Snack · Sweet Treats · Under 200 calories

Oatmeal Energy Bites

Snacks are essential in my life.

They keep me going throughout the day by giving me a boost of energy between meals. I’m all about the smaller, more frequent meals rather than eating 3 large, square meals, which, personally, leave me feeling too full and in a food coma. Plus, they break up the work day, giving me a little something to look forward to at 3 pm, never a bad thing.

This recipe is my go-to for when my cupboards are bare and I am too lazy to go to the store. 
All of the ingredients are staples that I usually have on-hand, so I can whip these together in just a few mintues.

These poppers are the perfect fuel, providing a good mix of complex carb, healthy fats, and protein that will keep your body energized and ready to go.

Another thing that I like about these energy bites is that they each have 118 calories. Why do I like this? Because you can build the perfect snack for your needs by eating 1, 2, 3, etc.

Say I am craving something sweet after lunch, I’ll grab one. If I am gearing up for a run, I’ll take 2-3. If I am packing Joe’s lunch and need to pack on calories, I’ll give 4-5.

Another plus? They basically taste like oatmeal cookie dough. Heaven!

Feel free to adjust the recipe to your liking. You could try adding in dried fruit or rolling in shredded coconut. Mmmmm!

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Oatmeal Energy Bites

Yield: 8 bites

Ingredients

  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup natural peanut butter
  • 2 tbsp honey
  • 2 tsp chia seeds
  • 2 tbsp mini chocolate chips

Directions

  1. Combine all ingredients in medium sized bowl, mixing until evenly combined
  2. Form ~1 heaping tbsp of the mixture into the shape of a ball
  3. Repeat for entire mixture

Nutrition Information Per Bite: 118 calories, 5.75g fat, 13.6g carbohydrate, 3.2g protein

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Snack · Under 100 calories

Chipotle Adobo Black Bean Hummus

Since I got my food process I have been using it almost daily, which is fabulous. What’s not so fabulous is we don’t have enough counter space to keep it out. So that means lugging it in and out of the closet- which is better than up the stairs, where we first kept it.

I’ve mentioned Joe and I are saving for a house, so naturally I do a lot of Zillow-ing, and counter space is my #1. 

Embarrassing Fact: I zillow-ed so much I had to swear it off for the month of January… Oopsie.

I’m torn between an updated home and a one that might need a little DIY-ing, as long as it has good bones- I am NOT trying to blast out a wall right now, good lord. Anyone ever tackled a (specifically kitchen) reno? I would love to hear some personal experience stories.

Any who, back to the food, why you’re all here. 

Black bean hummus is a Joseph favorite. When he asked me to make it recently I was more than happy, because I had yet to make it in my favorite new toy. Usually I add the spicy-ness by using jalapeños, but when I was at the store there were none to be found- NONE! I found a small can of chipotles in adobo and decided it would make a fine substitute. It did change the flavor to be a little bit more of a smokey-spicy. Not bad, just different. 

I’ll have to agree with Jojo on this one, black bean hummus is bomb. 

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Chipotle Adobo Black Bean Hummus

Yield: about 13, 2 tbsp servings (just a touch over 1.5 cups total) 

Ingredients

  • 1 can black beans, rinsed and drained
  • 4-5 cloves roasted garlic*
  • ~3 -4 tbsp chipotles in adobo (~1-2 peppers & 2 tbsp sauce)
  • 1 tbsp Tahini
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 cup chopped cilantro 
  • 1/4 tsp salt
  • juice of 1/2 lime
  • 2 tsp olive oil

Directions

  1. In the bowl of a food processor combine all ingredients, minus olive oil. Pulse a few times to get it moving. Then, set to low for ~1-2 minutes, scraping down the sides as necessary. Stream in the olive oil about halfway through processing. 
  2. Serve with veggies, pita, or use as a spread for sandwiches.

Nutrition Information per 2 tbsp: 45 calories, 1.7g fat, 5.7g carbohydrate, 2.4g protein

*To roast garlic, preheat oven to 350. Wrap a clove of garlic in aluminum foil, bake for 15-20 minutes, or until garlic cloves are soft.

Breakfast · Under 200 calories

Banana Flax Granola

The age-old questions: Make VS Buy

Yeah, having food made from scratch may be ideal, but it just isn’t always going to happen.

For instance, I am not going to make my own yogurt or almond milk. I’ve heard it’s pretty simple, but for me, I’ll pass. You have to consider the time, effort, and cost of making something yourself. After all, I am a busy lady with student loans.

And that’s okay, to each their own.

What IS on my always make VS buy list: Granola.

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Why? Let me tell you, because it is:

  • Super simple
  • Dirt cheap
  • Customizable

Plus, it makes your whole house smell delicious

Never tried your hand at making your own granola? Give it a try with this simple banana flax version. You won’t be disappointed!

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Banana Flax Granola

Yield: 10, ½ cup servings

Ingredients

  • 1 banana, ripe
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 4 ½ cup old-fashioned oats
  • 2 tsp cinnamon
  • 2 tbsp brown sugar
  • 2 tbsp flax seed
  • ¼ tsp salt

Directions

  1. Preheat oven to 350; spray 2 baking sheets with non-stick spray, set aside
  2. In a small bowl, mash banana well. Add in honey, coconut oil, and vanilla, stirring until well combined.
  3. In a large bowl combine remaining, dry ingredients.
  4. Add wet ingredients to the dry and toss to coat.
  5. Spread mixture between 2 baking sheets, one even layer on each.
  6. Bake for a total of ~25 minutes, stirring granola every 5-10 minutes
  7. Store in an air tight container in a cool, dry place

Nutrition Information per ½ cup: 187 calories, 3.7g fat, 31.5g carbohydrate, 4.6g protein

Add a little on top of yogurt, eat with a splash of milk, or even use as an ice cream topping.

Now, whether you make or buy the yogurt, milk, or ice cream, I’ll leave that up to you 😉