Energy Bites for Energy

Saturday morning, the BOY and I started our day with a workout.  I was feeling back in my groove, but he faded a bit.  The most likely cause…nutrition!


Although the BOY has made a lot of changes to his diet, he still isn’t a good breakfast eater and needs some more protein.  After our workout, my trainer gave us some dinner and snack ideas, including these awesome Energy Balls from Wildtree.  I happened to have all the ingredients in our house except walnuts, which we picked up at Target.  Also at Target…


Tell me…have you tried them yet?  I resisted the urge to buy them and came home to make a green protein shake and begin mixing up our snack balls.

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I was a little nervous that the ‘dough’ was dry (most likely because I used natural almond butter), so I added a bit more honey.  I also added in chia seeds because I had about 2 tbsp in a bag that I needed to kill.


Saturday was a sunny and gorgeous day!  Perfect to crack open the windows and enjoy some energy balls and a latte : )


And then stash the rest in the fridge where the BOY and I have been snacking on them all week.


I spent the afternoon teaching the most wonderful group of swimmers at a yoga workshop!  It was so nice to open the door and spend 90 minutes doing yoga in the fresh air again!


What is your favorite snack or energy food?

Energy Bites

Adapted form Wildtree


3/4 cup walnuts

1/2 cup flaxseed, ground

1/2 teaspoon cinnamon

4 tablespoons shredded coconut

1/2 cup almond butter

2 1/2 cups old fashioned oats

1 tablespoon Coconut Oil

1/3 cup honey

1 teaspoon vanilla extract

1/2 cup mini dark chocolate morsels

1/4 teaspoon salt


In a food processor, grind walnuts to medium/fine grind. Add flaxseed (and chia if you want) and process for 30 seconds. Add cinnamon, coconut, almond butter, oats, coconut oil, honey, and vanilla extract. Process for 20 seconds. Place mixture into a covered storage container and refrigerate for 30 minutes. When ready to roll, remove refrigerated mix and add mini dark chocolate morsels and salt; mix gently to incorporate all ingredients. Hand roll into 1-inch balls and store in air tight container.

Surviving the Mondays (in a Polar Vortex)



So one of the things that the BOY and I have been figuring out is adjusting to a new schedule.  We adapted when I started my new full time job in December, but then shortly after he began winter break.  Now, it’s a new semester with a new schedule and that changes meal planning.  Especially since the BOY had 2 night classes this semester, which means 2 nights that I am on my own.  The other thing going on this week is we are back in extreme temperatures with cancellations, cold cars, and frost bite warnings.  Even the BOY’s law school classes got canceled today and tomorrow.




The good thing about today is that after a busy, rather sleepless but super duper fun, weekend, I had a quiet Monday.  I was so tired that my eyes were closed and I was passed out with Cooper on my face (no joke!) last night at 9pm.  I slept blissfully until after 8am this morning, at which time Cooper returned to pouncing on me.  The BOY got dressed and headed off to work. I made some breakfast and threw the first of 2 recipes into the crockpot, trying to avoid hitting a curious Cooper with my knife.




This recipe for Sweet Potato and Lentil Curry is really easy and was in the crockpot before 9am.




So I had some time to warm up before having to leave the house.  I had an 11am workout scheduled with my new trainer.  As I was getting out of the car, I realized that I totally forgot my shoes.  After 2 days of yoga, I didn’t even think about bringing along gym shoes.  My trainer is creative and it worked out just fine.  My arms were tired after this weekend and we worked my back hard.  I’m hoping for improved posture!




I had to make a return at the mall, so I decided to try Protein Bar for lunch.  I’ve heard wonderful things about this place from everyone who gets to go there in the city.  I was excited that we finally got one in the suburbs and extremely impressed with my Spinach and Pesto Quinoa bowl for lunch!




I braved the mall (filled with kids since there is no school today) to make my return and in the mean time picked up a few pieces of Gap Fit workout wear on sale (including running capris for only 15$).  When I got home my lentils were soft and fragrant.


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I made this for lunch for the week ahead, and it was a quick turn around as packaged away the lentils and threw tonight’s dinner into a cleaned crockpot.




Meanwhile, Cooper kept himself busy and out of trouble (yea…right?!)




