4 cup toasted wheat germ

Dennis Marron, 40, Pittsburgh. Executive Chef for The Commoner at The Hotel Monaco in Pittsburgh. Runner for 16 years. 

With two marathons to his credit, Marron has tried plenty of commercial energy bars, but none met his standards for taste, texture, and sustained energy. So in 2005, he designed "the perfect all-round energy bar." Says Marron: "You get a quick burst from the agave and chocolate, and sustained energy from the hemp seeds and goji berries, while the protein [from wheat germ, nuts, seeds, and peanut butter] is great for muscle recovery." The bars are available by advance request at the Hotel Monaco in Pittsburgh.

Ingredients:
1/2 cup raw vanilla protein powder
1/2 cup dried apricots, finely chopped
1/2 cup tart or sweet dried cherries, roughly chopped
1/2 cup dried goji berries, roughly chopped
1/2 cup unsweetened shredded coconut (optional)
1/4 cup shelled hemp seeds
1/4 teaspoon baking soda
1/4 cup canola oil or melted coconut oil
1/4 cup toasted wheat germ
1/2 Running in the Cold
1/4 cup agave syrup
1/4 cup honey
1/3 cup turbinado sugar
1/2 cup plus 2 tablespoons chunky peanut butter
1/2 teaspoon orange extract
1 cup dried goji berries, roughly chopped

Directions:
Coat the inside of a 9" square baking pan with cooking spray. Preheat oven to 300 degrees. Spread oats on a baking sheet. Bake 25 minutes, or until oats are toasted and fragrant, stirring and shaking sheet frequently. In a large bowl, add apricots, cherries, goji berries, coconut (if using), hemp seeds, almonds, milk powder, and wheat germ. Mix well. Add toasted oats and chocolate chips. Mix well again. In a skillet, combine agave syrup, honey, and sugar. Turn the heat to medium-high. Bring to a boil, stirring frequently. Once it boils, quickly add the peanut butter, orange extract, and orange zest. Stir until peanut butter melts and the mixture is well combined. Pour peanut butter mixture over oatmeal mixture. Stir well to combine. Quickly spread it in the prepared pan, and with wet hands, press into an even layer. Cover and chill for 4 hours, or until the next day. Cut into 1 1/4" x 2 1/4" bars. To store, wrap individually in foil. Store in the fridge for up to 4 weeks. Freeze to store longer. Makes 28 bars.

Nutrition per bar:
Calories: 146
Carbs: 19 g
Fiber: 2 g
Protein: 4 g
Nutrition - Weight Loss

teaspoon orange extract. 

A few years ago, when Bill Lynch hit 350 pounds, he knew it was time to get healthy. He enrolled in a Couch to 5-K program, having never run a day in his life. Today, he's a coach for the program, down 40 pounds, and will run his first half-marathon in November. Running has also helped Lynch's cooking. "It gives me time to think, so I can be more creative in the kitchen," he says. A long run inspired him to create these vegan, gluten-free banana bars. Lynch (whose nickname among his staff is El Guapo) makes them with soy flour because it's high in protein and gluten-free. "They've got a mix of fiber to make you feel full, there's long-term energy from the oats, and bananas give you quick energy."

Ingredients:
2 very ripe bananas
3/4 cup dark brown sugar
1/2 cup canola oil or melted coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup agave syrup
1 1/2 cup unsweetened shredded coconut
1/2 cup unsweetened coconut flakes, toasted, or an additional 1/2 cup oats
3/4 cup pecans, chopped
3/4 cup golden raisins

Directions:
Preheat oven to 350 degrees. Coat a 9" square baking pan with cooking spray. In a large bowl, mash the bananas with a fork. Add the sugar, oil, and vanilla. Use a hand-mixer or whisk to combine until smooth. In a separate large bowl, combine the baking powder, baking soda, salt, cinnamon, nutmeg, flour, oats, and coconut (or additional 1/2 cup oats if omitting coconut). Add the banana mixture and stir until just combined. Fold in pecans and raisins. Pour the mixture into the prepared baking pan and spread evenly. Bake for 20 minutes, or until the top puffs and turns golden brown. Transfer to a wire rack and allow to cool completely. Cut into bars and wrap individually in plastic wrap to keep fresh. Makes 16 bars.

