No-Bake Coco-Nutty Balls

These are amazing.  I want to marry them.

INGREDIENTS

  • 16 oz. jar of nut butter (I like TJ’s raw creamy unsalted almond butter best)
  • 3 cups oats (I use Quaker Old Fashioned)
  • 1/2 cup ground flax seeds
  • 1/2 cup goji berry powder
  • 1/2 cup cacao powder or 1/2 cup dark chocolate chips (or a little of both!)
  • healthy sweetener: I do a generous squirt of honey + 10 drops of liquid stevia
  • dash of sea salt
  • dash of cinnamon
  • dash of glycerin vanilla
  • unsweetened shredded coconut

PREPARATION

  • Mix all ingredients (except coconut) together–start with dry first, then fold in wet til the consistency will hold together in a little ball. You can get the small one of these cookie scoops and make it a whole lot faster.
  • Roll them in coconut (or wheat germ, cocoa powder…whatever you like). Chill and enjoy!
  • Tip: modify as you like, swap out chocolate chips for raisins, cranberries, etc.

Amazingly handy to have around as a quick snack between meals or to pack in lunch boxes.

Modified from recipe #2 on Super Healthy Kids.

Advertisements

Peanut Noodles

INGREDIENTS

  • 8 oz. Barrilla Plus thin spaghetti (or any whole grain pasta)
  • 1 cup carrots (I use the shredded ones from Trader Joe’s and chop them even smaller)
  • 2 cups frozen shelled edamame
  • 1/2 cup Thai peanut sauce
  • 2 Tbs. creamy peanut butter
  • 2 Tbs. soy sauce (or Bragg’s Aminos)
  • chopped fresh cilantro
  • coarsely chopped peanuts

PREPARATION

  • Bring lightly salted water to a boil. Add noodles, return to boiling and cook 5 minutes. Stir in edamame; cook, uncovered, for 3 to 5 minutes longer or until noodles and edamame are tender. Drain and return to saucepan.
  • In a mixing cup, mix together peanut sauce, peanut butter, and soy sauce until smooth. Pour peanut sauce into pan with noodles. Add raw carrots, sprinkle in cilantro and peanuts.

Modified from Parents Magazine.