Cooper and I then curled up for an hour and a half nap before having just enough time to get ready and head out the door for tonight’s tennis lesson.  It was hard to determine if it was still on, but I was excited to find out that we were.  I think I’ve learned a thing or 2 and am getting maybe a wee bit better…maybe!  Tonight was cold but fun and I learned how to serve, which is exciting!




We came home and had dinner (recipe coming tomorrow) before relaxing back on the couch with some tea and a new TV show called Black Sails.  Has anyone seen it?  The BOY is off tomorrow and I am crossing my fingers once again that my car starts.  The brutal cold has already rolled in and we can hear the wind howling through the trees.  We have plenty of warm food for the week ahead…perfect to beat any case of the Mondays!


How do you survive Mondays?


Cooper’s Answer: With warm, cozy naps!




Meal Plan 1/27/14

Sunday: Turkey Tacos


Monday: Crockpot Cashew Chicken


Tuesday: Burgers (premade from Mariano’s) with mushrooms and asparagus


Wednesday: Leftovers

Thursday: TBD


Lunch: Slow Cooker Sweet Potato and Lentil Curry




Slow Cooker Sweet Potato and Lentil Curry

From Hello Little House



2 tbsp curry paste

2 cups low sodium chicken or veggie (to keep vegetarian) stock

1 tsp minced ginger

3/4 cup red lentils, rinsed

2 small sweet potatoes, peeled and diced

1 onion, diced

salt and pepper to taste



Spray your crockpot with cookie spray.

Add in potatoes, onions, and lentils to crockpot.

Stir together stock, ginger, and curry paste until well combined.  Pour over sweet potato mixture and stir.

Set crockpot to high for 4-5 hours or low for 7-8 hours.

Muffin Monday: Banana and Blueberry

Shh!  Don’t tell the BOY that there is banana in these muffins!




He has been eating the ‘blueberry muffins’ all weekend, telling me how good they are with NO IDEA that they are banana and blueberry muffins : )




The motivation for these muffins came from some soft bananas and a huge container of fresh blueberries.




I found the recipe on a blog while I was searching online and didn’t realize that they were vegan until I pulled them out of the oven.




I was really just looking for a muffin recipe that didn’t use yogurt (because I don’t have any in the house), and the crumble topping was a huge selling point for me.




You might have guessed that I didn’t mention that these were vegan to the BOY either…he he!






Of course I took my first bite of the muffins warm because, really, who can resist?




I know the hot temps outside aren’t going to encourage you to turn on your oven, but if you find yourself stuck inside in the air conditioning hiding from the heat, whip up a batch of these outstanding muffins!



Blueberry Banana Streusel Muffins

From Cake Dutchess



3/4 cup white sugar

1/2 cup canola oil

3 very ripe bananas, mashed well

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup blueberries


for the topping:

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon margarine



Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the blueberries

Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; with your fingers, incorporate the margarine to the flour mixture until crumbly. Sprinkle topping over the muffins.

Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

They’re Back

Overnight oats are back!




Woo Hoo!  It’s been a little while since I’ve had this breakfast, so I whipped up a batch in prep for tomorrow morning’s track workout.  I am meeting a coworker at the indoor track near work, so it was an early morning…perfect for breakfast in the car.  I convinced my coworker to try one of my new favorite interval workouts, so we’ll see how it goes.  With breakfast and a friend waiting, it will be hard to sleep in…even if it is another grey day!


Not yet back…the sun!




It’s been way too long since we’ve seen you!


Also back in the picture…




Banana Soft Serve (with almond butter)!




This stuff is amazing!  But even better with a tiny cookie dough ball.




It’s about as close to a homemade DQ blizzard as you can get!




Although my workouts are going well (I ran 9.5 miles this weekend), my eating has been a bit overboard.  It’s really time to get that BACK on track!



What’s back in your world???



Banana Almond Butter Soft Serve



1 frozen banana

2-3 tbsp almond milk

1-2 tbsp almond butter

Chocolate chips (optional)



Place frozen banana and almond milk in food processor.  Blend until smooth, adding more milk as needed.  Add almond butter and chocolate chips (if using) and blend until well combined.  Eat immediately!

Optional: Stir in more chocolate chips, peanuts, or Vegan Cookie Dough Balls!

Comfort Stew

After a rainy week and a mostly gray weekend, I felt like some soup was in order.




