No-Bake Shakeology Pecan Bites

No-Bake Shakeology Pecan Bites

 All too often, desserts are NOT healthy. My son's 7th birthday party was yesterday and I was wanting something healthy however, so yummy people would think it was unhealthy! A friend of mine told me she had made some of these so I wanted to give it a shot! I searched for a few recipes and came up with one PERFECT recipe(IMHO)!

Make ahead of time:Honey Roasted Pecans

• 1 1/2 cup raw organic pecans or nut of choice.(It's also a delicious topper for oatmeal;)
• 1/4 cup raw organic honey(local preferably)
• cinnamon 
• Pink Himalayan Salt 

Pre-heat oven to 350

Spread pecans out on a parchment-lined baking sheet. Bake in the oven for 5-7 minutes. Transfer warm pecans to a medium bowl. Quickly drizzle the honey, cinnamon and salt over the nuts and stir until they are well coated.

Return the coated pecans to the parchment-lined baking sheet and bake for approx. 20-30 min, rotating once.(please watch to get correct time for your oven) I took them out of the oven when they browned slightly.

Remove the pecans from the oven, sprinkle on a pinch of salt, and quickly separate any clumps as the honey will harden as the nuts cool. Allow to cool completely. Finely chop dried pecans.
Store in an airtight container at room temperature for up to one week.

Shakeology Pecan Bites

• 1 cup Gluten-free oatmeal(use processor or blender. I just processed until most of the pieces were very small. I still wanted some texture)
• 1/2 cup peanut butter or nut butter of choice.
• 1/3 cup organic pure maple syrup
• 1/2 cup ground flax seed
• 1 cup finely chopped honey roasted pecans(split amount in half)
• 1 scoop Chocolate Shakeology
• 1 tsp pure vanilla extract

1. Mix all ingredients together except 1/2 pecans. 
2. Spread the saved pecans and spread on a plate.
3. Roll mixture into bite size treats then roll into finely chopped pecans covering the outside.
4. Freeze for at least two hours on wax or parchment paper.
5. Share with friends and family and enjoy! Better consumed right from the freezer :)

Makes approx. 25 yummy goodness bites. 

**Be careful, you may want to make multiple trips to the freezer!**

Overnight Oatmeal in a Jar

Being prepared is important, especially being a busy mom of 2 boys! I need food to be convenient but also healthy! I am not immune to falling back into my old unhealthy habits, so I have to make sure I am setting myself up for SUCCESS!

Today I lost track of time! Before I knew it, it was time to pick my boys up from school! I was HUNGRY! I knew if I didn't grab something at home, I would grab something that was quick and easy out(fast food.oh no!)or I would starve until I got home, then stuff my face until I was too full! I know how that routine works. I remembered that I made a huge batch of Overnight Oatmeal! It totally saved the day! I dripped some local honey in the jar and added some fresh fruit to it! VOILA! A perfect convenient but healthy meal! Literally took me 20 seconds and I was out the door!


Overnight Oatmeal in a Jar


I prepare for 6 days in advance.

I use medium sized mason jars
ingredients for 1 jar
1/2 cup Old fashion oats
3/4 cup choice of milk(I use Silk Brand Coconut milk and I make my husband's with almond milk)
1/4 cup plain greek yogurt
1 1/2 tsp Chia seeds
3-5 drops almond extract(more or less depending on taste)
add all ingredients to jar. tighten lid and shake until fully blended. Refrigerate overnight and enjoy the next morning, afternoon or night!  

variations:coconut flakes in replace of Chia seeds
toppings:fresh fruit, honey, nuts, seeds
ENJOY!!!

Food Babe’s Quinoa Masala Burgers

Food Babe’s Quinoa Masala Burgers

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Serves: 4

Ingredients

• ½ cup quinoa dry (cooked to package instructions)
• 1 baked sweet potato with skin removed
• 1 egg slightly beaten or 1 tbsp flax seed mixed with 2 tbsp water
• a few springs of fresh cilantro diced
• 1 small onion diced
• 2 inch piece of ginger minced
• 1 garlic clove minced
• ½ tsp sea salt
• ½ tsp garam masala
• ½ tsp curry powder
• ¼ tsp mustard seed
• ⅛ tsp cayenne pepper
• melted coconut oil for brushing burgers

Instructions

1. Preheat oven to 400 degrees
2. Combine all ingredients and mix in a large bowl
3. Form mixture into 8 patties
4. Place patties on a large baking sheet covered with parchment paper
5. Brush top of burgers with a small amount of coconut oil
6. Bake for 15 mins, then flip burgers and coat with coconut oil again
7. Bake for another 15 mins or until golden brown

Notes

***Please buy all organic ingredients if possible*** 

credit for the recipe

Almond Thins

Makes 3 Dozen

Ingredients

3/4 c. (3 oz.) Almond Flour
1 Egg White
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
3/8 tsp. Celtic Sea Salt
Directions

Mix all ingredients well in a small bowl.
In between two pieces of parchment paper roll out dough until about 1/8 inch thick.
Score with a pizza cutter into squares.
Bake at 325º for 12-15 minutes, or until golden brown.
Recipe Tips

When measuring almond flour, I use a spoon and fill the measuring cup. DO NOT PACK, but level with a knife. If using a kitchen scale, it is 3 oz. Pictured below is a double recipe, rolled out thin, and placed directly on the rack in my oven on doubled-up parchment paper.

Credit for recipe

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps
Skinnytaste.com
Servings: 6 • Serving Size: 1 lettuce wrap • Old Points: 2 pts • Points+: 3 pts
Calories: 102.7 • Fat: 3.1 g • Carb: 9.6 g • Fiber: 0.9 g • Protein: 8.4 g • Sugar: 4.6 g
Sodium: 344.1 mg




Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes.  
Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes. 
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6.
http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html