I’m all about making healthy foods that taste good too. I came across this recipe for Carrot Cake Protein Bars from fitness model Jamie Eason. A serving is under 100 calories and has 10 grams of protein. And if you like this recipe, I’d suggest following her on Facebook or Twitter too. There’s recipes like this one posted all the time. Visit this link for the recipe and nutrition info.

Non-fat no-stick spray

1 cup oat flour (ground oatmeal found in the health section of your grocery store)

2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)

2 tsp cinnamon (heaping)

½ tsp baking soda

¼ tsp salt

1/8 tsp ground nutmeg

1/8 tsp allspice

4 egg whites

¾ cup Ideal (Xylitol – baking) or Splenda

2  4 oz. jars or packs of baby carrots (instead of shredded carrots)

1 4 oz. baby food jar of water

1 cup quick cooking oats (optional for added carbs and energy)

Preheat oven to 350 degrees.  Spray an  8 x 8 pyrex dish with non-stick butter spray.

In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.

In a medium bowl, mix egg whites, sweetner, water and baby food until well combined.  Add the wet ingredients to the flour mixture and mix well.  Finally, fold in the quick cooking oats (optional) and stir until just combined.

Pour batter into the pyrex dish and spread evenly.  Bake 28 – 30 minutes or until a toothpick comes out clean.  Let cool and cut into 16 pieces – 4 x 4.