Menopause Bars balanced with protein and minerals to naturally support your body with changing hormones. A delicious, gluten free and Vegan snack that requires no baking, is easy to make in advance and grab when you need a nutritious snack!
Many of you in the Skinny Fitalicious membership program have asked for more peri-menopauseand menopause advise and tips. I created these delicious Menopause bars to help those of you who are dealing with those symptoms.
First, I will say natural remedies only are beneficial when you're not on synthetic hormones. That's not to say you shouldn't try some of these things with hormonal support, but that they may not work because those hormones are overriding your body's natural cycles.
The most important thing nutritionally to do during this period is to increase mineral consumption (iron, calcium, magnesium) and focus on increasing and getting high quality protein and healthy fat with fewer carbs.
The amount of calories you eat is less important than getting these things in the right combination together to support the body's natural hormone production!
These menopause bars have all these things! High in iron, calcium, healthy fat and protein. Easy to make, no baking required! Keep them in the refrigerator or freezer to keep the nuts from getting rancid and to keep the shape of the bars. Hope you enjoy them!
- Prepare an 8x8 square baking pan lined with parchment paper. If making half the recipe (that's what I did in the picture), use a 9"x5" baking pan.
- Place all ingredients except the water into a food processor and pulse several times until the ingredients are broken down. Slowly stream the water into the food processor until a sticky mixture appears. You may need a little less or more water depending on the products you buy.
- Once the mixture is sticky and doesn't blend anymore, transfer it to the prepared pan and smooth into an even layer.
- Place in the refrigerator 30 minutes to set then remove and slice into 10 bars. Store the bars in the refrigerator up to 30 days or in the freezer 60 days.
What I Used For The Recipe