiencing some strong hunger (hanger?), followed by less than optimal food choices in a desperate attempt to get some quick energy into your body. Let’s make this issue a thing of the past. 

Sometimes days get so hectic that a lunch break takes the backseat to getting tasks accomplished. Later you may find yourself experiencing some strong hunger (hanger?), followed by less than optimal food choices in a desperate attempt to get some quick energy into your body. Let’s make this issue a thing of the past. 

The beloved PB&J sandwich likely provided midday nourishment many a time throughout your childhood and maybe adulthood too (totally fine). While a peanut butter and jelly may have some nutritional merits, I wouldn’t call it the most nutrient dense meal choice. By remixing the basic ingredients, you can still enjoy this classic in an evolved and nutritionally sound kind of way. 

PBJ pre press.jpg

When it comes to nutrition bars, they can be hit or miss. Some are cloyingly sweet, some taste like weird fake flavors, some have strange crumbly or even thick and sticky textures, and some are pretty good. In creating a bar, it can be a challenge to make one that ticks all the boxes for great taste, texture, ingredients, and macronutrient content. These PB&J bars though definitely meet said requirements. If you experience missed meals, take control of your nutrition by planning ahead with these delicious meal bars!

ach bar contains 65g carbohydrates, 33g protein, 15g fat, and 8g fiber. Hello, macros!

PB&J Meal Bars
Makes 2 servings
 
½ cup (50g) rolled oats
¾ cup (100g) raisins
2 scoops vanilla whey protein
3 tbs. (48g) peanut butter
pinch salt
 
In a food processor, add the oats and blend to a chunky flour. Add raisins and pulse and blend until totally broken down and combined with the oat flour. Add in the whey protein powder and salt. Pulse, blend, and scrape down with a spatula as needed until evenly dispersed. Add in the peanut butter last. Pulse, process, and scrape down as needed until a homogenous, kind of coarse sandy mixture forms.
 
Line one or two containers with plastic wrap. You can choose to make individual bars or one large bar to be later cut in two. Press the mixture into the container(s) firmly and evenly. Cover the surface of the bars with plastic wrap and refrigerate until ready to eat. These can also be stored at room temp, but I prefer to extend their shelf life and optimize texture by keeping them chilled. They will last at least a week refrigerated.
 
Notes: Choose a protein powder that contains about 20g protein per scoop to achieve this protein content. You can use soy protein instead of whey if you like. Chunky, natural, or smooth peanut butter should all be fine to use. If you can’t have peanut butter, you could use another nut butter with similar results.

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