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1 Egg omelet with spinach, cheese & tomatoes serves 1 Easy make ahead eggs Cooking spray (or olive oil) 1 egg 1 tablespoon milk Salt and pepper 1/4 cup shredded cheese of your choice (I used Monterey jack) 1 cup loosely packed spinach or other veggies like: mushrooms, bell peppers, and zucchini 3 sun-dried tomatoes, chopped Spinach Eggs Salt and pepper Add Ham slices, diced green pepper, onions, tomatoes, and/or shredded cheese optional. Direction: 1. Oil the cooking surface of a small pan. Place the pan on a stove burner over medium heat. 2. Break an egg into a cup and add the milk and salt and pepper to taste. Whisk the ingredients together. Pour the egg mixture into the pan, and tilt the pan to spread it. Let the egg sit in the pan until it bubbles and firms slightly. (You should be able to lift an edge that easily pulls away from the pan without the top spilling over.) Sprinkle the cheese over half of the egg. Add the spinach and chopped sun-dried tomatoes. 3. Use a spatula to flip the empty half of the egg mixture over the filling ingredients. Press the omelet on itself with the underside of the spatula and let it cook about 30 sec. Flip and cook about 30 sec more. Serve immediately. 1. Spray your muffin pan with some non-stick cooking spray. 2. Throw in Spinach if desired (The spinach sticks right to the cooking spray No floating!) 3. Crack one egg into each well. 4. Sprinkle the eggs with a little salt & pepper or whatever seasonings that you d like. 5. Bake in the oven at 350 for about 15 minutes. 6. You could cook them for a bit less if you wanted a runny yolk. Store your cooked eggs in a tupperware container in the refrigerator for about a week. Reheat Toast your English Muffin or bread of choice Microwave your eggs for about seconds (microwave times vary) Frozen egg burritos 12 eggs (6 with yolks, 6 without (just the egg whites)- you could substitute all egg whites if you would like) 1/4 cup skim milk 1 red pepper, diced Makes 10 burritos. 1 green pepper, diced 1 onion, diced 3/4 lb turkey sausage 1 cup reduced fat cheddar cheese, shredded 10 whole wheat tortillas 1. In a bowl, crack the eggs one at a time, add the milk, and beat together with a whisk or a fork until they are fully incorporated. 2. In a large skillet over medium high heat, brown the sausage, peppers, and onions until the sausage is no longer pink and the vegetables are tender. Turn the heat down to medium and add the eggs. Let the eggs cook for a minute or two. You can then scrape the eggs from the edge of the pan to the center and continue doing this until the eggs are just about set. Sprinkle the cheese on top and let rest for seconds while the cheese melts. 3. Spoon some of the sausage and egg filling in the center of a tortilla. Wrap up each tortilla burrito-style, with the sides folded in. Place each burrito seam side down and allow to cool for a couple of minutes. 4. Wrap each burrito in plastic wrap and then either wrap in foil or place in a plastic freezer bag. 5. When ready to eat, remove wrap and place in the microwave for 90 seconds.

