Butternut Squash + Tahini Spread (March Cookbook Club)

I'm back for another installment of the Cookbook Club series I'm doing in collaboration with my friend Allie over at Key Ingredients. This month's book is Jerusalem, by Yotam Ottolenghi and Sami Tamimi, former residents of Jerusalem and now well-acclaimed London restaurateurs and chefs. It's is filled with mouth watering Middle Easter recipes and I want to make them all. Next to Italian and Mediterranean food, Middle Eastern cuisine is my runner up. 

I've seen very few cookbooks that are as stunning as this one. The pages are filled with authentic and unique recipes. Some are easy and some require a little more work, but if you're into cooking and this type of cuisine, this book is a must add to your cookbook shelf. 

I went to bed thinking about this dip and woke still thinking about it. I want to find everything I can and dip it in this spread. Hummus is a favorite around here, but I love mixing it up. And since beans are a legume and a bit harder on the digestive system, using butternut squash here is a nice break from the heaviness of beans. 

The roasted squash and cinnamon caramelizes just enough to give this a sweet yet slightly smokey flavor. I opted out of the date paste drizzle on top and swapped it for a simple maple syrup swirl on top just before serving. I think it added a little sweetness without being too much. You better believe I will be making this again and trying the date paste, too. If sesame seeds aren't your thing, leave those off (I did). I also garnished with a tiny handful of cilantro. To make this dip dairy free, grab your favorite dairy free yogurt or use full fat coconut cream as an alternative. 

Enjoy this spread as an starter with warm laffah bread or use it as the base in a hummus bowl. The options are endless! 

Butternut Squash + Tahini Spread

1 large butternut squash, peeled and cut into chunks
3 Tbsp. olive oil
1 tsp. ground cinnamon
5 Tbsp. tahini paste
1/2 cup plain Greek yogurt
2 cloves garlic, smashed
1 tsp. mixed black and white sesame seeds (optional)
1 1/2 tsp. maple syrup (or date syrup)
2 Tbsp. chopped cilantro

Preheat oven to 400 degrees.

Spread squash out onto a roasting pan. Toss with olive oil, sprinkle with the cinnamon and 1/2 tsp of salt. Cover the pan tightly with aluminum foil. Roast for 60-70 minutes, tossing halfway through. Remove squash from oven and let cool.

Transfer squash to food processor, along with tahini, yogurt and garlic. Pulse until it reaches your desired consistency. I opted for a smoother spread, but you can leave it chunkier if you like! I added a little more olive oil as I was processing.

Serve in a bowl or on a flat plate. Drizzle with maple syrup and sprinkle with chopped cilantro.

Grab the link below and add your recipe to our linkup! Thank you for coking along with us

An InLinkz Link-up

Monday Trader Joe's Haul

Monday, Monday! We are still riding the weekend high, coming off of a wonderful few days with family. We spent almost the entire weekend outside, except while we were sleeping, and it was glorious. We had a wonderful time.

I went a little crazy on my Instastories today sharing my favorite Trader Joe's finds of the day.  My sister called me out and I said just you wait- next week I'll do a LIVE UN-BAGGING! Totally kidding but then again, maybe not. I always enjoy seeing what everyone else picks up at Trader Joe's- that place is such a gold mine! When I walk in, it's so hard to not ditch the list and get only what I came in for. Like, why don't I just let Joe tell me what I NEED!? 

Here are a few new things I picked up this week!

 

I already ripped these open for my 3pm snack break and they are delicious! The perfect little bite sized snack and they come individually packed inside the big bag. No strange ingredients and I think Will and Kate will love them, too.

This cauliflower tabbouleh did not disappoint! I've had this on my radar for awhile and finally remembered to pick it up today. I had some for lunch with the jalapeno chicken sausage from Trader Joe's (another favorite).

We have been on a citrus kick at our house all Winter so I always make sure that we have plenty. These mini mandarins are tiny and perfect for little hands and super sweet, too! Also great for kid lunches and snacks on the go.

