Not all protein bars are created equal.

And — if we’re being blunt — most bars that are labeled as being “healthy” have more in common with a candy bar than a handful of kale or a protein shake.

This is the health industry, where it’s much easier to slap buzzwords on a label than, you know, actually provide you with what you need.

But rather than let you be frustrated by marketing tactics (they exist in every business and with every product), we want to make your life easier. Because there are many good protein bars on the market.

We’re here to make it easy for you to identify the real deal from the real duds.
That doesn’t mean you have to earn a Ph.D. in nutrition. Just follow these five rules and no matter what bar you select, you can feel good that you aren’t wasting your time (and calories) on a crappy candy bar.

5 Rules for Identifying Good Protein Bars

Rule #1: Sugar is NOT the first ingredient of a good protein bar

This rules seems obvious, but here’s why it’s so important:

1. Most people don’t look at the actual ingredients. They just scan things like “calories” or “protein.”

2. Most people don’t know the order of ingredients reflects the quantity in a product. If sugar is first, that means there’s more sugar than any other ingredient.

3. Sugar has lots of different names so it’s easily to be fooled. So if the first ingredient is dextrose, high fructose corn syrup, maple syrup, honey, agave nectar, or turbinado, well, that means “sugar.”

And don’t think that just because a bar looks like it’s made up of whole foods that it’s lighter on the sweet stuff.

“Even if you see these nuts and raisins through the label, the bar [can have] a sugar coating,” says Valerie Goldstein, a registered dietitian and owner of Eating to Fuel Health. “It just looks like a glob of nuts, so it looks very innocent. But even these ‘whole food’-looking bars have to be held together by something. Usually that’s sugar syrup.”

If you want to make sure the bar really is healthy, the bar’s primary ingredients should be a protein source, a fruit or vegetable, or healthy fat source like nuts.

Protein, fat, and carbs consumed with fiber (which you’ll get from fruits or grains) all take longer to digest than simple sugars, so they’ll keep you feeling fuller, longer. That means you don’t need sugar to be energized; you just need a good source of fuel.

The benefits of having good “primary” ingredients (the proteins, fruit/vegetable, or healthy fat source) are part of what distinguishes a good protein bar from a snack bar. Those nutrients have been shown to have a beneficial effect on your weight and waist line too.

For every 10 grams of fiber you eat, you’ll have as much as 4 percent less fat around your belly. Monounsaturated fats, like those found in nuts, seeds, olive oil, and fatty fish, have been shown to help people lose belly fat, according to a 2013 study. And a research review published in Nutrition in 2015 found that Americans who eat a high-protein diet have lower BMI and waist circumferences.

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Rule #2: Good protein bars have 10 grams of protein — or more.

This rule comes with what should be an obvious “if.”

If you’re using the bar as a protein supplement or meal replacement, you want at least 10 grams—or, ideally, even more,

“The biggest thing I tell people is, ‘Know how you plan to use the bar,'” says Anthony D’Orazio, director of nutrition and physique at Complete Human Performance, LLC. “If I’m looking to replace protein specifically, I’m looking for around 20 grams of protein,”

That means the bar’s first ingredient will likely be a protein source. Whey isolate, casein, pea, or egg protein are all high-quality choices.

Soy crisps will appear on a lot of protein labels and “count” as protein, but they aren’t the highest quality source. So if “soy crisp” is the first ingredient, even though a bar might have a high amount of protein, it’s probably not the best choice.

If you’re not using the bar as a protein supplement, you can get away with having the lower protein total. In fact, D’Orazio sometimes supplements his breakfast with a lower-protein bar that’s higher in fat and carbs. Why?

“I’m using it as a quick source of healthy fat,” D’Orazio says. “The main ingredients are peanut butter, rolled oats—ingredients people would recognize.”

Rule #3: Aim for less than 15 grams of sugar

Remember how we said many protein bars are really just candy bars disguised as something good for you?

Well, here’s the proof.

Did you know that Gatorade’s Whey Protein Bar has 29 grams of sugar? And CLIF Builder Bars have 1 more gram of sugar 21g) than they do protein (20g)? Compare that to the Met-RX Big 100 Colossal bar. Lots of protein (30g). But loads of calories overall (400), and 32g of sugar.

What in the what?

Before you freak out about sugar, know that it’s not the terrible villain it’s made to be. And there are many great bars out there (RX Bar comes to mind) with more than 10 grams. The catch? If the bar contains more than 10 grams of sugar, most of that should come from fruit or other natural sugar sources like lactose.

Why are natural sugars better?

