Chocolate Chip Quinoa Trail Mix Balls

This was my first time making anything sweet with quinoa and can I just say, I am forever changed!  Knowing that I can incorporate something into my desserts that is so nutritious and protein packed, is revolutionary.  Not kidding.  I was definitely skeptical how this would work, but once you mix all these ingredients together, you don’t even know the quinoa is there…all you know is that these balls are DELICIOUS.

I found this recipe on the eat, live, run blog.  I used her original recipe but once I had everything mixed up, it was VERY loose and absolutely not sticking together.  I might have done something wrong…who knows?  But I still thought the mixture tasted AMAZING and decided to just add some more stuff and hope it would come together.  The recipe was originally gluten-free but to get it to stick together I had to throw in some white whole wheat flour (which is the only one I had on hand).  You could use another type of gluten-free flour though if you have issues with gluten.

In the end, the balls stuck together nicely and tasted sooooo yummy.  They seriously remind me of an oatmeal cookie and are definitely my new favorite healthy sweet treat…well, after my No-Bake Almond Butter Rice Krisp Treats.  Those things can’t be beat.

Chocolate Chip Quinoa Trail Mix Balls
 
Ingredients
  • 2 c. Thick Rolled Oats, dry
  • 1 c. Cooked Quinoa
  • 1 c. White Whole Wheat Flour (or whole wheat pastry, almond flour, etc)
  • ½ c. Shredded, Unsweetened Coconut
  • ⅓ c., plus 2 T. Raw Sunflower Seeds
  • ⅔ c. Dried, Unsweetened Dark Tart Cherries
  • ⅔ c., plus 2 T. Agave
  • ¼ c. Organic, All-Natural Peanut Butter (no added salt, oil)
  • 1 t. Sea Salt (I use pink himalayan)
  • 2 T. Pure Vanilla Extract
  • ¼ c. Enjoy Life Mini Chocolate Chips
Instructions
  1. In a large bowl, stir together the oats and next five ingredients. In a small pot on the stove, bring the agave to a simmer over medium/low. Remove from heat and stir in peanut butter, salt and vanilla. Pour over oat mixture and mix well until combined. Let cool. Add mini chocolate chips into mixture. Form into 1" balls with your hands. Store in an air-tight container in the refrigerator.
Notes
Makes 50, 1" balls.

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No-Bake Almond Butter Rice Crisp Treats

Ladies and gentleman, I may have discovered my most absolutely, favorite, healthy dessert recipe to date!  To say these “rice krispie” bars are good is an understatement…they are amazing.  Quite truthfully, if given the choice between these bars and oh say a cupcake, I’d choose the bars!  Yes, that’s how good they are!

I found this recipe over at ohsheglows.com and just the words “no-bake” and “almond butter” drew me in immediately.  I think one thing that made a difference for my bars was the particular kind of brown rice cereal that I bought at our local health food store.  It’s made by Enjoy Life Foods and it was so crunchy and delicious in these.  I was a little skeptical about the bars holding together without any marshmallow like a typical rice krispie treat but the almond butter and honey works perfectly as a binder.  I did leave them in the fridge, just to be on the safe side and I actually liked them cold the best.

Do yourself a favor and try these immediately!

No-Bake Almond Butter Rice Krisp Treats
 
Ingredients
  • ½ c. Almond Butter (or any all-natural nut butter you prefer)
  • ½ c. Honey
  • 1 T. Pure Vanilla Extract
  • 1 T. Unsalted Butter
  • ½ t. Fine Sea Salt
  • 3.5 c. Brown Rice Crisp Cereal
  • ⅛-1/4 c. Dark or Bittersweet Chocolate Chips, melted (for drizzle)
Instructions
  1. Prepare an 8x8 baking dish by spraying it with cooking spray.
  2. In a large pot over low-medium heat, add the honey, butter, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract. Stir in the brown rice crisp cereal until thoroughly coated.
  3. Scoop into pan and spread evenly. Place in freezer to set for about 15 minutes.
  4. Remove pan from freezer and drizzle with the melted chocolate. Place in freezer to harden the chocolate, about 5 minutes. Slice into squares and serve or store in fridge until ready to serve.