Cold brew coffee chocolate bar WHAT!? I can't wait to try this. I know it's going to be a winner.

I don't always drink white wine, but the warmer days make me want to swap out my usual red blends for Pinot Grigios or Sauvignon Blancs. This one came highly recommended by a friend and I have it chilling in the fridge now in preparation for tonight's MOST DRAMATIC BACHELOR FINALE EVER. 

Here's the last of my haul! This cauliflower fried rice situation looks like such an easy weeknight meal! Just add in some protein and we will be good to go. Excited to give this a try. I love these small cans of wine. I always get the pinot grigio but picked up the rose to have, too. It's the perfect single serving and great for when you don't want to commit to drinking a bottle over a few nights during the week. The coconut lime mints were an impulse cash register find! Cannot wait to make these shishito peppers tonight with our salmon burgers! And since I'm a product junkie, the hair mask had to come home with me, too. 

And lastly, because I can't leave Trader's without some fresh flowers!

Hope everyone had a wonderful weekend!

Pumpkin Power Cookies

I am normally of the mindset "LONG LIVE SUMMER", but as soon as September 22 rolled around on the calendar I was ready to switch to Fall. Will has been super excited about the seasons changing over, well, since Summer started, and he told me that because Friday was the first day of Fall, all of the leaves were going to fall off of the trees at once. Cutest little kid comment ever. 

The season comes and goes so fast here and even though we are still hovering in temperatures around 80 degrees, I want to soak it up before Christmas is knocking at our door. Which is three months from yesterday. Whoah.

These power cookies are the perfect healthy snack, sweet treat and everything in between. My Paleo Snack Bites are my go-to pre workout snack, but I needed a change this week. The 5:15am wakeup call to hit the gym is never easy, but it's been a little easier this week to crawl out of bed knowing I can eat one of these. My kids LOVE them, too! They are packed with all kinds of good nutrients and filled with the flavors of Fall. They are also grain free and refined sugar free! What more could you want!?

Pumpkin Power Cookies
recipe from Primally Inspired

1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/4 cup raw honey
1.5 tsp. pumpkin pie spice
1/2 tsp. sea salt
2 eggs
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Prep a baking sheet with parchment paper.

In a medium sized bowl, whisk pumpkin, coconut oil, honey, pumpkin pie spice, salt and eggs. Mix until combined. Stir in walnuts, pecans, cranberries and chocolate chips.

Using a spoon, drop about a tablespoon or two of the cookie mixture onto the prepared baking sheet. Bake for 15-18 minutes. 

Once they are done and completely cooled, transfer them to an airtight container and store in the fridge.

Whole Wheat Double Chocolate Banana Muffins

Starting this Monday morning early with a giant cup of coffee and these muffins! Who doesn't want Chocolate for breakfast? And because the 3pm snack break is almost always inevitable, these also make the perfect mid-afternoon sweet treat.

Whole wheat flour makes these feel a little less guilty for me and with agave in place of refined white sugar, I'm calling these healthy-ish. Surprisingly, the coconut oil doesn't hide in this recipe and gives these muffins a little nutty kick. Using super ripe bananas take these muffins from great to best ever. I love them and so did the tiny humans in this house. 

Whole Wheat Double Chocolate Banana Muffins

recipe from Sally's Baking Addiction

3 very ripe bananas

1/3 cup organic blue agave 

2 large egg, at room temp

1/4 cup coconut oil, melted

1 tsp. pure vanilla extract

1 cup whole wheat flour

1/2 cup unsweetened cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 cup dark chocolate chips

Preheat oven to 425 degrees. Prepare a muffin tin with liners. (these silicone liners are my FAVORITE and I don't know how I ever lived without them)

In a medium bowl, mash the bananas up with a fork. Mash them well! Once they are nice and smooth, whisk in the agave, egg, coconut oil and vanilla until combined.

In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips. 

