* 1 *© Elkaim Group International, Inc. 10 Homemade Protein Bars

BY YURI ELKAIM

HomemadePROTEIN

THAT ARE ACTUALLY GOOD FOR YOU

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Copyright © 2016 and beyond by Elkaim Group International, Inc.

All rights Reserved

No portion of this book may be used, reproduced, or transmitted in any form or by any means, electronic or mechanical, including fax, photocopy, recording, or any information storage and retrieval system by anyone but the purchaser for their own personal use. This manual may not be reproduced in any form without the express written permission of Elkaim Group International, Inc, except in the case of a reviewer who wishes to quote brief passages for the sake of a review written for inclusion in a magazine, newspaper, or journal, and all of these situ-ations require the written approval from Elkaim Group International, Inc. prior to publication.

The information in this book is for educational purposes only.

The information in this book is based on personal expe-rience, years of research, and my subjective interpreta-tion of available research. It is not medical advice and not meant to replace consulting with a medical doctor.

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Finally, on-the-go high-protein nutrition

THAT TASTES GREAT AND DOES YOUR BODY GOOD …

As if eating healthy at home wasn’t challenging enough, spend any amount of time on the go and your most popular food/snack options are likely:

■ Starbucks—nothing but coffee, diabetes-causing pastries, and high sodium sandwiches

■ Dunkin Donuts (other similar shops)—not much better than Starbucks

■ Subway and other fast food restaurants—does this really need any explanation?

■ Homemade “trail mix” or cut up fruits and veggies—let’s be honest … how much of this can you eat until you’re sick and tired of it?

These first 3 options are TERRIBLE and are the very reason that America has become the FAT-TEST and UNHEALTHIEST country in the world. You cannot expect to be lean and energized if you eat processed garbage that is loaded sodium, nasty chemicals, and other ingredients that spike your blood sugar, force your body to store fat, and drain your energy.

Plus, there’s only so many nuts and seeds and cut up apple you can eat when you’re on the go before you go crazy and seek out something more satiating. And if you’ve got kids who want satiating and nour-ishing on-the-go snacks that actually taste good, then you’re in luck because the 10 homemade pro-tein bars in this cookbook are simply awesome!

Considering that most energy and protein bars on the market today are glorified candy bars and loaded with suspicious ingredients, you’ll feel great knowing that you’re finally feeding yourself (and your family) made-from-scratch protein bars so good you’ll think they’re bad for you.

Enjoy to your heart's

content :)Your friend and coach,

Yuri Elkaim

NYT bestselling author, The All-Day Energy Diet

and The All-Day Fat Burning Diet

Head Honcho, YuriElkaim.com

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Contents1. Almond Vanilla Protein Bars: The Perfect Base Recipe 5

2. Coconut Cream Pie 6

3. Lemon Zingers 7

4. Peanut Butter Chocolate Cup 8

5. Cherry Almond Chia 9

6. Chocolate Covered Strawberry Protein Bars 10

7. Triple Chocolate a Go-Go 11

8. Apple Cinnamon Pie 12

9. Blueberry Dark Chocolate 13

10. Cranberry Spice 14

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On-the-go, high protein snacks that can be prepped in minutes and require no baking, these 10 homemade protein bars are the perfect way

to satisfy your tastebuds, your wallet, and your waistline.

1. Almond Vanilla Protein Bars: The Perfect Base Recipe

Use this recipe as a great go-to, basic protein bar. Or start with the ingredient list below and stir in up to ½ cup of dried fruits, nuts or seeds to create your own flavors.

YIELD: 6 BARS PREP TIME: 10 MINUTES TOTAL TIME: 2 HOURS

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops plant-based protein powder (Yuri Elkaim’s Pure Plant Protein Powder recommended), chocolate or vanilla

1 teaspoon vanilla

1 Tbsp chia seeds

¼ cup Enjoy Life! chocolate chips, melted (optional)

1. In a stand mixer or food processor, combine all ingredients except for chocolate chips.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness.

4. Cover with plastic wrap and chill for one hour minimum, then cut into bars and drizzle with melted chocolate, if desired.

