I'm old. In other words, I didn't just fall off the turnip truck. This is not my first rodeo. I wasn't born yesterday. All this to say I may have earned a bit of 'street cred' (aka wisdom) by now.
And here's a piece of it:
You will NEVER regret any life decision made with the best interest of your child(ren) in mind.
That job taken, or passed.
That move, or stay.
That relationship, or let it go.
All the 'adulting stuff' we have to deal with over a lifetime, all the things we have to choose. Those decisions that keep us awake at night and make our stomach hurt.
Yes, of course, we pray and commit the matter to God. And as part of that, I'm suggesting, we ask "What is best for my kids?" Often, that part of the equation is a no-brainer. We already know what is best for our children. It just may be different from what we want so, suddenly, the decision seems hard. But, it's really not.
Yes, I've been on the planet quite a while, ladies and gentlemen, and I'm telling you ----
You will NEVER - not now, not later - regret any life decision made with the best interest of your children in mind.
Let’s just say it. For anyone who knows me, the fact that I am writing a RECIPE post is laughable. My joke is that the “best thing I make for dinner is reservations”. OK. You can stop laughing now. No, really. Stop. That hurts.
My oft-failed quest to locate an acceptable Breakfast Muffin/Bar continues. One that:
Contains 15+ grams of Protein
Is not loaded with sugar/No artificial sweetener/Not sickeningly sweet-tasting
Does not contain soy or whey protein
Does not cost 3+ dollars per bar
Only contains ingredients I can pronounce
Is somewhat palatable
....has motivated me to at least try to create my own Breakfast Bar for personal use.
After a few recipe flops resulting in bars resembling and having the consistency of poop, I have concocted (are you nervous yet?) the following recipe that has, indeed, satisfied me and been palatable to the masses (OK, maybe not the “masses” but, like, 6 people in my office who love me and said these things tasted good. So take that endorsement for whatever it’s worth). The following recipe is a hybrid of about 4 existing recipes for protein muffins found on the internet.
Mix together dry ingredients:
1 1/3 cups of Orgain Organic Plant-Based Protein Powder, Creamy Chocolate Fudge flavor
2 teaspoons Baking Powder
2 Cups Almond Flour
½ teaspoon sea salt
If you want the muffins a little sweeter, you can add a sprinkle or two of Stevia, Splenda, whatever. (I don't)
Add in the ‘wet’ ingredients:
4 large Eggs
1/2 cup melted/room temp, Natural Peanut Butter
1 tablespoon Vanilla
½ cup water
Fold in ½ cup of Dark Chocolate Chips
It's going to be the consistency of cookie dough, not cake (sorry)
Add to muffin tins with paper liners. Makes about 12, medium-size muffins.
Bake at 350 degrees for 16 minutes.
The muffins taste best while warm, but they also freeze well and can be tossed into your purse on the way out the door every morning for breakfast in the car.
Yeah, these bad boys are not pretty, but they do the trick. At least they keep me from eating my lunch by 9:30 a.m.
P.S., the Orgain Protein Powder makes a pretty decent protein shake (with almond milk), too.
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