Monday was a busy day in the kitchen…possibly more so since I was gone the week before and was looking forward to planning meals this week.  For week day lunches, I decided on Curried Lentil, Squash, and Apple Stew from Chloe’s Kitchen.




It was quite an arm workout to cut the squash.




I wasn’t much in the mood to take photos along the way, but I had to share the finished product!




Almost on cue as I added the curry, the BOY appeared.  I had to laugh at his predictability!  I poured a bowl to take to work and saved the rest for later in the week.




Dinners this week are going to be simple.  We have plenty of leftovers to get us though the week!




This morning I am still trying to wrap my brain around yesterday’s tragedy.  What is there to say when I have so many questions?  Although I am building my skills as a ‘writer’, I can’t think of the words that will convey my grief and disbelief while capturing the significance of what happened.  In my opinion, runners (and triathletes) are the friendliest and most welcoming group of people.  They are supportive and empathetic…I can’t imagine anyone choosing to target such a group.  And maybe it’s because I know the elated feeling that you are supposed to have when you cross the finish line after running 26.2 miles that I feel even more sad for the runners, volunteers and spectators who will never look at the sport the same.


I know that this stew won’t bring with it real comfort, but there is no doubt in my mind that the blogging community (many of whom are runners) will ban together like it always does to offer support, encouragement, and love to those in Boston and beyond…and that is comforting to know!




Curried Lentil, Squash and Apple Stew

From Chloe’s Kitchen

Makes 6 Servigs



2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach



In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.

Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes (because my squash cubes were so big, this was 50 minutes for me), or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Meatless Monday for All

Hooray for Meatless Monday!

Even more exciting…the BOY participated this week : )




For dinner, I decided on Curried Veggie Burgers from Pinch of Yum.  And to my surprise, I got no protests from my roommate.  Although we both eat meat, I love exploring vegetarian recipes that focus on quality ingredients and fragrant spices.  I picked up all of my ingredients at the grocery store today.  I was impressed with all of the nutrient-packed ingredients in these burgers, and couldn’t wait to see how it all came together.




My one hiccup came when I couldn’t find canned lentils at the grocery store.  Does anyone know where they are?  Instead, I boiled up a batch of my own lentils, which was a bit of a disaster.  I always use lentils in recipes, but have never made them plain.  What I got was a huge mushy mess.  I didn’t worry about that too much though because I knew they were heading into burgers.




I was surprised to see cashews in these burgers and excited to toast them up, take a taste, and then create the paste.


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Also into the mix…chickpeas, onions, carrots, spices, and brown rice.  Somehow, I didn’t have any TJ’s brown rice in the freezer, but this mix made the perfect substitute.


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NOTE:  This is important!  If you have a smaller food processor (like mine which is 7 cups), you might want to cut this recipe in half!  I had to do 2 batches in my food processor which made it difficult to evenly mix the spices.


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Ok, so once you have your doughy mixture, there is a decision to make.  To bake or to fry? 

Since I had an abundance of burger mix, I knew that I could try both.  So I threw one batch of burgers in the oven and pan fried the rest.  In the end, I think I finished with, like 20 burgers.  The fried ones were warm and soft (I liked the olive oil coating).


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But the baked ones were toasted and crunchy.  Both tasted great, but I think next time I would add some extra curry powder!  BTW, Lindsay suggests baking then frying the burgers!




The BOY made his burger into a wrap with a variety of toppings.






We both had roasted broccoli on the side, and I spread a layer of hummus over my flavorful burger.






I have plenty of leftovers, so it looks like I am all set for lunch this week.  Topped with hummus and avocado, I know this will make a filling midday meal!

Lindsay’s website has the full recipe and all of the tasty details, so definitely head her way before next Monday!



Did you go Meatless today?

What are your favorite meat free meals?  Links Welcome!



More Meatless Monday Ideas

Baked Barley Casserole with Mushrooms and Squash

Chickpea Tagine

Moroccan Couscous with Saffron

Spiced Quinoa Stuffed Squash

Sweet Potato and Chickpea Curry

Vegetable Quinoa Burgers

PB&J Finale Take 2

So this recipe almost didn’t happen.  Which would have been so sad because how can I end Peanut Butter Month without a peanut butter recipe?!




