Apple Pie Energy Balls

When you're in the mood for a healthy treat, Larabars are a go-to for many people - they're one of the few snacks that are gluten free, vegan, paleo, raw and actually taste good.  Apple Pie was always my favourite flavour of Larabar, when I used to buy them, but unless they're on sale, I rarely buy these anymore.  Firstly, because it's really easy to make your own, and secondly, because their parent company opposes GMO labelling. There are dozens of Larabar copy-cat recipes out there on the web, and so many different ways of achieving a common goal!   I've seen recipes made with apple sauce, apple chips, apple rings, and actual apples - but this is my way of making Larabar copy-cats.  These are great little snacks for a mid-afternoon pick-me-up, or even for an on-the-go breakfast.

Recipe notes:  My brand of apple chips was simply Fuji apples and cinnamon.  Try to find apple chips with as few ingredients as possible, or dehydrate your own apples.  If your chips don't have cinnamon, add about 1/4 to 1/2 tsp of cinnamon to the mix.

As far as dates go, I've used all different types of dates with success.  Medjool, Algerian, Deglet... they're all good!  There are subtle differences in flavour, so if you prefer one over another, use whatever you like.

Ingredients:

• 1/2 cup cashews
• 1/2 cup pecans
• 1 cup dates, pitted
• 1 cup apple chips
• unsweetened coconut flakes
• optional: cinnamon, splash of vanilla

Method:

1. Add dates to food processor or magic bullet and pulse until they're finely chopped.  Add the nuts and apple chips to the food processor.  Pulse until the nuts are finely chopped and the mixture holds together when you mould it in your hand.  (Don't allow the nuts to form into a paste/nut butter).  You should still be able to distinguish small pieces of nuts and dates in the mixture.

2. Prepare a dish with some coconut flakes (about a half cup)

3. Form the mixture into small, 1-1/2 inch balls.  Roll the balls in the coconut flakes.

These should be okay to keep covered on the counter for a few days, but any longer than that, you should store them in an airtight container in the fridge.

Yield: approx 15 balls

Sweet Fauxtato Skins!

So, I found this recipe floating around Pinterest, so I used it as a base, and decided to run with it!  Here's my somewhat primalized, but totally delicious version of the "Cheese and Bacon Potato Rounds"

Ingredients:

• 1 large sweet potato
• 1/4 cup butter, melted
• 1 tbsp garlic powder
• sea salt to taste
• 3 slices bacon
• 1/2 - 3/4 cup shredded cheese
• green onions (optional)
• Greek Yogurt

1. Preheat oven to 400°F.

2. Slice your sweet potato into 1/2 inch slices (this is ONE large sweet potato on the tray - it was huge.  Adjust measurements accordingly if your sweet potato wasn't quite this big.  I also sliced up a few wedge/fry shapes).  Line a baking sheet with foil, and spray with olive oil or add add additional melted butter to the bottom of the pan to prevent sticking (not sure if this is necessary, but I did it, and they didn't stick, so I'll recommend it!).  Brush both sides of the sweet potatoes with butter, and pop in the pre-heated oven for about 15 minutes, until the potatoes begin to soften/brown.

3. While the potatoes are cooking, take three slices of bacon and slice into small pieces.  Fry up your bacon, and then set it aside.  You can shred your cheese now too.

4. Flip your potatoes over and cook for an additional 15-20 minutes.  They should be browned and slightly crispy.  If you have variances in thickness, some potatoes may be softer or crisper than others, but they're all good - just make sure if they're really thinly sliced, that you don't bake them TOO long.

5. When the potatoes are done, top with your shreded cheese, and then bacon.  (I actually did a little bit of cheese, then bacon, then the rest of the cheese, so that the bacon melted right in).  If you have onions (I didn't!), add them now too.  Pop them back into the oven for about 2 minutes, just for the cheese to melt. 

6. Serve! 
I liked mine with plain Greek yogurt for dipping.

The entire recipe took about 45 min from start to finish... but that may just be because I suck at slicing sweet potatoes!
Let me know if you try it!

P.S. The ones that were sliced like fries and brushed with butter came out PERFECT as sweet potato fries too!  Not mushy and full of flavour.

Yam Chips!

Alright folks... I made these last week and I ate them so fast I ended up making a 2nd batch 5 minutes later. AND THEN... I just made some more tonight and ate them in about 30 seconds.

Yam Chips

1 organic yam
2 tbsp coconut oil
Sea salt and Pepper to taste

Cut yams into desired shape. I did the chip style. Keep them the same size so they cook evenly. I'm sure the french fry style would work perfectly too!

Place on parchment paper, lightly brush with coconut oil, add salt & pepper and any desired spices. (I used olive oil and added seasoning salt as well.) 

Cook for 30 min at 400f. Tada!

   

Kale Chips

I discovered this recipe the other day. I've never bought kale before, so I had no idea what I was in for... but this is my new favorite snack. It's super easy, delicious and nutritious! 

Directions:

• Remove the stem from the kale
• Rip them into chip sizes
• Spray olive or coconut oil on them
• Sprinkle with sea salt (and any other seasoning if desired)
• Bake for 15 min at 300 degrees

TADA! One quick note. Before you pull them out of the oven, make sure they are crispy. If some have more oil than others, they will take longer to crisp up.

This is where I found my new favorite snack