Lactose from milk products and fructose from fruits, like all sugars, contain 4 calories per gram. But unlike refined sugars, these natural sugars come paired with the other nutrients you get from fruit or dairy—things like Vitamin C, potassium, calcium, Vitamin D, and other things that help your body function.

Good protein bars are oftentimes defined by their nutrients. It’s what helps separate a healthy bar from a candy bar. And refined, added sugars don’t deliver the added nutrients.

Added sugars also can hurt you in the long run. People who consume more than 21 percent of their daily calories from added sugars have double the risk of death from heart disease compared to people who consume just 10 percent of their calories from added sugars, according to a 2014 study published in the Journal of the American Medical Association: Internal Medicine. 

Rule #4: Watch out for sugar alcohols

Sugar what?

No, the bars don’t have booze in them. Sugar alcohols are a category of artificial sweeteners.

They have names like xylitol, sorbitol, isomalt, and glycerol. You’ll find them in all kinds of things labeled “sugar-free.” And for some people, they can lead to a pretty unhappy stomach, depending on how you react to them.

“That’s real person-specific. I personally don’t have an issue with them, but they can give other people digestive issues,” D’Orazio says.

Just as with the whey concentrate, he says, you have to pay attention to how the ingredient affects you. If the bar produces something less like a feeling of fullness and more like a feeling like you have to run to the bathroom, then you’re going to want to steer clear of it.

Rule #5: Look for protein bars with fewer than 400 calories.

Good protein bars are supposed to be supplements—something you use to shore up a weak spot in your diet, just like protein powder or a multivitamin. They’re meant to supply nutrients, protein, or calories you might not otherwise get from your diet, or if you find yourself busy and missing meals.

When a bar weighs in at 400 calories or more, that’s more calories than you’d get from eating a Whopper, Jr. or half of a Chipotle bowl. And a bar isn’t necessarily “healthier” than those options.

For example, some popular bars have 200 calories only deliver 6 grams of protein, but a hard-boiled egg will give you 7 grams! And it’s less than 80 calories. So if you can eat whole food, eat whole food. But of course that might not always be possible.

“Maybe it’s difficult to pack a meal because you’re on a job site and don’t have access to a refrigerator,” D’Orazio says. In those cases, bars do offer you some advantages. “They’re portion-controlled and pre-measured. They supply the sort of nutrition you might not get at a drive-thru window.” (But even then, the 400-calorie “rule” is still a good guideline to follow.)

“It’s hard to overeat if you only bring what’s necessary. If you plan to eat two bars—and you bring two bars—you can use them as a tool to help control yourself. You control your intake with a mobile package of food.”

READ MORE: 

What is the Best Protein Powder?

Is Sugar Bad for You?

The Fastest Way to Do More Pushups

The post Good Protein Bars, Decoded: 5 Signs a Bar is Worth Eating appeared first on Born Fitness.

You can use it as a dip or be creative. Spread the tomato basil hummus on an Ezekiel wrap, add grilled chicken slices and arugula for a quick lunch or use it as a marinade on white fish, wrap it up in aluminum foil and bake until cooked thoroughly.

Why It’s a Healthy Recipe

Garbanzo beans—or chickpeas—are rich in both soluble and insoluble fiber, which aids in digestion and has shown to help with losing weight.

Garbanzo beans—or chickpeas—are rich in both soluble and insoluble fiber, which aids in digestion and has shown to help with losing weight.

Ingredients

• 1, 15-oz can low-sodium garbanzo beans
• 1 fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1-2 tsp water
• 7-8 grape tomatoes
• 3-4 fresh basil leaves
• 1 tsp garlic powder
• Dash of cumin
• Dash of sea salt
• Dash of white pepper

*Yields about 1.8 to 2 cups of hummus. One serving is 2 tablespoons.

Directions

1. Rinse the chickpeas under cold water. We recommend rinsing all canned food to help clear out some of the preservatives used in packing. In a food processor or blender, add all the ingredients. Blend until smooth.

Nutritional Information & Macros

Dietary Information: Gluten-free, Paleo, vegetarian, vegan, dairy-free, no added sugar, Low-Fat

Macros per serving (2 tbsp):

• 32 calories
• 1g fat
• 4.3g carbs
• 1.3g protein

The post One-Step Tomato Basil Hummus appeared first on Born Fitness.

Even worse, if you search for “fat loss recipes,” or “healthy snacks” most of the options taste about as good as you’d imagine. As in, they’re not enjoyable. At all.

That’s why we created the PB&J protein ball. It’s a muscle building snack, weight loss snack, and convenient option for any situation all wrapped into one.

