No Bake Energy Bites

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Yield: 20-25 energy bites 1x

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Description

This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!

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Ingredients

Scale

• 1 cup old fashoned oatmeal
  
• 2/3 cup toasted shredded coconut (sweetened or unsweetened)
• 1/2 cup creamy pecan butter, peanut butter or almond butter
  
• 1/2 cup gournd flaxseed
  
• 1/2 cup chocolate chips (or vegan chocolate chips)
• 1/3 cup honey
• 1 tablespoon chai seeds (optional)
• 1 teaspoon vanilla

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Instructions

1. Stir everything together.  Stir all ingredients together in a large mixing bowl until thoroughly combined.
2. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.  (This will help the mixture stick together more easily.)
3. Roll into balls.  Roll into mixture into 1-inch balls.
4. Serve.  Then enjoy immediately!  Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

 Belgian Waffle

           Ingredients:

Flour                                Eggs separated

Baking Powder                Vegetable oil

Sugar                                Milk

Salt                                   Vanilla

Cinnamon

 

Whisk together in large bowl (Dry ingredients)

2 1/4 C Flour

1 Tbsp Baking Powder

3 Tbsp Sugar

1/2 tsp Salt

1 Tbsp Cinnamon (optional)

 

In a small bowl Beat set aside

2 Large egg whites until stiff peaks form set aside

 

 In medium bowl combine (Wet ingredients)

 2 Large Egg Yolks

1/2 C Vegetable Oil 

2 C Milk

1 tsp Vanilla

 

Add egg and milk mixture to dry ingredients, mix well. Fold in the egg whites. Scoop wprox 3/4 C batter into hot waffle iron sprayed with cooking spray. Serve warm with syrup or desired toppings.

 

Soft and Chewy Protein Granola Bars

RUNNING WITH SPOONS(2) (Altered from)

Kari SuHo:

10Ingredients

30Minutes

380Calories

Read Directions

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Ingredients

6 SERVINGS large or 12 servings square.

2 cups quick oats

1/2 cup vanilla protein powder

2 tablespoons ground flax

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup pecan or almond butter (or any nut butter)

1/4 cup honey (or brown rice syrup if vegan)

1/3 to 1/2 cup unsweetened vanilla almond milk(any milk will do add to consistency desired)

1 teaspoon vanilla extract

1/3 cup mini chocolate chips (dairy-free if vegan)

 

 

Mix dry ingredients first, then add the wet ingredients and mix until incorporated. Spoon into parchment paper lined container and refrigerate til holds shape. Store covered in fridge.

 

                                            French Silk Pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time 6 hours

Total Time: 6 hours 50 minutes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

  Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

  Make the filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees

 

Baking Conversions

 Baking Conversions

from European

Volume of most liquids (water, juice, milk, cream) are converted by volume from imperial to metric:

• 1 cup = 250 mL
• ¾ cup = 175 mL
• ½ cup = 125 mL
• 1⁄3 cup = 80 mL
• ¼ cup = 60 mL
• 2 Tbsp = 30 mL

 

 

BUTTER & OTHER FATS

Butter (salted/unsalted)

1 cup	225 g
½ cup	115 g
1⁄3 cup	75 g
¼ cup	60 g
2 Tbsp	30 g
Virgin coconut oil	1 cup = 225 g
Vegetable shortening	1 cup = 205 g

 FLOURS

Flours

All-purpose flour Bread Flour	1 cup = 150 g
	½ cup = 75 g
	1⁄3 cup = 50 g
	¼ cup = 37 g
Cake & Pastry Flour
	½ cup = 65 g
	1⁄3 cup = 45 g
	¼ cup = 32 g
Whole Wheat Flour	1 cup = 120 g
Rye Flour	1 cup = 120 g

 

Gluten Free Flours

Rice flour	1 cup = 135 g
Buckwheat flour	1 cup = 112 g
Coconut flour	1 cup = 150 g
Millet flour	1 cup = 120 g
Sorghum flour	1 cup = 136 g

Starches

Cornstarch	1 cup = 130 g
Potato starch	1 cup = 190 g
Tapioca starch	1 cup = 160 g

