Chocolate Peanut Butter No-Bake Energy Bites (Naturally Sweetened)

YIELD: ABOUT 20-25 BITES

CHOCOLATE PEANUT BUTTER NO-BAKE ENERGY BITES (NATURALLY SWEETENED)

These chocolate peanut butter no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

PREP: 15 MINS COOK: 0 MINS TOTAL: 15 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats, although use gluten-free oats if making this GF)
• 2/3 cup toasted unsweetened coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/3 cup honey or agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and chill in the refrigerator for at least half an hour, to make the mix easier to handle and mold.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

*If the mix seems to dry, add in an extra tablespoon or two of honey or peanut butter.  If the mix seems too wet (which may happen if you use natural peanut butter), add extra oatmeal.

Adapted from Gimme Some Oven

Avocado Chicken Salad

This is by far our most favorite meal. We often fight over licking the bowl! And it's healthy and SO simple!

We just make about how much we'll need depending on how many people it's serving, because avocados doesn't stay good for long.

For 2 adults:

1- 1 1/2 ripe avocados
1/2 cup shredded chicken (sometimes we use canned if we're short on time)
fresh lime
cilantro
green onions (optional)
salt to taste

Pour the chicken into a bowl, mash it up, so it shreds a little. Start with less, you don't want it too chicken-y. I probably start with about 1/2 cup and add more if needed. Add avocado and mash up a lot, add as much cilantro as you wish and squeeze on the fresh lime. I've added green onions before, but we prefer it without. Add salt to taste.

Mix it all up and serve over lettuce, tortilla chips, plain or our favorite (but least healthy) over toasted sourdough bread (open-faced).

Grilled Salmon with Avocado Salsa

We recently discovered this divine salmon recipe. It's a very healthy and is a Whole30 recipe too! This is probably our favorite way to eat salmon. If we don't feel like grilling, we just line a baking sheet with foil, spray it, place the salmon skin down, cover with foil and bake at 425 for 12-18 mins. So delicious!!

GRILLED SALMON WITH AVOCADO SALSA

 

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Whole30 approved grilled salmon with avocado salsa

Author: the cookie rookie

Recipe type: main course

INGREDIENTS

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp ancho chili powder
• 1 tsp black pepper
• for the Avocado salsa:
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• Salt to taste

INSTRUCTIONS

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. refrigerate for at least 30 minutes.
3. Pre-heat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
6. Top with avocado salsa and enjoy!

Adapted from The Cookie Rookie

Almond Granola

 My friend made this for me and it is so yummy. It's even yummy to just snack on plain.

*Sometimes I do 1 1/2 times this recipe or double it. If you double it you may want to use two pans.

 

1/4 c. brown sugar

1/3 cup honey

1/3 cup oil (one thing I do is to measure the oil first, then the measuring cup is oily and the honey slides right out)

1/4 t. salt

1 t. vanilla

1 t. almond extract

4 cups old-fashioned oats

1/2 cup sliced almonds

1/2 cup slivered almonds (or you can use just one cup of one kind or almonds if you don't have both)

Mix sugar, honey, oil, salt, vanilla, almond extract. Add to oats and almonds and mix well. Spread mixture on a greased rimmed baking sheet or jelly roll pan. Bake at 300 degrees for 10 minutes, then stir. Bake another 10-12 minutes or until very lightly browned, stir again and let cool completely, then store in a covered container or Ziplock.

Moroccan Roasted Delicata

 This tastes very similar to Moroccan Delight. It is so yummy. You have to try it.

 6 rounded 1 cup servings

**7 Pts Plus

Gluten, Dairy, Egg, Nut Free

Ingredients

1 delicata squash, seeded and diced
1 sweet potato, diced
1 onion, diced
Coarse sea salt, fresh ground pepper and garlic powder
2 tsp Garam Masala (click link for recipe)
1 cup white quinoa, I used Ancient Harvest Organic
2 cups vegetable broth
1 14oz can garbanzo beans, drained and rinsed
1/4 cup raisins
1/8 cup cranberries
1 Tbsp apple cider vinegar
1 green onion, sliced

Directions

1. Preheat oven to 350F.  Spray a baking sheet with cooking spray and place the squash, sweet potato and onion on the pan.  Season with salt, pepper and garlic powder; bake for 40 minutes.

2. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions.  Stir in garbanzo beans, raisins and cranberries.  Cook an additional two minutes.  Remove from heat; add roasted squash mixture and stir in vinegar and green onion.

From Florida Coastal Cooking.

Fresh Cilantro-Carrot top Tabbouleh

From Florida Coastal Cooking

 

Ingredients

3 cups chopped carrot tops
3 cups chopped cilantro
1/2 cup chopped onion
1 3/4 cups cooked bulgur wheat (I used chicken broth in the preparation as the cooking liquid)
2 large carrots, shredded
1 cup chopped tomato
1 cup chopped green onion
1/3 to 1/2 cup fresh lemon juice
1/8 cup good quality extra virgin olive oil
2 clove garlic, minced
1 packet stevia powder
Coarse sea salt, fresh ground pepper, garlic powder, to taste


Directions

1. Mix the carrot tops through green onion in a large bowl; whisk the lemon juice, olive oil, stevia, garlic, salt, pepper and garlic powder in a smaller bowl and pour over carrot top mixture evenly. Toss mixture gently, taste and add additional seasoning, if needed. Divide evenly between 6 bowls.

Makes 6 1-cup servings.

This is yummy with toasted whole wheat pita bread!