Both Kevin and I eat protein bars on a regular basis, right after hard training sessions. For years, I never paid attention to my protein needs post-workout; I thought that, so long as I was eating a healthy diet, I was just fine. And I was, for the most part, but I had a hard time making significant gains for more intense training and long-distance runs. Plus, I would feel pooped more often that I should have given the amount of rest I was getting.
It took a seasoned sports nutritionist all of 5 minutes to figure out what I needed, namely more protein in my diet, and protein bars quickly became as important a part of my routine as the workout itself.
- Food Processor
- 8-inch square baking pan, lined with foil or parchment and then sprayed with nonstick cooking spray
- 1 cup old-fashioned or quick-cooking rolled oats (GF, if needed)
- 1-1/3 cups plain nondairy milk (e.g. almond, rice, soy, hemp) or low-fat milk
- ½ cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower)
- 2 teaspoons vanilla extract (GF, if needed)
- 1-1/3 cups packed all-natural sweetened raw vanilla vegan protein powder (I used Sunwarrior)