Thursday, October 23, 2014

Peanut Butter Energy Bites

I got back from the gym this morning and I was starving. I was so proud of myself for my good workout, but now all I wanted was CANDY!!!

Luckily I was out of candy in the house so I had to think bigger... or smaller. What did I have that would satisfy this craving?


I found this super easy recipe on Pinterest, I have no idea where it came from, but will attach the link to the Pinterest pic.

Peanut butter and chocolate chips would surely satisfy my grumbling tummy. Add in some flax seed, honey and oats and you've got yourself a super fast, healthy and more importantly, delicious protein boost, that makes up for not having candy around the house.


My cravings are gone and I didn't house a big candy bar to do it. Genius! What are your quick craving cures?
xoxo,
Meg

Peanut Butter Energy Bites

Yield: 15
Time: 5 minutes

Ingredients: 
  • 1 cup oatmeal
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter (I like chunky)
  • 1/2 cup ground flaxseed
  • 1/3 cup honey
  • 1 tsp vanilla
Directions:
  1. Combine dry ingredients.
  2. Mix peanut butter, honey and vanilla in separate bowl.
  3. Add peanut butter mix to dry ingredients.
  4. Line baking sheet with parchment paper and roll balls of mix onto sheet.
  5. Put in fridge for a couple hours to allow everything to set.
Not sure of who posted this recipe, but found it on Pinterest.

Wednesday, October 22, 2014

Corn and Potato Chowder

I’ve been on a big soup/stew/chili kick recently. Perhaps it has to do with the cooler weather, or perhaps it has to do with the ease of making a big pot of soup and having dinner prepared for several days in a row. Hmm, perhaps it’s both.


My husband requested a corn chowder the other day and given my recent soup obsession, I happily obliged.


This lightened up version of rich and creamy corn chowder is packed with flavor and deliciously hearty, yet the lack of heavy cream allows you to go back for seconds without going into a food coma. What’s more, the soup is ready in under 30 minutes. Double win!

What is your favorite fall soup recipe? Let me know below!

Corn and Potato Chowder

Yields: 4 servings of 1 1/2 cups each
Time: 25-30 minutes

Ingredients:
  • Cooking spray
  • 2 strips turkey bacon, cut into small strips
  • 1 red and one orange bell pepper, diced
  • 1 shallot, diced
  • 2 cups frozen corn kernels
  • 1 1/4 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay, I prefer low sodium)
  • 3/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potatoes, cut into 1/2-inch pieces
  • 1 cup milk of choice
  • 1/4 cup chopped parsley
  • 1 tsp. chicken boullion
  • 1/4 cup (1 ounce) shredded sharp cheddar cheese (I like Cabot because they are naturally lactose free)
  • salt and pepper, to taste
  • 1 green onion, thinly sliced
Directions:

  1. Heat a large pot over medium-high heat. Coat pan with cooking spray. 
  2. Add bacon strips and cook for about 2-3 minutes.
  3. Add bell peppers and shallot and sauté 4 minutes or until lightly browned.
  4. Increase heat to high and add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. 
  5. Cover the pot, reduce heat, and simmer for 10 minutes or until potatoes are tender. 
  6. Remove pot from heat and stir in milk, chopped parsley, 1/4 cup cheese and salt. 
  7. If you prefer a smoother, creamier soup, use an immersion blender (or regular blender) to puree the soup to your desired consistency. I pureed about half of it.
  8. Place about 1 1/2 cups soup in each of 4 bowls. Top with green onions and enjoy!

Tuesday, October 21, 2014

Stuffed Apple Crisp

I hope everyone's enjoying their Fall. Also, if you've missed our latest 30-day Challenge, you can read about it here. Daily walks are a great way to appreciate the Fall beauty. Don't forget to bring your camera/phone, we'd love to see pictures from your walks.


I'm really excited about today's post. I have finally been able to start using my oven again now that it's cooled off in Southern CA (at least until Thursday). I had about a gazillion apples (that's the actual amount ;) leftover from an event and needed to do something with them. I was looking for a healthier alternative to apple pie. Also, I've never been a huge fan of peeling apples, or anything for that matter.

My parents can tell you about a fun Thanksgiving where I was in charge of peeling the potatoes for about twenty guests and decided to put the skin down the disposal. My parents got to spend their Thanksgiving dealing with a busted pipe and water (and potato skins) EVERYWHERE. Needless to say, I was never asked to peel potatoes again.

So if you need a yummy and pretty-looking dessert, give this quick recipe a try. If you like ala mode, ice cream would top it off nicely.

Enjoy!
Meg

Stuffed Apple Crisp

Yield: 10-12
Time: 30 minutes

Ingredients:
  • 10 - 12 apples (cored - cut out a little more to make sure you get enough filling inside)*
  • Juice from 1/2 lemon
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup uncooked rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 - 1 cup crushed pecans (optional)
  • 3 tablespoons unsalted butter
*These were small apples, if you use larger ones, you'll need fewer apples.  

Directions:
  1. Heat oven to 350F degrees. Use old baking sheet. (I used a nice new one and regretted it immediately, it took me so long to clean.) 
  2. Spray baking sheet with cooking spray. Place cored apples on baking sheet and squeeze lemon over the apples. 
  3. In a small bowl mix; sugar, cinnamon, salt, brown sugar, oats, flour, pecans and butter.
  4. Stuff mix into the apples, fill to the top.
  5. Put in oven and cover apples with aluminum foil for 15 minutes.
  6. Remove aluminum foil and bake for an additional 5 minutes.
  7. Allow apples to cool a bit before digging in.
Recipe adapted from Great Food and Lifestyle.