Energy Balls

Makes 20 balls, eat 4-5 balls per day for a snack/energy boost.

1/2 Cup chopped nuts or seeds or a combination (ie: almonds, walnuts, sesame, sunflower)
1/2 Cup room temperature nut butter (ie:  peanut butter, almond butter, cashew butter)
1/4 Cup honey or fruit spread or a combination
1/4 to 1/2 Cup of dried fruit (ie:  raisins, cranberries, dates, figs, apricots)

Mix ingredients together.  Form small balls, about the size of a quarter to make 20 balls.

Have fun with this recipe, roll the balls in chopped nuts or coconut, make it your way!

I keep these in the refrigerator ~ helps keep them firm.

pumpkin seeds and sunflower seeds

Almond Butter for this batch

Honey and Fruit spread

Building the mixture

dried fruit added ~ raisins and cranberries

mix mix mix

form the balls

time to lick the bowl

Kale Kale Kale

It's the magic green!  ;-P

How about some Kale Slaw? 

I made this tonight, I even put the onions in it, now most of you know I don't do onions unless they are fried into a nice beer batter ring but I forced myself and my mouth still tastes nasty.  LOL  Hope the living enzymes did some good regardless of onion breath.

So here's the recipe:

First mix up the dressing and let it sit until ready to pour it over the slaw.

dressing:
1/4 Cup EVOO
1 Tablespoon apple cider vinegar
2 Tablespoons Dijon mustard
some coarse sea salt and black pepper

veggies:
1 bunch of kale
1/4 of a small red onion
1/4 head of purple cabbage
1 cup shredded carrots
1/2 cup pumpkin seeds
1/2 cup sunflower seeds


Wash the veggies.  Remove the stems from the kale (stems make the dish bitter).  Chop the onion and cabbage.  Put the veggies, seeds and dressing in the bowl.  Mix well.  Eat up! 

Fermented Oatmeal

1/2 cup steel cut oatmeal

1/2 cup plain greek yogurt

 

 

 

mix them together

put a lid on it

Let it sit out overnight and in the morning bring the oatmeal and yogurt to a boil in a 1/2 cup of water.  Heat it up and enjoy.

Why fermentation?  I'll post about that on my other blog!  ;-P
 

Jalapeno Popper Dip

Thanks to Ruth Ann Mason at the Waterside Inn in Chincoteague, VA....

I tried this dip over the weekend on top of a few corn chips....scoopers, too yummy!

I gave it a thumbs up and Ruth Ann quickly supplied me the recipe so I am paying it forward:

2 (8 oz) packages cream cheese, softened
1 Cup mayonnaise
1 (4 oz) can chopped green chilies, drained
4 oz canned diced jalapeno peppers, drained
1/2 Cup shredded Mexican style cheese
1/2 Cup shredded Mozzarella cheese
1 Cup Panko bread crumbs
1/2 Cup freshly grated Parmesan cheese

Preheat oven to 350 degrees & spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese & mayonnaise until smooth.
Stir in green chilies, jalapeno peppers, and Mexican and Mozzarella cheeses.  Spoon this mixture into the prepared baking dish.  Mix together Panko bread crumbs and Parmesan cheese & sprinkle it over the cream cheese mixture.  Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.  Bake for 25-30 minutes or until the mixture is hot & the topping is lightly browned.

Serve this dip with French bread, fresh vegetables tortilla chips, crackers...pretty much anything that pairs well with cheese (wine).