Spoon the batter into the liners, filling them all the way to the top. Top each one with a few chocolate chips. Bake the muffins for 5 minutes at 425 degrees. Then, keeping the muffins in the oven, reduce the temperature to 350 degrees. Bake for an additional 13-15 minutes, or until a toothpick in the center comes out clean. 

Cool for 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to five days.

Double Chocolate Peanut Butter Protein Bites

We are addicted to snack bites in this house. I'm always on the hunt for new recipes to add to our list- we just can't get enough. Perfect for a grab and go breakfast, or an after dinner treat when you need to curb your sweet tooth. I almost always have a batch of some kind of snack bite in our freezer. And Will loves them as much as we do! 

I posted this snack recipe on our gym Facebook and Instagram pages yesterday, but I couldn't leave it off of here! These protein bites are seriously addicting and pack a punch when you're craving something sweet! Any protein powder will work, but using chocolate just makes them extra delicious. Next time, I'm doubling the recipe. Thanks to my friend Allie for inspiring me!  

Double Chocolate Peanut Butter Snack Bites
recipe from Peanut Butter Fingers

1/2 cup chocolate protein powder
1/2 cup organic old fashioned oats
1/2 cup natural peanut butter
1 Tbsp. cocoa powder
1 Tbsp. maple syrup
water, as needed, to soften the mixture

Mix all ingredients in a medium bowl. Add water by the teaspoon to soften the mixture if needed. Form into balls (about a Tablespoon each), and store in the refrigerator or freezer.

{What Will Ate} Lemon Garlic Hummus + Garlic Naan from La Brea Bakery

Hummus is a go-to snack in our house and a mealtime staple for Will. It was one of the first foods that we gave him as a baby and he's loved it ever since. Some of his favorite dippers include peppers, honey wheat pretzel sticks and cucumber. It also makes a great condiment for meat. His other favorite way to eat it? On a spoon. 

This hummus recipe has been my new favorite. It's so easy to whip up a small batch at lunchtime, or double to last for a few days. Lemon and garlic are never a bad idea! I have been on a white bean hummus kick for a few years, but lately, I'm all about the garbanzo beans. Use this recipe on it's own, or use it as a base and add more flavors if you like! Roasted red peppers or fresh basil would both be excellent. Eat the hummus right away, or let it sit in the fridge overnight to really let the flavors marry.

Lemon Garlic Hummus

1 can organic garbanzo beans, rinsed and drained

1 lemon, juiced

1 clove garlic

1/4 cup olive oil, plus more if needed

1/2 tsp. salt

pepper, to taste

Using a food processor, pulse all ingredients until smooth and to desired consistency. Slowly drizzle in more olive oil if necessary. 

Our friends at La Brea Bakery sent us some delicious Naan bread a couple of weeks ago and Will has been LOVING it. The breads arrived frozen and after baked in the oven, they crisp up and taste so fresh! The garlic naan is our favorite with it's unexpected flavor and extra kick- the perfect partner for Will's lemon garlic hummus! These naan breads are also perfect for flat bread pizzas! This is another favorite toddler meal. I keep individual portions of homemade marinara in the freezer just for this purpose. La Brea baguettes are also my go to when I need to bake up crostinis for appetizers. Always fresh and made with real ingredients. 

For some background on La Brea Bakery...More than 25 years ago, La Brea Bakery revolutionized artisan bread in the U.S., creating hearth baked, hand crafted bread using simple ingredients and uncompromising standards. Today, La Brea Bakery offers more than 200 varieties of authentic artisan bread, from baguettes, ciabattas and foccacias, to loaves, sandwich breads, flatbreads and more. 

Right now, La Brea Bakery is making its way across the country with their Breaking Bread Tour, reminding foodies that nothing brings family and friends together like a quality meal. Through the tour, La Brea Bakery will spread their top-of-the-line artisan breads and love for quality ingredients and inspired recipes across the country, creating opportunities for Americans to connect over bread.

