Chewy Protein Energy Bars

I loved this picture of my daughter throwing up the leaves yesterday. She was an angel. She came and raked up and bagged 10 bags of leaves and carted them away. We have wonderful children who bless our lives in so many ways. I have loved the times my children and grandchildren have enjoyed playing in our leaves. There are a lot more leaves to come. The trees still have a lot of leaves on them. :) The raking and bagging is not over.

It is easy to find a lot of energy bars in the store. They are often very expensive and a lot a times you need a dictionary to decipher what the ingredient its. The safest bet and healthiest is to make your own ahead of time. Then you know exactly what you are eating.  The key is to make up a batch of them ahead of time and then you will have them ready to go when you need them.

These are loaded with protein. They are low in sweetener and taste great. You can make them your own by being creative and adding your favorite dried fruit or you can leave it out. I left it out this time.  I loved the soft chewiness of these bars. They also had just the right amount of sweetness.  Have a great weekend.


Ingredients

1/2 C chia ground *
1 C Old fashioned oatmeal
1/2 C sunflower seeds
1/4 C whole grain flour (I used spelt)
1/2 C dried fruit of your choosing * optional
1/2 C raw almonds
1/2 C raisins
1/2 C soft dates
1 tsp cinnamon
2 T coconut oil
5 T honey
2 eggs


Directions  Heat oven to 350

1. In a blender or food processor, pulse and blend everything except oil.  honey and eggs. Blend until all broken down.
2. Pour in bowl add oil, honey and eggs. Blend until all combined. I used a wire whisk to get it all to blend together. It will be a thick paste.
3. Grease a 9x9 pan (I love the way stone ware cooks.) Grease pan or line with parchment paper.
4. Place in oven and bake about 15 min or until done.
5. Take out of oven and let cool about 15 min before cutting.
6. Store wrapped up in air tight container individually so they are ready to grab. You can store in the fridge for 3 days or freeze them up to 3 months.

* I ground up chia ahead of time in a small grinder.

Pumpkin Chocolate Chip Bites (no added sugar)

These are a fun little snack and they are loaded with protein. No added sugar without sacrificing the flavor. My goal is to cut down on the sugar in recipes whenever possible without sacrificing the flavor. They are great to make ahead and have in the fridge when you are wanting a healthy snack.

Ingredients

1 C dates soaked for at least and hour
2 T coconut oil
1/2 C canned pumpkin
1/2 C old fashioned oatmeal
1/2 C chopped nuts (I used cashews)
4 T chia *optional great source of protein
1/2 C dark chocolate chips

Directions makes 12

1.Blend in blender, dates, and oil together until smooth.
2. Next add in the pumpkin and blend until smooth.
3. Then add the oatmeal, nuts, chia and chips and blend until all combined and the chips are broken down. It will require pulsing and stopping and stirring during this whole process.
4. Put the mixture in a bowl in the fridge for 20 min. for easier handling.
5. Form into balls and put back in the fridge in airtight container. Enjoy

Moist Pumpkin Chocolate Chip Bars (no added sugar)

We had a great weekend. They go by too fast. I love going to church, and then coming home and being with family. I was thinking about family and what an important role they play in my life. I love when my girls come home and they all help in the meal preparation. It is a uniting feeling. Then we go outside and enjoy the family time together as we eat. I think I enjoy being together and bonding more than the food. I love those times. They are sweet times for me.

This is a yummy recipe that I made yesterday. Love Love pumpkin and chocolate chips.  It could be made into bars or muffins. I sometimes just like making the bars then I don't have to clean on the muffin pans. :) I was thrilled I added no sugar to them. They got gobbled up. I was hoping to have some for breakfast today. No luck. I will be making these again real soon. Great for a healthy snack or dessert. Yum!


