Hi everyone :) I've posted a few of my recipes on your forum in the past because they've really helped a family member of mine who had gastric bypass surgery with her weight maintenance and I noticed that many of you have checked them out as well as my blog....so I just wanted to let you know that the recipes/blog have all been moved over to my new website @ www.completecarecoaching.com so if you can't find them that's why. Take care -

These are a great natural snack bar that is suitable for people with gluten, egg and dairy allergies - plus its a good source of both fibre and protein.

http://gastronomicfitness.blogspot.ca/2012/04/half-baked-dat e-oat-barsso-good-youll.html

Calories per bar: 118; fat 2g; carbs 19g; fibre 4g; protein 7g

I used to use PB2 all the time. I really like it for postworkout shakes and I even used it moderately in baking. It gives a great pb taste when mixed into things at such a fraction of the calories. Definitely start by adding minimal water - the texture is much better that way!

My only beefs with it are: 1) as a dip or a spread, the texture isn't as 'pb-esque' as I'd like and 2) because it doesn't have any fat, it won't give you the same satiating feeling of regular pb. 3) it can get pricey when you fall in love w/ it like I did

My advice is: keep it for postworkout shakes when you want fat to be low but don't overdo it and have it all the time - ideally 'real' non processed food is the best. Also - if you like pb flavour a lot (and who doesn't) there are some great pb flavoured protein powders out there that are cheaper than buying pb2 on its own.  Just my two cents :) I'd definitely recommend that you try it out and see what you think!

High protein and gluten free.....carrot cake for breakfast :)

http://gastronomicfitness.blogspot.com/2012/02/carrot-cake-w -cream-cheese-icingfor.html