*This post is sponsored by La Brea Bakery and the Breaking Bread Tour. I received La Brea bread in exchange for writing this post. All opinions are my own. 

Skinny Lemon Bites

I just can't quit with the snack bites. The possibilities are endless with these bite sized treats and I find that they are the perfect snack to have around for a quick energy boost during the day or to curb a sweet tooth at night after dinner.

These skinny lemon bites are perfect for Spring! I love the light, bright flavor of lemon- especially in the warmer months! With only four ingredients, you can whip these up in no time. I doubled the original recipe and added lemon zest for even more lemon flavor. I have been storing these in the freezer and they taste like lemon sugar cookie dough! The perfect healthy springtime treat! We can't get enough.

Skinny Lemon Bites
recipe adapted from House of Yumm

1 cup raw unsalted cashews
1/2 cup old fashioned oats
1 tsp. lemon zest
2.5 Tbsp. honey 
1/4 tsp. pure lemon extract

Place cashews, oats and lemon zest in a food processor. Pulse until there are no large pieces left. Add the honey and lemon extract and pulse until combined. Scoop out the mixture with a teaspoon and form into small balls. Chill in refrigerator or freezer and enjoy!

No Bake Energy Bites

Energy bites are not a novelty around here and we almost always have a batch in the fridge or freezer available for healthy snacking. In fact, my Paleo Snack Bites have been one of my most popular recipes and most pinned posts to date. They are slightly sweet a filled with so many good-for-you ingredients.

I shook things up a bit with this week's batch of bites and used a new recipe from my friend Kealy. She uses oats instead of almond meal, honey instead of maple syrup and cacao nibs instead of mini chips. The differences are slight but the taste is entirely new and we have loved snacking on these this week. They are perfect for snacking on the go, pre or post workout bite and even after dinner when you need a little something sweet. 

I love the sweetness of the honey and this is my first time experimenting with cacao nibs- I am obsessed! By themselves they have the initial taste of chocolate but are not sweet at all. A subtle chocolatey flavor comes out when you use them with other sweet ingredients for a healthier chocolate chip with lots of good nutrients and tons of antioxidants. 

No Bake Energy Bites

recipe via Move Nourish Believe

1 cup old fashioned oats

1/2 cups natural crunchy peanut butter

1/2 cup unsweetened coconut

2 Tbsp. vanilla protein powder

1/4 cup honey

1/2 cup cacao nibs

1/4 cup chia seeds

1/4 tsp. cinnamon

Mix all ingredients in a bowl until combined. Refrigerate mixture for 30 minutes to let it firm up. Form into balls and store in an airtight container in the fridge or freezer.

{What Will Ate} Apricot Oat Cakes

Healthy snacking is just as important for our little people as it is for us! I like to keep a variety of things on hand for Will to snack on. These little oat cakes are made with wholesome ingredients and are perfect for tiny hands. Will has been snacking on these this week and loves them. They also make a great pre or post run snack for me which is even better. I omitted the butter and used organic butter infused olive oil from Pour Olive which was a genius and much healthier swap. 

This recipe is another gem from my favorite baby cookbook, Cooking For Baby. The apricots are so delicious, but you could really mix in any of your favorite dried fruits. The coconut adds to the substance and texture of the cakes, so I wouldn't leave that out. If you do, just add two extra tablespoons of oats. 

Apricot Oak Cakes
recipe from Cooking for Baby

Coconut oil cooking spray
Organic old-fashioned rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
2 Tbsp. olive oil
1 Tbsp. honey
3 Tbsp. finely chopped dried apricots
2 Tbsp. shredded unsweetened coconut
1 cup water, heated

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or aluminum foil and spray with oil.

In a mixing bowl, combine oats, cinnamon, baking soda and salt. Make a small well in the center and add the olive oil and honey. Using a rubber spatula, combine until all oats are coated. Mix in apricots and coconut.

