Most protein bars are ultra-processed and not great for your gut, so I started making my own. These are my go-to bars. They're no-bake, high in protein, and made with gut-friendly, anti-inflammatory whole foods. I batch them, freeze them, and always have them ready for a quick snack between meals.
And, yes, I do use protein powder to get the protein high enough. The trick is: 1. Pairing it with whole foods, so you also get fibre and polyphenols 2. Choosing a high-quality powder with no sweeteners or additives and ideally third-party tested
Hope you enjoy! They are a staple in my house and at the Doctor’s Kitchen studio.