2 Easy make ahead eggs Egg omelet with spinach, cheese and tomatoes Frozen egg burritos

3 Black Bean Burgers serves 1 Three Bean Wild Rice Salad serves 6 ¾ cup panko bread crumbs 3 tbsp plus 2 tsp olive oil, divided 2 (15 oz) cans black beans, drained and rinsed, divided 2 large eggs 1 tsp ground cumin Direction: ½ tsp salt ¼ tsp cayenne pepper 1 red bell pepper, stemmed, seeded and finely diced ¼ cup fresh cilantro, minced 1 shallot, minced 3 tomatoes, chopped 1. Heat a 12-inch skillet over medium-high heat. Mix the breadcrumbs and 2 teaspoons of the oil in a medium bowl with a fork until the breadcrumbs are evenly coated. Add the breadcrumbs to the skillet and cook until lightly browned, stirring occasionally at first then more frequently as they begin to brown. Remove the skillet from the heat and set aside. 2. Add 2 ½ cups of the black beans to a large bowl and lightly mash them with a fork or potato masher until they are almost smooth. In a separate small bowl, beat the eggs, cumin, salt, and cayenne pepper together. Stir the egg mixture, bread crumbs, remaining beans, red peppers, cilantro, and shallots into the mashed beans until well-combined. Chill the mixture for 30 minutes. 3. Once chilled, shape the mixture into 6 patties (about ½ cup each). (At this point the patties can be refrigerated on a plate covered tightly with plastic wrap for 24 hours.) Chill the shaped patties until you re ready to cook them. 4. Wipe out the original skillet, add 1 ½ tablespoons of oil and heat the oil over medium heat until it shimmers. Working in two batches, carefully transfer 3 of the patties to the skillet. Cook for 8 to 10 minutes, very carefully flipping halfway through (they will be slightly fragile), until both sides of the burgers are nicely browned. Serve hot. 2 cups cooked wild rice blend, cooled 1 15 oz can kidney beans, rinsed and drained 1 15 oz can black beans, rinsed and drained 1 15 oz can garbanzo beans, rinsed and drained ½ red onion, diced ½ cup chopped cilantro 1 jalapeno, diced Dressing: 3 tbsp red wine vinegar 2 tbsp extra virgin olive oil 4 tbsp sugar ½ tsp salt ½ tsp fresh ground black pepper 1 Combine all salad ingredients in a large bowl. 2 Combine dressing ingredients in a mason jar and shake until thoroughly combined. 3 Toss dressing with salad. 4 Refrigerate for an hour for best flavor but this salad can be served immediately. Slow Cooker Black Beans 1 lb. black beans, picked over to remove broken or wrinkled beans or small stones 6 cups water 1 onion, halved or diced prep: 20 mins cook: 4 hours serves: 4-5 cups 2-3 whole garlic cloves 1 bay leaf 1 tablespoon salt (or you can use less) 1.Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again. 2.Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water. 3.Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point. 4. Add the salt and let cook, or sit with heat off for another minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired. 5. Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer--it makes for easier defrosting. Defrost in warm water.

4 Three Bean Wild Rice Salad Black Bean Burgers Slow Cooker Black Beans

5 Individual protein oat puff pancakes Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Healthy Oatmeal Breakfast Cookies Serves: 8 1 cup oat flour 1 cup egg whites 1 cup almond milk, unsweetened 1 scoop whey protein powder, unsweetened 1 tbs chia seeds 1 tsp vanilla extract 1/2 tsp liquid vanilla stevia 1. Preheat oven to 425 degrees. 2. Spray muffin pan with nonstick cooking spray. 3. Pour all ingredients in your blender and blend until mixed well. 4. Carefully pour mixture into muffin cups.[ I filled mine 3/4 of the way in each cup and got 9]. 5. Bake for 20 minutes until lightly browned and a toothpick in center comes out clean. 6. Let cool slightly then remove from pan. Keep refrigerated. 2 cups oatmeal, uncooked quick 2 ripe bananas 1 cup unsweetened applesauce 1 tsp cinnamon 1 tsp vanilla extract (optional add-ins: 1/3 cup of raisins, chocolate chips or cranberries. For a sweeter cookie, you can also add 1 TBSP of honey) 1. Preheat heat oven to 350 degrees. 2. Mix together, oatmeal, bananas, vanilla extract, applesauce and cinnamon. 3. Prepare a cookie sheets with parchment paper. Drop cookie dough in spoonfuls onto the the cookie sheet, and then flatten cookies into round shapes. ( I made about 17 medium cookies) 4. Bake approx minutes, or until golden. Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack. Be careful, cookies will be very soft until they cool entirely. Store in an airtight container for up to a week. Overnight Oats Yield: 1 serving Prep time: 2 min Active time: 2 min Total Time: Refrigerate overnight or at least 5 hrs 1/3 to 1/2 cup rolled oats 1/3 to1/2 cup liquid of choice 1/3 to 1/2 cup yogurt (optional) 1/2 banana, mashed (optional) 1 teaspoon chia seeds (optional but highly recommended) Toppings of choice 1. Add the desired base ingredients to a jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours. 2. In the morning, add additional liquid if you d like. Once you achieve the desired consistency, add any toppings that you have on hand. Here are some flavorful combinations to help you get started: Blueberries + pecans + honey Coconut flakes + almonds + lemon zest Apples + cinnamon + maple syrup Peanut butter + banana