Heat 1 cup of water on the stove until just before it begins to boil. Add hot water to the oat mixture 2 Tablespoons at a time, stirring after each addition with a rubber spatula. Oats will become wet and sticky. With wet hands, mix oat dough one final time. The dough will be sticky, but not firm. 

Using two large spoons, scoop and drop dough onto baking sheets. Shape into 2-inch round flat cakes. Bake oatcakes until edges turn golden brown and centers are firm and not sticky, about 15 minutes. Transfer to a wire rack and let cool. Store oatcakes in an airtight container at room temperature for up to three days or freeze for up to 3 months.

Back to School/Back to Your Routine: Healthy Breakfast and Snack Prep!

I’m not quite sure where the summer went, but the kids are up bright and early, standing at the bus stop and the school buses are zooming by. Whether you have kids in school or not, the back to school season is always a great time of year to get back into a routine and add a little more organization to your life.

I’m not into freezer cooking, and rarely make batches of food ahead of time, but lately, I’m finding that having some healthy breakfast and snack options ready to go for the week is a great way to stay on track. It also saves time when my hungry little baby is trying to climb up into his high chair himself and is READY to eat!

As part of Cooking Light’s Bloggers’ Connection themed monthly linkup, I dug through my blog archives to pull out some of my favorite make ahead breakfast and snack staples. This month it’s Back to School/Back to Your Routine!

1. {Cinnamon Oatmeal Banana Breakfast Muffins} One of my most recent posts, these muffins make a wonderful breakfast or even a mid-afternoon snack. They are a great pre or post workout snack as well! Use the recipe as a base and add your favorite muffin mix-ins!

2. {Paleo Snack Bites} Oh, how we love these! I make a batch or two weekly to keep on hand for snacking. These are my ideal pre-morning run snack when I go early. I eat one or two about 15 minutes before I leave. They also cure a sweet craving after dinner if you are trying to avoid the ice cream carton in the freezer.

3. {Paleo Waffles} Recently, I quadrupled the pancake recipe and poured it in my waffle maker. In five minutes, I had four days worth of breakfast for the little guy! I cook them in the waffle maker on the highest setting. Once they are cool, I cut into individual waffles, separate each one with wax paper, and place in a giant freezer bag to freeze. When we’re ready to eat them, I pop them in the toaster and serve with fresh fruit!

4. {Chia Pudding} Easily my favorite breakfast right now. This is another one that I will triple, even quadruple, and have a few days worth of breakfasts made for the week! I mix up individual servings in mason jars and shake, shake, shake! Lately, I’m finding that 1 Tbsp. per ¼ cup liquid yields the best consistency. I just use unsweetened almond milk, chia seeds, lots of cinnamon and top with fresh berries right before eating. This is a filling and nutritious breakfast. Chia pudding is also a great afternoon snack!

5. {Pumpkin Spice Granola} As sad as I am about the dwindling Summer days, I am excited that the pumpkin season is upon us! Although a bit time consuming, this pumpkin spice granola is worth every minute of prep work! Perfect for breakfast sprinkled on top of Greek yogurt, or a handful to hold you over until dinnertime.

6. {Hummus} The ultimate snack food! A big batch will last us a week or so in the fridge. I keep vegetable dippers on hand for snacking or enjoy some spread on Ezekial bread for a simple lunch. Lemon + Dill White Bean and Roasted Beet are our favorites.

For more healthy snacking ideas, check out this post from 2012.

Roasted Beet Hummus

I'm like a little kid. Snacks get me through the day, especially the stretch between lunch and dinner. With my little buddy in tow at all times, it's nice to have healthy things on hand that I can grab quickly. That 3pm snack attack always hits me, and it hits me hard. I almost always crave something sweet, but every few days, I get a savory craving and nothing else will do. 

I love roasted beets, and hummus is basically a food group in my life so this tasty bite is like snack time heaven for me. Sweet roasted beets and white beans make for a velvety smooth dip perfect for crusty baguette or crisp vegetable dippers. The flavor is tangy, rich and just plain delicious. It's a healthy snack to grab when the 3pm munchies hit but also makes a statement on a menu of party food. 

