No Bake Energy Bites

3/4 cup all-natural peanut butter (if your natural peanut butter is refrigerated and is thick, try popping the measuring cup of peanut butter in the microwave for 10-15 seconds)

1 3/4 cup old-fashioned or quick-cooking oats

1/3 cup honey (or slightly more if needed to bind mixture together)

1/3 cup semisweet or dark chocolate chips (I used mini)

1.    Add peanut butter to medium microwave-safe mixing bowl. Microwave for 30 seconds, or until peanut butter is less solid. 

2.    Add the rest of the ingredients to the mixing bowl and stir for 2-3 minutes until fully combined. At this point, if the dough is very sticky, you can refrigerate it for a 1-2 hours or pop it in the freezer for 30 minutes to slightly firm up.

3.    Using a cookie scoop or spoon, form the dough into about 24 tablespoon-sized balls. Place on wax or parchment sheet or dish and refrigerate for about an hour before enjoying.

4.    To store, place energy bites in a Ziploc bag or storage container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Notes:
Depending on the type of peanut butter you use and its thickness, you may need to add slightly more honey or peanut butter to help the energy bites come together.

From: Sierra

Balsamic Glaze

2 C Balsamic Vinegar
1/2 C Brown Sugar

Directions:

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 
2. Bring to a boil, reduce heat to low and simmer until glaze thickens and sticks to the spoon

Coconutty Cinnamon Oats Bites

Ingredients:

½ cup Natural Peanut Butter 

½ cup OffBeat Cinnamon Bun Butter or Natural Almond Butter 

½ cup Raw Honey 

1 serving Vanilla Protein Powder 

1 tsp. Vanilla extract 

Pinch of Sea Salt 

1 ¼ cups Kodiak Cakes Cinnamon Oat Mix 

1⁄3 cup Unsweetened, Shredded Coconut

(Easily prepared in a Kitchen Aid mixer)

Directions:

1. Mix peanut butter, almond butter, honey, protein powder, vanilla extract and salt together. Mix in the Kodiak Cakes Mix and shredded coconut last.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.

Makes 32 servings / 1 ball per serving 

Macros: 100 calories / 5F / 10C / 4P – Clean Simple Eats

Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

BBQ Ranch Grilled Bounty Bowl

Ingredients:

1 cup cooked White Jasmine Rice 

Dash cumin 

Dash Turmeric 

Dash sea salt 

1 Chicken Tender per person/serving (10 oz cooked (13.5 oz raw) for 4 ppl) 

Small Zucchini, sliced into wedges (7 oz)

Bell Peppers, seeded cut into strips (7 oz)

2 ears of Corn (1 cup) 

Black pepper 

1-2 avocados, chopped (120 g)

Bolthouse Farms Ranch dressing (4 Tbsp)

Stubb’s BBQ Sauce, any variety (2 Tbsp)

Shelled Sunflower Seeds (2 Tbsp)

1 Juice of a Lime

Directions:

1. Cook rice according to the directions on the package. Season with a dash of cumin, turmeric and sea salt once cooked.

2. Heat grill to medium. Place chicken, zucchini, bell peppers and corn on the grill. Spray corn liberally with cooking spray and make sure to rotate it frequently. Spray tops of other veggies with cooking spray and sprinkle sea salt, pepper and cumin over everything. Cook chicken and veggies for about 5 minutes per side or until chicken is fully cooked through and veggies are tender.

3. Cut all the corn off the cob and set aside.

4. To each bowl add grilled chicken,  zucchini, peppers, cup of corn, cup cooked rice, chopped avocado, ranch dressing, BBQ sauce, sunflower seeds and a squirt of lime juice. Enjoy warm.

Makes 4 servings

Macros:  350 calories / 12F / 34C / 27P / per serving – Clean Simple Eats

Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Raspberry Cake Filling

Ingredients:

3 C fresh or frozen Raspberries (can do other berries or fruit)

1/3-1/2 C Sugar

1 tsp Lemon Juice

2 Tbsp Corn Starch

2 Tbsp Cold Water

1 Tbsp Raspberries Syrup Flavoring (optional - to give it extra raspberries flavor)

Directions:

1. Wash and drain the raspberries.
2. In a medium sauce pan place raspberries, sugar and lemon juice and bring to a boil over medium heat.
3. Reduce heat and simmer for 3-5 minutes.
4. Use an immersion blender to break up the berries completely. 
5. Taste for sweetness and add the raspberry syrup flavoring if needed.  
6. Use a mesh sieve over a bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all the juice and pulp out of the seeds.  
7. Return to the sauce pan and bring back to a simmer. (This is optional)
8. Mix the corn starch and water together to make a slurry.
9. Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
10. If it is not think enough you can make more slurry and add to it one table spoon at a time and cook for one more minute.
11. Remove from heat and pour into a heat resistant container. 
12. Let cool uncovered then store in the refrigerator for up to 3 days or in the freezer for 3 months.

From: https://shanissweetart.com/recipe/raspberry-cake-filling-recipe/