6 Healthy Oatmeal Breakfast Cookies Individual protein oat puff pancakes Overnight Oats

7 Curry Bowl serves 1 Teriyaki Bowl serves 1 Ingredients : 1 tsp curry powder 2 cloves garlic, minced 1 tsp grated ginger 1 large ripe tomato 2+ cups veggies (bell peppers, cauliflower, onions, carrots, mushrooms, peas) 6 oz chicken or 1/2 cup cooked lentils 1 tbs canola oil 1/8 tsp salt 1/2 cup cooked brown rice* * 1/2 to 2 cups of cooked grain depending on your training volume and weight goals Ingredients : 2+ cups veggies (snow peas, broccoli, carrots, onions, mushrooms, celery) 6 oz chicken or 4 oz extra firm tofu 1 tbs reduced sodium teriyaki sauce (or other stir fry sauce) 1 tbs peanut oil 1/2 cup cooked brown rice* * 1/2 to 2 cups of cooked grain depending on your training volume and weight goals Instructions: Instructions: 1. SAUTE vegetables, spices, any garlic, and the protein in the oil. 2. SEASON with salt (if listed) and toss in any herb listed. 3. SERVE with rice, bulgur, or tortillas listed. 4. GARNISH with any raw vegetables, lettuce, or parmesan listed. 1. SAUTE vegetables, spices, any garlic, and the protein in the oil. 2. SEASON with salt (if listed) and toss in any herb listed. 3. SERVE with rice, bulgur, or tortillas listed. 4. GARNISH with any raw vegetables, lettuce, or parmesan listed. Fajita Bowl serves 1 Ratatouille Bowl serves 1 Ingredients : 1+ cup veggies (onions, bell pepper, mushrooms, zucchini) 6 oz chicken or 1/2 cup canned black beans 1 tsp chili powder 1 tbs canola oil 1/8 tsp salt 4 sprigs cilantro 1/2 cup raw veggies (tomatoes, avocado onions) Fresh lime juice, to taste 1/2 cup shredded cabbage or romaine 1 6 in whole wheat tortilla or rice* * 1/2 to 2 cups of cooked grain depending on your training volume and weight goals Ingredients : 2 cloves garlic 1 tbs extra virgin olive oil 2+ cups veggies (eggplant, bell peppers, onions, zucchini) 1/2 cup diced tomatoes 1/2 cup canned chickpeas 1/8 tsp salt 2 sprigs basil 2 tbs freshly grated parmesan 1/2 cup cooked bulgur* * 1/2 to 2 cups of cooked grain depending on your training volume and weight goals Instructions: Instructions: 1. SAUTE vegetables, spices, any garlic, and the protein in the oil. 2. SEASON with salt (if listed) and toss in any herb listed. 3. SERVE with rice, bulgur, or tortillas listed. 4. GARNISH with any raw vegetables, lettuce, or parmesan listed. 1. SAUTE vegetables, spices, any garlic, and the protein in the oil. 2. SEASON with salt (if listed) and toss in any herb listed. 3. SERVE with rice, bulgur, or tortillas listed. 4. GARNISH with any raw vegetables, lettuce, or parmesan listed.