5. Return to fridge until chocolate cools, then wrap individually. Store in fridge for up to 3 weeks.

OPTIONAL TOPPING TWIST:

Garnish melted chocolate topping with sliced almonds and a sprinkle of sea salt.

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2. Coconut Cream PieWhether you toast it or toss in raw coconut, these tasty bars are a tropical treat.

Add a bit of candied ginger to the mix if chewy ginger flavor is your jam.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup raw almond butter

½ cup hemp seeds

¼ cup + 2 Tbsp unsweetened organic shredded coconut (toasted, if desired)

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

1 Tbsp vanilla

½ teaspoon organic coconut extract

1 Tbsp chia seeds

1. In a stand mixer or food processor, combine almond butter, hemp seeds, ¼ cup coconut, coconut sugar, protein powder, vanilla, coconut extract and chia seeds. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

2. Form into a large rectangle on a large piece of parchment paper, top with 2 Tbsp coconut coconut and press into an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

3. Wrap individually, if desired. Store in fridge for up to 3 weeks.

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3. Lemon ZingersLemon Meringue Pie lovers, unite!

This tasty bar is full of flavor, a bright twist to traditional protein bars. This one is also good with 2 Tbsp of organic toasted coconut added to the mix.

YIELD: 6 BARS PREP TIME: 10 MINUTES TOTAL TIME: 2 HOURS

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

1 teaspoon vanilla

1 teaspoon organic lemon extract

¼ tsp cardamom

1 Tbsp chia seeds

1 lemon, freshly zested

1. In a stand mixer or food processor, combine all ingredients.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add fresh lemon juice by the ½ teaspoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

OPTIONAL TOPPING:

If desired, garnish tops of bars with additional lemon zest before refrigerating.

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4. Peanut Butter Chocolate CupPeanut Butter cups have nothing on these dessert-like no bake bars!

You’ll love toting these along with you on workouts, hikes and other high energy activities.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup organic peanut butter (creamy or crunchy)

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops plant-based protein powder (Yuri Elkaim’s Pure Plant Protein Powder recommended), chocolate or vanilla flavor

1 teaspoon vanilla

¼ cup old fashioned rolled oats

3 Tbsp Enjoy Life! Mini chocolate chips

1. In a stand mixer or food processor, combine all ingredients except for oats and chocolate chips. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

2. Fold in oats and chocolate chips.

3. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars. Wrap individually in plastic wrap. Store in fridge for up to 3 weeks.

4. Optional Topping: If desired, omit chocolate chips from the recipe. Once cut into bars, top with a thin layer of creamy peanut butter and melted vegan chocolate. Garnish with cacao nibs or chopped chocolate. Refrigerate until chocolate is firm.

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5. Cherry Almond ChiaCherries and almonds go together like peas in a pod! The flavors here are totally

delicious. Dried organic cherries can be pricey, so look for them in the bulk section of health food stores, where you can buy just as much as you need to make a recipe.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

1 Tbsp vanilla

1 Tbsp chia seeds

¼ cup old-fashioned rolled oats

2 Tbsp dried cherries

2 Tbsp sliced raw almonds

1. In a stand mixer or food processor, combine almond butter, hemp seeds, coconut sugar, protein powder and vanilla.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Fold in chia seeds, oats, cherries and raw almonds.

4. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

5. Wrap individually, if desired. Store in fridge for up to 3 weeks.

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6. Chocolate Covered Strawberry Protein Bars

If you love chocolate-covered strawberries, you’re going to go gaga for these sweet berry bars. Dried strawberries add a delicious sweetness.

Dried blueberries can also be swapped in here, for a chocolate-covered blueberry bar.

YIELD: 6 BARS PREP TIME: 10 MINUTES TOTAL TIME: 2 HOURS

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein Powder recommended)

1 teaspoon organic vanilla

1 Tbsp chia seeds

3 Tbsp dried strawberries

¼ cup Enjoy Life! Dark chocolate morsels, melted

1. In a stand mixer or food processor, mix together all ingredients except for the strawberries and chocolate chips.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Fold in dried strawberries

4. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars and cover with melted chocolate.

