Sweets and Treats

Z’s Chocolate Oat Bars

Sugar-free, THM-E, Low fat

A delicious little cake with a big protein punch! The best part is that they are soooooooo easy to make!

“Store-bought, Shmore-bought”

Lately I have been very frustrated with store-bought protein bars, cookies and cakes. There are so many choices available for protein bars and things, that you could literally spend an hour in a Sprouts or health food store, deciding which ones to buy! Although there are a plethora of choices for protein treats, almost all of them have ingredients that I don’t prefer, or that don’t fall into the THM way of life.

Even if they say “vegan”, or “non-gmo”, or “plant-based”, almost always they have loads of sugar in them or no healthy carbs, or the sweetener they use is yucky. There really is a host of problems that I find with protein bars, cookies and cakes.

There are a couple of yummy protein bars or cookies that work, and that I actually do keep on hand for quick grab snacks or on-the-go must haves, but there literally are only a couple of brands that I would buy.

Also, I don’t know if it’s just me, but most of the protein bars, cookies and cakes that I have tried TASTE LIKE CRAP! I mean…EW! Also…I just can’t bring myself to pay almost $3 (sometimes more) for something that tastes like chalk! No thanks!

Look at that beautiful fluffy thang!

And, that is where I end up being frustrated and saying to myself, “store-bought, shmore-bought…I’ll make my own…and they’ll taste so much better!”

The thing I love about these awesome little cakes/bars is that they are so fluffy! They really do have the consistency of a cake, but the impact of a protein bar.

They are easy to wrap up and stick in fridge for easy grabbing.  I made them a couple of weeks ago for my husband to take to work, and he loved having what felt like a treat, but also knowing that it was good for him and energy giving!

These little bars are made with oat flour and lots of protein, so they are perfect for those needed afternoon “pick-me-ups”.

 

 Do It Yourself

I am one of those “weirdo” kinds of people who likes to try everything on my own. If I don’t like something, I make my own. If I can’t get someone to do something, I do it myself. I guess it just “flows through my veins”. I am a natural-born DIY’r.

I think that is why I finally decided to try making my own variations of protein bars, cookies and cakes. I just wasn’t satisfied with spending that much money on something that really wasn’t that great. It also makes me cringe to eat something that is so processed (on a daily basis).

Wanna know the amazing thing about making these awesome little cakes??? I made them in the blender!!! THE BLENDER! They take a whole of 10 minutes to whip together! So easy to make!

These guys just come out of the oven so fluffy and ready to eat! I really did score with this recipe, and am very happy with how they came out!

I hope that you can enjoy them as much as we did!

God Bless!

-Z

Z’s Chocolate Oat Bars

Sugar-Free, THM-E, Low fat, EASY TO MAKE!

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 4 cups old fashioned oats
  • 1 tbs baking powder
  • 1 cup gentle sweet
  • 1/4 cup unsweetened cocoa powder
  • pinch of salt
  • 1/2 cup egg whites
  • 1 1/2 cup unsweetened vanilla almond milk
  • 2 scoops collagen
  • 1 scoop (1/4 cup) vanilla whey protein powder

Instructions

  1. Preheat oven to 350 degrees
  2. In a high powered blender:
  3. First, grind oats into flour (the finer the better)
  4. then add the dry ingredients and blend together until well mixed
  5. Add in wet ingredients
  6. Blend for 30-60 seconds or until the mixture resembles a cake batter
  7. Pour into greased (I used Baking Pam) pan (I used bar shaped pans)
  8. Bake for 18-20 minutes or until toothpick comes out clean
  9. Enjoy!
7.8.1.2
33
https://zhealthyhousewife.com/2018/03/24/zs-chocolate-oat-bars/

Nutrition

Calories

1675 cal

Fat

41 g

Carbs

268 g

Protein

78 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Signature recipes · Soups and Chili

Z’s “Texas” Chili (THM-E)

This is my go-to “signature” chili recipe! It is not only delicious, but hearty! It’s not your typical “all meat” chili. It has meat, beans and big chunks of tomato, all in a thick creamy bowl! The best part about this chili?? It’s SO easy! All you do is basically dump everything in a pot and cook!

I’ve adapted it through the years, to become a THM-E meal. It is full of yummy and healthy carbs, so it is very filling!

look at that chunky bowl of amazingness! I’m drooling already!

