I decided after my trip to Florida that I would try to continue with my pre-Florida eating because it was so successful to help me lose six pounds in two weeks. So I decided that during the workweek I would stick to my hot water with lemon and smoothie breakfasts, ground turkey lunches and veggie dinners. And that on weekends I would loosen the reigns (i.e. eat whatever I want). After just one workweek, I was so excited for the weekend that I actually made a list of foods that I wanted to eat. Who does that, right? Me. I do. No, for real. I really did make a list.
Unfortunately, as you can see, I wasn’t able to cross everything off my list. I was able to eat a few handfuls of sesame sticks, an apple with some flaxseed peanut butter, lots of coffee (not even on my list!) and one (and a half) turkey grilled cheese sandwiches (with chopped up bacon and a fried egg). But I did not get to the popcorn or fettucine alfredo or cheese and crackers. This is because my eyes (and mind) are way bigger than my stomach. So now my food list will roll over to next weekend.
I also made a list of things I wanted to make this weekend. In between making treats, making food for next week, cleaning my condo from top to bottom, going out to eat and wandering around Long Beach, it’s been a productive/busy/short three-day weekend.
I was able to make a butternut squash and ground turkey chili for lunch next week (and the week after). I was able to prepare my veggies for next week’s dinners (lots of squash!). I was able to make a batch of cookies. And I wanted to be sure to try this recipe.
My grandma sent me this recipe a few weeks ago. It reminded me of the Chocolate Superfood-Spiked Energy Bites I made last year. I used Adam’s Natural Peanut Butter because I have a huge jar in my fridge. I adore peanut butter. And peanut butter is the predominant flavor in this treat. The recipe boasts that this treat tastes like cookie dough and I would have to say I do not disagree. The original recipe is from Anna Thomas Bates. I added my variations below.
- 1 c. old-fashioned rolled oats
- 2/3 c. toasted, small flake unsweetened coconut (see note)
- ½ c. natural peanut butter
- ½ c. ground flaxseed (here I used half hemp seed hearts because I am running out of flaxseed)
- ½ c. mini chocolate chips (I used half cacao nibs)
- 1/3 c. honey
- 1 tsp. pure vanilla extract
- pinch of salt (original recipe calls for 1/8 tsp.)
In a large bowl, mix everything together well, making sure to get everything incorporated. I used my stand mixer to mix up this dough. If you feel like the dough is a bit dry, you can always add some non-dairy milk – but just a splash. Enough to bind the ingredients together. I did not have to add any non-dairy milk. Chill 30 minutes or more. Roll firmly into 1-inch-diameter balls.
Keep refrigerated up to a week. I popped mine in the freezer tonight hoping they will still be good next weekend when I can eat whatever I want.