Dietians Say These 9 Are Better Than Protein Bars

Two unopened boxes of these are in my cupboard. The taste and texture are good.

Years ago, I ate protein bars for convenience and to satisfy a sweet tooth, but I always got tired of the taste, texture, or cost of the various protein bars I tried. Many were chalky or too dense. Nowadays, if I crave a candy bar, I’ll eat a candy bar and only rely on a protein bar if I have an appointment that will cause me to miss a meal, like taking a long train or car ride, or waiting for a driver’s licence renewal -- and usually the latter can be renewed online. So I don’t eat them regularly anymore, and as it turns out, nutritionists think real food is a better option than protein bars (or drinks).

The following recipes come straight from an email sent to me from Real Simple magazine, which I'll share. The article says the following snacks make eating protein bars for their convenience unnecessary. The recipes come from dieticians. 

So without further ado, here are the 9 recipes from Real Simple, directly quoted below + linked. I take no credit for researching, compiling, or writing them up, but I know enough about nutrition to understand that it is great advice. Consider my blog your electronic recipe box:

''1. Homemade Energy Balls 

Mai Duong, a registered dietitian at Providence St. Joseph Hospital in Orange County, CA, recommends whipping up a batch of energy bites for a quick, on-the-go snack. To do so, mix together one cup of rolled oats, one-fourth cup of nut butter, and one-fourth cup of chopped dried fruit. Shape into four balls and refrigerate before snacking. Each bite contains roughly 7 grams of protein and 4 grams of fiber, according to Duong.

2. Turkey Roll-Ups

Need something a little heartier? Sahar Berjis, a registered dietitian and CEO of Inner Health and Wellness, recommends making roll-ups using a wrap and some deli meat like turkey. She suggests serving some hummus and red bell pepper on the side for a little extra nutrition. “It’s protein-packed with a satisfying crunch,” she says. The exact amount of fiber and protein will vary depending on the wraps you choose.

3. Chia Berry Jam Parfait 

Make your own high-fiber, low-sugar jam to top Greek yogurt. Bonus: it’s super simple! Just thaw a half-cup of frozen mixed berries in a jar until soft and mix juice from half a lemon, a drizzle of honey if desired, and two tablespoons of chia seeds, instructs Juliette Jorgenson, a registered dietitian with Providence St. Joseph Hospital in Orange County, California. “Cover and let gelatinize in the fridge overnight, and you'll have perfectly gooey high-fiber jam,” she says. Add it to Greek yogurt and top with ground flaxseed, nut butter, and bananas for even more fiber and protein, Jorgenson suggests. Depending on the yogurt and berries you use, the jam and yogurt will contain roughly 13 grams of fiber and 16 grams of protein, Jorgenson says.

4. Frozen Yogurt Bark

Try one of Berjis' go-to frozen treats. Line a baking sheet with parchment paper, add dollops of Greek yogurt, top each one with berries, chia seeds, and nuts—then freeze. A typical serving of Greek yogurt contains roughly 16 grams of protein, depending on the brand you use, and fiber will vary based on the toppings you choose. 

5. Lentil Dip or Salad 

This easy-to-prep idea from Eu Nee Tan-Verdugo, a registered dietitian with L.A. Care Health Plan, can be customized to fit your taste and time constraints. Mix precooked lentils, feta, and for an easy dip that you can add on top of whole-wheat crackers. “You can also add edamame and cubed cucumber to make it a salad,” she says. A 100-gram serving of cooked lentils contains 9 grams of protein and nearly 8 grams of fiber, according to the USDA.

6. Roasted Legumes 

2026 is the year of the bean—and for good reason. Legumes are loaded with fiber, protein, and antioxidants, which help keep your heart, gut, and cholesterol healthy. Dana Henderson, a registered dietitian at L.A. Care Health Plan, likes roasted edamame or fava beans for an easy, portable snack. A 100-gram serving of edamame contains roughly 12 grams of protein and 5 grams of fiber, according to the USDA. Or try Berjis’s go-to: roasted chickpeas. “They’re crunchy, portable, and surprisingly addictive,” she says. 

7. Higher Protein Hummus 

Give your hummus an extra nutrient boost with this tip from Duong. Combine one cup of drained and rinsed garbanzo beans, a half-cup of reduced-fat cottage cheese, two tablespoons of tahini, plus lemon juice, garlic, parsley, and salt in a food processor. Blend until smooth and serve with a cup of carrot chips. You’ll get roughly 6 grams of fiber and 7 grams of protein, she says. 