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Strawberry Almond Butter Soup

In case you haven’t noticed by now, Fridays have become the designated “healthy recipe” day.  And today I have a recipe for a sweet dessert soup to share with you!  I’ll never forget the first time I had a fruit “soup” was on the one and only cruise I took to the Bahamas after I graduated high school.  They served it with dinner one night and I fell in LOVE.  It was sweet and creamy and so refreshing!  Just like this delicious recipe!  Jeremy seemed really confused by the name and I asked a couple of times why it was called soup…but I honestly don’t know!  It’s blended in a blender but it doesn’t have ice so it’s not really a smoothie..so what else would you call it?!  Other than amazingly delicious!  We enjoyed this for dessert a couple of nights in a row and it is sooo much healthier for you than your typical after dinner fare.  It’s got fruit, protein and calcium..almost a meal in itself!

Enjoy!

Strawberry Almond Butter Soup
 
Ingredients
  • 1.5 lbs Strawberries (4 cups sliced)
  • ¼ c. Plain, Unsweetened Almond Milk
  • 2 T. Natural Almond Butter
  • ½ t. Almond Extract
  • 2 T. Agave, or to taste depending on the sweetness of your strawberries
  • Chopped strawberries and almonds, for garnish
Instructions
  1. Remove green stems off strawberries, rinse well, pat dry and slice.
  2. In a blender, add the almond milk, strawberries, almond extract and almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until completely smooth.
  3. Taste test and add your desired sweetener. Blend again to combine. If your blender does not puree the seeds, you can pour the soup through a fine strainer. (or just leave the seeds, which is what I did--I don't mind them)
  4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Keeps for a few days in the refrigerator.
Notes
Makes about 3 cups.

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Gluten-Free Brownies

I have to confess something:  I am REALLY loving the weekly addition of healthy dessert recipes to my blog.  It’s so fun rediscovering my passion for healthy baking and there is a lot less guilt when I treat myself.  Like, a LOT.  And believe me, these brownies are a TREAT!  I have never in my life made anything gluten-free but I’m more than aware that it’s such a huge issue with many, many people.  So, I was very excited about this recipe…if not just a teensy bit skeptical.  I mean after all it has ZERO flour and ZERO butter so, umm, how does that work?!  Yes, I was doubtful.  But as the brownies baked in the oven, they began to look and smell like regular, delicious, bad-for-you brownies.  And much to my surprise, they tasted AMAZING.  Very chewy and chocolaty and good.  I was shocked.  And so happy.  I love that these contain lots of protein and very little sugar and are not only healthy but gluten-free.  Try them–promise, you’ll love them!

Recipe adapted from Elanaspantry.com

4.0 from 1 reviews
Gluten-Free Brownies
 
Ingredients
  • 1, 16 oz. (2 cups) Jar Creamy Roasted Almond Butter (I used Maranatha)
  • 1 Egg, plus 2 Egg Whites
  • ¾ c. Honey
  • 1 T. Pure Vanilla
  • ½ c. Cocoa Powder
  • ½ t. Sea Salt
  • 1 t. Baking Soda
  • ½ c. Dark Chocolate Chips (I used Ghirardelli Bittersweet), divided
Instructions
  1. Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray.
  2. In the bowl of an electric mixer, blend almond butter until smooth. Beat in eggs, one at a time, then honey and vanilla. Beat in cocoa, salt and baking soda then fold in ¼ c. of the chocolate chips. Spread batter into the baking pan. Sprinkle with the remaining ¼ c. of chocolate chips over the batter and press lightly into the batter.
  3. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
Notes
Makes 24 brownies.

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