Your Friday Five: Fairy Bark & Feel-Good Fuel

All of the information on this podcast is for general informational purposes only. Please talk to your physician and medical team about what is right for you. No medical advice is being on this podcast.

If you live in Indiana or Illinois and want to work with doctor Matthea Rentea, you can find out more on www.RenteaClinic.com

Premium Season 1 of The Obesity Guide: Behind the Curtain -Dive into real clinical scenarios, from my personal medication journey to tackling weight loss plateaus, understanding insulin resistance, and challenges with GLP-1s. Plus, get a 40+ page guide packed with protein charts, weight loss formulas, and more. 

Pre-register for the Sep 30/30 group.

Transcript

0:29

Welcome back to another, your Friday five. Today I wanna share a no bake fairy protein bark that I have been loving. This is a high protein dessert that this is something that I've made it so many times now and whenever I know this is actually a hit. This is amazing. That's the time when I share with you guys. I did get inspiration from another recipe on social, and I will go ahead and link that down below because that recipe was amazing, but it called for about a cup of almond flour and. A lot of maple syrup and all these different ingredients and while it was amazing, it just had very little protein in it relative to calories. And listen, I'm not saying that, that those kind of things are not okay or that I don't have them. I did make it, I did eat it over a week, but I just, it's just doesn't get me to my goals of what I need as far as protein and then me just feeling this really fits in. So here's how I. Completely reimagined it. Taking inspiration from that recipe. I will have written underneath this, all these ingredient lists, how to make it, and the macros, remember, it might vary if you use different ingredients at home, but just that you roughly know, just long story short, this amount that I'm telling you, if you make it like this, it will have four servings, each of those being 125 calories and about 11 grams of protein. Really nice. Usually on that as far as the dessert goes. You are gonna mix. First these ingredients, you're gonna take two scoops of a protein powder. I use devotion, sinful cinnamon flavor. You all know that I love them. If you are ordering from devotion, I'll make sure down below, if you use the code, Dr. Matea, DRMA, tt, HEA at checkout, you save. So you can use that if you've not ever used them before. I'll make sure to put that link down below. Okay, so there's the two scoops of protein powder. This is the one time I wanna say though, that I think as long as you like the taste of the protein powder you have at home, it can work. Oftentimes. When I tell you about recipes with devotion, the reason that it works so well is'cause it's way encasing based, so it bakes and cooks really well. This is not a recipe where you need anything to. Fluff up. And so really I think any protein powder potentially could do this. You have those two, you're gonna mix in there two tablespoons of almond flour. You're gonna use one serving of a sugar free maple syrup. So like just a sugar free pancake syrup. I use the great value one. Nothing fancy, half a tablespoon of coconut oil. So that's the fat that's gonna help bind things together. I'm not gonna lie, I screwed around with that so much because at first I was using a tablespoon and then I was like, I wanna get the calories lower. So. A half a tablespoon was as low as I could go, where it would still bind it, it would still taste good, but it wasn't crumbly. Just FYI, when you're playing around with things, potentially, I didn't try it, but potentially you maybe don't even need the coconut oil if you use more of the sugar-free syrup, but you need something to bind it together. That's why you're gonna see coconut oil show up a lot and like crumbles and bakes and things like that. The last ingredient when you mix this all together because you want it to be a dough light consistency, it's gonna be too crumbly if you don't use a little bit of water. So that's gonna help bind everything together. Maybe about a fourth of a cup. Likely you're gonna need less. What I would do is just start mixing it together and you just keep adding water in if it's too crumbly, until you get a consistency that is if you were. Baking bread before you put it in the oven. Then what you're gonna do is take a pan, spray the bottom with something non-stick so you can get this off Afterward, you're gonna put that mix on there and you're gonna lay it real flat, like I'm talking half a centimeter. You don't want it to be too thick because you're actually going to eat this frozen, and if it's too thick, number one, you can't cut it with a knife. You have to wait for it to thaw too much, and part of the magic here is. Eating this cold. Alright, so then you're gonna stick it in the freezer for 15 minutes. You're gonna take it out and now that it's cold, you're gonna melt separately in the microwave. I just did, like one minute, I did some lilies. Peppermint white chocolate. That is the key with this recipe because it has this super amazing minty cool aftertaste. So the cold. The fact that this product is frozen and then you have that cool mint flavor from the chocolate on top, it really makes it such a refreshing dessert. So you're gonna melt some of that on top. Again, I'll have in the, the macros, I think I used just a very small amount. It was like 10 or 15 grams. I can't remember. So. If you want a thicker amount, you can. Again, it's just, it's a calorie thing where I was playing with like, what could it be where I still got the taste, but it wasn't overly decadent. Alright, then you're gonna freeze it in an hour and then you are good to go. This lasts multiple days in the freezer. I think I eat it about over a week or two and it's been good. Oh, I forgot on top of that chocolate that you're gonna melt on top. I used a few unicorn sprinkles. This has been really good. What I do is I just. Break it up like you would, for example, a chocolate bark. You know how they'll be like, totally like irregular pieces, things like that. I'm not overly precious. You guys all know that I don't actually monitor calories and things like that. I'm just about like roughly getting an amount of protein. I think the other day I ate like a third of it after dinner. And so yeah, that's gonna be more than 120 calories, but I really don't care. I know I got over 10 extra grams of protein and that's good enough for me. You can cut it exactly, or you could just have fun. If you try it, let me know. I love, love, love to hear When you make these have a great rest of the weekend, and I'll see you Monday.