Energy Balls

My friend posted a link to a page about making healthy energy balls.  I tried them tonight and they came out great...especially if you don't eat many sweets.  Andrew didn't think they were sweet enough.  Go figure!

Energy Balls

10 dried dates - pour boiling water over the top for about 3 minutes

1 tsp cocoa powder

1/4 tsp salt

1 c walnuts

Optional: additional cocoa powder or unsweetened coconut for rolling

In a Vitamix or food processor, chop the nuts until they are a fine meal but not butter.  Add the cocoa and salt.  Mix.  Drain the dates (save the liquid for cooking with later) and add.  Process until the mixture holds together.  Roll into small balls (bite sized) and roll in cocoa powder (if you like them dark) and/or unsweetened coconut. 

Find more @ Slightly Indulgent Tuesday and Pennywise Platter Thursday!

Gluten-Free Protein Banana Cakes

These are different but yummy.  I promise!

Gluten-Free Protein Banana Cakes

2 eggs

1 mashed banana

1 T almond or other nut butter

1 T unsweetened shredded coconut

1/2 tsp vanilla

pinch of salt

Mix everything together.  Heat pan to about 250-300 degrees (I used our electric griddle), spray with a bit of oil and make 6 smallish pancakes.  Wait until it they start to get dry around the edges and flip.  Enjoy with a bit of butter.

Italian Turkey Meatballs

Now that I'm not pregnant and the holidays are over, it's time to focus on my health again.  I've been having a hard time feeling good about myself since Dylan was born and really having a hard time getting back to eating well.  Eating well for me means limiting my grains, dairy and sugar.  Ha!  That's been quite the joke.  

So, for the month of January, I'm not eating any sugar, grains, or dairy.  We are nine days in and besides a little bit that I couldn't control, I've done extremely well.  I also feel my mood picking up.  I've been eating a ton of veggies and fruits and good meats.  It's not a bad way to be.  Today, I made turkey meatballs that were delicious.  Not sure what I'm going to use them for...so far we've just been snacking on them as is but I thought I'd share them with you.

Italian Turkey Meatballs

2 lbs ground turkey (I used the 7% fat turkey)

1 tsp fennel seed (ground into a powder in a coffee grinder I use as a spice grinder)

1 tsp each onion powder, garlic powder, red pepper flakes

1/2 tsp each cumin, nutmeg and ginger

1 1/2 tsp each oregano, basil, thyme, salt

2 eggs, lightly beaten

Throw everything in a bowl and mix together like crazy.  Don't be afraid to get you hands in there.  Yes, it feels gross but it works great!  If you can, let the mixture sit in the fridge for a few hours or overnight.  Form into small balls and put on a broiler pan sprayed with cooking spray.  Spray the top of the meatballs and bake in oven at 400 degrees for 15-20 minutes.

For more yummy ideas check out Pennywise Platter Thursday!

Variations on a Theme...Chocolate Drop Cookies

I've had fun adapting another couple of recipes to come up with this one.  They are quick and easy.   Just be patient with them though and don't let your butter get too soft or they will spread.  But, they eat either way!

Chocolate Drop Cookies

1/2 c butter

3/4 c brown sugar

1/4 c honey

1 T vanilla

1 tsp hazelnut extract

1 T finely, finely ground decaf coffee beans(or go for the full monty and use caffeinated)

1 3/4 c easy gluten-free flour blend

1/4 c cocoa

1/4 tsp baking soda

1/4 -1/2 tsp salt (smoked salt is good if you have it)

2 T sugar for rolling the cookies in

Blend butter, sugar and honey.  Scrap it down and make sure the honey is fully incorporated.  Add the vanilla, hazelnut extract, and coffee beans.  Mix well.  Add flour, cocoa, soda and salt.  Blend until everything comes together. Scoop into balls (approx. 1 T) and roll in sugar.  Put on greased cookie sheet, leaving some space between them in case they spread.  Cook at 375 degrees for 8 minutes.  Let cool on the cookie sheet for about 5 minutes and then finish cooling them on a wire rack.  Watch them disappear.  Makes between 18 and 24 depending on size and how much of the dough you eat!

Find more at Slightly Indulgent Tuesday! 

Additional variation (March 10, 2012)

Chocolate Drop Cookies

1/2 c shortening

1 c white sugar
1 egg

1 T hazelnut extract

1 T finely, finely ground decaf coffee beans(or go for the full monty and use caffeinated)

1 3/4 c easy gluten-free flour blend

1/4 c cocoa

1/4 tsp baking soda

1/4 -1/2 tsp salt (smoked salt is good if you have it)

Basically, mix and bake as directed above.

Mocha Cookies or Brownies - One Recipe Two Treats

I was craving chocolate yesterday...okay let's be honest.  I'm always craving chocolate so when I saw a post for Delicious Mocha Cookies on another blog I had to try them.  I made them gluten free and that worked out pretty well.  As cookies, they really want to spread.  If I was lazy or in a hurry I would do them as brownies.  Either way they are sure to delight.  My co-workers seemed to enjoy them and they don't care if they have wheat or not :)

Mocha Cookies or Brownies

4 oz. unsweetened chocolate, chopped
3 c. semisweet chocolate chips
1/2 c. (1 stick) butter
1/2 c. easy gluten-free flour blend
1/2 t. baking powder
1/2 t. salt
4 eggs
1 1/4 c. sugar
1 T coffee ground extra fine (I used decaf and it was still great...might be better than using this much of regular)
1 T vanilla extract

1. Preheat oven to 350°F. In a microwave-safe bowl in the microwave, melt the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, then remove the bowl from the heat.  This took about 2-3x at 40 seconds each.

2. In a small bowl, stir together the flour, baking powder, and salt. In a larger bowl, beat the eggs with the sugar until the mixture is thick and pale, then beat in the coffee and the vanilla. Fold the chocolate mixture into the egg mixture; fold in the flour mixture, then stir in the remaining chocolate chips. Let the batter stand for 15 minutes in the fridge.  The colder the better.

3. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper or coated with cooking spray and bake for about 10 minutes, or until puffed, shiny, and cracked on top. Let the cookies cool completely on the baking sheets.  They will spread a bit and if you get to greedy and try to put too many on the pan, they run into each other :)

If you want to cook them as brownies, use a 9x13 or 8x11 and don't worry so much about keeping the dough cold.  Bake for about 15 minutes or until they pull away from the edge a bit and the center is not jiggly.

See more great ideas at Vegetarian Foodie Fridays!