Xocolatl (SHOCK-o-lat) Energy Balls

From Scott Jurek's book Eat and Run

1/2 cup raw cacao nibs (I've used powdered cocoa, just add extra coconut oil.)
1/2 cup raw cashews  (almonds also work)
8 medium dates, pitted
1 tsp mesquite powder (I have never used this)
1/4 tsp ground cinnamon
1/2 tsp raw vanilla powder or extract
1/4 tsp crushed red pepper flakes (or more, if you want a good kick)
1/8 tsp sea salt
1 1/2 tsp raw coconut oil (warmed to liquid consistency)

Combine all the ingredients, except the coconut oil, in a food processor and process for 3 to 5 minutes.  (My Ninja is my BEST FRIEND for this recipe!)  Chop until you have a fine consistency.  Transfer the mixture to a mixing bowl.  Add the coconut oil and stir until well combined.  Form into 1-inch balls and place on a cookie sheet lined with parchment paper.  Refrigerate for 15-20 minutes, then transfer to an airtight container.  The balls will keep for two weeks, refrigerated.

(I always double this recipe.)

Fruit Leather

Just keep in mind a 5 cup blender full of fruit will yield one cookie sheet of fruit leather:

Blueberry Peach Fruit Leather

4 peaches peeled and sliced
juice from 1/2 a lemon
2 heaping cups blueberries
2 cups unsweetened applesauce
1/2 cup of sugar {optional}

Blend fruit ingredients in blender until smooth. Add to heavy saucepan and add sugar if needed, bring to boil while stirring. Reduce heat and skim foam from the top with a spoon. Simmer over low/medium heat for 30 to 45 minutes, stirring frequently, until mixture has properly reduced. Pour mixture onto a parchment or plastic wrapped cookie sheet and bake at 145 {with convection if you have it} for 8 to 10 hours. Cut into strips and roll up with parchment.

Peach Fruit Leather

8 peaches peeled and sliced

2 cups of unsweetened applesauce

juice from 1/2 a lemon

1/2 cup of sugar {optional}

Follow directions above.

No-Bake Almond Oat Energy Bites

No-Bake Almond Oat Energy Bites

from Recipezaar

* 2 1/2 cups rolled oats (regular or quick cooking)
* 1/2 cup pumpkin seeds, raw (pepitas)
* 1/2 cup raisins
* 2 tablespoons sunflower seeds, raw
* 1 teaspoon cinnamon
* 1/2 cup almond butter
* 1/3 cup honey, plus
* 1 tablespoon honey
* 2 tablespoons barley malt syrup (I didn't have this, so I used Brown Rice Syrup)
* 1 teaspoon vanilla extract

1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in a blender/food processor until powdery. Transfer to a medium bowl; set aside.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
3. Moisten hands, and roll dough into 1 inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer for 20 minutes to set, then serve or store in the fridge.

Mother Goose Popcorn

1 cup popcorn kernels
2 tablespoons butter
1 1/2 cups sugar
1/2 cup milk (I used 1%)

1 tsp vanilla

food coloring (if desired)

1 tsp baking soda


Directions:
Pop popcorn in air popper; remove to large bowl by hand or cupfulls in order to separate and discard any unpopped kernels.

(Or you can microwave popcorn in a brown paper bag. 4T popcorn for 2 minutes.)

In a large saucepan, stir together butter, sugar, and enough milk to make it stir easily. Bring to a boil; boil for 2 minutes. Remove from heat. Quickly add vanilla and food coloring. Mix. Quickly add soda (it will swell up). Pour over popcorn and stir until evenly covered. You can use more or less popcorn to get a heavier or lighter coating.

This is kind of a candied popcorn. It turns out almost frosty-sugary, and very good, and very addicting!

Pesto Hummus

I bought some of this at Trader Joe's 2 weeks ago. They've stumbled onto something that is pure genius. Since its a bit of a drive to get there, I made a copycat.

1 can (12 oz) cannellini beans
2T water
1 jar pesto
Olive Oil

Rinse and drain beans.

Puree beans using either a food processor or emersion blender (my choice). Add a couple Tablespoons of water to improve texture. Blend in jar of pesto. Drizzle with olive oil.

Serve with bread chunks, crackers, or veggies.
(Jack loves this and eats it plain with his fingers. We've gone through 2 jars since we discovered it 2 weeks ago.

Mom's Granola

Ingredients:

3/4 c. dark Karo syrup

1/4 c. water

1/3 c. extra light olive oil

1 c. whole wheat flour

1/2 c. flour

2 1/2 c. rolled oats

2 c. coconut

1 c. raw cane sugar

1 c. pecans, chopped

1 c. walnuts, chopped

1/2 c. pumpkin seeds

1/2 c. sunflower seeds

1/4 c. sesame seeds

1 c. dates, chopped

1 Tbsp. flax seeds, ground

Preheat oven to 350 degrees. Combine first 3 ingredients in small saucepan. Bring to a slow boil, then turn heat down to simmer. Meanwhile, mix dry ingredients then pour the wet mix over the top and stir until coated evenly. Spray 2 jelly roll pans with non-stick spray and pour 1/2 of mixture on each pan. Break into pieces until spread over pans in even layer. Bake 8 minutes ONLY. Mixture will appear sticky. Turn mixture with metal spatula. Bake another 8 minutes. Remove from oven immediately b/c mixture will dry quickly as it cools. Set pans on cooling racks until mixture is at room temperature. Break apart and store in air tight container.

This is a great cereal with milk on top. It also makes a great snack- we take it to the movies as a replacement for popcorn. Be careful- you'll get addicted!

Breakfast Energy Bars from Bosch cookbook

1 c. brown sugar
1/2 c. butter
2 T. honey
1/2 c. peanut butter
1/2 t. vanilla
1 egg
1 1/3 c. fresh ground wheat flour
1 t. cinnamon
1/2 t. bkg soda
1 t salt
1 1/2 c. rice crispies
1 1/2 c. rolled oats
1/4 c. sunflower seeds
1/4 c. pumpkin seeds
1 c. chocolate chips
1 c. coconut
1 c. frozen berries, craisins, or raisins

Preheat oven to 350 degrees and grease 11 X 15 pan. In mixer, cream sugar and butter. Add honey, peanut butter, vanilla, and egg. Blend together. In another bowl, mix flour, cinnamon, soda, salt, rolled oats, rice crispies, sunflower seeds, and pumpkin seeds. Add to creamed ingredients. Remove bowl from mixer (unless you have a dough hook) and add the following by hand: chocolate chips, coconut, and berries/raisins. You don't want to overmix or it will be dry. Turn into pan and press flat. Bake 22 minutes.

This recipe is a great thing to have on hand. Cut into individual bars/servings and wrap in saran wrap or sandwich baggies. Add to kids' lunches, take in your purse for a mid-morning snack, or send to the office with your husband for his lunch or afternoon snack. You can add or remove whatever ingredients you like or don't like- nuts and dried dates would also be good in this. If you are a runner, this is a good post-run snack to replace all those carbs and give you protein you need.