As I slowly attempt to get into Ironman Shape (or rather good enough shape to begin the training plan for my Ironman next year), I wanted to make some healthy snacks that I can easily refuel with after training. I’ve made a lot of date bars in the past, but I was ready for something a bit more….oatey 😀
- 2 cups quick oats
- 1 cup crispy rice cereal (like Rice Krispies)
- 1 cup creamy peanut butter
- 1/2 cup chia seeds
- 1/4 cup vanilla protein powder
- 1 cup mini chocolate chips (or chopped-up m&ms)
- 3/4 cup honey or agave nectar
- 2 teaspoons pure vanilla extract
Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn’t get crushed. Mix until well-combined.
Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheet. I used my cookie scoop and then rolled the scooped portion out between my palms. Let the granola balls firm up in the fridge for 1-2 hours.
Once hardened, place in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
They taste AWESOME! I love the crispy texture that the cereal adds, and that they are so protein packed 😀
There aren’t many thing in life I love more than dessert… so when I can put a healthy twist on one of my favorite desserts, I am one happy girl! I discovered how versatile dates can be when I made lemon date bars last month, and I’ve been dreaming up new flavor combinations ever since. These taste just like a carrot cake cake pop, but without all the cream cheese and sugar! In fact, they’re VEGAN! I have to say, I’m pretty impressed with how they turned out.
Carrot Cake Truffles:
- 12 oz. pitted dates
- 1 cup almonds
- The zest of one small orange
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/4 cup shredded coconut, unsweetened
- 2 medium carrots, finely grated
- 1/4 cup crushed pineapple
- additional shredded coconut and almond meal for coating
Inspiration: A Tasty Love Story
Nutrition per serving:
Add everything besides the carrots in a food processor and blend until you have a well mixed dough. Add the carrots and pulse until the carrots are mixed into the dough, but still has some texture.
Refrigerate for 1 hour, then gently use your palms to shape 3/4 inch balls. Roll the balls in whatever topping you prefer, I tested out grated coconut and almond meal. I liked the coconut coating best!
I thought the truffles tasted wonderful. They definitely taste healthier than my normal treats, but I like that these can satisfy my sweet tooth AND leave me feeling great!
We have a long car ride to Vancouver ahead of us for the LuluLemon Half Marathon tomorrow, so I decided to make a healthy snack for the trek. These no-bake energy bites are simple, easy to make, and tasty 😀 Did I mention they’re also gluten free? The ingredients include:
-2 cups quick oats
-1 cup crunchy peanut butter
-2/3 cup honey
-1 cup ground flax seed
-1 cup chocolate chips
-2 tsp. vanilla
Yield: 60 bites
Per bite nutrition: 75 calories, 2.2 g protein, 1.5g fiber, 6.5g sugar
Pour all ingredients into a large bowl, and heat the mixture in the microwave for about 20 seconds. This makes it easier to stir everything together, and also melts the chocolate chips.
I personally like this, because it allows the chocolate to be more evenly distributed throughout the bites. However, if you want the chocolate chips to maintain their shape, you can skip this step.
Roll the mixture into 3/4 inch balls, and let them sit in the fridge overnight.
These tasted great, and they were the perfect pre-race snack 😀
Goldfish have always had a special place in my heart. My sister and I used to eat them ALL the time when we were little, and I definitely still snack on them nowadays. So when I saw this idea on pinterest, I immediately bought a fish shaped cookie cutter on amazon and patiently waited two days for it to be delivered (I’m pretty sure I tracked the package about 6 times…I was just too excited). Once the cutters FINALLY arrived, I gathered my ingredients and followed this recipe:
- 1 cup (4 ounces) very finely shredded sharp Cheddar cheese
- 1 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 cup whole or reduced-fat milk
- 1 tablespoon vegetable oil
I stirred the cheese, flour, salt, baking powder, and onion powder together in a large bowl until the cheese was evenly distributed and coated. I then added the milk and vegetable oil and continued to stir with a spatula, then kneaded the dough until a cohesive dough formed. It was crumbly at first, but I continued to press and knead the dough until the dry bits were incorporated.I then transferred the dough to my work surface, and covered it with the upside-down bowl to let rest for 10 minutes.
Then it was time to preheat my oven to 375˚F, and lined 2 baking sheets with parchment paper.I divided the dough into 2 pieces, and refrigerated one piece while I rolled the second piece as thin as humanly possible (no more than 1/8-inch thick). The thinner your dough, the crispier your crackers will be, and everyone likes a crispy cracker 😀
Next I stamped out cracker shapes with my fish cookie cutter, and transferred the shapes to my prepared baking sheets. I let the crackers bake for about 10 minutes, until the crackers were crispy and just turning golden at the edges. I used two different sized cutters, and adjusted the baking time accordingly. The timing will vary according to the size and shape of your crackers.
I then transferred them to a wire rack and let cool completely. They tasted so good!! This is seriously such a fun snack.