Ingredients

1C. dates pitted
1 C. water
2 3/4  C whole grain flour (I used spelt)
1 1/2 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 15 oz can cooked pumpkin
1/2 c. Coconut oil
2 eggs
1/2 C chopped up dark chocolate chips

Directions   Serves 12

1. Place dates in with the water to soak. For at least an hour. I put them in the fridge over night.
2. Drain off the water and add 1 cup of water. Blend in blender until it forms a smooth paste.
3. Mix all the dry ingredients together in a medium bowl.
4. Beat together pumpkin, date paste, coconut oil and eggs together till well blended in a bowl.
5. Combine the wet and dry ingredients together till blended. Don't over stir.
6. Stir in the chips. (I like to chop up the chips so they are small pieces throughout.
7. Pour batter into greased 13x9 pan (I like stoneware best). Bake 350 about 25 to 30 min. Don't over bake. Done when toothpick is clean.

* You could also make muffins out of the batter.



Enjoy! Oh Yum!

Coconut Date Nut Bites

These are a yummy snack for your family to enjoy together. It is loaded with some great foods as well. It is fast and easy to make. It is a great on the go snack. I hope you  had a wonderful weekend. It has been really cold here. It is a great time to stay inside :)

Ingredients:
14 dates softened
1/4 C pecans
2 T coconut cream (4 T shredded unsweetened coconut)
1/4 tsp cinnamon *optional

Directions:
1. Throw all the ingredients into a blender or food processor. Blend a couple minutes until they are all chopped up fine. Roll into balls and enjoy or store in air tight container in the fridge or freezer. YUM!

  

Almond Butter Treats (Raw)

These are another one of my creations. I have made a lot of different versions. It is fun to experiment and come up with something new. I shared some of these with some friends and they were a hit. So I thought I would pass along the recipe to you. I like to store them in the freezer in a zip lock or air tight freezer container. Then they are ready when ever you want a quick snack. They are very satisfying to me, and I feel like I am eating something healthy too. You really can't go wrong when you combine these yummy ingredients. :)

Ingredients:
5-6 dates (softened) You can soak them ahead of time
1/4 C almond butter or peanut butter
1/2 C old fashioned oatmeal
1/3 C pumpkin seeds unsalted
1/3 C cashew pieces unsalted
2 T coconut oil

Directions:
1. Make sure the dates are soft. You can put them in the microwave with a little water for 30 seconds.If you haven't soaked them. 
2. Pour all the ingredients into the blender and pulse a couple seconds and  stir it and continue the same process until it reaches the desired consistency.
3. Pour the mixture into a bowl and form into balls. Put in the fridge or freezer to let harden. You can eat them soft too. Enjoy!

Here are some other ones:

1. Almond cocoa balls
2. Almond Coconut treats
3. Power Balls

Fabulous Whole Grain Date Bars

These date bars are another memory from the past. I remember my mom making date bars that came in a package. I loved them. It was funny, I was talking to my sister, and she brought them up too. At the time I didn't even like dates, but I really liked the bars. Now I really like dates. I love the natural sweetness they add to food. You can add a lot less sugar because of the natural sweetness. Dates have a lot of health benefits too. The key is it they still have sugar and calories, so don't over do. Just like anything keep things in balance.
This is what the date mixture looks like when you spread it.

This is the mixture dropped on top. I let it cook 5- 10 min and then got a fork and spread the mixture around.


Ingredients:

2 C dates soften in 1/3 C water till soft.
2 T hot water
1/4 C fresh orange juice
2 T honey
1/3 C coconut oil
1/3 C honey
1 egg
3/4 C whole grain flour
1 tsp baking powder
1 3/4 C Old Fashioned Oatmeal
1 tsp cinnamon
1/2 C coconut shredded unsweetened

Directions: Heat oven to 350

1. Grease a 8x8 square pan. Combine dates, honey, OJ, and hot water. In the blender for 2 min. Till all combined and creamy. Set aside.

2. Beat together coconut oil, honey, until creamy. Then add egg and beat till smooth. Stir in flour and baking powder. Then blend in oatmeal, and make into a soft dough. Scoop out 1 cup of the dough.
3. With oil on your fingers press the remaining dough in a thin layer, on the bottom of the pan.

