Tag Archives: Christopher Hopkins
I’ve been making my own cranberry protein bars!
It’s no secret that I’m a big fan of Abigail Keeso & her That Clean Life program. Abigail is a Toronto-based Registered Nurse and Culinary Nutrition Expert who got me started on ‘clean eating’. Which for me means eating a low-gluten diet, reducing white flour and sugars and processed foods. I try to cook from scratch using whole ingredients as much as possible. It’s not about eating perfectly, but eating as well as possible.
For a mere $9/month I get access to Abigail’s recipe collection + her online meal planner which auto populates a grocery list for you! My membership fee supports Abigail’s business and her ability to develop new recipes for us every month. I feel like she is super-thorough with all her recipes and taste-testing. Everything tastes amazing and there’s rarely a recipe I dislike. She also aims to use minimal ingredients – which means you’re not scrambling over a complicated recipe + you can make it fancier if you like.
I recently made these Cranberry Energy Protein Bars and posted a photo online. I had a bunch of people ask me for the recipe and Abigail was so cool to let me re-publish here. I like to whip up a batch at the start of the week and I eat them as a snack. They are filling and packed full of protein
- 3/4 cup Unsweetened Coconut Flakes
- 1/2 cup Pecans (chopped)
- 6 tablespoons Sesame Seeds
- 1/4 cup Pumpkin Seeds
- 1/4 cup Sunflower Seeds
- 4 tablespoons Ground Flax Seed
- 1/4 cup Dried Unsweetened Cranberries
- 1/4 teaspoon Sea Salt
- 4 tablespoons Raw Honey
- 1/4 cup Sunflower Seed Butter
- Preheat oven to 350. Line a square 8×8 pan with parchment paper and lightly grease with some olive or coconut oil.
- Throw coconut, pecans, sesame seeds, pumpkin seeds and sunflower seeds into a large frying pan. Place over medium-low heat and stir occasionally for 5 minutes or until lightly toasted. Remove from heat and place in a large mixing bowl with the ground flax seed, cranberries and sea salt.
- Add honey and sunflower seed butter into the mixing bowl and mix well until all ingredients are evenly distributed. Transfer mix into the square pan and press down evenly. Take some time to really pack it in there. If you don’t pack it down firmly enough, the bars will crumble.
- Bake in oven for 15 minutes.
- Remove from oven and let cool completely. Once cool, lift parchment paper out of the tin and slice into bars with a sharp knife. Enjoy!
For more great recipes from Abigail Keeso, check out That Clean Life.