I’m not really sure why I started calling it my “Texas chili”. Maybe because of its big and hearty nature. But I called it that, and the name has stuck!

The Great State of Texas

My family and I just recently visited the great state of Texas (I also left a piece of my heart there…boohoo), and after seeing its beauty and grandeur, I was proud to call one of my signature dishes after such a state. Our family trip there was absolutely fantastic! We had such a blast being there for almost a month! Like I said before, I think I left a little piece of me there. Id love to go back someday and spend more time there again.

Texas food is amazing! It is super-sized and full of flavor! We encountered so many BBQ places while we were there, and to my husbands satisfaction, ate at a lot of those said places.

Z’s Texas Chili

I used to make this chili in a crock pot, but I started making it in my dutch oven and it works just as good. Either way, it is super easy, fast to make, and great for those cold winter nights when you want something hearty and comforting.

To start the recipe: Turn heat to medium high and heat about 2-4 Tbs olive oil (or butter) in your pot. Add Minced garlic and chopped onion, and saute until soft. Make sure to keep mixing if you are using your dutch oven.

After the garlic and onions have turned soft, add your ground turkey. Cook until browned. I usually add salt and pepper to taste, while I am cooking the meat.

After meat is browned, add in the chicken broth and canned items. Just dump them all in! Then add the spices. I usually mix, and let simmer for about 20 minutes. After the chili starts bubbling a little bit, turn heat down to medium and take some of the broth out and in a bowl or large measuring bowl. Add your sour cream to the measuring bowl, and mix with whisk until sour cream melts completely.

Now you will have an orange looking chili, instead of a reddish looking chili. That’s good! Pour the sour cream mixture back in to the pot and mix.

Repeat the process of taking out some broth (about 2 cups), and instead of adding sour cream, add in your sprouted whole wheat flour. (for thicker chili, repeat this flour process twice). Whisk until creamy.

Note: Depending on how thick you like your chili, will depend on how much flour to add. I like mine really thick, but you can add less flour if you like a more “soupy” consistency.

Add the flour mixture back in to the pot, and mix well.

Serve hot with cilantro, a little cheese (to keep it an THM-E meal), and my favorite cheat add -on: Fritos!

 

Enjoy!

Please let me know how it turns out! Would love to see pictures of yours, and feedback!

Yields 8-10

Serves 6-8 people

Z’s “Texas” Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 lbs Ground Turkey
  • 2-4 Tbs Olive oil
  • 4 Heaping Tbs Minced Garlic
  • 1 medium onion
  • 6 cups of Chicken broth
  • 2 (15.5 oz) cans black beans
  • 2 (15.5 oz) cans diced tomatoes with green chilies
  • 1 (7 oz) can of green chili
  • 1 (8 oz) can of tomato sauce
  • 1 (15.5 oz) can of whole kernel corn (drained)
  • 1 Cup low fat or fat free sour cream
  • 2 Tbs salt
  • 1 Tbs course ground pepper
  • 3 Tbs New Mexico ground chili powder
  • 2 Tbs Cumin
  • 1 Tbs Oregano
  • 2 Tsp Paprika
  • 1-2 Tsp cayenne pepper (depending on spice level. I use 1 Tsp)
  • 1 1/2 Cups sprouted whole wheat flour

Instructions

  1. Heat oil and add minced garlic and chopped onion.
  2. Saute until soft.
  3. Add Ground turkey and cook until browned, adding a few shakes of salt and pepper while cooking.
  4. After meat is browned, add in the chicken broth and all the canned items.
  5. Add in all spices.
  6. Cook until bubbling.
  7. Take out 2 cups of broth and add sour cream.
  8. Whisk until thoroughly mixed. Add sour cream mixture back into pot.
  9. Mix.
  10. Take out 2 more cups of broth and add Sprouted whole wheat flour and whisk until thick and creamy.
  11. Make sure get all the flour lumps out.
  12. ( Repeat the flour mixing once more if you like thick chili).
  13. Add flour broth back into the chili and mix well.
  14. Serve with cilantro, cheese (small amount if you want to keep it at a THM-E meal).
  15. Optional topping idea: Fritos mmmm 😉

Notes

Stores in the fridge well.

7.8.1.2
2
https://zhealthyhousewife.com/2018/01/03/zs-texas-chili/