We’ve been to a lot of different places lately.  No place too far from home but definitely not close enough for convenience.  In each place we visited we chose a grocery store, close to our hotel, to pick up some extra things we weren’t able to pack.

Ben and I’ve been very strict on our diets for the last couple of months so even when we’ve been out of town we haven’t been going out to eat.  We rely on hotels with mini bar fridges and microwaves.  This kind of living puts a huge cramp in the lifestyle of a food blogger!

It’s funny to me how you can visit a grocery store in another town that is part of a chain you go to in your own town and they will have hundreds of different products than the ones you’re used to.  I know it’s all about statistics, different buyers, the local communities needs/wants, and marketing.  But, it’s all super interesting to me.

It drives Ben insane because I get excited about all the different things I’ve never tried before at an Albertson’s grocery store in Casper, WY.  I could easily spend an hour in the deli looking at all the cheeses we don’t have at our Albertson’s in Idaho Falls.

Our recent lifestyle forces me pay attention to all the cool food out there that’s healthy but easy to eat on the road.  I really need to do a post on my favorite, healthy, “on the road” eats.

I made these Chocolate Chip Peanut Butter Protein Bars before one of our trips in June.  The last two protein bars I created came in at over 200 calories each and I wanted to come up with a batch that were under that.  These bars tallied up to only 144 calories each and were my most delicious bars so far!  They were a welcome semi-sweet treat I could feel good about eating on the road!

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Peanut Butter Chocolate Chip Protein Bars

Ingredients

• 2/3 cup 68 g quinoa flakes
• ¾ cup 45 g wheat bran
• 2 Tbsp. 26 g chia seeds
• 3 Tbsp. 15 g shredded coconut (unsweetened)
• 1 cup 80 g whey protein powder
• 2 egg whites ~60 g
• 5.3 oz. nonfat plain Greek yogurt
• 8 Tbsp. 48 g PB2
• 6 Tbsp. 126 g honey
• 1 Tbsp. 14 g mini chocolate chips

Instructions

1. Line a large cookie sheet and an 8" x 8" x 2" pan with parchment paper.
2. Spread the quinoa, wheat bran, chia seeds, and coconut out on the parchment lined cookie sheet and toast on the middle rack of the oven for 6 to 8 minutes.
3. Stir dry mixture around on the cookie sheet and toast for another 6 to 8 minutes.
4. Transfer dry mixture to a large mixing bowl and let cool.
5. Add the rest of the ingredients (except the chocolate chips) to the quinoa mixture and stir until everything is well combined.
6. Scrape the mixture into the 8" x 8" lined pan and spread out evenly.
7. Sprinkle the chocolate chips evenly over the batter.
8. Bake for 14 or 15 minutes (until the edges start to brown).
9. Remove from oven and let cool.
10. Remove from pan by grasping the edges of the parchment.
11. Cut into 12 equal pieces.
12. Eat bars right away or wrap each bar individually and freeze.
13. Approximate Nutrition Facts (per bar): calories 144, protein 10g, carbs 19g, sugar 11g, fat 3g, fiber
14. 3.6g.