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9 Whole chicken is a crockpot The Best Homemade Chicken Noodle Soup 1 (4lb) whole chicken, insides removed and washed/ patted dry 1/2 TB of paprika 2 TB all purpose seasoning ( such as Mrs. Dash or Archer Farms House Blend) 2 Tbsp. olive oil 1 onion, chopped 3 carrots, ½ in. thick slices 2 celery ribs, sliced lengthwise and cut in ½ in. slices 3 garlic cloves, minced 4 fresh thyme sprigs 1 bay leaf 8-10 cups of chicken stock (or easy homemade broth) 8 oz. dried egg noodles about 2 cups shredded cooked chicken Salt and fresh black pepper, optional chopped parsley 1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. NOTE: You can also use large 2 inch chunks of root vegetables ( potatoes, carrots, onions, turnips) instead of foil for your chicken stand. The when chicken is done, you ALSO have flavorful veggies too 3. Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 4 1/2 hours, or LOW for 6 1/2 8 hours. Serve with some roasted veggies, and mashed potatoes 1. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat. 2. Add a good pinch of salt and black pepper. Stir occasionally 3. After vegetables have softened a bit, remove bay leaf and thyme. 4. Add 8 cups chicken stock and bring to a boil. 5. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes. 6. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY! Avocado Chicken Enchiladas Ingredients for the Enchilada Sauce 1 tablespoon butter 3 garlic cloves, minced 1 tbsp flour 1 cup chicken stock (or vegetable stock) 1.5 tsp cumin 1/4 tsp salt 1/4 tsp fresh ground pepper 1/4 cup chopped cilantro 1 cup mild or medium salsa verde (depending on how hot you want it) 1/2 cup fat free sour cream Ingredients for the Enchiladas 3-4 cups cooked chicken breasts, chopped or shredded 2 cups shredded Mexican blend cheese 3 avocados, peeled and chopped 8 flour tortillas 1. Preheat oven to 375 F. In medium sauce pan, saute garlic in butter over medium-high heat for about 1 minute. Stir in flour and continue to stir while cooking for 2 more minutes. 2. Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro. 3. Prepare a 9 13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated. 4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. 5. Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.

10 The Best Homemade Chicken Noodle whole chicken is a crockpot Avocado Chicken Enchiladas

11 MIX AND MATCH SMOOTHIES Water Almond milk (unsweetened) Cows milk Soy milk (unsweetened) Hemp milk (unsweetened) Iced green tea Apples Bananas Berries Cherries Dates Pineapple / mango Whey protein Rice protein Pea protein Hemp protein Other proteins or protein blend Step 1 : Pick your liquid Step 2 : Pick your Fruit Step 3 : Pick your Protein Less liquid = thick shakes. More liquid = thin shakes oz is a good starting point. Bananas give an excellent consistency. Using half of a banana is usually enough. Dates are very sweet. Make sure to get rid of the pit first. Apples are great, simply remove the core and slice into wedges. You can use fresh or frozen fruit. Aim for 1-2 cupped handfuls. Some protein powders have thickeners added. This will increase the thickness of your shake. Find the protein supplement that you digest well and enjoy the taste of. 1-2 scoops should be sufficient (25-50 g). Step 4 : Pick your veggie Dark leafy greens: Spinach / Swiss chard / kale Pumpkin / sweet potato Beets / beet greens Cucumber / celery Spinach is usually your best bet, as it is virtually flavorless in your Super Shake. Canned pumpkin is great too. It goes well with vanilla. When using beets, try roasting and removing the skin first. Beets go well with chocolate. If you add celery / cucumber, make sure to adjust the amount of liquid you add. Add 1-2 fists. Step 5 : Pick a healthy fat Walnuts Flax, hemp, chia seeds Cashews Almonds Nuts and seeds give the shake an excellent consistency. 1-2 thumbs is usually enough. Step 6 : Pick your topper Coconut Cacao nibs, dark chocolate Yogurt Oats, granola Cinnamon Ice cubes (if using fresh fruit) A little goes a long way. Cinnamon is good with vanilla and pumpkin. Add oats if you need extra carbs, yogurt if you want more protein and a smoother consistency.