As an added bonus, the color is vibrant and beautiful. And who doesn't like beautiful food!?

Roasted Beet Hummus

2 beets

1 can cannelini beans, drained and rinsed

1 clove garlic, chopped

3 Tbsp. good olive oil

2 Tbsp. fresh lemon juice

salt and pepper, to season

Preheat oven to 400 degrees. 

Thoroughly wash beets and trim greens off. Loosely wrap them in foil. Roast for 50-60 minutes. Once they are done, let them cool. The skins will peel off very easily with a small pairing knife. Cut into large chunks.

In the body of a food processor, combine chopped beets, beans, olive oil and lemon juice. Pulse until smooth. Season with salt and pepper. Before serving the hummus, finish with a drizzle of good olive oil on top. Serve with crostini, endive or any other fresh vegetable dippers.

Oatmeal Cinnamon Chip Breakfast Bars

These breakfast bars really are really more of a dessert, but since they have oatmeal in them, we can go ahead and say they are acceptable for breakfast. I made these last week for play group and they were a giant hit- both mom and baby approved! I started with a base recipe from Martha Stewart and added a couple of extras. Golden raisins, dried cranberries and cinnamon chips make for quite the bite! I'm working on finding a way to clean up this recipe, cutting out the processed sugar and omitting the flour, but for now, enjoy this yummy and decadent breakfast treat!

Oatmeal Cinnamon Chip Breakfast Bars

recipe adapted from Martha Stewart

3/4 cup unsalted butter (1.5 sticks)

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 teaspoon salt

2 tsp. ground cinnamon

1 cup whole wheat, all-purpose flour

2 cups old fashioned oats

1/3 cup golden raisins

1/3 dup dried cranberries

1/3 cup cinnamon chips

Preheat oven to 350 degrees. Lightly butter an 8 inch square baking pan and line with parchment paper, leaving an overhang on two sides. Lightly butter the parchment paper as well.

In a large bowl, whisk together butter, sugars, egg, salt and cinnamon until smooth. Combine flour, oats, raisins, cranberries and cinnamon chips; fold until just combined.

Spread batter in prepared pan, and bake 25-30 minutes (test with a toothpick, it should come out with moist crumbs attatched) Cool completely in pan. Using paper overhang, lift cake onto a cutting board and cut into 16 squares. 

Chia Pudding

The chia seed might be one of my favorite food finds of 2013. I shared my love for chia seeds back in March and have enjoyed experimenting with them ever since! A reader left a comment on my original chia seed post telling me that her favorite way to eat the seeds was in chia pudding. It took me several months, but I finally put the chia pudding to the test and I am addicted. If you like tapioca pudding, there is a good chance you will like this! The texture is very similar. The great thing about this pudding is that it's healthy, filled with tons of nutrients and also satisfies a sweet craving when needed! I have been eating chia pudding for breakfast with fresh berries or in a small cup as an afternoon snack. It's delicious and satisfying!

After browsing several recipes, I determined that the ratio/recipe below seems to be the best and most commonly used. The best part about the pudding "base" is that you can play with flavors to mix it up. My favorite additions right now are cinnamon and nutmeg. Pumpkin pie spice would be an excellent addition for a Fall flavored treat!

Chia Pudding

3 Tbsp. chia seeds
1 cup almond coconut blend milk (or milk of your choice)
2 Tbsp. Grade A Dark Maple Syrup
Sprinkle of cinnamon & nutmeg

In a mason jar, add chia seeds, coconut milk, maple syrup and spices. Whisk to combine and screw the lid on tightly. Shake vigorously for 30-60 seconds. Set jar in refrigerator for 4 hours or overnight. 

For another natural source of sweetness, try stevia!

