It’s kind of a strange thing transitioning from an endurance athlete to a strength athlete. So many aspects of your routine are different. Obviously, the workouts are quite different. But, the macronutrient ratios of your meals also undergo a pretty big change. Carbs used to be the main focus of my fueling arsenal. Whereas now, protein is playing a bigger role in my dietary strategy.
If you take a look in the health food aisle of your supermarket, you’re bound to come across a plethora of protein bar options. While many of these bars do offer a good source of protein, they’re often also packed full of sugar and/or sugar substitutes.
I have opted to make my own protein bar. I like being in control of the ingredients that go into them. The base is a combination of cashews and Kashi GoLean cereal, which is one of the higher-protein cereals on the market. I also added unsweetened, dried cherries for a bit of natural sweetness. And, finally, a few scoops of protein powder and a bit of ground flaxseed.
These bars are a cinch to make! It’s just a matter of blending all the ingredients together in a food processor, pressing them into an 8″x8″ baking dish, freezing them for 30 minutes and cutting them into bars. Totally worth it!
Normally, I don’t include nutritional info for the recipes I post, but I’ll go ahead and include them for this one:
FBB Protein Bars
The perfect on-the-go bar to have post workout!
- 2 cups unsalted cashews
- 1 cup Kashi GoLean cereal
- 1/2 cup dried cherries, unsweetened
- 1/4 cup ground flaxseed
- 1/4 cup water
- 5 scoops protein powder (I used Vega Protein and Greens)
Pour all ingredients into food processor.
Pulse about 5-6 times.
Blend until mixture begins to come together, pulling away from the sides of the bowl.
Pour blended mixture into an 8"x8" square baking dish. Press it down until even.
Press plastic wrap onto the bars' surface and freeze for 30 minutes.
Take bars out of the freezer and cut into 12 individual bars. Wrap individually and store in the refrigerator or freezer.