What I Ate Wednesday- Raspberry Chocolate Chip Bars

Happy Wednesday friends! Buh bye June and hello July! It’s a much shorter work week with the holiday and I could not be more excited.  This week’s What I Ate Wednesday is a peek at some of last week’s random eats.

 

Breakfast: I kicked off my morning with this scrumptious stack of Lemon Raspberry Stack’D pancakes. Lemon and Raspberry are the perfect pairing. I topped off my stack with a homemade raspberry chia jam. So filling and delicious!

WIAW BREAKFAST 7 1 15

 

 

 

 

 

 

 

 

 

Morning Snack: With the 4th of July right around the corner, I thought this Raspberry Chocolate Chip Bar would be the perfect recipe to share with you. Enjoy!

WIAW 7 1 15 RASPBERRY CHOCOLATE CHIP BARS

 

 

 

 

 

 

Raspberry Chocolate Chip Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Serves: 9 squares
Ingredients
  • ½ cup Stack'D Original Buttermilk Pancake Mix(can substitute any pancake mix)
  • ¼ cup Better Body Foods coconut oil, melted
  • ⅓ cup sugar free maple syrup
  • ¼ cup unsweetened almond milk
  • 2 eggs
  • 2 drops NuNaturals Vanilla Stevia
  • ⅓ cup chopped fresh raspberries
  • ⅓ cup Lily's Dark Chocolate Baking Chips(my favorite- stevia sweetened!)
  • Chocolate Drizzle:
  • ¼ cup Lily's baking chips, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 8X8 pan with coconut oil spray.
  3. In a large bowl, whisk together melted coconut oil, maple syrup, eggs, vanilla stevia and almond milk.
  4. Add pancake mix to wet ingredients and stir until well combined(no lumps).
  5. Gently stir in your chocolate chips and chopped fresh raspberries.
  6. Bake for 20 -25 minutes.
  7. Allow bars to cool.
  8. In a small microwave safe bowl, add your chocolate chips. Heat in the microwave for intervals of 15-20 seconds or until chips are melted.
  9. Cut into 9 squares and drizzle each with the chocolate sauce.

 

Lunch: Salsa Ranch Turkey Salad sandwich was a big favorite last week! If you have not tried Bolthouse Farms yogurt dressings, you are missing out! The Salsa Ranch flavor has the  creamy goodness of normal Ranch dressing,with a zing of Jalapenos!  I have finally been reunited with my beloved kabocha squash again! I needed a substitute now that my purple sweet potatoes are out of season. I roast mine at 450 degrees with some kettle corn seasoning- delish!

WIAW 7 1 15 SALSA RANCH TURKEY SALAD

 

 

 

 

 

 

 

Afternoon Pick Me Up: Detour Simple Bar. I fell in love with this bar for many reasons. Detour simple is gluten free, non-gmo and the chocolate chip caramel flavor is too die for!

WIAW 7 1 15 SNACK

 

 

 

 

 

 

 

Dinner:  For dinner, I had Coconut Crusted Salmon over Coconut Lime Mojito rice.  I will never be sick of coconut rice and this new rice recipe is definitely a keeper!

WIAW 7 1 15 COCONUT SALM0N

 

 

 

 

 

 

 

I hope you have a fun filled weekend planned for the 4th of July. Be happy, safe and eat delicious!

 

What was your favorite meal from last week? Do you have any special plans for the 4th of July? Please share – I would love to hear from you!

2 Responses to What I Ate Wednesday- Raspberry Chocolate Chip Bars

    • Hi Jody! Somehow I think I knew that already! I know how much you love and enjoy your cookie treats! xo

Wendy Moore
wendy@moorewaystowellness.com
(610) 573-8494

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