12 Frozen, fresh or canned Nuts Granola Parfait Mix and Match Step 1 : Pick your Base Yogurt Greek yogurt Cottage cheese choose low fat or fat free Step 2 : Pick your Fruit Peaches Mango Berries Pineapple Plums Bananas Step 3 : Pick your Crunch Chia seed Flax seed Almonds Grape nuts cereal Kiwi Grapes Pumpkin Quinoa Walnuts GREEN SMOOTHIE Step 1: Water (just enough for it to mix) Step 2: ½ frozen banana 2 pitted dates Step 3: 2 scoops of plain pea protein powder Step 4: 2 kale leaves 1 tsp of powdered greens supplement (optional) Step 5: Handful of walnuts Step 6: 5 ice cubes few sprinkles of coconut Step 7: Drink. Feel smug about getting more nutrition than most people get in one week. STRAWBERRY SMOOTHIE Step 1 : 1/2-3/4 cup vanilla almond milk Step 2 : 3/4-1 cup frozen cherries 1 cup frozen strawberries Step 3: 1 scoop whey protein powder 1 cup non-fat organic greek yogurt Step 4 : 1 cup fresh spinach Step 5 : 1-2 tbsp almond butter Step 6 : a dash of cinnamon 1 tsp honey

13 1) PORTABLE PROTEINS 2) PORTABLE GRAINS Hummus Almond butter Peanut butter String cheese Turkey slices Cheese slices Hard boiled eggs Tuna packs Edamame Almond, peanuts, walnuts, or any nuts Yogurt Cottage cheese Bean dip Beef or turkey jerky Pita chips Rice cakes Triscuits Crackers Granola bar Granola Brown rice Quinoa Wasa Crisp breads Low salted Popcorn Whole wheat bread Whole wheat tortillas 3) PORTABLE VEGGIES & FRUITS Carrots sticks Apple slices Celery sticks Grapes Jicama sticks Orange Broccoli Banana Snap peas Cut melon Bell pepper slices Berries Salads Pear Cherry tomatoes Plum Peaches Pineapple

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15 Whole Chicken in a Crockpot Chicken Fajitas 1 (4lb) whole chicken, insides removed and washed/patted dry 1/2 TB of paprika 2 TB all purpose seasoning ( such as Mrs. Dash or Archer Farms House Blend) - 3 chicken breasts - 1 medium onion - 1 lime - 3 bell peppers, red, yellow, green or orange - 3 tablespoons olive oil, divided - 1 tsp chili powder - ½ tsp smoked paprika - ½ tsp onion powder - ½ tsp black pepper - ½ tsp cumin 1. Start by mixing together paprika, all purpose seasoning, garlic powder and salt Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. NOTE: You can also use large 2 inch chunks of root vegetables ( potatoes, carrots, onions, turnips) instead of foil for your chicken stand. The when chicken is done, you ALSO have flavorful veggies too 3. Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls. Cover and cook on HIGH for 4 4 1/2 hours, or LOW for 6 1/2 8 hours. Serve with some roasted veggies, and mashed potatoes 1. Cut onion into slivers and place in a bowl of cold water to soak. 2. In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture. 3. Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken. 4. Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine. 5. Squeeze additional lime overtop and serve over tortillas. 5 min Spicy Asian Chicken Salad - 2 bags shredded carrots - 2 bags of "Cruciferous Crunch" shredded salad from Trader Joe's (alternately you could use slaw mix + shredded kale) - 2 Tbs black sesame seeds - 1 jalapeno sliced very fine into halves (more or less according to taste, I like it SPICY!) prep: 5 min Total: 5 mins serves: 4-1 rotisserie chicken, torn into shreds - juice of 2 limes - 4 Tbs Tamari (tamari is a gluten free soy sauce) or regular soy sauce - 1 Tbs Siracha - drizzle of honey 1. Simply put all ingredients into a large plastic bag and shake vigorously until well incorporated. Adjust flavors as needed. 2. Pour into bowls or onto plates and enjoy!!