8. Cottage Cheese Bowls

Or make cottage cheese the main character by adding your favorite toppings. If you prefer savory, Berjis suggests topping your bowl with cucumber and tomatoes. For something sweet, Jorgenson recommends adding berries and flax. A half-cup of cottage cheese with a half-cup of berries and one tablespoon of flax meal contains roughly 14 grams of protein and 6 grams of fiber, Jorgenson says.

9. Dates With Nut Butter

“This is the perfect sweet treat,” says Jorgenson. Just split open a few dates, remove the pit, and add in your favorite nut butter. Sprinkle with flaky sea salt and freeze for about 30 minutes. The nutrition information will vary depending on the nut butter you choose, but Jorgenson estimates that three dates and two tablespoons of peanut butter contain 8 grams of protein and 6 grams of fiber."

Why are nutritionists against our dependence on protein bars? (1) Many protein bars and shakes contain metal levels that exceed recommendations. (2) Some have too much sugar. (3) They are more expensive than real food. (4) You can’t beat Mother Nature. Real food has all the protein, vitamins, and minerals we need in the right balance. These 9 recipes are budget-friendly and should satisfy every palate, sweet or savory. Enjoy!

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How To Eat Split Peas If Not As Soup?

When temperatures drop, we make lots of homemade soups including split pea, lentil and bean. However, several of my friends and neighbors are pea soup haters, so we can’t share a batch and end up eating pea soup a day or two longer than we wish. Split peas are a rich source of protein, fiber, iron, folate, potassium, magnesium, and zinc. Although I like its creamy texture, after my last batch I began to wonder what else could I do with split peas?

 It turns out, cooked split peas can be turned into nutritious dips, pesto or mixed with avocados to add protein to guacamole. Dips, pesto and guacamole are dangerous as we usually eat much more than a single serving! The dish I’ll try is an easy and chunky split pea salad -- food to chew!

Split Pea Salad

Ingredients:

1 cup green split peas, cooked

2 cups water

1 large chicken or any flavor bouillon

2 cups of chopped plum tomatoes (or any variety)

14 oz corn, cooked

1 medium onion, diced

1/4 cup fresh basil, chopped

1/4 cup organic vinegar

2 tablespoons extra virgin olive oil

1 tablespoon dijon or brown mustard

2 teaspoons or garlic to taste - fresh or dry powered work.

1 teaspoon or black pepper to taste

1/4 teaspoon red pepper flakes

A sprinkle of soy sauce

More salt if needed after a taste.

1-2 teaspoons honey

Directions:

1) In a pot on the stove top bring the water and bouillon to a boil, then pour in the dry split peas. Cook uncovered for 15 - 20 minutes until the water evaporates. Remove the cooked peas to cool. With a shorter cooking time, they will soften without disintegrating into soup.

2) Toss all the vegetables and spices into to a big salad bowl and incorporate.

Optional step: If you want to get fancy, garnish with shredded extra sharp cheddar and chopped parsley.

Eat at room temperature or chill. Add brown rice, pasta, or quinoa for a complete protein and meal.

Split pea soup is healthy, filling and comforting. I’ll still make it this fall and winter, but I also look forward to trying something new, split peas not turned into a soup. The pea haters of the world don’t know what they’re missing.😋

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What Are Brisling Sardines?

Summer Eats continued: What are brisling sardines? They are an impulse buy on a trip to the health food store a while ago. Ten cans, I must have been out of my mind that day! I know they are packed with protein and omega 3, 6, and 9 oils. They have a mild flavor and, in fact, are less fishy tasting than tuna. So why do I and others have such an aversion to eating them?

Just to get them down my throat I've been mixing a can of brisling sardines with a can of solid white tuna to make a salad. It's the easiest way of not having to look at them. Nutritionally, it's an excellent idea. Here's why ...

Brisling sardines are caught in the clear, clean, cool waters of Northern Europe. Europeans call the tiny silver fish sprats. They are under 4" long, half the size of other sardines. They have a mild taste and a tender delicate texture with no notable scales. Often packed in extra virgin olive oil, foodies claim they have a buttery texture.

Brislings are not only delicious but they’re also packed with a ton of nutrients including the omega-3 fatty acids, I mentioned. A serving also has 17% of our recommended calcium requirement and a whopping 17 grams of protein. These nutrients are best derived from natural sources rather than supplements. As a small fish, you need not worry about consuming mercury. Tuna has a moderate amount of mercury because it's a bigger fish, but sardines are one of the healthiest fish to eat!

