No Bake Energy Bites

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Ingredients:
2 cups dry oatmeal or quinoa flakes
1 cup ground flaxseed
1 cup chocolate chips
1 cup almond butter
2/3 cup honey
2/3 cup dried blueberries
2 tsp vanilla
pinch of salt

1. Mix almond butter, vanilla and honey into a paste. Add to dry ingredients. Form into balls and place on wax paper. Keep refrigerated.

Delicious. Easy to make.
Found in running magazine.
Enjoy!

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Chocolate Chip-Zucchini Loaf

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1 egg
1/2 cup miracle whip dressing
1 1/2 cups grated zucchini (approx. 1 zucchini)
1 1/2 cups flour
1/2 cup sugar (calls for 1 cup, I cut it in half and it was still very sweet)
1/2 cup semi-sweet chocolate chips
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt

1. Heat oven to 350F
2. Beat egg and dressing in large bowl with whisk until well blended; stir in zucchini. Mix remaining ingredients in separate bowl. Add to zucchini mixture; stir just until moistened.
3. Pour into 8×4 inch loaf pan sprayed with cooking spray.
4. Bake 50min or until toothpick inserted in centre comes out clean. Cool in pan 10 mins. Remove from pan to wire rack and cool completely.

Another magazine find…unfortunately it doesn’t say on the page which magazine. Fall 2011 issue and what’s cooking? Thinking something to do with kraft. Regardless, great find. Easy enough that a non-baker like me didn’t screw it up. Yum.

Sweet & Spicy Pecans

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1 lb pecans
1/3 cup brown sugar
1 tsp cinnamon
1 tbsp sea salt
2-3 tbsp cayenne pepper
1 egg
1 tbsp water

1. Set up tray with parchment paper and preheat oven to 350F.
2. Mix the egg and water together, mix dried ingredients in separate large bowl.
3. Coat pecans with egg/water mixture then mix with dried ingredients.
4. Spread out evenly on tray, bake for 30 mins. Stir halfway through.

Thanks Jen for sharing this one! Such a great snack!

Maple-Apple Muffins

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Ingredients:

2 large eggs
1/2 cup pure maple syrup
2 tbsp canola oil
1 tsp pure vanilla extract
1 Gala apple, peeled, cored, and diced
1/2 cup cooked quinoa **1/2 cup rinsed quinoa boiled in 1 cup water**
1 1/2 cups flour
1/2 cup sugar
2 tbsp ground flax seed
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda

1. Preheat oven to 375F. Line 12-cup muffin pan with paper liners. Spray liners with cooking spray.
2. Whisk eggs in large bowl. Whisk in maple syrup, oil, and vanilla extract, then stir in apple and cooked quinoa.
3. Combine flour, sugar, flaxseed, cinnamon, baking powder, baking soda, and salt in separate bowl. Whisk until combined.
4. Make a well in flour mixture, and pour in half of apple mixture. Stir to combine. Add remaining apple mixture, and stir until batter is smooth.
5. Divide batter among prepared muffin cups, and bake 20 minutes or until toothpick inserted in centre of muffin in centre of pan comes out clean. Cool 5 minutes before serving.

** Tip: Keep a piece of bread in the closed contained that you keep the muffins in. Not sure how it works, but it keeps them extra moist! **

Found this recipe in an issue of Vegetarian Times Magazine! Love it!

Chickpea Cookies

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Ingredients:
1 1/4 cups canned chickpeas, well rinsed and patted dry with paper towel
2 tsp vanilla extract
1/2 cup & 2 tbsp natural peanut butter
1/4 cup honey
1 tsp baking powder
pinch of salt if peanut butter doesn’t have salt
1/2 cup chocolate chips

1. Preheat oven to 350F. Combine all ingredients except for chocolate chips in food processor and process until very smooth.
2. Put in chocolate chips, pulse once or twice (or stir)
3. With wet hands, form into balls, place on cookie sheet with parchment paper and press down. They won’t rise much.
4. Bake for approx. 10 mins. They will be very soft when you take them out of the oven.

* Don’t use regular peanut butter (it’s too oily). Must use a natural nut butter. I substituted it for natural cashew butter from bulk barn.
**I also substituted the honey for agave nectar. Apparently maple syrup works well too.

I know the thought of chickpeas and chocolate chips sounds ridiculous. But somehow this works. Try it and be amazed.

Thanks to my friend Ashley for hooking me up with this recipe. She found it it at….
http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

To-Go Breakfast Bars

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Ingredients:

  • 2 cups rolled oats
  • 3/4 cup uncooked quinoa
  • 1/4 cup uncooked millet*
  • 1 1/4 cups chopped mixed nuts or seeds**
  • 1/2 cup dried cranberries or similar dried fruit
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup peanut or almond butter
  • 1/4 cup olive oil
  • 2 tablespoons white or brown sugar
  • 1 teaspoon vanilla extract

* Millet is a random grain (super cheap) that you can find easily at Bulk Barn
**I used chopped peanuts, chopped walnuts, ground flax seed, chia seeds

  1. Heat your oven to 350F. Grab a 9×13 inch baking dish and line with parchment paper.
  2. Heat a large pan over a medium-low heat and add the oats, quinoa, and millet. Stir them around until they start to smell toasted (approx. 3 mins). While that is happening, combine the nuts and cranberries in a large bowl. Pour in the toasted oat mix and the salt and mix together.
  3. In a small saucepan, combine the maple syrup, nut butter, oil, sugar and vanilla and warm until everything is melted. Make sure that the nut butter is all mixed and then remove from the heat. Pour this all over the dry mix and stir until everything is coated.
  4. Pour the mixture into the baking dish and press it down with a spoon to even it out. Bake in the oven until it looks toasted (approx. 25-30 mins). Let it cool to room temperature in the pan then place it in the fridge. When it’s cold, cut into bars. Keep in the fridge.

    I can’t say enough amazing things about this recipe. It’s DELICIOUS. And nutritious. Let’s be serious, you all don’t get enough nuts/seeds in your diet. This helps. Enjoy.

    Big thanks to the recipe book “Thug Kitchen”. If you’re looking for a new cook book, this is my recommendation. AMAZING, and hilarious.