GOOD EATS


Buffalo’s High Fiber Nutty Snack for One


2 tblsp walnuts (unsalted) 2-3 tblsp Hemp seeds 1 tblsp chia seeds


Mix ingredients in a small bowl. Eat with a spoon (some of the seeds are too small to pick up with fingers.) Lots of fiber and great taste.


For the vanilla protein icing 1 scoop Ka’Chava Vanilla Protein Powder 1/4 cup (60ml) unsweetened vanilla almond milk 1/8 teaspoon cinnamon 1/8 teaspoon vanilla extract Pinch of salt Directions


Place the dates and raisins in a food


processor or high-speed blender and pulse a few times until broken down into pieces. Add the walnuts, protein powder, almond milk, cinnamon, allspice and salt; blend until com- bined. Mixture will look very dry and crum- bly. Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were). Line a 7-by-5 glass baking dish with


parchment paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.


No-Bake Carrot Cake Protein Bars For the bar


1/2 cup (75g) dates 1/2 cup (75g) raisins 1/2 cup (75g) walnuts 2 scoops Ka’Chava Vanilla Protein Powder 2 tablespoons unsweetened vanilla almond milk 1 1/2 teaspoons cinnamon, plus additional for sprinkling 1/4 teaspoon allspice 1 1/2 cups (130g) shredded carrots Pinch of salt


Make the icing. Add all ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10–15 minutes. Cut into 12 bite-size pieces.


Serves: 12 | Serving Size: 1 bar


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