Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Breakfast Ideas
User Name
Password
FAQ Members Calendar Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Tue, Jan-27-04, 13:36
Meg_S Meg_S is offline
Registered Member
Posts: 2,276
 
Plan: lots of meat
Stats: 00/00/00 Female 5 10"
BF:goal: 17%
Progress: 41%
Location: Germany (Canadian abroad)
Default yummy(sweet) protein bar

I'll post the nutrition info per bar, per size and the exact measurements of each ingredient, but I am pretty excited about this and wanted to post it.

-Atkins almond cereal
-peanut butter
-plain whey protein
-any other nuts or goodies you would care to add, almonds, dried coconut etc.

Mix the cereal, peanut butter (warm it so it's nice and soft) and whey powder. Add enough whey to soak up the greasiness of the pb and form into balls, or bars. You can adjust the nutrient level - for example more protein and carbs by adding more cereal, and have more protein and fat by keeping the cereal low and having more pb and whey.

You can substitute any nut butter for the peanutbutter - common ones are almond and cashew butter. Off the top of my head there could be some cream cheese experimentation in there as well, but I'll save that for later.

The cereal is VERY sweet (overly sweet imo) so you don't need to add any sweetner.

I'd roll the balls/bars in the whey when you've finished forming them to give them a dry coating -they way you would with flour. They probably keep best in a cool area and will stay firm.
Reply With Quote
Sponsored Links
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
[CKD] CKD 101 Trainerdan Specific Exercise Plans 98 Thu, Nov-21-13 21:08
Ovo-Lacto vegetarian with PCOS webitgrl Vegetarian Low Carbers 11 Thu, Sep-16-04 17:45
"In Defense of Carbs" batgirl LC Research/Media 13 Fri, Apr-16-04 07:04
Does Excess Protein Turn to Fat? An Anatomy Lesson Crimson Atkins Diet 9 Sat, Apr-05-03 14:34
great article msn K P LC Research/Media 6 Fri, Nov-15-02 13:58


All times are GMT -6. The time now is 18:08.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.