Take that delicious childhood memory, add in healthy omega-3 fats and some extra protein, roll that into a ball, and you have yourself a perfect [adult] snack. Enjoy 2 or 3 protein balls in between meals to satiate your hunger, satisfy your cravings or simply to feel like a kid again.

We don’t care what your reason is, as long as you eat them and enjoy the delicious moment.

Ingredients

• 8 medjool dates, pitted
• 1/3 c all-natural creamy peanut butter
• 2 tbsp low-sugar or sugar-free jelly, flavor of choice*
• 10 drops Stevia Drops, vanilla crème
• 1 tbsp chia seed
• 4 tbsp peanuts, roasted and unsalted
• 1/2c old-fashioned oats
• 2 scoops protein powder**
• Dash of cinnamon
• Pinch of sea salt

*This recipe was made with Smucker’s Low-Sugar Strawberry Preserves.

**We recommend an unflavored, vanilla or peanut butter flavored protein powder for this recipe.

Directions

1. In a small bowl, add the pitted dates and just enough water to cover the top. Let soak for 10 to 15 minutes while you prepare the rest of the ingredients.
2. In a food processor, add the dates, peanut butter, jelly, Stevia drops, protein powder, cinnamon and sea salt. Process until fully combined. You may have to stop and use a spatula to scrap down the sides. Then you are welcome to “taste test” the spatula (because you have to make sure it’s good so far).
3. Then add the chia seed, peanuts and oats. Pulse in quick increments. This will allow all of the ingredients to combine while still maintaining some of the textures of the oats, chia and peanuts.
4. Spoon out about a tablespoon size of the mixture and roll into a ball about one inch thick. Wetting your hands will help you roll the balls easier.
5. Repeat for each ball. Recipe yields about 25 balls.

Nutritional Information & Macros

Dietary Information: Dairy/Lactose free, Gluten free (if gluten-free oats are used), No trans fat

Macros per ball (recipe yields 25):

69.6 calories

2g fat

9g carbs

4g protein

The post PB&J Protein Snack Balls appeared first on Born Fitness.

This recipe for avocado tuna salad, created by Liv Langdon, Born Fitness meal prep specialist and founder of Liv Out Loud, is as easy on the wallet as much as it is to make. In less than 10 minutes, you can transform the boring classic tuna salad while packing in heart-healthy monounsaturated fats from the avocado and muscle-building protein.

Enjoy the tuna salad in an tortilla and toast in the oven for 5 minutes, or add it to a bed of spinach with sliced tomatoes for a lower carb meal. For added flavor, simply top with balsamic vinaigrette.

The goal when creating an enjoyable diet isn’t to toss out your favorites; it’s to reinvent them in a way that your stomach and tastebuds can agree.

The meal also happens to be perfect for work because the acidity in the lemon will also cut down the fishy smell and taste of the tuna, so you won’t almost kill your co-worker’s nostrils when you open your meal.

Avocado Tuna Salad Ingredients

• 1 4-5-oz. can albacore tuna
• ½ ripe avocado, mashed
• ½ lemon, juiced
• ½ tsp mustard powder
• ¼ tsp granulated garlic powder
• Dash of Himalayan sea salt
• Dash of black pepper
• 2 tbsp almond slivers, toasted

Directions

1. Rinse the tuna—after opening the can, of course—under cold running water for about a minute. This helps to clean out some of the preservatives used in canning and also will help decrease that fishy smell and taste.
2. In a large bowl, combine all the ingredients except for the almond slivers.
3. Using a large fork, break up the chunks of tuna, and combine all ingredients.
4. Top with the toasted almond slivers for an added texture and nice crunchy bite.
5. Makes one serving.

Nutritional Information & Macros

Dietary Information: Gluten free, Paleo, Low carb, Pescetarian, Dairy/Lactose free, No trans fat

Macros per serving:

• 357 calories
• 19g fat
• 10g carbs
• 36.5g protein

Total breakdown of ingredients:

Tuna (4 oz.): 137 calories, 1g fat, 0g carbs, 32g protein

Avocado: 118 calories, 10g fat, 6g carbs, 1g protein

Almonds: 102 calories, 8g fat, 4g carbs, 3.5g protein

Total: 357 calories, 19g fat, 10g carbs, 36.5g protein

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Avocado Tuna Salad appeared first on Born Fitness.

The blandness in your diet can usually be blamed on one of three things: a lack of time, creativity, or variety.

An easy way to solve all three issues: a good side dish, which can be added to almost any meal or enjoyed as a snack. Enter the mediterranean quinoa salad.

