Pumpkin Protein Bars



These bars are just so good! Nothing beats pumpkin in my book! They are sweet and salty, crunchy and gooey, all at the same time. These are a great source of protein, travel well, and stay fresh for a week (when properly stored). I know you will love them!


1/4 cup whole almonds

1/2 cup salted pepitas (pumpkin seeds with no shell)

3/4 cup rolled oats

1/4 cup maple syrup or agave syrup

1 tablespoon maple syrup or agave syrup for top

1/4 teaspoon pumpkin pie spice

1/4 teaspoon sea salt

Combine all dry ingredients in a bowl. Mix in wet ingredients. Firmly press mixture onto a heavily greased baking sheet into a square shape.

Bake at 350 degrees for 12 minutes.

Drizzle 1 tablespoon of maple syrup on top of the bars. Cool completely and cut into bars. This mix makes approximately six 1″ x 5″ bars, that are about 3/4″ thick.



Product Review: Daiya Cheeze Lover’s Pizza




Daiya’s Cheeze Lover’s Pizza is hands down the best frozen vegan pizza I have had. It cooks quickly (11 minutes) and gets a nice, crispy, golden brown crust. The cheese does melt, as the box advertises. It is also gluten free. The instructions indicate that it should be baked at 475 degrees, but I baked mine at 450, with great results. I like a flavorful pizza so I added oregano, garlic, and crushed red pepper. I give this pizza an A+.

My non-vegan, meat and cheese loving boyfriend gave it a B, and would eat it again. Woo hoo!