4. Then spread the date mixture on top of the dough.

5. With the reserved cup of dough scoop it on top of the date mixture. I then put it in the oven about 5-10 min, or when soft, and spread the dough with a fork so it was all evenly spread. Then cook until lightly golden on top. Total Baking time about 20-30 min.

Yummy Cranberry Creamy Salad! (gluten free)

First off this picture does not do this salad justice. The lighting was bad when I took the picture. This tastes soo good. It is up there as one of my Favorite salads. I have made it for Thanksgiving many times and it has gone over really well. It would look pretty sliced, and served individually, with a lettuce leaf under it. You could put it in a 5 C mold, and then serve it on a platter with lettuce under it. The other option is you could just serve it in a pretty bowl. I tweaked it to make it a little healthier salad. I cut down the whipping cream, sugar, and cream cheese. It still turned out great. I added dates this time which gave it a nice natural sweetness. Not everyone in my family likes dates, but I heard no complaints, only positive comments. The dates are cut up very fine. It was my favorite dish I made yesterday. You could serve this on a pie shell too. I think it would make a great pie. As I mentioned before I love cranberries. I love the way the cranberries balance out the sweetness. I hope you enjoy it too.

Ingredients:
1 C fresh cranberries, finely chopped (I did it in the blender)
1/4 C honey
2-3 clementines or 1 orange
3 T fresh squeezed orange juice* Optional (I didn't add this time)
4 oz neufchatel cheese
1/2 C plain yogurt
1 tsp vanilla
1 apple, cored and finely chopped
1/2 C pitted dates chopped finely (I did it int the blender)
1/2 C chopped pecans * Optional (I don't add these.)
3/4 C Whipping cream

Directions:

1. Combine chopped cranberries and honey. Let this stand for 10 min. In a separate bowl peel and separate the clementines, or an orange. Cut the orange in tiny pieces. Set aside. Squeeze orange for juice if you are going to add. I didn't add juice this time both ways are good.

2. Beat together *Juice, cream cheese, yogurt and vanilla until fluffy. Stir in clementines or oranges, cranberries, apples and dates. In a separate bowl whip cream until soft peaks. Fold into cream cheese mixture.

3. Pour into the container of your choice. I used a loaf pan. (You could spray with non stick spray for easy removal.) Cover with plastic. Freeze until hardens. It can last up to a month in the freezer. I think best if done over night. You could also make it in the morning and serve at night. You could also eat it soft and not freeze it. That would be good as well.

4. Take out of freezer and unmold. You can garnish with lettuce and cranberries. Serve according to your preference. This will start to soften and melt, if left out more than 30 min.

Coconut Almond Cocoa Balls (Gluten Free)

I continue to experiment on making different kind of "snack balls". I sent some of these to my daughter and she Loved them. She keeps talking about them. I need to send her some more. =) I just store them in my freezer in a plastic Ziplock. They are a quick and healthy snack. The good part is that it tastes good as well. =)
This is the coconut cream I used, I have also used coconut oil.
Ingredients:

1C pitted dates
1 T unsweetened cocoa
2 1/2 T coconut cream or coconut oil
1/4 C almonds
1/4 C unsweetened coconut
1/2 tsp cinnamon
2 tsp honey
1/2 tsp vanilla

Directions:

1.Put dates and nuts in the blender or food processor. Blend till it is ground up fine. Then add the remaining ingredients and blend till it is all combined.

2. Dump out on to a bowl or plate and roll into balls. The yield you get, will depend on the size you want them to be. I made them a little smaller this time, and I made about 10.

* It is better to make multiple batches. If you put too much into the blender or food processor at one time, the ingredients won't get chopped up and mixed as well. That has been my experience.
They are a yummy treat.

*The mix doesn't stick together until you roll them into balls. When you pour out, it will be all separated. Then when you roll a clump together it will stick together. If you want it to be moister you could add a little more honey. Happy snacking!

Healthy Power Bars in a Ball

This is for some of you that are looking for something healthy to eat during the holiday week end. The other option is eat it after the weekend after you are sick of the candy. =) This is loaded with lots of great nutrition in one ball. It could be a great snack, quick breakfast, or alternative for dessert.

