Coconut & Chocolate Peanutbutter Protein Bars

• 1/2 cup natural peanut butter (just peanuts + salt)
• 2 tablespoons coconut oil
• 1/3 cup honey (use coconut palm syrup if vegan)
• 1 teaspoon vanilla extract
• 2/3 cup vanilla protein powder*
• 1 cup oats
• 2 tablespoons chia seeds
• 2 tablespoons chocolate chips + 1 teaspoon coconut oil
• Optional: 1/3 cup dried tart cherries (or dried fruit of choice)
• Optional: 1/3 cup unsweetened shredded coconut
• Fancy sea salt, for sprinkling

1. Heat peanut butter, coconut oil, honey and vanilla 
2. in a saucepan over low heat. Mix together until well 
3. combined and smooth, then remove from heat and 
4. transfer to a large bowl. Stir in protein powder until 
5. smooth, then fold in oats, dried cherries, chia seeds, 
6. and coconut flakes. Place in a 8x4 inch loaf pan lined 
7. with parchment paper.
8. Add chocolate chips and coconut in a small saucepan 
9. and place over low heat until melted. Drizzle over the 
10. tops of the bars. Sprinkle with sea salt.
11. Place in fridge for 1 hour before removing from pan 
12. and cutting into 10 bars or squares. Store bars in fridge 
13. tightly wrapped or in an airtight container for up to 
14. 2 weeks.

Fried Mozzarella Sticks

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt

• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks
• Directions
• In a small bowl, mix the eggs and water
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

No-Bake Energy Bites (a.k.a. Choc. Chip Balls)

1 c. oatmeal
1/2 c. peanut butter (or other nut butter)
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed
1/2 c. mini chocolate chips
1 tsp. vanilla

*Mix together.  Let chill in fridge 1/2 hour.  Roll into balls and enjoy.  Store in fridge for up to 1 week.

Granola Bars

1 c. sugar
1/2 c. butter (plus 2 Tbsp), room temp.
3 Tbsp. honey
3 Tbsp. corn syrup
2 Tbsp. peanut butter (opt., or up to 1/4 cup)

4 3/4 c. quick oats
1 c. chopped nuts
1 c. coconut
1 c. chocolate chips

*In large bowl cream together 1st set of ingredients. Then add remaining ingredients. You can substitute all kinds of ingredients, raisins, dates, craisins, etc. The only thing you can't omit is the oatmeal.
*Spread on a large, lightly greased cookie-sheet and press evenly throughout (no high point in the center or the edges will be dark).
*Bake at 350 degrees for 15 min. or until mixture is baked but not overcooked. You don't want the edges to get brown. Remove from the oven, let sit a bit, but cut while still warm.