To Start…

I found the perfect 4th recipe for a Vegetarian Peanut Soup.  But after looking through our meal plans for the week, I just didn’t think we needed another meal.  Not that I won’t be making this recipe soon, it just will have to wait until next month.  I knew that I didn’t want to make another super sweet dessert.  Since Thanksgiving, we’ve had more than enough sweets in the house, and I knew we didn’t need another one.  In the spirit of healthy holiday eating, I was inspired by this recipe on Nutrionella to make a peanut butter themed energy bar (with homemade peanut butter of course).




Take One…

I threw the ingredients into the food processor, pressed start, and an eruption occurred.  The mixture was way to thick and my food processor started dancing like it was standing on coals.  Checking back in with the recipe, it appeared that I used 2x as many nuts as I was supposed to. 




I made a few attempts to make things work, but my processor started to sound like ‘the little engine that could…so sad.  Then, I discovered that I had used dates with pits.  Yikes! Note to self (and fellow bloggers)…never put dates with pits in your food processor.  Nothing good will come of it!




I pulled everything out and started looking through the mush…there were definitely pits.  What to do???  The answer seemed obvious.  Start over!


Take Two…

When you don’t have enough dates left to remake bars you already messed up once, prunes sub in just fine!  I de-pitted my dates, threw in some prunes and ran the food processor.




Once they formed into a big ball, I added the correct amount of nuts.  Much better!  Everything looked fantastic, so I added in a few more peanuts and dried cranberries to drive home that Peanut Butter and Jelly taste.


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The last step was easy as I pushed the bars into the pan and sprinkled in a few more cherries.


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And of course had a taste test…it was pure PB&J love!  They bars taste just like everyone’s favorite sandwich!




Funny end to Take One…

I de-pitted the original dough, threw it back into the food processor with some extra dried fruit, gave the processor a break by drizzling in some agave and then threw the ball of dough into the bottom of a round tuperware and put it in the fridge before starting dinner.




When the BOY came home, he devoured dinner and went in search of dessert.  He asked what the bars were and when I said Peanut Butter and Jelly bars, he dug right in!  Surprisingly, he liked them!  Why is this a surprise, because there is just healthy ingredients like dried fruits and nuts which is not is usually snacking MO.  ‘But there’s Jelly’ he said to me after his first bite.  Not quite BOY, but I won’t tell him if you don’t!




Other Peanut Butter Month Recipes…

Reece’s Brownies with Peanut Butter Frosting

Peanut Butter M&M Blondies

Double Chip Peanut Butter Cookies with Pretzels



What is the best PB recipe you made/ate this month?


The End…

Why the foggy brain and messy kitchen? I blame my relaxing massage earlier in the day.  BTW, if you live in my area, I highly recommend this place.  I had one of the best massages of my life!  My ITband has never gotten such TLC and I felt so amazing that I slept for nearly 11 hours last night.  I am so refreshed and ready to head into the fun holiday season.





The Recipe…


PB&J Energy Bars

Inspired by Ella Bars on Nutrionella



8 ounces of PITTED dates

1/2 cup peanut butter (I used homemade)

1/4 cup oats

1/4 cup almonds

1/4 cup walnuts or cashews

1/2 + 1/4 cup dried cherries

1/2 cup peanuts



Place dates in food processor and blend until combined.  A big ball will start to form.

Add in the peanut butter, nuts, and oats.  Blend well.

Add in 1/2 cup cherries and peanuts and pulse until coarsely chopped.

Place dough into a baking pan covered with parchment paper and press evenly into the bottom of the pan using your hands.

Sprinkle with the last 1/4 cup of cherries and place in fridge for about 2 hours.


Note: You can also shape the dough into balls or cut them with a cookie cutter.  These freeze well!

Fudge Bites

It is no secret that I have been having tons of fun with my food processor making energy bars and chocolately treats.  I had some leftover dates in the fridge, so I was excited to try out some new RAW recipes.  I started off simple making Chocolate Covered Katie’s famous Fudge Babies, but instead of cocoa powder, I subbed in this tasty superfood.




I also used a walnut/cashew mix for the nuts.




Wow, these guys made quite a mess in my kitchen.




But it was totally worth it.  I must admit, I wasn’t sure if this dough would come together.  I checked it out after a few minutes in the food processor, and it was still really crumbly.  I considered adding in some agave, but instead scraped the sides down and turned the processor back on.  A few minutes later, I had what I was looking for.  A thick, rich, sticky dough.