I had a free sample the other day of some kind of "Healthy" bar that felt like it was going to break my teeth. There are a lot of "Healthy treats" or "Power bars" that are not healthy--read the labels. I am finding it is a lot cheaper and safer to make my own. I like all the textures in these balls. I hope you enjoy it as well. The nice thing is when you eat ones of these, it is very satisfying.

Ingredients

3 C Dates
4 C 6-grain rolled oats or oatmeal (the oatmeal would make it gluten free)
1 C Unsweetened coconut
1/4 C Chia (optional)
1/4 C Ground flax
1/4 C Cashews, chopped fine
1/4 C Almonds, chopped fine
1/4 C Sesame seeds
1/4 C pumpkin seeds
2 T Peanut butter
1/2 C Coconut oil
2 T Cinnamon (other spices could be good too)
1/2 tsp Salt

Directions

1. Put dates in a bowl with enough water to cover them. I have some harder dates so I left them in about 20-30 minutes.

2. Drain water into another bowl and pour dates into a blender and blend. You want it to be a paste when you are finished. You can use some of the water you drained off to help make the paste if your dates did not absorb enough. Add a little at a time. You don't want it to be runny. The goal is a thick, smooth consistency.

3. Then pour the date mixture and all the remaining ingredients into the bowl. Mix until all combined. Roll into balls. The recipe made 28 balls. Put them in the freezer to harden on a cookie sheet. I freeze the ones I can't eat right away in zip lock bags.

Pumpkin Carrot Date Muffins

This is another variation to pumpkin muffins. I found that they got even better with time. I had some later in the evening, and they were so moist and yummy. Pumpkin breads are my favorite.

Ingredients:

1 can Pumpkin 29 oz
1 C Sucanat or 1 C Brown Sugar
1/3 C Coconut oil or Olive Oil
4 eggs
4 C grated carrots
1 tsp Vanilla
1 C Dates
1/2 C Water
3 C Spelt Mixture * or Whole Wheat Flour
1 tsp Salt
1 T Pumpkin Pie Spice
2 tsp Baking Soda
1 T Baking Powder
1/2 tsp Cardamom

Directions:

1. Beat together Pumpkin, sugar, oil, egg, vanilla and carrots in a bowl. Put dates and water in a food processor or blender. Blend until all chopped up into a liquid form add to other wet ingredients.

2. Mix all the dry ingredients together in a seperate bowl.

3. Pour Dry ingredients into wet mixture. Mix until combined. Don't overstir.

4. Fill Greased muffin tins. Bake 350 18-20 min. Or until cooked all the way through.

Made 60 Mini Muffins. You could freeze some to have on hand.

* Spelt Mixture was left over from when I ground 6 C Spelt 2 C Kamut 1 C Oat Groats

Mixed Grain Apple Date Muffins ( Low Gluten)

These were a fun way to use the apples, that are in season right now. I was really happy with the way they turned out. They are so moist! There was no sweetener used other than the dates and orange juice. The end result was fantastic. I used Teff which is a fun grain, loaded with lots of nutrition. The spices were so good too. :) They are loaded with lots of grains. Daughter # 2 tried them and said "They are good and really moist". If you want them sweeter, you could add a little sweetener. I was excited to not add sweetener this time. :)

2 C Spelt Mixture*
1/2 C 6 Grain Rolled Oats or Oatmeal
1/4 Teff *
2 T Ground Flax
1 tsp baking soda
1 tsp baking powder
1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
12 Pitted Dates and 1/4 C Water
2/3 C Rice Milk Or Milk of your choice
1/4 C Fresh Orange Juice*
4 T Coconut Oil or Oil of your choice
1 tsp Vanilla extract
1 egg beaten
2 C Cooking Apples Finely Chopped (Sweeter variety)

1. I measured all the dry ingredients in a bowl. Then I sifted them to make sure all the spices were evenly distributed. Set aside.

