Cranberry Energy Bites

 INGREDIENTS

1 cup raw almonds

1 cup raw cashews

1 cup (around 10) Medjool dates (pitted)

1 cup dried cranberries

1 teaspoon vanilla extract

1 teaspoon lemon or orange juice

pinch of sea salt

INSTRUCTIONS

Process: Place almonds and cashews into the bowl of a food processor fitted with an S-shaped blade and pulse until they are chopped into small pieces.

Add dates, cranberries, vanilla, lemon juice and sea salt. Pulse until everything is well combined and dough is sticking together.  (See note if your dough seems too crumbly).

Form balls: Once mixture is combined, scoop out about 1 Tablespoon of dough (with hands or a cookie scoop) and use your hands to form the dough into balls.  Enjoy right away or store for later.

To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.

NOTES:  Hard/dry dates: If your dates are hard and dry, you can soak them in warm water for 10-15 minutes to soften.  Just drain them well before using.

Crumbly dough:  If your dough seems too crumbly to stick together after processing even when squeezing it together with your hands, you can try adding a couple more dates or adding 1 teaspoon of water at a time until the mixture starts to hold together well enough to form into balls.

https://www.eatingbirdfood.com/cranberry-energy-bites/#tasty-recipes-44277

Blueberry Almond Butter Energy Bites

 INGREDIENTS

1-1/2 cups old-fashioned oats

1/4 cups roughly chopped almonds

1/4 to 1/2 cup dried blueberries (I've found that 1/4 is plenty)

1 Tablespoon chia seeds

1/4 teaspoon salt (optional)

1/2 cup almond butter

1/2 cup honey

1 teaspoon almond extract

INSTRUCTIONS

1. In a large bowl, combine the oats, almonds, blueberries, and chia seeds and salt. Set aside

2. In a small, microwavable bowl, add the almond butter and honey. Microwave for 15-20 seconds, or until almond butter melts slightly, so that it is easier to stir. Remove from microwave and add in almond extract.  Stir thoroughly until mixture is smooth.

3.  Pour almond butter mixture over the oat mixture and stir to combine.  If mixture seems too dry, add 1/2 Tablespoon (or more) of honey, until it comes together.

4. Place bowl into fridge and chill 20-25 min, so it holds together easier to shape into balls. (this is optional).  Form mixture into small balls.  Serve immediately or refrigerate until ready to serve.

NOTES: If mixture is too dry, add more honey to hold together.

https://www.pumpkinnspice.com/blueberry-almond-butter-energy-bites/

Mint Chocolate Energy Balls

 1 cup pitted Medjool dates (about 12)

1 cup walnuts or pecans

3 Tablespoons cacao powder or unsweetened cocoa powder

1 Tablespoon almond butter

1 Tablespoon maple syrup (optional) or can put less in

1/2 teaspoon peppermint extract

2 Tablespoon cacao nibs or chocolate chips

1. In the bowl of a food processor combine the dates and walnuts.  Process until they resemble coarse sand.

2. Add the cacao powder, almond butter, syrup and extract, and process until a dough forms.  If the dough does not come together, add some water, 1 Tablespoon at a time until the dough sticks together when you press it between your fingers.  Pulse in the chocolate chips.

3. For 1" balls with your hands and place on a parchment-lined plate.  If you like the energy balls on the softer side, enjoy immediately.  If you like them a bit more ''firm', then freeze for at least 60 min and then enjoy.

4. Keep in a covered container in the freezer for best results, but they will also keep in the fridge.

https://www.simplyquinoa.com/mint-chocolate-energy-balls/

Salted Caramel Vegan Energy Bites

1 cup medjool dates pitted

1 cup cashew pieces

1 cup shredded coconut

2 Tablespoons hemp hearts

2 Tablespoons cashew butter or almond butter

2 Tablespoons maple syrup

1/2 - 3/4 teaspoon sea salt

1/2 Tablespoon cinnamon

1. In the bowl of a food processor combine the dates and nuts.  Process until they resemble coarse sand.

2. Add the coconut, hemp seeds, cashew butter, syrup, sea salt and cinnamon, and process until a dough forms.  If the dough does not come together, add some water, 1 Tablespoon at a time until the dough sticks together when you press it between your fingers.

