Those of you who follow me on Facebook may know that my new life in Wyoming requires that I travel a few times a month from as far south as Las Vegas to as far north as Nome Alaska. It has been quite challenging to stay fit and eat healthy while on the road. According to a national survey by Call International, "An unhealthy diet and a lack of regular exercise can have adverse consequences on a business traveler's wellbeing, often leading to, or worsening, serious health problems."
An unhealthy diet and a lack of regular exercise can have adverse consequences on a business traveler's wellbeing, often leading to, or worsening, serious health problems
Overall, I do pretty well when it comes to assuring I have a mini-fridge and opting for the grocery store instead of eating out. My greatest challenge, however, is eating right while driving, flying, and during layovers at the airport. To meet this challenge, I created a high fiber and high protein cookie bar that travels well and keeps me satiated.
You need not make these only for travel. They make an excellent replacement for the store bought, over sweetened protein bars with ingredients like inulin (a stomach irritant), high fructose corn syrup, indigestible nut combinations, and contaminated pea protein from China. Best of all, my protein bars are wheat and gluten free! These bars should keep well in a sealed container for a week. I make mine in advance, store them in the freezer at home, and I keep them in the minifridge when at my hotel.
1/4 cup butter or spread
1/2 cup cooked sweet potato
1/2 cup peanut butter
1/2 cup brown sugar
1 Tablespoon granulated sugar
1 teaspoon vanilla
1 Tablespoon milk (dairy, soy, nut, whatever tickles your fancy)
1/2 cup Oat milk flour (or oat flour)
1/8 tsp Baking Powder
1/8 tsp Baking Soda
1. Preheat oven to 325-deg F
2. Cream butter, peanut butter, and sweet potato with sugars
3. In a separate bowl beat egg and beat in vanilla and milk
4. Combine wet ingredients into creamed butter and sugar
5. In another separate bowl sift together oat flour, baking powder, and baking soda
6. Combine dry and wet ingredients until well mixed
7. Add a tsp of white vinegar (this will retard spoilage), and mix it in thoroughly.
8. Stir in 1 cup sprouted oats
9. Dollop about a tablespoon worth onto a baking sheet lined with parchment paper
10. Bake for 8 minutes, then press flat and shape into bars with a spatula
11. Bake 8 minutes more
12. Set cookie-bars on rack to cool
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