Due to its mercury content, you should eat tuna not more than twice a week, but if mixed with sardines, you're cutting the mercury contained in tuna by half.

Frankly, I've never had a problem with the taste of sardines, it's the idea of eating sardines. So I disguise them as a tuna-sardines salad on 2 slices of multigrain toast. I'll post the ingredients for the salad below, plus you can make the salad into a grilled melt if you wish:

Tuna Sardines Melt

Ingredients:

1 can of brisling sardines in extra virgin olive oil

1 can of solid white tuna (I buy tuna in water.)

1/4 of an onion, finely chopped

1 stalk celery (I use the leaves too), finely chopped

2 baby carrots, finely chopped

2 - 3 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

Salt, pepper, garlic, parsley to taste

Optional: Add 2 hard boiled eggs to make a creamier salad.

Directions:

1) Mix the ingredients thoroughly.

2) To make a sandwich toast 2 slices of bread.

3) If making a melt, spread a little of the mayonnaise on one slice of bread. Layer with some of the tuna-sardines salad, and top with cheese. Lay a 2nd slice of bread on your baking sheet if you desire a topper.

4) Broil in the oven at 450 degrees F to melt the cheese. Remove from the oven. If you wish you top it with your 2nd slice of toast.

Since I eat tuna, salmon, catfish, cod, and sushi without flinching, I can't explain why I, as well as, many others have an issue with eating sardines, a tiny fish, as opposed to a big one! It makes no sense. Do you know?

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Food takes a big bite out of a family's budget and why it's one of the subjects I write about on THE SAVVY SHOPPER. We don't have the choice of not eating, and o'man, does food take up a lot of our time from shopping for it, preparing it, and cleaning up after cooking it. We could save so much time and rid ourselves of a repetitive task if only we could stop eating! But regardless of household income, we must eat to live!

Protein bars are great to keep in the pantry for snacks and quick meals when you have no appetite or don't have time to eat. Sometimes I'll put a protein bar in my bag if an appointment will cause me to miss breakfast, lunch, or dinner. It keeps our blood sugar from plummeting. The problem with protein bars is the ones high in protein and low in sugar and calories can taste chalky and bland. Also, they are not a substitute for real food, i.e. balanced meals, which we should eat 90% - 95% of the time. 

That said, my senior mother will no longer eat her oatmeal in the mornings and overall she's become a very finicky eater, so I supplement her real food with healthy protein bars to ensure she gets sufficient protein, whole grains, and calories. 

1) Clean Protein Bars are the best-tasting protein bars I've found thus far. In addition to their great taste, I like their 15 grains of protein, their 7 grams of fiber from 6.5 grams of whole grains, as well as, their reasonable price at Walmart (which I order online). They are fairly big bars at 190 calories too. While the Clean Protein Bars' simple ingredients are a big plus, at 10 grams of sugar per bar, they are slightly over the margin of what nutritionists recommend. Ideally, protein bars should contain between 5 grams - 8 grams of sugar each, but good luck finding lower-sugar protein bars that taste good enough to eat. 

2) Occasionally I also buy Pure Protein Bars, yet at 20 grams of protein with 1 gram - 2 grams of sugar, they are too dense and chalky tasting to be as satisfying to eat. They don't taste bad, but bars that go over 17 grams of protein nearly always sacrifice texture. We reach for them less often.

With the Clean Protein Bars, I'm ok with the 10 grams of sugar in exchange for relatively high protein, moderate calorie count, and delicious taste. One characteristic to note: The bars fall apart when you eat them, so on the run, take a napkin with you!

3) South Forty Nut Bars - I love everything about this snack except the $3 per bar cost and 260 calories. Both price and calories really add up! Not as high in protein as you'd think, yet they are a nut lover's dream snack made with only a few, simple and clean ingredients. A sometimes treat because we don't love flavorless, monotonous food regardless of how nutritious it is. Perhaps a competitor will figure out how to make nut bars more affordable. Nuts are expensive!

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4) My oatmeal cookies are healthier with less fat and sugar than most, but you do need some sugar to make cookies. They are delicious and a sometimes tasty treat especially if you're trying to get a picky eater to drink a glass of milk. Fast, easy, and cheap to bake from scratch, they contain mainly nutritious ingredients and are a complete protein with egg and nuts.

Makes 20 oatmeal cookies. Just the right amount.