That I could roll into dessert bites.




You’ll notice that these balls are super shiny.  I’m not sure what happened there.  It may be because I kept them in the food processor too long.




But not to worry, I don’t think it impacted their taste.  I placed the balls immediately in the freezer, and I look forward to snacking on them throughout the week. 



Even after this recipe, I had a few dates left.  I was feeling adventurous and thinking about the amazing Gingersnap Larabar I had last weekend when I spotted this recipe on Katie’s site.  I know that I am not creative enough to make these adorable little gingerbread people, but I can roll a mean energy bite.  I decided to throw in a little pumpkin too.




Sadly, things just didn’t blend together like I would have hoped, but with all of the incredible spices, it tasted sooo good.  I tried adding a few sticky additions to help pull this into a dough, but no such luck.  I couldn’t abandon it completely.  Not because I don’t like failure (it happens quite a bit in the kitchen) but because it tasted like the kind of bar you want to be eating.  I was about to dig out a pan when I spotted this adorable pumpkin.




With nothing to lose, I threw the mixture into the fridge.  Who knows? I could end up with the perfect pumpkin shaped power bar!




No such luck!  Just a pile of good tasting mush!


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I’ll keep working on this recipe and get back to you!  Feel free to link me any other fun energy bite recipes too!

I also wanted to follow up after this morning’s Home Workout.  I had so much energy all day and was seriously in the best mood. I think this was a good lesson about how 15 minutes of exercise in the morning is worth getting up a few minutes early.  And, my pecs are definitely sore from the burpees and pushups.  Hooray!  Speaking of hooray, I have just a few hours left of work before Thanksgiving.  Can you tell that I am psyched?!  Hip, hip hooray!




Fudge Babies

From Chocolate Covered Katie


1 c walnuts (120 grams)

1 and 1/3 cups pitted dates (220 grams)

1 tsp vanilla extract

optional: 1/8 plus 1/16 tsp salt

3-4 tablespoons cocoa powder (I used 3 T Cacao)


Blend all the ingredients, using a food processor.  Be patient and wait for everything to start sticking together.  Roll into little balls. (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!  You can also use this as a pie crust.

Pumpkin and Cream + Thanks and Giving

Good Monday Morning!

Today is a little off because the BOY is home all day. What does this mean?  Well, most importantly, it means that I can’t watch Grey’s Anatomy this morning before my run because the second I tried to put it on, he started to whine a bit.  Yikes!  He better get used to it because starting next semester he is off on Mondays, and after 4 years of not working on Mondays, I kind of have my routine down.


First up…tea!  I bought this seasonal tea when I picked up boxes and boxes of Candy Cane Green tea from Trader Joe’s.




I brewed up my first cup this morning.  Let me just tell you that it smells wonderful and tastes just as good!  It is a really flavorful tea (although this may be because I made mine extra strong)!




Then it’s on to breakfast.  As soon as the weather cooled off, I started craving this Pumpkin Cream Pie Oat Bran from Peas and Thank You.




I made this last winter and absolutely loved it!  So my mouth was watering before I even started cooking.  This oat bran is spicy, creamy, and super filling!




I followed the recipe as written, but I add my sweetener as a topping at the end instead of in the beginning.  This morning, I used maple syrup.




In between cooking, I darted back and froth to the television where I was watching the Today show.  I’ve been living back in the Chicago area for almost 4 years, yet I still love to check out the Thanks and Giving kick off.




I even record the show all week just to watch Marlo’s short segment each day!


Thanks and Giving 2007


The hospital holds a special place in my heart, and I think the message of being THANKFUL for all of the joy in your life and helping others is so important, especially this time of year.  It also gets me geared up for the holiday season ahead!  One of the things that I am thankful for is my ability to run.  I’ve mentioned this before on the blog, but there was a 6 month period where running was contraindicated for a medicine that I needed to take.  The children of St. Jude kept me inspired throughout this time, and my first race back (and current PR) was the St. Jude Half Marathon in 2008.  It was an emotional run, and I had tears in my eyes as I crossed the finish line.




On days when I am not-so-motivated to get in a workout, I think about this time in my life, put one foot in front of the other, and remember how lucky I am that I RUN.  This is what pushed me out the door on this grey morning while the BOY tried to convince me to stay in.  I must admit after that comforting bowl of oats, the idea did cross my mind. 