3. Form 1" balls with your hands and place on a parchment-lined plate.  Freeze for at least 60 minutes and then enjoy.  

4. Keep in a covered container in the freezer for best results, but they will also keep in fridge.  (Allow 15 min or so to thaw before eating from freezer).

https://www.simplyquinoa.com/salted-caramel-vegan-energy-bites/

Peanut Butter Brownie Balls

 2 Cups raw almonds

20 medjool dates, pitted

1/4 cup + 2 tablespoons cocoa powder or dark cocoa powder

1/2 cup all-natural peanut butter

3 Tablespoons maple syrup

1/8 teaspoon sea salt

Place almonds into a food processor and process on high until you've created a fine almond meal

Next, pit 20 medjool dates.  Then add those into the food processor along with the cocoa powder, peanut butter, maple syrup, and sea salt.  Process on high until everything is pulverized.  You may need to add a few teaspoons of water to the mixture depending on how sticky your dates are.

Scoop a heaping Tablespoon of dough into your hands and roll into a ball. Repeat

Notes: Store in the fridge for up to a week or in the freezer for up to 2-3 months.

https://fitfoodiefinds.com/video-healthy-peanut-butter-brownie-balls/?fbclid=IwAR34hlKc7pwNKf6Cf_At3YERCjiKEhgARaCfLIK5wYDy7cv66l9-tHQoPVE#tasty-recipes-31437

Fiesta Mango Black Bean Quinoa Salad

This healthy mango black bean quinoa salad with avocado will be your favorite easy lunch or summer salad to bring to parties. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.

INGREDIENTS

• For the quinoa:
• ¾ cup uncooked quinoa
• 1 ½ cups water
• For the salad:
• 1 (15 ounce) can black beans
• 1 large mango, diced (about 1 heaping cup diced mango)
• 1 red bell pepper, diced
• 1 avocado, diced
• ½ cup diced cilantro
• ¼ cup finely diced red onion
• 1 jalapeno, seeded and diced (1/2 if big and hot)
• For the honey lime chipotle dressing:
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• ½ teaspoon chipotle chili powder, plus more if you like things a little spicy
• 1 clove garlic, minced
• ½ teaspoon salt
• Freshly ground black pepper (1/8 teaspoon)
• To garnish: (optional)
• Extra cilantro
• Pepitas

INSTRUCTIONS:

Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook 15 minutes.  Remove from heat, and fluff with fork.

While quinoa is cooking, chop all your fruits and veggies.  Once done, add them to a large bowl along with the cooked quinoa

In a separate small bowl or measuring cup, whisk together the ingredients for the dressing: olive oil, fresh lime juice, honey, dijon, chipotle chili powder, garlic, salt and pepper.  Pour dressing all over the quinoa salad and toss to combine.  Garnish with extra cilantro and pepitas if you'd like.  Serve at room temp or cold.  Salad will stay good for 4-5 days in fridge.  (May want to put avocado on when serving to avoid browning)   Serves 4

https://www.ambitiouskitchen.com/fiesta-mango-black-bean-quinoa-salad/

CREAMY GREEK PASTA SALAD

INGREDIENTS:

1 lb pasta such as fusilli, penne, or farfalle (can use whole wheat or gluten-free pasta, or pasta of choice)
1 1/4 cups plain Greek yogurt
1 clove garlic, minced
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried dill
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 1/2 cups halved grape tomatoes
1 seedless cucumber, chopped
3/4 cup pitted kalamata olives, halved
1/2 cup diced red onion
3/4 cup crumbled feta cheese
Kosher salt and black pepper, to taste

DIRECTIONS:

Cook pasta according to package directions.
While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.

When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

The pasta salad will keep in the refrigerator for up to 2 days.

yield: SERVES 8-10
https://www.twopeasandtheirpod.com/creamy-greek-pasta-salad/