Cacao Energy Balls

Homemade goodies are such a great way to make sure your treats are still giving you the nutrients you deserve! Plus, you can play around with different ingredients and see what works for you. Let me tell you, I am in no way a baker and it does not matter how hard I try or how closely I think I follow a recipe- nothing that I try to bake turns out. Did you know that sometimes it matters if your egg is room temperature when you mix ingredients? Also, coconut flour is not something you can just swap for regular flour… who’da thunk?

I am all about those no-bake bars and balls. When I get the urge to whip up some treats I don’t have patience for ovens and waiting around for my concoctions to bake. If I’m being honest I can’t tell you the last time my cookie dough actually made it to cookies. These cacao balls are perfect for satisfying a sweet tooth quickly and healthily!

Full of healthy fats and free of refined sugar, these guys pack a tasty punch of protein and omega-3’s to keep you feeling satisfied. Choosing to indulge in foods that are nutrient-dense is so beneficial. For one, keeping the amount of chemically modified ingredients, trans fats and refined sugars to a minimum will do wonders for your mood, energy, cravings, and waistline. Plus, knowing that your snacks are full of superfoods keeps the guilt at bay and definitely improves a relationship with foods.

I found a recipe online and changed it up just a bit because of what I had in my cupboard. I don’t usually have all of the ingredients needed to make most things I find, but I basically live off of oatmeal so finding these chocolaty oat-filled balls worked out! Also, I when I made these I pulled a classic me and added twice as much as cacao at the end, so I doubled everything else and ended up with about 14 balls, but half would’ve been sufficient for me. The amounts below will get you just the handful, so if you’re looking to share consider doubling the recipe! Here it is:

½ cup old fashioned oatmeal
⅓ cup unsweetened coconut flakes
64 grams (¼ cup) natural peanut or almond butter
¼ cup ground flax seed
2.5 tbsp agave, honey, or pure maple syrup
2 tbsp unsweetened cacao powder
½ tbs chia seeds or hemp seeds
½ tbs vanilla extract
Handful of raisins

This is where it gets fun- just throw everything in a bowl and mix up! If your mix is a little dry, add more agave or peanut butter, or a couple splashes of almond milk and let it sit and soak up in the fridge for a couple hours. Then scoop and form into a ball with your hands and store in the fridge for quick and easy access!

The nutrition, thanks to MyFitnessPal, for the entire yield is below. Divide by however many balls you have to get the nutrition per bite.

Calories: 1,040  Carb: 34%, 90g    Fat: 55%, 64.4g   Protein: 11%, 29g




Chia, rich in fiber and omega 3’s, absorbs liquid and swells to create a luxurious pudding texture. Chocolate and peanut butter are an unstoppable flavor team - this is a breakfast that feels like dessert.


 1 cup almond milk   

2 tbsp unsweetened cocoa powder

 2 tbsp natural peanut butter

2 tbsp honey or maple syrup

1 tsp vanilla extract

pinch of salt

3 tbsp chia seeds, whole

Garnish ideas:  sliced banana, peanuts, cocoa nibs


Prep Time: 5 minutes   Cook Time: 0 minutes   Yield: 1 serving

Add milk, cocoa powder, peanut butter, maple syrup, vanilla, and salt to a blender and blend until a smooth liquid is formed.

Pour liquid into a jar and then whisk in chia seeds. Let sit for 15 minutes, then whisk again. Cover the jar and let sit in the fridge for about three hours, or overnight.

Once the chia pudding has set, it is ready to consume!

Add toppings if desired and enjoy!

Recipe Courtesy of Precision Nutrition

Pollan Signature Salad

Here is a recipe I am sharing from The Pollan Family Table Recipe Book.  

It is a simple and classic recipe that I always serve this time of year.  It is great for a Thanksgiving green salad or really anytime.  

For the dressing: Combine all ingredients into a glass jar and shake.  

1/3 cup white balsamic vinegar

1 tbsp of raspberry vinegar, sherry vinegar or champagne vinegar

1 1/2 tsp Dijon mustard

1/3 cup grapeseed oil

2 tbsp extra virgin olive oil

Sea Salt

Black Pepper 

For the Salad: 

5 to 7 ounces of baby greens

1/2 cup of chopped walnuts (can caramelize if you want)

1/2 pear cored and thinly sliced

1/3 cup shaved Parmesan cheese 

Halloween Treats

It's October, and that means THEMED TREATS! What could be better? 

For all of the Holiday gatherings and fun get-togethers, we're sharing a few of our favorite spooky creations! If you like to get a little festive but not full on Paula Deen, then these "recipes" are for you! We've got Banana and Clementine Ghosts and Pumpkins, Pumpkin Spice Pumpkin Seeds, and Apple Teeth. Simple, fun, and healthy! Perfect for after school snacks and on-the-go-treats. Enjoy.

 Ghosts & Pumpkins

Ghosts & Pumpkins

These simple treats are perfect for those of us less-than culinary artists; they could not be easier! Great addition to any party platter or after school snack, and you are literally done in minutes.

GHOSTS: Bananas, Chocolate Chips, Mini Chocolate Chips. Popsicle Stick, Mason Jar, and Candy Corn optional. 

  1. Peel and half your bananas.
  2. Stick the mini-chocolate chips in for the eyes and regular chocolate chips in for the mouth, pointy side into the banana.
  3. For a fun display, add a popsicle stick and plop a few into a mason jar filled with candy corn. SO EASY!

PUMPKINS: Clementines, Celery. That's it.

  1. Peel your clementines
  2. chop up your celery- add the "stems." 
 Pumpkin Spice Pumpkin Seeds

Pumpkin Spice Pumpkin Seeds

Its okay to be basic when it tastes this good. You may have seen these at Trader Joe's, but why not DYI- impress your pals and save a few bucks. 

We got the recipe from . Put your own twist on it! Here's what you need:


  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons white sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
 Apple Mouths

Apple Mouths

Cute, spooky, and easy to customize! Slice up your apples, slap on some nut butter, and add teeth. I've seen marshmallows, nuts, coconut chips, or seeds! Get creative.


Wishing you a happy, healthy, and spooky Halloween

Winter Crunch Salad

Winter Crunch Salad


1 cup very small broccoli florets

1 cup very small cauliflower florets

½ cup balsamic vingerette

1 tsp orange zest and 2 tbsp juice from orange

3 carrots

1 apple peeled and diced

½ cup roasted and salted cashews


Mix all ingredients except cashews and toss well.  Top with cashews and serve.  Or cover and refrigerate for 8 hours or overnight and top with cashews before serving. 


Works as a great side dish or on top of a bed of lettuce as a light lunch. 


*Recipe courtesy of Whole Foods.