Chocolate Chip Power Balls

I've made a LOT of protein balls, but these are by far the very best ones I've ever had.  They are so so so good- taste just like cookie dough. :) 

Chocolate Chip Power Balls

Adapated from Clean Eats and Treats

• 2 cups old fashioned oats 
• 1 cup peanut butter
• 2/3 cup honey
• 1/2 cup shredded unsweetened coconut
• 1/2-1 cup chocolate chips
• 1 scoop vanilla protein powder (I used Ideal Lean French Vanilla) and 1 scoop Collagen Peptides
• 1 tsp pure vanilla extract
• dash of sea salt

We made these with a hand mixer and broke the oats down a little so they were smaller.  Also, the gram measurements for the peanut butter is 266 (for those who have a kitchen scale).  I also used Trader Joe's coconut chips (which are sweetened) and broke those apart as well because they're big.  Biggest problem? Eating just one!

Protein Balls

We went on a ladies-only backpacking trip this weekend and it was SO fun. One of my friends made these protein balls. I didn't think much of them because I usually hate this stuff, but these were seriously AMAZING. They were the first snack gone and I've been craving the ever since.

Protein Balls

Recipe from Anne Kimble

Spray measuring cups with coconut oil (or Pam) 

1 cup all natural peanut butter (I use the big tub of Adam's crunchy from Costco)

1/2 cup honey

1/4 cup pure maple syrup

Combine above ingredients

Then slowly add:

2 1/2 cups brown rice crispies (There are few brands you can find at Sprouts or Whole Foods)

1/2 cup oats

1/4 cup chia seeds (Some people use 1/8 cup, but I love chia!)

2 T hemp hearts (optional)

2 T ground flax seeds (optional)

chocolate protein powder to taste

1/2 cup chocolate chips (I love Enjoy Life brand)

The mixture will be sticky, but if it seems like it won't hold together, add a few more oats. Put mixture if fridge for 30 min to make it easier to handle. Spray a small cookie scoop and shape into balls. Place flat in gallon ziplocs to freeze (and so you won't each the whole batch the same day!).

Coconut Oil Popcorn

This is the best popcorn ever.  My kids ask for it all of the time.  So easy, way healthier than the store-bought, and I promise there is no coconut flavor.

Coconut Oil Popcorn

The Coconut Mama

• 1/2 Cup Popping Corn
• 1 1/2 Tablespoons coconut oil 
• Sea salt

Directions:

1. Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.
2. Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.
3. Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
4. After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.
5. After the 10-20 seconds, or you feel the popping is finished pour into a bowl, salt to taste and enjoy.

Peanut Butter and Chocolate Granola Bars

 Pic courtesy Sisters Cafe

I love when I can make something at home that I used to buy at the store. I know exactly what's going in to it and it tastes SO much better! These are no exception. Next time, I'll double them b/c they were gone so fast!

Peanut Butter and Chocolate Granola Bars
from The Sisters Cafe 

2 1/2 cups oats (*can use gluten free oats)

1/2 cup rice krispy cereal (*can use gluten free rice krispy cereal)

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/4 cup butter

1/4 cup peanut butter

1/8 cup honey

2 TB corn syrup (optional- I didn't use this)

1/2 tsp vanilla

Put butter , peanut butter, honey and corn syrup (if using) in a small saucepan over low heat until liquid.  Add remaining ingredients to a bowl.  Pour liquid from saucepan over the dry stuff and mix together until combined. Press into a square 8×8 pan.

Bake at 350 for 20 minutes–I did almost 30 minutes but I did double the recipe.  Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Pretzel Bites

photo from getoffyourbuttandbake blog

Oh wee!  So, so divine.  So, so good.  So, so easy since you just use Rhodes rolls.  I made both the cheddar dip and the cinnamon sugar ones.  Oh my goodness, so good!

PRETZEL BITES

Recipe from getoffyourbuttandbake.com

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!