I feel like it’s the beginning of the year – I don’t know where January and February went, but it’s taken me till now to feel like I’m “on my game”.
Actually, that’s not quite true.
I know exactly where January and February went – I spent it binge-watching “Parenthood” (because: MaeWhitmanFOREVER).
But I’m back! And with not one, but TWO! new series! All the exclamation points!
“Balls, Bites & Bars” – no, not a new blog name (though wouldn’t THAT be a fun one?).
Here’s the deal:
I give up on 10:00 and 3:00.
Because no matter what, I can be pretty much assured of finding myself eating the WORST possible foods at those times.
But those mid-morning/mid-afternoon slumps? The WORST. Seriously – before I know it I’m eating multiple bowls of dry cereal, downing Ritz crackers like it’s my job, or Oreos? Yeah, let’s just not even go there.
But enough – I’m pushing back, and hard. I mean, those Larabars were great and everything, but we can do better!
So every month – starting today – I will be sharing a recipe for a super delicious, high-protein/low-carb treat that will serve for now and forever more as your “go-to” snack. A snack that you will feel good about. A snack that will make you FEEL GOOD.
Here’s the criteria:
1. MUST BE YUMMY. Those Oreos are just too enticing for anything less.
2. Must be raw. Not because I really care that much about raw food (because: this) but I wanted to make these as “come-together-quickly” as possible, and pre-heating the oven? Ain’t nobody got time for that.
3. Must be vegan. Chelsea – I know – does not eat as well as she should. And I get it. But if I can bring her a batch of healthy treats that she can stash at work (to somehow offset these), then I’m winning at parenting my adult child.
4. Must be white-flour-free. Note I did not say gluten-free. I’ve already written about the respect I have for serious gluten allergies. And I’ve learned enough to know that what most of us may think of as “safe” recipes would be toxic to people suffering from celiac disease. That said, I’d like to reduce my intake of foods containing what I call “empty” starches – white flour, white rice, white pasta (because: this) – which is why these treats will be flourless (and just in time for Passover next month!).
As soon as I saw these pumpkin pie “bites” I knew that they’d be just right. And while most people use canned pumpkin exclusively in October and November, I bake with it all year round. Pumpkin is fat-free, full of Vitamin A and has a mild flavor that works well with almost anything you pair it with. And since many recipes call for less than a can of puree I always appreciate ideas for using it up!
These are quick, easy and delicious – I hope you enjoy. And hey – let’s make this a group thing, shall we? If you have a fave snack that you’d like to share, please do so in the comments!
from Paleo Grubs
1 c. pitted dates
1/2 c. nuts (I used walnuts)
1/3 c. pumpkin puree
1/4 c. + 2 T. unsweetened coconut flakes
2 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
Pinch of kosher salt
Soak dates in a small bowl of warm water for 10 minutes – drain.
Place nuts in the bowl of a food processor and pulse till finely chopped. Add the dates and remaining ingredients EXCEPT for the 2 T. coconut. Pulse till well combined. Refrigerate for 30 minutes.
Using damp hands, form mixtures into 16 balls. Roll each ball in reserved 2 T. coconut. Store in fridge in an airtight container.
This delicious recipe brought to you by Sheri Silver