Health & Fitness


I always prioritize protein in my snacks





Mostly, when looking at the nutritional value I look at the ratio of protein to sugar. If the sugar is higher than the protein, and significantly, then it’s an automatic no-go. Turns out finding the right ratio at the grocery store is pretty difficult! So, I tend to make my snacks at home. 

I first started making my own granola bars in college. Like, ALL the time, and came to prefer the taste and “control” over that than buying them from the store. All of those “healthy” breakfast bars, granola bars, or snacks really aren’t! Check the ingredients! Rarely can you find some with whole ingredients, and as little sugar as possible. Not to mention ones with healthy protein! 

Okay, I sound high maintenance. 






But I feel like that isn’t a lot to ask! Yet, I still insist on making my snacks at home. I’ll be sharing some homemade protein bars, granola, and other healthy snacks you can make from home soon. But today I’m sharing my favorite protein bites recipe. They taste great and perfect for just a little snack if all you need is 1-2 bites to get you through. 

It’s also a super versatile recipe! You can change out or add other ingredients to change the taste. Maybe lemon poppyseed for summer? Hmmm… stay tuned 🙂 






Serves: 20 – 24 bites

1/4 cup vanilla protein powder 

3/4 cup old fashioned oats 

1/2 cup almond meal

1 tbsp ground cinnamon

5 medjool dates, pitted

1/3 cup creamy peanut butter 

1/4 cup agave syrup or honey

1/2 teaspoon vanilla extract


Put all of the dry ingredients into a food processor, blend until creates a flour-like consistency. If you want it to be a little chewier, feel free to leave the oats a little less blended. Totally your preference 

Add in the dates, peanut butter, honey and extract and process until the wet and dry ingredients mix completely. The mixture will start to mold into a bit of a ball as it spins in the food processor, that means that it is mixed well and everything is holding together. That’s what you want!

Now mold the balls by rolling about 2 tbsp worth into the palm of your hands. As your hands get stickier, run a little water over them and that will keep it from sticking onto your hands as you form the bites. 

I like to keep these refridgerated as they hold together better when cold! They’ll keep for 5-7 days in the fridge, but closer to 3-4 days at room temp. 


A few notes: 

If you choose agave (vegan) then it will be a little sweeter, and you might need a little less of it as it is a little runnier than honey. 

Feel free to add other ingredients too! Maybe carob nibs, or other dried fruit? Or even chocolate protein powder! All good options 🙂 

Health & Fitness


I’ve always been a sucker for quick-breads. 




And I know they’re unhealthy, but I just can’t help it! They’re delicious, seasonal… and you can MAKE them healthy! 

This bread is the bomb, not only because you have a lot less dishes to do after you’re done, but because it’s healthy, high in protein, low in sugar, and ummm… quick bread! 

My husband and I went to the apple orchard the other day and well… have enough apples to make dozens of loaves. Challenge accepted! But look forward to seeing more posts with other apple recipe options. Perhaps donuts 😀 protein balls, breakfast cookies, skinny pancakes? The options are endless! 





// makes 1 loaf // 

2 eggs

1/2 cup vanilla siege’s yogurt 

6 tbsp natural cane sugar 

2-3 tbsp olive oil 

1 1/2 cup peeled and shredded apple (about 2 small-medium apples) 

1 tsp vanilla extract 

3/4 cup rolled oats 

1 tsp baking soda 

1 tsp cinnamon 

1/4 tsp salt 

1 cup whole wheat flour

1/4 cup unsweetened almond milk 


Preheat your oven to 350ºF (176ºC) and grease a 9×5 loaf pan. 

Meanwhile, in a large mixing bowl, beat the eggs and mix in the yogurt, sugar, vanilla, olive oil and half the shredded apple until well combined. 

Into the same bowl, stir in the oats, baking soda, cinnamon, and salt. Add in the flour and give it a few good stirs until adding in the remaining shredded apple. Fold everything gently until completely combined 

*I added some almond milk here so the bread wouldn’t be so dense. Use your discretion here! It shouldn’t be too watery but shouldn’t feel like cookie batter either. 

Transfer the batter to your loaf pan and spread it out evenly. Bake for about 30 minutes, or until a toothpick/knife comes out of the loaf cleanly. I bake mine in my toaster oven, so it tends to bake quicker. If you use a standard/kitchen oven, you will likely need to bake closer to 45 minutes. 

*Take a peak about halfway through and make sure the top isn’t burning. At this time I tended to top it with foil to avoid over-browning. 

Remove the loaf from the oven when done baking and allow it to cool before removing it.