My Oatmeal Cookies

Ingredients:

2 tablespoons butter

4 tablespoons (1/4 cup) brown sugar

2 tablespoons golden syrup (or substitute graduated sugar)

1 egg

1 teaspoon vanilla

3/4 cup Oats (either quick or old-fashioned, uncooked work)

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 capful of cider vinegar - Ensures a proper rise.

1/2 teaspoon each of nutmeg and pumpkin spice mix 

I add the extras below: 

1 tablespoon of raisins - Keeps the batch moist for extra days.

2 tablespoons of dark chocolate chips - You can also smash up a dark chocolate bar if you lack the chocolate chips.

2 tablespoons of white chocolate chips (Full disclosure: white chocolate isn't chocolate and has no nutritional value.:)

2 tablespoons of walnuts

Directions:

1) Using a fork, stir together the butter, brown sugar, and golden syrup.

2) Toss in the egg and mix in vanilla.

3) Add the oats, all-purpose flour, and baking soda.

4) Stir in the vinegar, nutmeg, and pumpkin spice.

5) Fold in the extras: raisins, nuts, dark chocolate chips, and white chocolate chips. At this step, I added 2 extra tablespoons of oatmeal to get a drier dough, so eyeball the consistency.

6) Refrigerate for 20 minutes or in the freezer for less time. Cold cookie dough is easier to handle.

7) I used a small cookie scooper to form and drop the dough on a cookie sheet sprayed with cooking spray. 

8) Bake at 375 degrees F for about 10 minutes. I like my oatmeal cookies crispy on the outside yet soft and done on the inside. (13 - 14 minutes makes crispy cookies, a 2nd preference.) Remove from the oven and let cool. Enjoy!

 

Moderation is the key to healthy snacks, which ideally should be no more than 200 calories. Try to make the calories in everything you eat, including sweet snacks, count!

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Food For A Senior Finicky Eater

Photo: clean.png

Oh my goodness, I've never dealt with such a fastidious, hard-to-please eater as my senior mother. In old age, it's her mind and not her inability to chew. Her doctors tell me this is common in patients like her as they lose the ability to taste food. I lower my expectations of her eating a varied diet and simply focus on pumping enough milk and Greek yogurt into her to make up for the meat and protein sources she'll no longer eat. Vegetables have gone by the wayside also. Sometimes she'll eat chicken nuggets or one bite of beef, but it's not enough protein in a steady diet.

Here's what I buy to counter her self-imposed limited diet:

1) low-fat milk - I drink skim, but bumped her up to 1%. She doesn't need to watch her weight.

2) vanilla Greek yogurt

3) multi-grain bread

4) crunchy peanut butter - Toast, pb, and a drizzle of honey every morning is her only daily meal of real food.

5) honey

6) 30-gram protein powder - that I add to milk if she refuses lunch. Sometimes I toss in fruit, or spinach, or walnuts. Sometimes I lose the battle and she refuses to drink it.

7) 20-gram protein bars - She is getting tired of these, so I cut them into 3 smaller pieces and give her one piece. It's better than nothing.

8) cheddar cheese - She'll only eat one bite of cheese but sometimes will eat a grilled cheese sandwich.

9) fruit - apples, oranges, pears, bananas, and berries

10) eggs - She'll only consume one egg for dinner about twice a week. I scramble 2 eggs and scrunch them up on a plate to look like one egg. She is suspicious but eats them.

11) coffee - My mother says coffee is number one. Lord save the caregiver if she is denied her morning coffee! She drinks coffee and about one cup of milk with her breakfast. Great!

12) ice cream and dark chocolate - as treats and for calories.  She only wants a serving. I toss dark chocolate chips on her ice cream for its anti-oxidants. I hear dark chocolate is good for the brain.

I am closer to having an understanding of what it must be like to care for an anorexic child. It's a daily struggle to keep them healthy. I dislike having to put so much thought into the daily necessity of eating. I, myself, have always been a healthy eater and never a problem eater. 

As long as mom looks healthy and is of normal weight I shake off over worrying and just do the best I can by making food available. I always offer her a bite of my meals but don't push her if she refuses a taste. However I'm strict on 2 points -- I do nudge her to have a small taste, and once in her mouth, I tell her she can't spit out such a small morsel of food, as it's not poison, but to please swallow it. I'm nipping a bad habit before it begins!

I'm sure the best nursing homes can't cater to seniors the way families inevitably do at home because it's time-consuming so when seniors become bad eaters they just go downhill.

