Energy Bites

If you are on Pinterest, chances are you've seen these.  If not, I'm sharing them with you now!  These little guys are my new favorite snack.  My kids LOVE them, I LOVE them and they are so very good for you.  Give them a try--they taste a bit like the no-bake cookies!  You can find all ingredients at Winco in the bulk area or you can find them at a health foods store.

Energy Bites

1 cup dry oatmeal

2/3 cup toasted coconut flakes 

(I toasted my own in a pan on the stovetop)

1/2 cup peanut butter

1/4 cup ground flaxseed

1/4 cup whole wheat bran

1/3 cup honey

1 tsp vanilla

Combine all ingredients in a bowl and stir together.  Form into 1 1/2 inch balls.  Keep in an airtight container.  

This recipe is just a starter--you change it up and add all types of things you love like craisins, raisins, mini chocolate chips, etc.  You could even substitute almond butter for the peanut butter.  ENJOY!

Zucchini Chips

I tried dehydrating something new . . . and it turned out to be a fun, crunchy little snack.  

If you don't have a dehydrator, just pop them in your oven on the lowest setting for a few hours.  I tried some using seasoned salt, some with a garlic herb blend and some with sea salt and pepper.  The sea salt and pepper were my fave, but feel free to use whatever seasonings you like.

Zucchini Chips

Zucchini cut into 1/8" thickness (I sliced in my cuisinart)

Olive Oil

Sea Salt

Pepper

Place sliced zucchini onto drying trays or onto parchment paper lined pans if drying in the oven.  Brush with a little bit of olive oil, then sprinkle seasonings over top.  Dry at 135 for approximately 6 hours or until crunchy.  Store in an air tight container or freeze.

Beans, Beans, the magical fruit . . .

Newsflash: I grew up in Idaho. We don't eat beans--well, we eat the green kind out of the garden. But we didn't have rice and beans, black beans, kidney beans, pinto beans, etc. I didn't like them anyway, so I didn't feel deprived.

The problem is that beans are SO good for you. Me. Us. I've learned to like them more as my tastes have "grown up". I like them tossed on a salad, or in soups. And Brad's dad made a mean pot of beans when he was here and I loved them. Dad, I need that recipe! My biggest problem is I have no idea what to do with them unless a recipe specifically calls for them.

So one day my sister-in-law, Kristin, makes this incredible recipe. She claims she doesn't cook, but I don't believe it. Well, I believe that she doesn't bake because her oven is spotless. Mine is a sad, pitiful mess. And technically, this recipe doesn't require 'cooking'. But it's soooooo good.

Is it bean dip? Or bean salsa? Or bean salad? I can't decide. I eat it on tortilla chips. I eat it on tacos. I eat it over rice. I eat it with chicken. I eat it with a spoon. I made it on Saturday and I've eaten it with almost every meal. I almost put it on top of the lemon bread. But then I got a hold of myself. It's still just as good today as the day I made it. In fact the picture below was taken 2 days after it was made. Still fresh as a daisy.

Take a look at this healthy deliciousness. Think you don't like beans? Try this recipe.
Ingredients
1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can corn
4 - 5 tomatoes diced
2 avocados diced
1/2 bunch cilantro chopped

Drain all canned items. Rinse beans. Combine all ingredients into a bowl.

Vinaigrette
1/4 cup vegetable or canola oil
1/4 cup cider vinegar
1/4 cup water
1/4 cup sugar

Wisk together until combined. Pour over bean mixture. Toss.

Cocktail Sauce

This cocktail sauce is better than anything you'll ever get in a jar. And it's almost easier than buying the jar anyway. You probably have the ingredients in your fridge and pantry already.
Cocktail Sauce
1/2 cup ketchup
1 rounded tsp horseradish
1/2 tsp worchestershire
1/2 tsp lemon juice

Restaurant Style Salsa

So this salsa I originally got from PW, but then tweaked to my own liking. It's got a bite, but it won't make your mouth start on fire. Feel free to add more jalapeno. But be warned, this salsa is highly addictive. And if you happen to be pregnant while eating the entire batch, you'll have heartburn for days afterward. At least that's what I heard.
Restaurant Style Salsa
1 28-oz can whole peeled tomatoes
1 can Rotel (diced tomatoes with green chilies)
1/4 cup onion, chopped
1/2 jalapeno, chopped
1 clove garlic, chopped
3/4 bunch cilantro, chopped
1/2 lime, juiced
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp sugar

Combine everything into a food processor or blender. Pulse until desired consistency. I like it smooth. Refrigerate.