Mango Cashew Sunshine Bites

Healthy snacking is a must in this house. That mid-afternoon itch for a treat is nearly a daily occurance, most likely in the form of something sweet. If we have healthy bites to grab, we are much less likely to reach for something that may taste good at the moment, but doesn't really satisfy the hunger. But a healthy snack recipe that satisfies AND caters to the sweet tooth? They really do exist.

I mixed things up last week and instead of making a batch of Paleo Snack Bites, I opted for these Mango Cashew Sunshine Bites. The flavors are interesting and the ingredients are simple. Just how good good food should be.

Mango Cashew Sunshine Bites
recipe from My New Roots

2/3 cup raw cashews
1 cup dried mango pieces (preferably organic unsweetened)
1/2 cup unsweetened shredded coconut, plus more for coating
seeds of 1 vanilla bean or 1 tsp. all natural vanilla extract
1-2 tsp. honey for sweetness if desired 
lime zest
pinch of sea salt
pinch of ground turmeric (optional)

Soak cashews for around 4 hours. Drain and rinse. 

Soak mangoes for 20-30 minutes until they are slightly softened, but not mushy. 

In a food processor, combine all ingredients except honey. Pulse until a sticky dough is formed. Taste for sweetness and add honey if desired. Spoon out about 1/2 Tbsp. of the mixture and roll into balls. Roll in coconut to coat. 

Store in an airtight container in the refrigerator for up to two weeks.

Paleo Snack Bites

Every day, about mid-afternoon, I find myself wanting a snack. A sweet snack. I know they say that if an apple doesn't sound good, you really aren't hungry, but I tend to disagree. My taste buds need variety and an apple doesn't always cut it.

I recently mixed up my own version of these No Bake Energy Bites and with a few simple swaps, I made this recipe Paleo. These bite sized snacks are perfect to grab on the go in the morning on the way to the gym or during that mid-afternoon "I don't want an apple I would rather have a cupcake but I know I need to make healthy choices" craving. Both sweet and satisfying, I promise it's love at first bite and a sweet treat you don't have to feel guilty about.



Paleo Snack Bites
makes 20-25 bites

1 cup unsweetened coconut flakes
1 cup almond flour (or almond meal)
2 tsp. chia seeds
2 tsp. vanilla
1/4 cup pure grade a dark amber maple syrup (or raw honey)
1/3 cup mini dark chocolate chips
1/2 cup unsalted almond butter
1 Tbsp. extra virgin coconut oil

Gather all ingredients in a medium mixing bowl. Mix until combined. Place bowl in freezer for 30 minutes to an hour. Scoop out mixture in small spoonfuls and form into balls. 

Store in an airtight container in the fridge or freezer for up to two weeks. 

Spicy Kale Chips

I was slightly weirded out the first time I made kale chips, but there is something about them that strangely leaves you wanting more. When the kale is torn into small pieces and roasted, it cooks up to a crispy, chip-like bite that kind of crunches and dissolves in your mouth. Mark's calls them ashes but I call them delicious! Absurd, but good and very satisfying. An addictive, yet healthy snack is a success in my book!

 

A Pour Olive customer came into the shoppe last week and said she made her kale chips with the zesty and spicy Harissa Extra Virgin Olive Oil. Harissa is a hot chili sauce from Tunisia that is made with serrano peppers, chilli peppers, garlic and several herbs and spices such as chili powder, coriander, cumin and caraway. The flavor is outstanding and packed with some heat. This totally kicked my usual kale chips up a few notches. Spicy kale chips are my new go- to snack!

Spicy Kale Chips

Kale, washed and torn
Harissa Extra Virgin Olive Oil*
Sea salt

Preheat oven to 400 degrees.

Wash and pat kale dry. Rip into bite sized pieces and place in a large bowl. Drizzle with olive oil and sprinkle with sea salt. Toss until all of the kale is glistening.

Spread on a baking sheet and bake for 10-15 minutes, until kale starts to crisp up.

*If you are not local to Charlotte, try making your own spice mix for your kale chips. Add salt to it and sprinkle when the kale is tossed with olive oil.