In this post, we’re diving into the world of high-protein bars made with gut-friendly, anti-inflammatory whole foods. Many protein bars on the market are ultra-processed and not ideal for gut health, which is why I started making my own. These bars are no-bake, high in protein, and perfect for a quick snack between meals.
For those interested in making these delicious bars, here’s the full recipe with step-by-step images:
https://tdk.link/dk-protein-bar
I do use protein powder to ensure they are protein-rich. The key is to combine it with whole foods for added fiber and polyphenols, and to choose a high-quality powder that is free from sweeteners and additives, ideally third-party tested.
These protein bars are made from nutrient-dense ingredients, starting with peanut butter, which is rich in monounsaturated fats, B vitamins, and magnesium. It’s important to choose 100% peanut varieties, with no added sugars or oils.
Ground almonds add texture and are better for blood sugar levels than refined flour. The unexpected ingredient in these bars is chia seeds—packed with fiber and heart-healthy omega-3 fatty acids, they not only boost the nutrition but also act as a natural binder for the mixture.
For optimal protein content, I recommend using high-quality protein powders, whether whey for chewiness or plant-based blends for a biscuit-like texture. Dates are used to provide a natural sweetness and energy boost, making them perfect as post-workout fuel.
Finally, for a decadent finish, dark chocolate (85% cocoa or higher) is used, which supports heart health and provides a delicious topping!
You can batch these bars, freeze them, and enjoy them at your convenience. They are a staple in my home and studio, proving that healthy snacking can be both easy and satisfying!
Explore more about meal planning and inflammation management with these resources:
Download a FREE 7-day meal plan here:
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Learn about Inflammation – FREE 4 part mini-series here:
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Heal yourself with food:
https://tdk.link/heal_yt
Listen to experts on the podcast:
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By The Doctor’s Kitchen