CC Energy Bites

It’s like making cake pops and no bake cookies – but healthy. All the fun without the sugar – and they said it couldn’t be done.

Get creative with these little guys – use this recipe, or any other you come across, as a guide. Don’t have peanut butter, use almond butter. If ya don’t like raisins, use dried figs. I could keep going but I think you get it.

I’m sucker for basically any nut butter so whenever I see them on sale, one or the whole shelf ends up in my cart. (No MasterCard, those aren’t fraudulent charges. Meijer had organic sunbutter on sale.)

Speaking of finding nut butter on sale, Costco had a 2lb jar of Cashew butter priced at like $4 a few months back. In an amazing display of self-control, I only bought one. Which is a good thing because I swear there is no bottom to this jar.

Once I decided to make energy bites, I busted said cashew butter outta the fridge.

Pro tip: Not all nut butters have the same consistency. Adjust your wet ingredients until the right consistency of your “batter” is achieved. Basically, “wet” enough that they don’t crumble when you bit into them but not too “wet” where they lose their shape or leave your hands feeling really greasy or sticky.

{CC Energy Bites}

[Ingredients]

• 1 cup cashew butter
• 3/4 cup salted cashews
• 3-4 pitted medjool dates
• 1 cup old fashioned oats
• 3 tbsp honey
• 1 tbsp agave nectar
• 1/2 tsp cinnamon
• 3 tbsp unsweetened coconut flakes
• 3 tbsp ground flax seed
• 2 tbsp chia

[Directions]

1. Add all ingredients to your blender or food processor. Pulse until combined and crumbly.
2. Using a large cookie batter scoop, roll the dough in your hand to form bite size balls. Or press dough into a parchment lined baking dish.
3. Store balls or bars in an airtight container in the fridge for up to 7 days.

Cheers,

Danielle

Sesame Ginger Eggplant

Why am I just now discovering the wonderful versatility of the eggplant?

You can make it into mini pizzas, marinate then grill, throw it in a stir fry, make Napoleon, or order Szechuan eggplant at your favorite Chinese place. Well, at least I can at mine….

Inspired by my last order of chinese take-out, I decided create my own version.

I added more veggies and used a lighter sauce for a “guilt-free” dinner.

{Eggplant Stir Fry}

[Ingredients]

• 1 Eggplant, quartered
• 1 cup roughly chopped mushrooms
• 1 clove garlic, diced
• 1/4 cup diced onion
• 1 stalk celery, diced
• 1 cup shredded carrots
• 2 large handfuls spinach leaves OR 1 head baby bok choy
• 1 can water chestnuts
• 1 zucchini, quartered
• 1/2 bell pepper, diced
• 1/2 cup broccoli florets
• 3 TBSP Ken’s Lite Sesame Ginger Dressing
• 1 tsp fresh ginger paste
• 1 TBSP soy sauce
• 1/2 tsp curry powder
• Salt & Pepper, to taste
• 1 TBSP coconut oil

[Directions]

1. In a large skillet or Wok, heat coconut oil over medium heat. Add to skillet onion, eggplant, and mushrooms.  Season with salt, pepper, and curry powder.
2. Saute for about 5 minutes before adding in the remaining vegetables.
3. Add dressing and ginger paste to skillet.
4. Stirring often, cook for until veggies are tender – about 20 minutes.
5. Enjoy solo or serve over fried rice or quinoa.

Cheers,

Danielle