Other

Cocoa powder	1 cup = 120 g
Rolled Oats	1 cup = 100 g

SUGARS & LIQUID SWEETENERS

Sugars

Granulated Sugar Light Brown Sugar Dark Brown Sugar	1 cup = 200 g
	½ cup = 100 g
	1⁄3 cup = 67 g
	¼ cup = 50 g
	2 Tbsp = 25 g
Superfine sugar Caster sugar	1 cup = 225 g
	½ cup = 115 g
	1⁄3 cup = 70 g
	¼ cup = 60 g
	2 Tbsp = 30 g
Icing sugar (Powdered sugar or Confectioners’ sugar)	1 cup = 130 g
	½ cup = 65 g
	1⁄3 cup = 45 g
	¼ cup = 32 g
Coconut palm sugar	1 cup = 170 g

Liquid Sweeteners

Honey	1 cup = 300 g
Molasses	1 cup = 260 g
Corn syrup	1 cup = 325 g

DAIRY

Yoghurt	1 cup = 250 g
Sour cream	1 cup = 250 g
Ricotta cheese	1 cup = 250 g
Mascarpone cheese	1 cup = 240 g
Grated Cheddar cheese	1 cup = 90 g
Grated Parmesan cheese	1 cup = 100 g
Condensed Milk	1 cup = 310 g

EGGS

1 large egg (no shell)	50 g
1 large egg yolk	20 g
1 large egg white	30 g

NUTS & SEEDS

Ground almonds	1 cup = 120 g
Whole almonds	1 cup = 160 g
Sliced almonds	1 cup = 110 g
Whole hazelnuts	1 cup = 135 g
Pecan halves	1 cup = 100 g
Pecan pieces	1 cup = 140 g
Walnut halves	1 cup = 100 g
Walnut pieces	1 cup = 140 g
Whole peanuts	1 cup = 110 g
Chopped peanuts	1 cup = 120 g
Pumpkin seeds	1 cup = 120 g
Sunflower seeds	1 cup = 130 g
Sesame seeds	1 cup = 140 g
Poppy seeds	1 cup = 140 g
Whole flaxseed	1 cup = 150 g
Ground flaxseed	1 cup = 135 g

FRUITS

Dried Fruits

Raisins	1 cup = 150 g
Dried cranberries	1 cup = 140 g
Dried currants	1 cup = 160 g
Dried cherries	1 cup = 140 g
Dried blueberries	1 cup = 150 g
Dried apricots	1 cup = 130 g
Prunes	1 cup = 150 g
Whole dates	1 cup = 150 g
Chopped dates	1 cup = 150 g

 

Fresh Fruits

Strawberries (sliced)	1 cup = 280 g
Raspberries	1 cup = 125 g
Blueberries	1 cup = 125 g
Cranberries	1 cup = 36 g
Apples, (peeled & sliced)	1 cup = 175 g

Frozen Fruits (still frozen)

Raspberries	1 cup = 150 g
Blueberries	1 cup = 150 g
Cranberries	1 cup = 110 g

OTHER INGREDIENTS

Peanut butter	1 cup = 250 g
Almond butter	1 cup = 240 g
Graham crumbs	1 cup = 125 g
Chocolate chips	1 cup = 175 g
Skor toffee bits	1 cup = 160 g
Coconut (flaked or shredded)	1 cup = 100 g
Fresh cranberries	1 cup = 110 g
Pumpkin puree	1 cup = 250 g
Applesauce	1 cup = 250 g

SMALL MEASURE ITEMS

Dry yeast	1 pkg (2 ¼ tsp) = 8 g
Gelatin powder	1 Tbsp (1 pkg) = 7g
Skim milk powder	1 Tbsp = 7 g
Freshly grated ginger	1 Tbsp = 6 g
Finely grated lemon zest	1 Tbsp = 6 g
Baking powder	1 tsp = 3 g
Baking soda	1 tsp = 5 g
Salt (fine)	1 tsp = 5 g
Cinnamon & other spices (allspice, nutmeg, clove etc)	1 tsp = 3 g

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 Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

Salsa

Salsa
(Michelle Hardy)

Ingredients:

2 14 oz cans diced tomatoes

1 11 oz can mild Rotel

Large palm full of fresh cilantro chopped

3-4 chopped green onion

2 packets of stevia or 1/2 tsp sugar

1/2 tsp lime juice

garlic salt or salt to taste

Mix all together and chill before serving in a covered bowl.