Often mistaken as a grain, quinoa—pronounced keen-wah—is actually a seed. A complete protein and full of minerals, quinoa’s high-quality nutritional profile is undeniable. The taste, on the other hand, can be pretty bland.

Sure, eating basic nutrient-dense foods can help you with weight loss, but why suffer? This quick and easy recipe, created by Liv Langdon, Born Fitness meal prep specialist and founder of Liv Out Loud, can be made in less than 15 minutes.

If you’re a vegetarian, this is a go-to balanced dish with protein-packed quinoa and almonds. For the rest of us, add a grilled chicken breast or fish on top and lunch is ready to go.

Ingredients

• 2c cooked quinoa*
• ¼ c sundried tomatoes, sliced
• ½ c artichoke heart quarters, in water
• 1/3 c almond slivers, lightly toasted
• 2 tsp garlic, minced
• ½ tbsp olive oil
• ½ tbsp. grassfed butter, unsalted
• 2 fresh basil leaves, thinly sliced
• 1/2 lemon, freshly squeezed
• ¼ tsp Himalayan sea salt
• Black pepper, to taste
• 1 oz. crumbled feta cheese, just for taste (optional)

*Quinoa can be cooked in advanced using water (to keep it vegetarian friendly) or use a low-sodium chicken broth for added flavor.

Directions

1. In a large sauté pan on medium heat, add the olive oil and garlic.
2. When the garlic is slightly toasted, add in the rest of the ingredients except the feta cheese. Stir until well combined.
3. Cook for five to 10 minutes to let the flavors develop. Stir occasionally.
4. Top with crumbled feta cheese, if desired.
5. Serve up ¼ of the recipe for a light, vegetarian-friendly meal or add a grilled chicken breast to bump up the protein.
6. Makes four servings.

Nutritional Information & Macros

Dietary Information: Gluten free, Vegetarian

**If you want dairy-free, omit the feta cheese.

Macros per serving (¼ of the recipe)

• 222 calories
• 10g fat
• 25g carbs
• 7.5g protein

Total breakdown for 4 servings

Quinoa: 444 calories, 8g fat, 80g carbs, 16g protein

Almond slivers: 170 calories, 14g fat, 6g carbs, 6g protein

Olive oil: 60 calories, 7g fat, 0g carbs, 0g protein

Butter: 50 calories, 5.5g fat, 0g carbs, 0g protein

Sundried tomatoes: 34 calories, 0.68 g fat, 7.4g carbs, 2g protein

Artichoke hearts: 35 calories, 0g fat, 6g carbs, 2g protein

Feta cheese: 74 calories, 6g fat, 1.2g carbs, 4g protein

Total: 889 calories, 41g fat, 100g carbs, 30g protein

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Mediterranean Quinoa Salad appeared first on Born Fitness.

If it sounds too good to be true, then it probably is. The cliche applies to most concepts in fitness and nutrition, but it’s not the case if you’ve mastered the art of healthy dessert.

While you know that reducing sweets and sugars can help you look the way you want, it doesn’t have to be an all or none situation. In fact, research suggests denying sweets will hurt you in the long run. It doesn’t take a Ph.D to understand that overly restrictive diets lead to poor eating decisions, and that in the worst case, can even cause more serious issues like binge eating.

So why suffer? While most people can choose to eat what they want (dessert included) when following a good diet or a plan where you count macros, a simple reality exists: even with dietary freedom, you still have to limit how much you eat, and sometimes to the point of frustration.

That’s why “healthier” versions of your favorite desserts allow you to satisfy your sweet tooth and maintain your sanity. And surprisingly, you can do it without lots of added sugars.

Enter protein peanut butter cups, created by Born Fitness meal prep specialist, Liv Langdon, founder of Liv Out Loud.

This desserts has 20 grams less sugar than the popular Reese’s cup—and are sweetened with natural Stevia powder and unfiltered, raw honey. Bonus: the phyonutrient pinocembrin, which is unique to raw honey, supports healthy enzyme activity and good bacteria in the gut.

Add in cacao (which is packed full of flavanoids, which help your cells repair damage caused by the toxins in food and the environment), and all-natural protein powder, and you have all the ingredients of a dessert so good that you’ll still have trouble believing it’s OK to eat.

