Preheat oven to 350°F. Line an 8-inch baking dish with nonstick foil or parchment paper.
Combine eggs, peanut butter, dates, banana and vanilla in a mixing bowl. Use a hand mixer to combine until well blended. Stir in oats, baking powder and salt. Fold in chocolate chunks and nuts.
Press mixture into prepared pan. Bake 18–20 minutes, until edges are lightly browned. Cool in pan for 10 minutes; lift up foil or parchment, and cool on wire rack. Cut into 10 bars.
Serves: 10 | Serving Size: 1 bar (70 grams)
Per serving: Calories: 221; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 37mg; Sodium: 134mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 12g; Protein: 6g
Nutrition Bonus: Potassium: 130mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 2%; Calcium: 1%
2 Tbsp fresh squeezed lime juice
Layer the salad ingredients in the following order. Dressing always goes on the bottom, then protein, then vegetables, nuts and seeds, and very last is the salad greens.
From the Bottom-up:
Oatmeal Raisin Cookie Protein Balls
1 C oats
1/4 C natural raw peanut butter
1/2 C raw unfiltered honey
1-2 scoops XR nutrition Vanilla Protein Plus Powder
1 tsp vanilla
1 C finely chopped walnuts
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 C raisins
Put all ingredients into a kitchen aid mixer. Mix until well blended. 1 min. Use a cookie scoop to make 1 inch balls. Store in fridge.
Veggies and Dip Jar
1 red bell pepper
2 stick of celery
4 Tbsp hummus
Cut the veggies into sticks. Place veggies in the jar. Place the hummus in a plastic cup that is the same diameter as your jar. Put the jar ring around the plastic cup and place the jar lid on top. screw the jar onto the lid/plastic cup. Store in fridge for 3 days.