16 Chicken Fajitas Whole Chicken in a Crockpot (click on SNAC) SNAC.aspx The Location 5 min Spicy Asian Chicken Salad

17 Thai Tuna Salad serves 4 Baked Salmon Cakes serves 4 3 cans of tuna, drained 1 medium red bell pepper, diced 1/2 red onion, diced 1 cucumber, sliced thinly and diced 3/4 cup sesame oil juice of 1 lime salt and pepper, to taste sesame seeds, as garnish 2 6oz cans skinless and boneless salmon, drained 1/2 cup onion, finely diced 1/2 cup red bell pepper, finely diced 1/2 cup celery, finely diced 2 tbsp fresh parsley, chopped 1 teaspoon garlic powder 1 tbsp dijon mustard 1/2 tsp ground black pepper 1/2 cup panko bread crumbs 2 eggs lightly beaten olive oil spray Direction: 1. in a large bowl, break up the tuna into smaller pieces 2. mix in the red bell pepper, red onion, and cucumber. pour the sesame oil on top and stir to combine everything. lastly ass the juice of 1 lime and stir again to combine. 3. salt and pepper to taste and garnish with sesame seeds before serving. Preheat the oven to 400 degree fahrenheit and mist a baking sheet with spray oil. In a medium bowl, flake the salmon. Add all remaining ingredients. Mix well. Divide the mixture into 8 equal parts (about 3/4 cup each) and shape into eight 3in cakes. place cakes on the baking sheet. bake for 8-10 mins on each side, until golden brown Chicken Waldorf Salad 1/3 cup low-fat mayonnaise 1/3 cup nonfat or low-fat plain yogurt 2 teaspoons lemon juice 1/4 teaspoon salt 2 cans of shredded Chicken 1 medium red apple, diced 1 cup halved red or green grapes 1 cup sliced celery 1/2 cup chopped walnuts, toasted if desired, divided Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

18 August 13, 2015 Baked Salmon cakes Thai Tuna Salad August 13, 2015 Chicken Waldorf Salad

19 Almond Butter Energy Balls Peanut Butter Protein Balls 1 cup each sunflower seeds & sesame seeds, toasted 1 cup rolled oats 1 cup chocolate chips 1 cup raisins 1 cup dried cranberries 2 cups almond butter 1/2 cup cocoa 1/2 cup honey 1 1/2 cups finely chopped nuts of your choice or coconut 1 Cup Peanut Butter 1 4 Cup Honey 1 Cup Oats 1 2 Cup Protein Powder (try whey protein isolate, Gourmet Chocolate Great flavor!) Direction: Take all the ingredients except the finely chopped nuts and put them in a large bowl, Start by mixing with a spoon, but as the blending continues, you ll need to switch over to using your hands to really get things well combined. Take 1/4 cup scoops and roll into a ball. You may need to add more honey to get them to stick. It really depends on the nut butter you re using. Then roll them in the nuts or coconut to coat. Repeat. Makes 20 balls. Combine all of the ingredients together. Chill in the refrigerator for 15 minutes. Roll into bite sized balls. Pop one in your mouth when you re in need of a healthy pick-me-up snack! makes 20 balls Chewy Date Bites Makes 5 Servings 1 cup pitted dates, roughly chopped 1/2 cup roughly chopped walnuts, toasted 2 tablespoons unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 to 2 teaspoons water, optional Shredded coconut (sweetened or unsweetened), optional 1. Place the dates, walnuts, cocoa powder, and vanilla in the bowl of a food processor and process until well combined. You ll probably want to scrape down the sides of the bowl a few times to get everything nice and blended. Add water as needed, 1 teaspoon at a time, until batter is well combined and easy to roll. 2. Use a tablespoon to form 10 bites. Serve as is, or immediately roll in shredded coconut until coated on all sides, as desired.

20 Peanut Butter Protein Balls Almond Butter Energy Balls Chewy Date Bites