My legs are a bit fatigued after Saturday’s 8 miler and yesterday’s 90 minute Hot Yoga class, so I made it a watchless run.  With all of my recent training, I have been thinking a lot about mile times and pace, and today I wanted to run just to run.  It was a beautiful morning to be outdoors, which a nice woman walking her dog and I discussed on the path.  Even without my watch (or maybe because of), my 5 miles sped by quickly and I returned home in the best mood with plenty of ideas on how the BOY and I should spend our day.


How do you give back around the holidays?


I just read about Rebecca’s Mission A Toy For Every Pup

Her post is really sweet (she has the cutest dog) and you can easily donate while you are doing your online holiday shopping with this Amazon Wishlist!  Check it out!


You can find this hearty fall breakfast recipe HERE!

I ate half this morning and I am planning on reheating the other half with some almond milk for breakfast tomorrow.



Homemade PURE Bars

What is your favorite store bought bar???




I used to eat a lot more power bars, but a few years ago, I cut WAY back.  I now stick with bars that have only a few ingredients that I can actually pronounce.  Two of my favorites are KIND bars and PURE bars.  Although I love the convenience of these ‘on the go’ energizing snacks (especially around 5:00pm at work when I know I have 3 more hours until dinner), I’m not a huge fan of the cost.  So I was inspired by this readable ingredients list on the Cherry Cashew Bar (and my new Door County dried cherries) to try making my own PURE bars.




And they turned out fantastic!  I made the base using dried dates, cashews, a drizzle of oil, and dried cherries.


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I pressed the mixture into my pan and then topped it with extra dried cherries and walnuts before putting it into the fridge.




I did take a quick taste test before cooling off the bars.  I just had to see how they turned out!




You can make these into balls, bars, or use cookie cutters for fun shapes.  Either way, they are a winner!


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One thing is for sure…if I’m going to continue to work the long days that I am, I will need a healthy pre-dinner snack.  And one as tasty and filling as these will be prefect!


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I was so excited about my bars (and leftover dates) that I dove right into another RAW recipe.  This one from Katie.  I had to modify the recipe some based on what was available in my pantry.




And all I can say is WOW…these guys are good!




The mixture of chocolate and coconut make these guys actually taste like a German Chocolate Cake…maybe even better!




These are rich and tasty and would squash any chocolate craving!  I even fed one to the BOY for dessert without explaining what it was (I just called them German Chocolate Balls).  He LOVED it!


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The moral of today’s post…go buy yourself a LARGE container of dates (I think Costco has them) and get experimenting with these simple recipes!  You don’t have to tell anyone that they are healthy and trust me, they won’t even know!


Looking for more recipes?  Try these favorites…


Coconut Energy Date Bars

Almond Butter Cacao Balls

Coconut and Chocolate Chip Cookie Dough Bites

Vegan Cookie Dough Balls

Date and Almond Truffles



Date, Cherry, Walnut PURE Bars

Recipe inspired by my favorite Fig, Date, Nut Energy Bars



1 1/2 cup dried dates, chopped

1 cup cashews

1 tsp safflower oil

1/2 cup dried cherries

1 tsp agave

Dried cherries and walnuts

Coconut, optional



Combine dates and cashews in food processor.  Stream in oil until well blended.

Add dried cherries.  Process again while streaming in agave until a large ball forms.

Press mixture into 8×8 pan sprayed with oil or covered with wax paper.

Press remaining, cherries, walnuts, and coconut (if desired) into bars using hands.

Refrigerate for at least 2 hours.  Cut and serve.

Store in an airtight container in the fridge.




German-Chocolate Fudge Bites

Adapted from Chocolate Covered Katie (based on what I had in the house)

***Katie says these should make 10 balls, so hers must have been MUCH smaller than mine



3/4 cup pitted dates

1 tsp pure vanilla extract

1/16 tsp salt

2 tbsp cacao powder

2 tbsp shredded coconut

1/2 cup raw cashews

1-2 tsp of agave



Blend all ingredients together in a food processor until dough forms into a ball. 

Using your hands, form into balls. Refrigerate until set.


Note: The recipe calls for pecans, but I didn’t have any, so I subbed in the cashews.  I added the agave to help everything stick together.  Katie even recommends using this as a pie crust.  YUMMY!