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Jamie Eason’s Homemade Chocolate Protein Bars

13 Jun

Ever since jumping on the healthy train a few months ago, I found myself navigating around websites on the internet to gather as much information as I could about living a healthy lifestyle.  I picked up magazines dedicated to clean eating and exercising.  I researched information about the body and how it really works when it’s fed carbs, proteins, fats, and so forth and so on.   All of these things let me to discover Jamie Eason – A fitness model, writer, and spokesperson for  She is such an incredible woman to look up to because she changed her life around at just 22-years-old when she had a breast cancer scare.  Her doctor suggested she start changing her eating habits which ultimately motivated her to begin living more healthily by eating cleanly and exercising regularly.

She is my go-to person to get nutrition and fitness advice from.  Between her blog and, I’ve collected recipes and fitness tips that have contributed to my own weight-management and fitness successes.

This is one of my favorite recipes of Eason’s.  Store-bought protein bars can be extremely expensive, not to mention ridden with sugar and artificial ingredients.  These protein bars (more like brownies or pieces of cake, if you ask me) are not only easy to make but a great on-the-go snack you can count on for nutrition and a chocolate fix!


1 cup oat flour (just a cup of rolled oats ground up to a flour consistency)

4 egg whites

2 scoops vanilla protein powder

1/2 cup Splenda

1/2 tsp. baking soda

1/4 tsp. salt

8 oz berry flavored baby food

3 tbsp. cocoa

4 oz water


1.  Preheat oven to 350 degrees.

2.  Mix dry ingredients (oat flour, protein powder, baking soda, salt, cocoa) in a large bowl.

3.  Mix wet ingredients (egg whites, Splenda, baby food, water) in a medium bowl.

4.  Add wet ingredients to dry ingredients and mix well.

Don't let the baby food scare you - the berry flavor brings out the cocoa flavor like whoa!

Looks and smells like cake batter now!

5.  Spray cooking dish with non-stick spray and add batter to dish.

6.  Bake 20-30 minutes and let cool completely before cutting.

I like to individually wrap these in plastic and keep them in the fridge.  My favorite way to eat them is to chop up one square and mix it with a cup of nonfat vanilla Greek yogurt.  It tastes like cookies n’ cream!

I eat this as a snack or even as a guiltless dessert 🙂  Enjoy!

– Alex

Perfect Parfait

9 Jun

I popped my parfait cherry today.  Never before today had I ever made a parfait before but for some reason I had been thinking of the idea all day and decided to give it a shot.  It was absolutely scrumptious and really hit that snack spot.  I thought I’d share because it’s a decently healthy snack in the middle of the day when you just need a pick-me-up to get you through until dinner.

Eek you can kinda see my face... creepy.

And here’s how I layered it:

A generous spoonful of Stonyfield Greek nonfat vanilla yogurt

1 tbsp. Bear Naked Fit vanilla almond crunch granola

A couple banana cubes (I used 1/4 medium sized banana altogether)

1 tbsp. White Chocolate Wonderful peanut butter


Then I added just a few cashew halves on top for an extra salty crunch

Tip:   Be careful with your portions here.  It can easily turn into a diet-buster if you’re not mindful of the amount of ingredients you use.  I used just one 5.3 oz. package of yogurt and I measured out the granola and peanut butter so that I didn’t go overboard – which I very well would have since these are some of the most delicious foods I have in my house at the moment!!

Happy snacking and enjoy!

– Alex

Sweet & Salty Mini Rice Cakes with Peanut Butter

2 Jun

It’s snack time.  That awkward time of day between lunch and dinner where you want to wait until dinner to indulge in a nice hearty meal but just can’t get the thought of food out of your head.  You need something to hold you over so you don’t binge eat at dinner time.  That something for me today was sweet & salty mini rice cakes with peanut butter.  Now sometimes I’m craving something sweet – actually, a lot of times I’m craving something sweet.  Sometimes salty.  Today – it was both.

What to do?  I looked around the cabinets and pantry and fridge… half hoping the hunger would subside because it’s 5:30; surely I could make it til dinner!  WRONG!  The more I rummaged, the hungrier I became.

Here’s what I came up with:

      +          =

How good do those look?  Just a small 170-calorie snack to keep the ol’ tum from growling away until dinner.  6 rice cakes with a dollop of peanut butter on top.  Yes, a perfect combination of flavors to feed my sweet & salty fix!

Happy snacking, everyone!

– Alex