Life's challenges! If you feed an undereater and have ideas that work feel free to share them.

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American Potato Salad

Photo: iStock

In an earlier blog, I shared my recipe for German Potato Salad which my mother made often in our house. But she also learned how to make American Potato Salad. With the addition of eggs, it can serve as a quick yet satisfying one-dish meal for one person, or as a side dish for many people at a barbecue. In other words, you can make a little or a lot!

Over time I learned why I like homemade American potato salad better than almost any prepared by a deli. I like my American potato salad creamy yet dry and dense, as opposed to runny; and I don't like any trace of sweetness, usually the result of pickle radish as an ingredient in deli potato salad. Here's my simple and relatively healthy recipe for one serving, which I ate as dinner yesterday:

My American Potato Salad

Ingredients:

2 medium-sized potatoes, microwaved tender (use the starchy variety: Idaho, Russet, Golden, etc)

2 large eggs

1/2 medium onion, finely chopped

1-2  stalks of celery, finely chopped (eyeball the amount)

2 tablespoons low-fat mayonnaise 

1 tablespoon Dion mustard

A good sprinkle of Zatarain's Creole Seasoning

1 teaspoon of dried garlic powder

A few turns of the peppermill

Optional: Plain Greek yogurt

Directions:

1) Microwave the potatoes unpeeled until tender, about 8 minutes.

2) Boil your eggs on a stovetop until hard, about 5 minutes. When done, drop the potatoes and eggs into a bowl and chop. I don't peel the potatoes, but you can.

3) Add the finely chopped onion and celery to the bowl and mix.

4) Follow with the mayonnaise and Dion mustard. At this stage don't worry if it's too dry just work to incorporate all the ingredients.

5) Toss in the spices. I eyeball it, then adjust the spice to taste as the final step.

6) If my potato salad needs more creamy ingredients, I use a dub of Greek yogurt before adding additional mayonnaise. If it still tastes like mayonnaise, I leave it alone. If the Greek yogurt makes the potato salad too bland I add another spoonful of mayonnaise to the bowl.  Also now taste to adjust your spices.

That's it! I ate my one-dish dinner warm. When I make a bigger batch, into the refrigerator it goes until serving.

If you have bell peppers, green onions, scallions, or olives, feel free to toss them into your potato salad. I prefer keeping the ingredients simple but will toss in leftover vegetables to get rid of them. (Did you know olives although savory are technically a fruit?) Nonetheless, making potato salad more complicated isn't necessarily tastier. Fewer ingredients are just as delicious! An easy, peasy, breezy preparation. Enjoy!

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How Many Grams Of Protein Should You Eat?

Photo: iStock free images

Since childhood, we've been told proteins are the main building blocks of the body. Every body part you can think of from muscles and organs to skin, nails, enzymes, and hormones is made of protein. And, what makes up protein? Smaller molecules called amino acids that link up to form chains. These chains of proteins link into longer chains to fold into complex shapes forming organs, muscles, hair, etc. (Source: Healthline.)

According to Healthlne, the best sources of protein are meats, fish, eggs, dairy products, quinoa, legumes, and nuts.

Aminal sources of protein are complete proteins as they contain all 20 amino acids. Many plant sources like legumes have some, but not all 20 amino acids and need to be combined with whole grains (or a glass of milk) thereby also becoming excellent sources of complete proteins. Bean soup with cornbread, peanut butter on slices of whole grain bread, and hummus on pita bread are tasty combinations forming complete proteins. 

So how many grams of protein do people need to eat each day to stay healthy? Well sources differ on the amounts, but a general consensus seems to be to get at least .36 grams of protein per pound of body weight; therefore a 130 pound woman would need about 46 grams of protein, while a 160 pound man would need about 57 grams of protein per day. Another recommendation is to eat 3 meals a day with each meal consisting of 30% - 35% of your daily protein requirements.

Doctors also note: A high protein diet can help dieters by decreasing their hunger and thus food intake and calories per day. Older people may benefit by eating as much as 50% more than the recommended daily grams for an average man or woman. Pregnant women and people recovering from injuries also seem to need more protein than the average person.

Although it was once speculated that too much protein could damage one's kidneys, this notion was never supported by science, and the benefits of consuming more protein far outweigh any feared harm.

When it comes to selecting foods to eat to meet your daily protein needs, follow your tastes and preferences and mix it up. Variety is the spice of life, and by rotating food you'll likely consume all the nutrients your body needs.

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