One of the most popular posts here at FatfighterTV is an interview I did with fitness model, Jamie Eason, about her diet – foods she avoids, her splurges, and her grocery list. Now, check out this video she sent of her making her “Oh Baby” Carrot Cake Protein Bars – you can also read the recipe below. And make sure you stop by Jamie’s new website for more recipes, exercise tips, and modeling pics!
“Oh Baby!” Carrot Cake Protein Bars
Non-fat no-stick spray
1 cup oat flour (ground oatmeal found in the health section of your grocery store)
2 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/8 tsp allspice (optional – more like spice cake)
3 egg whites
¾ cup Splenda
½ cup fat free Ricotta cheese
2 4 oz. jars or packs of baby carrots (instead of shredded carrots)
2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)
1 cup quick cooking oats (optional for added carbs and energy)
Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick butter spray.
In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg.
In a medium bowl, mix egg whites, Splenda, ricotta and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the pyrex dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.
Nutrition per serving: 2 small squares
94 calories (132 cal with oats folded in)
1.25 g fat (2 g fat with oats folded in)
10 g carbs (17 g carbs with oats folded in)
10 g protein (11 g protein with oats folded in)