5. Return to fridge until chocolate cools, then wrap individually. Store in fridge for up to 3 weeks.

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7. Triple Chocolate a Go-GoLove chocolate? This bar will make all your cocoa dreams come true.

Cacao nibs blended with chocolate protein powder, topped with two kinds of chocolate. What could be better?

YIELD: 6 BARS PREP TIME: 10 MINUTES TOTAL TIME: 2 HOURS

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops plant-based chocolate protein powder (Yuri Elkaim’s Pure Plant Protein Powder recommended)

1 teaspoon vanilla

1 Tbsp cacao nibs

3 Tbsp cup Enjoy Life! Dark chocolate morsels, melted (optional)

3 Tbsp cup Enjoy Life! Dark chocolate chips, melted (optional)

2 teaspoons coconut oil

1. In a stand mixer or food processor, combine all ingredients except for chocolate morsels, chocolate chips and coconut oil.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness.

4. Cover with plastic wrap and chill for one hour minimum, then cut into bars. Melt morsels in a with 1 teaspoon coconut oil, Transfer to a small zip-top baggie. Melt chocolate chips with 1 teaspoon coconut oil, as well. Transfer to a second small baggie. Snip the corners from each baggie and drizzle both types of chocolate on top.

5. Return to fridge until chocolate cools, then wrap individually. Store in fridge for up to 3 weeks.

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8. Apple Cinnamon PieIf you love apple pie, this one is about to become a favorite.

Apple pie spice and no-sugar apple butter is a great way to get maximum apple flavor, while still superboosting the protein content in these yummy bars.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 Tbsp organic, no-sugar apple butter

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

1 Tbsp organic vanilla

2 teaspoons apple pie spice

¼ cup old-fashioned rolled oats

1. In a stand mixer or food processor, combine all ingredients except for the rolled oats.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Fold in oats.

4. Form into a large rectangle on a large piece of parchment paper, pressing mixture into an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

5. Wrap individually, if desired. Store in fridge for up to 3 weeks.

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9. Blueberry Dark ChocolateBlueberries and dark chocolate are two favorite superfoods.

Toss them into these tasty bars, and you’ve got a killer combo that makes for great workout fuel and all-natural energy.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup raw almond butter

½ cup hemp seeds

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

1 teaspoon vanilla

1 Tbsp chia seeds

¼ cup dried blueberries

3 Tbsp Enjoy Life! Dark chocolate morsels

½ Tbsp coconut oil

1. In a stand mixer or food processor, combine all ingredients except for blueberries, chocolate chips and coconut oil.

2. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not sticking together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

3. Fold in dried blueberries.

4. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

5. Melt chocolate chips and coconut oil together until smooth. Drizzle over bars.

6. Return to fridge until chocolate cools, then wrap individually. Store in fridge for up to 3 weeks.

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10. Cranberry SpiceThe flavors of fall come together in this tasty protein bar. Raisins, currant, chopped

dried cherries or dates can also be swapped in, if a different flavor is desired.

YIELD: 6 BARS PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MIN

⅔ cup raw almond butter

½ cup hemp seeds

¼ cup old-fashioned rolled oats

3 Tbsp unrefined coconut sugar

2 scoops vanilla plant-based protein powder (Yuri Elkaim’s Pure Plant Protein recommended)

2 teaspoon vanilla

½ teaspoon cinnamon

3 Tbsp dried cranberries

OPTIONAL:

1 Tbsp pumpkin seeds

1. In a stand mixer or food processor, combine all ingredients except for cran-berries and pumpkin seeds. Mix until dough forms into a large ball, it should stick together but not be sticky. If the mixture is not stick-ing together, add almond butter by the ½ tablespoon, until a thick dough forms. If the mixture is too sticky, add protein powder by the teaspoon, until desired texture is achieved.

2. Fold in cranberries and pumpkin seeds.

3. Form into a large rectangle on a large piece of parchment paper, pressing to an even thickness. Cover with plastic wrap and chill for one hour minimum, then cut into bars.

4. Wrap individually, if desired. Store in fridge for up to 3 weeks.

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© Elkaim Group International, Inc.