We’re breakfast fiends here at IQS, so any new recipe addition to our morning cook up repertoire (especially if it contains peanut but
We’re breakfast fiends here at IQS, so any new recipe addition to our morning cook up repertoire (especially if it contains peanut butter) is a good thing indeed.
Today we’ve mingled two of our favourite whole food ingredients: pumpkin and peanut butter, and blended with oats for a breakfast-y flair. We’ve also added our go-to protein powder by Bare Blends. We used their unsweetened Bare Whey Protein Isolate for a much-needed early morning protein boost, which will help curb sugar cravings until lunch time. The result? A delectable, chewy and utterly satisfying snack bar to munch on the go or at your desk.
1. Line a small dish with baking paper. Add all ingredients together in a mixing bowl. Dump mixture into the lined baking tray and smooth out with the back of a spoon. 2. Place in the freezer for 15 minutes until set. 3. Once set, slice into 12 squares and store in a container in the fridge to have on the go for breakfast or a snack.
Quitting sugar began as an experiment for Australian journalist and author, Sarah Wilson. But once Sarah quit, her energy, skin and wellness improved so much, she just kept going. And going. And feeling better and better. The results spurred Sarah to write the New York Times best-seller I Quit Sugar and has helped over 1.2m people quit sugar worldwide.
I can’t even get over how much I enjoyed eating every single spoon of the smoothie bowl. Vanilla, fresh blueberries and dark chocolate... need I say more?...Learn More