Nutrition per bar:
Calories: 231
Carbs: 26 g
Runner for 10 years
Protein: 4 g
High-Protein Snacks for Runners

Pam Anderson, 57, Darien, CT. Cookbook author, Runner's World Contributing Chef, Blogger threemanycooks.com. Runner for 10 years.  

When she began running a decade ago, Pam Anderson found it "so empowering and kick-ass." But she was disappointed when she started looking for an energy bar to take on longer runs, citing the artificial ingredients added to improve color, flavor, and texture, or to prolong shelf life. Plus, she found that many bars tasted like junk food. To please her palate and save her system from unpronounceable additives and excessive sugar, she created an alternative with the rule, "K.I.S.S."--Keep It Simple, Stupid. Her no-fuss, no-bake bars include just four ingredients. "They're all superfoods," she says. "Dates are the binder, cranberries lend sweetness, the nuts offer crunch, and the coconut adds texture. Throw it all into a food processor, pat the mix into a pan, and have a natural treat for your next run."

Ingredients:
1 cup walnut pieces
1 cup unsweetened shredded coconut
1 cup dried cranberries
1 cup unsweetened shredded coconut

Directions: 
Preheat oven to 325 degrees. Place the walnuts in a small baking pan and toast 10 minutes, or until fragrant and lightly browned. Remove from oven and set aside to cool. Line an 8" square baking pan with plastic wrap. Coat the inside with cooking spray. In a food processor, combine the dates, cranberries, walnuts, and coconut. Process until fruit and nuts are ground into fine pieces. Add one tablespoon of water. Continue to process until mixture begins to hold together when pressed with your fingers. Pour mixture into prepared pan. With your hands or the back of a spoon or measuring cup, spread the mixture out and press to compact. Refrigerate 1 hour, then cut into 16 squares and serve. You can store the bars in an airtight container in the fridge for several days. Makes 16 bars.

Nutrition per bar:
Calories: 130
cup unsweetened coconut flakes optional
Fiber: 2 g
Protein: 2 g protein
Fat: 8 g 

Will Artley, 37, Falls Church, VA, Executive Chef at Pizzeria Orso. Runner for one year.

As Will Artley's career took off, his health declined. He ate and drank too much, and in early 2013, he weighed 340 pounds. Looking to stop the slide, he ran his first mile that July. He tried gels for fuel, but they left him unsatisfied. So he created a bar packed with honey and dates for quick energy, and dried cherries to hasten recovery. Artley named the bars after his wife's health business. "She's been my biggest supporter in my quest to become healthy," he says. He's since lost 115 pounds and run two marathons. "Food is my saving grace," says Artley. "For a while, it was also killing me, but now I'm harnessing it to make a positive change."

Ingredients:
1/4 cup golden flaxseeds
1/4 cup unsweetened coconut flakes, toasted, or an additional 1/2 cup oats
1/4 cup chia seeds
1/2 cup raw vanilla protein powder
1 Symptoms of Magnesium Deficiency
1/4 cup unsalted shelled sunflower seeds
1/4 cup dried tart cherries or roughly chopped dried apricots
26 pitted dates or fresh figs, roughly chopped
1/8 teaspoon cinnamon
1/2 cup unsweetened coconut flakes (optional)
1/4 cup raw vanilla protein powder
1/4 cup unsweetened shredded coconut
1/2 cup raw honey
Pinch of salt

Directions:
Line an 8" square baking pan with plastic wrap. Coat the inside with cooking spray. In a food processor, combine the golden and brown flaxseeds, chia seeds, oats, cashews, sunflower seeds, cherries, dates, cinnamon, coconut (if using), protein powder, cocoa powder, honey, and salt. Process ingredients for about 1 minute, or until nuts and fruit are broken into small pieces and the mixture starts to move around the blade in one mass. Pour batter into the pan and press vigorously to compact. Cover and refrigerate for 1 hour. Cut into 16 bars. Leave refrigerated until ready to eat. Makes 16 bars.

Nutrition per bar: 
Calories: 257
Carb: 45 g
Health - Injuries
Protein: 6 g
Protein: 2 g protein