2. Mix the dates in with 1/4 C of Water in the blender until all chopped into smooth mixture.

3. Mix the Date Mixture, Milk, Juice, Oil, Vanilla, and Eggs in a separate bowl.

4. Combine the two mixtures together. Don't over stir.

5. Pulsed the Apple cut up in pieces, in my blender. (With the peels on) Until they were small pieces.

6. Fold in the Apples into the mixture.

7. Scoop into muffin pans. I made mini muffins. It made 36.

8. Bake in preheated oven 350 for 10-12 min. Add time if you make bigger muffins.


* Spelt Mixture 5 C Spelt, 2 C Kamut 1 C Brown Rice 1 C Oat Groats. I ground up extra for other baking. :)
* I ground the Teff up in the Coffee Grinder.
*I squeezed it from a Sweet home grown orange. Thanks! Craig and Ellen

Happy Fall!

Oatmeal Date Nut Balls

These were sooo good! They were easy too. :) The recipe made 8 balls and I have already eaten 3 of them. :) I love the natural sweetness of them. My daughter doesn't like dates and was pleasantly pleased with them. I think most people wouldn't guess there were dates in them, they are in such small pieces.


1/2 C Oatmeal Old fashioned
1/2 C Dates pitted Chopped fine
1/2 C Cashews chopped up fine (almonds would work too)
1/4 C Peanut Butter (Adams Natural Creamy is what I used)
1 1/2 T Honey

I put the dates, oatmeal and cashews in the blender (or food processor) pulsed till chopped up fine. Then I added the peanut butter and honey. I rolled them in a ball. They stuck together great. You could add mini chips,coconut or another kind of dried fruit. They were tasty!

*I put the dates in whole in my blender. It will depend on your blender if you can do that. My cashews were broken up in pieces, when I put them in.

* I tried them again today. I used almonds instead of cashews added the same amount. I also added 1/4 C of coconut. They were great too. :) I love this new snack.

* I cut the peanut butter down to 1/8 C. and they still turned out really well.

Healthy Date Apricot Bars

This is very yummy! I loved the way it tasted sweet,without adding a lot of sweetener. It had a good healthy taste to it. It could be eaten as a dessert, or for breakfast etc.. There are lots of possibilities. :)

1 C chopped dates
4 Apricots chopped (I had some in the freezer) *
3/4 C water
1 1/2 C Rolled Oats
1 C Wheat flour
1/2 C Unsweetened shredded Coconut
1/2 tsp baking soda
1/8 tsp salt
1/3 C Honey
1/3 C Coconut oil or butter

1. In a small saucepan, combine dates, water and apricots. Cook mixture until it comes to a boil. Reduce to medium heat simmer, uncovered for about 5 min until all soft and combined. It will be a nice thick mixture. Set aside.

2. In bowl combine oats, flour, honey, coconut, baking soda, salt, and cut in the coconut oil, until it is all blended. Pat half of it into a 8-in square greased pan. Drop date mixture on next. Gently pat remaining flour mixture on top. Bake at 350 about 20 min or till golden brown. Cool and cut into bars. Yum!


* Dried apricots should work also.

My daughter said it tasted like oatmeal with brown sugar on it.

Healthy Pumpkin Muffins

These were some of the best muffins I have made for a while. They were soo moist. My family really liked them. Sometimes when I take out some of the fat, it dries them out. But these turned out great! Low in sugar too.

2 3/4 c. Wheat and oat flour I ground up 3 C. Wheat and 1 C Oat Groats (I had extra)
1 1/2 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp. cardamon
1/2 tsp. salt
1/2 c. Dates pitted
1/2 c. water
2 c. cooked pumpkin
1/4 c. honey
1/2 c. Coconut oil
2 eggs

1. Mix all the dry ingredients together in a small bowl.

2. In the blender pulse the dates and water together. Till they form a paste or thick liquid. Add more water if needed to be 1 cup total. Set aside.

3. Mix pumpkin, honey, Coconut oil and eggs together till well blended in a bowl.

4. Combine the wet and dry ingredients together till blended. Don't over stir.

5. Scoop batter into greased muffin pan. Bake 350 about 10 min. Don't over bake.

Yields: I made 32 mini muffins

Enjoy! Oh Yum!