Protein Bars

Made with Ultimate Muscle Protein

Beverly no-bake protein bar

By:Brian Calkins,Healthstyle Fitness
5 tbsp. natural peanut butter (chunky or smooth) or almond or cashew butter
½ cup dry oat meal
1 cup oat flour (or double the dry oats)
6 scoops Muscle Provider Chocolate
1 tsp. vanilla
2 tbsp. flax seeds (optional)
1 cup non-fat dry milk
½ cup water

Spray an 8-by-8 baking dish with Pam. Mix dry ingredients,and then add peanut butter and mix. Add water and vanilla. Using a wooden spoon,mix until sticky dough forms. Spread into pan and refrigerate a few hours (or freeze for 1 hour) Cut into 9 or more squares. Wrap bars individually or store in covered container between sheets of wax paper. Keep refrigerated. Makes 9 bars,each 197 calories.I’ve added honey,vanilla MP and nuts. I have always doubled the dry oats and dropped the oat flour (mainly because I don’t have oat flour in my cupboard).

Rocky Road protein bars

Serves 8
2 cups oats
4 scoops Beverly Rocky Road UMP
½ cup Truvia
1T unsweetened cocoa powder
½ cup almond butter
3/4 water
½ cup Walden Farm’s Marshmallow Cream
¼ cup chopped walnuts (or any nuts of your choice)

  1. Combine dry ingredients in a large mixing bowl.
  2. Then add wet ingredients and combine well.
  3. Keep mixing. Trust me. Mixture will look dry and crumbly but keep applying that elbow grease to make sure the almond butter is well-combined.
  4. Line an 8X8 dish with wax paper and place contents in the dish.
  5. Press the mixture down firmly.
  6. Place dish in the freezer for 30 minutes.
  7. Remove and cut into 8 bars.

phil "heath" protein bars

Serves 1
2 cups oats
4 scoops Protein Power BarsProtein Power heath Bars
½ cump Truvia 1 cup water
½ cup almond butter
2 Heath Bars (shattered)

  1. Mix all ingredients together in a large bowl REALLY well. Mixture may look dry at first but keep mixing it. Start with ½ cup of water if you are using a protein other than UMP.
  2. Place in an 8X8 pan lined with wax paper. Press down firmly and freeze for 30min to an hour.
  3. Cut into 8 bars. Store in fridge.

Nutrition: Calories:288 Protein:15 Carbs:25 Fat:15

Mint chocolate ganache protein bar

Makes 12 doughnuts
Mint layer:
2 cups Oats
½ cup Almond butter
¼ cup Truvia
4 scoops of Beverly International Vanilla
1 cup water
1 tsp. peppermint extract
2 tsp. green food coloring (optional)
Chocolate Ganache:
½cup unsweetened Coconut Milk
1 cup Cocoa powder
1/3 cup Cacao Butter (or coconut oil)
½ cup Water
1 scoop Beverly International Chocolate UMP
¼cup Truvia
  1. Place all Mint layer ingredients in a bowl and mix really well. If using another protein,start with only ½cup of water.
  2. Line an 8x8 baking dish with wax paper and place half of the mint layer in the pan. Press down firmly and place in freezer while you mix the ganache.
  3. Place cocoa powder in a bowl. Make sure it is clump free.
  4. Add the cacao butter to the cocoa powder. Using a spoon,grind bigger pieces of cocoa powder. Chop the butter in smaller pieces for easier processing.
  5. Put the contents of the bowl in a blender or a food processor and blend them into a fine paste (if you don’t have an access to a blender or a food processor you can use a regular mixer for the job but I will warn you,it will be messy.)
  6. Put water in a pot and add the paste to it. Heat it up until it’s hot,but not boiling.
  7. Put the fluid back in the bowl and add milk,UMP and Truvia while it’s still hot.
  8. Place all that chocolaty goodness back in the blender or food processor to mix until smooth.
  9. Remove mint layer from freezer and pour chocolate ganache on top.
  10. Place back in freezer for an hour or until it is hardened.
  11. Remove from freezer and place other half of mint layer on top.
  12. Slice into 8 bars. Commence Mint Chocolate Coma.

Nutrition: Calories:342; Protein:20; Carbs:30; Sugar: 2.75;Fat:20

Place all ingredients together in a blender and mix until smooth, and then eat like soup or mush. Add more water if the mixture gets too thick.

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