Ingredients

Chocolate outside

• 1/2c Stevia-sweetened chocolate chips*
• 1/8c cacao powder
• 1/8c coconut oil
• Dash of cinnamon
• Pinch of Himalayan sea salt

Protein peanut butter inside

• 1/8c peanut butter powder
• 2 tbsp. unsweetened vanilla almond milk
• 1/3c all-natural creamy peanut butter
• 1 tsp. raw unfiltered honey
• 1 tsp. stevia powder
• 5 drops of Sweet Leaf Stevia drops, vanilla crème flavor (1/4 tsp. vanilla extract can be substituted)
• 1 scoop of protein powder of choice** (depending on the size of the scoop, add 1 tbsp. of almond milk to keep mixture easy enough to stir)

* I used Lily’s Stevia-sweetened dark chocolate baking chocolate chips in this recipe. Unsweetened dark chocolate chips can be substituted, but the nutritional counts—carbohydrate and sugar specifically—will increase.

**I recommend using vanilla or unflavored protein powder; preferably an all-natural variety with little to no artificial flavoring or dyes.

Directions

1. Line two muffin pans with 12 small baking [muffin] cups.
2. In a medium, microwave-safe bowl, combine all of the chocolate outside ingredients. Microwave for one minute. Then stir until chocolate chips are fully melted and the mixture is smooth.
3. Spoon about ½ tbsp. of the melted chocolate mixture into each baking cup or just enough to cover the bottom with a thin layer. After you have filled the cups, carefully tip the pan so the chocolate spreads half way up the sides of each cup. Place the pan in the freezer for 10 to 15 minutes or until the chocolate hardens.
4. In a separate mixing bowl, add the peanut butter powder and 1 tbsp. of almond milk. The peanut butter powder will thicken into a creamy peanut butter consistency. Add the natural peanut butter (you may need to microwave it for 30 seconds to soften for stirring). Add the honey, stevia powder and vanilla drops. Stir until fully combined. Add the protein powder and 1 tbsp. of almond milk to the peanut butter mixture. Stir until a smooth consistency, whipped consistency is achieved.
5. Remove the muffin pan from the freezer. Add a 2-tsp size dollop of the protein peanut butter mixture in each muffin cup. Spread along the bottom, leaving a little room along the edges.
6. Pour another ½ tbsp. of melted chocolate in each cup, fully covering the peanut butter mixture. Freeze for about 15 more minutes, or until the chocolate shell fully hardens.
7. Makes 12 small peanut butter cups. Store in the freezer until ready to eat. Forewarning: the chocolate melts easily and can get a little messy. Worst-case scenario, you can lick the chocolate off your fingers.

Nutrition Information and Macros

Dietary information

• Gluten free
• Vegetarian
• No sugar added
• Vegan (if plant-based protein powder & Stevia chocolate chips used)

Macronutrient breakdown (includes 12 servings)

1 peanut butter cup: 124 calories, 8g fat, 8g carbs, 5g protein

READ MORE: 

Peanut Butter Protein Rice Krispies Treats

Peanut Butter Banana Protein Overnight Oats

PB&J Protein Snack Balls

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Protein Peanut Butter Cups appeared first on Born Fitness.

This no-bake recipe, created by Liv Langdon, can be made quickly at home, stores easily at work, tastes great, and fuels your body with the type of nutrition you want and need during the day.

Born Fitness Recipes: Protein Almond Snack Balls

Fitness goal: Muscle gain, fat loss, maintenance, or because you’re hungry

Allergies: nuts (from almonds), whey (if that’s your choice of protein powder)

Paleo friendly: Yes

How to make it vegetarian friendly: No adjustments needed; just choose protein powder accordingly

Prep time: 10 minutes

“Cook” time: 10 minutes

Ingredients

• 2 tbsp all-natural almond butter
• 1 scoop protein powder of choice (vanilla, chocolate or no flavor is best in this recipe)
• 2 tbsp unsweetened coconut flakes (keep 1 tbsp aside for dipping)
• Cinnamon
• 2 tbsp unsweetened applesauce
• 1 tbsp cacao powder  (uns. cocoa powder is OK, but less micronutrient benefits; cacao is one of the most concentrated sources of magnesium)
• Crushed almonds
• 3 whole almonds
• Coconut oil, unrefined, cold-pressed

How to Make Protein Almond Snack Balls

1. In a bowl, combine all ingredients except for the last two (using your hands is totally acceptable; just make sure you wash them first.)
2. In a small bowl or plate, pour remaining coconut flakes and cinnamon. Set aside for dipping.
3. Rub a little coconut oil in your palms to prevent the mixture from sticking to your hands when you roll into balls.
4. Take 1/3 of the mix, and roll into ½ dollar sized balls. Then dip and roll into the coconut-cinnamon mixture.
5. Place one whole almond on each protein ball. Place in freezer for 10 minutes before serving. Then eat. Makes 4 balls.

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Protein Almond Snack Balls appeared first on Born Fitness.