I love a simple protein bar to have for an on-the-go snack.. but I'm not always in love with the price. These are quick to throw together, and if you package them in parchment and a ziploc, you can throw them in your bag for post-workout or even a mid-errands snack.

I did choose to use a honey sunflower butter this time to change things up. This resulted in a softer, slightly gooey bar, but it was delicious.

1 cup Gluten-free Rolled oats
½ cup Vanilla or unflavored whey protein
6 tbsp Creamy Peanut Butter or favorite nut butter
4 tbsp Almond or Coconut milk
2 tbsp Honey
2 tbsp Ground Almonds (optional)

Optional toppings: 1 tsp each
Dried raspberries, cranberries, cherries, unsweetened coconut shreds.. Or even mini dark chocolate chips ;)

1. Toss all ingredients except raspberries into a bowl. Mix using your hands until you get a soft dough.
2. Press your dough into a bread pan lined with parchment paper.
3. Top with topping of choice, lightly pressing into dough. This is optional, but lovely.
4. Let it sit in the fridge a few hours, or even overnight. Slice into bars and enjoy!


I ended up with 8 bars, nutrition stands at: 100 cals per bar, 4.5 grams of fat, 7g of carbs, 7g of protein.

The Cheetah's and Tigers are in separate pens so they can nap ;)

Parmesan Pesto Zoodles with Sausage & Shrimp
Serves 4-6

6 zuchinni or yellow squash, peeled into zoodles
12 oz cooked sausage of choice
12 oz cooked shrimp
2 tbsp + 1 tbsp extra virgin olive oil
1 tbsp minced garlic
salt & pepper to taste
1/2 cup fresh pesto
1/4 cup grated Parmesan cheese

1. Have all your prepped ingredients on hand and ready to go. In a large pan, heat 2 tbsp olive oil over medium-high heat, add the minced garlic and saute until fragrant - about 1-2 mins.

2. Add in the sausage and shrimp to the pan, season with salt & pepper. Heat through, stirring once or twice to allow a nice garlic crust to form on the shrimp. Once protein is hot, add the zoodles and remaining tbsp of olive oil. Saute 1-2 mins until zoodles soften and can be 'spiraled' with a fork.

3. Remove from heat and pour contents of pan into large bowl. Stir in the pesto and top with Parmesan cheese and additional salt & pepper if desired. Serve and enjoy! :)

NOTE: If dairy is out for you, you can sub in goat cheese or Daiya (vegan-dairy free cheese), which is sometimes easier on the digestive system, or eliminate the cheese completely. I've done this a couple times and it's still just as good! 


As always, let me know if you make this, I'd love to hear how it turns out, or if you make any delicious modifications. Share on Instagram @mwheeler711 or #barbellinthekitchen. It makes my day! ;) 

Disclosure: I was given the dress pictured above courtesy of PinkBlush. All opinions expressed above are my own and not swayed by our arrangement. This giveaway will be fulfilled by Pink Blush Maternity. 

Protein: Short Ribs, Pork Loin, Chicken Tenderloins, Extra Lean Ham, Grilled Chicken Protein & Greek Yogurt

Veggies & Fruit: Asparagus, Green Beans, Mushrooms, Sweet Potatoes, Strawberries, Cantaloupe

Fats: Almond Butter & Sunflower Butter, Black Olives (see pic above)