Dark Chocolate Espresso Granola Bars

These kind of or kinda clean Dark Chocolate Espresso Granola Bars are absolutely phenomenal!  I was a little concerned during the preparation of the granola bars as I quite unfamiliar with making granola or granola bars, but am quite pleased with the results.  The recipe is easy to follow and I had most of the ingredients in my pantry (or cupboard for you Southern folk!). Although Oxygen magazine recommends eating a little cocoa before an exercise, I felt compelled to categorize them under our Clean Eat Treats category since you would not want to over indulge with the Dark Chocolate Espresso Granola Bars or even eat one per day!  They have approximately 250 calories per bar (makes 8).

Dark Chocolate Espresso Granola Bars

Ingredients:

1 cup rolled oats

1/2 cup whole wheat flour

2 scoops vanilla protein powder (choose a clean protein powder)

1 tbsp raw honey

2 oz dark chocolate-covered espresso beans (70% or higher cocoa content)

1/3 cup coconut oil, softened

1/4 cup unsweetened applesauce

1/4 tsp sea salt

1/4 tsp baking soda

1/4 tsp cinnamon

1/2 tsp pure vanilla extract (no HFCS) or almond extract

Directions:

1. Preheat oven to 325 degrees F.

2. Place all ingredients in a large mixing bowl. Use a wooden spoon to combine.

3. Spread mixture evenly in a 9" X 9" baking dish. Bake for 25 to 30 minutes or until golden around edges.

4. Let cool and slice into 8 bars. Refrigerate leftovers.

Enjoy our recipes?  Get help with your grocery shopping here.

Gluten Free Version:  Use Gluten-Free Rolled Oats and Gluten-Free Flour as alternatives.

Adapted from: Oxygen Magazine, "Cocoa Before Cardio - Reader of the Month Recipe", October 2011.

Chocolate Chip Almond Butter Cookies

Remember, just because it's clean and isn't full of processed junk, you still need to be conscious of the total amount of calories you are consuming.  Each of these bad boys have about 110 calories.  Not bad for a snack once in a while, but pop 4 or 5 of them and you have wasted a good bit of your daily caloric intake.

Chocolate Chip Almond Butter Cookies (Gluten Free)

Ingredients:

• 1 cup Almond Butter, stirred well
• 3/4 cup Sucanat Sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3 oz dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa), broken into small pieces

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the first five ingredients until blended. Stir in Chocolate.

3. Drop dough by rounded tablespoonfuls on to parchment lined baking sheets (non-stick pans work incredibly well also!).

4. Bake for 10-12 minutes or until lightly browned.

5. Let cool on baking sheets for five minutes. Remove to a wire rack and let cool for 15 more minutes.

Yields approximately 24 cookies.

He & She Tip: Freeze your left over cookies by wrapping each one individually. When you are looking for a special treat, unwrap one and eat it before it thaws. A little piece of Heaven on Earth!

Mets: (per cookie)

• Calories: 95
• Protein: 3g
• Fat: 6g
• Carbs: 9g

Enjoy our recipes?  Get help with your grocery shopping here.

Happy Baking!

*Source: The Best of Clean Eating, 2010.

Egg Quiche Muffins

Want a FREE Dessert & Treat eCookbook?

Join our newsletter and instantly get your copy of our favorite dessert and treat recipes like Clean Eating Cookie Dough and Oatmeal Cinnamon Raisin Cookies! Click here to join now.

Note: We're on Snapchat! You can find us under hesheeatclean. We will be posting more of our meals, workouts, and money saving tips! Also, follow us on Instagram, Facebook, Pinterest, and Twitter!

---

This recipe has to be one of my new favorites! Make it once and you have 12 delicious mini-quiche egg muffins that are not only clean but filled with goodness and only around 50-60 calories a piece!

Vegetables are full of essential vitamins that we need for our bodies to perform optimally.  The richer the color - the richer the goodness! Color your morning and try this recipe - it's fabulous!

Clean Eat Recipe: Egg Quiche Muffins

Ingredients:

• 4 scallions (or green onions), minced
• 2 carrots, shredded
• 1/2 red bell pepper, minced
• 1/2 zucchini, shredded
• 14 egg whites
• 4 whole eggs
• 1/2 tsp basil
• 1/4 tsp oregano
• Dash of sea salt and pepper

Directions:

1.  Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)

2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.

3. Whisk eggs and seasonings in a large mixing bowl.

4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.

He & She Tip: Muffins will stay for approximately 1 week refrigerated, or you can freeze them for later consumption (be sure to thaw overnight in refrigerator before eating).

Enjoy our recipes?  Get help with your grocery shopping here.

Source: Oxygen Magazine, "Eat Eggs, Get Lean", October 2011