Recipes

Hands down, this is my favorite purposeful snack. I've been making them for over 15 years! Packed with fiber, healthy fats, and just enough sweetness to feel indulgent, yet doesn't cause a spike in blood sugar resulting in a crash later. 

16 oz nut butter

12 oz honey

3 cups old fashioned rolled oats (not the instant kind)

For coating:

Dried shredded coconut

Sesame seeds

Instructions: 

Mix nut butter and honey together in a bowl

Blend oats in a food processor until flour like texture

Gradually add oats to nut butter/honey mixture and mix well, adjusting consistency

Roll batter into small balls using your hands

Roll balls into your choice of coating

Yields approximately 30 balls. Store 1 week in fridge. Freezes well. 

There are many wonderful recipes for Chia pudding, but this one from Danielle Walker just happens to be a favorite in our house! Packed with protein, omega-3's and fiber, it's a healthy choice for any time of the day.

Ingredients: 

1 cup unsweetened almond milk 

1/2 cup unsweetened, full-fat coconut milk 

3/4 cup pumpkin puree 

3 pitted dates, or 1 ripe banana, or 3 tablespoons pure maple syrup (optional)*

2 teaspoons pumpkin pie spice 

1/8 teaspoon sea salt 

1/3 cup chia seeds

dried cranberries,  shredded coconut, pumpkin seeds, or pecans for serving 

* the dates, banana, or maple syrup are optional. The pudding will get a very slight natural sweetness from the coconut milk if you decide to omit. I personally choose dates as a sweetener because I love the additional health benefits!

Instructions:  

Place the almond milk, coconut milk, pumpkin puree, dates or maple syrup, pumpkin pie spice, and salt in a blender. Blend on high until smooth, about 30 seconds. 

Remove the lid and stir in the chia seeds by hand. 

Use a rubber spatula to divide the mixture up between 4 pint-sized mason jars. Cover the jars and refrigerate them overnight. 

To serve, top with dried cranberries, raisins, shredded coconut, pepitas, or pecans.