No Bake Blueberry Muffin EnergyBalls (Healthy)

This is another one of my buddy Arman's 'no bake' recipes. 
@ The Big Man's World

Easy, delicious and a healthy choice. He also shares a Paleo version at his website if you're interested. I would love for you to stop by and tell him I said hello. 

These 'doughy' bites have protein and very little sugar, so make a batch to enjoy in the afternoon or to have for breakfast!  They can be made dairy free and gluten free as well. 

And doggone it!  I took several photos, but all of them seem blurry...ugh. 

If you go to Arman's blog, he always shares great photos!

NO BAKE BLUEBERRY MUFFIN ENERGY BALLS 

1/2 c. (gluten free) oat flour
1 scoop of vanilla protein powder (Optional)
pinch sea salt
1/4 tsp. cinnamon
1 -2 Tb. granulated sugar (or sugar substitute)
(Arman uses coconut palm)
2 Tb. nut butter of choice 
2 Tb. dried blueberries
1/4- 1 c. (dairy free) milk of choice

In large mixing bowl, combine the flour, protein powder, sea salt & cinnamon; mix well. Add the dried blueberries. Stir in nut butter of choice until mixture is slightly crumbly. Add the milk, 1 Tb. at a time, until a thick, firm dough is formed. Roll into bite sized balls and eat immediately or refrigerate for at least 30 minutes to firm up.

May be kept at room temperature or refrigerated/frozen.

(I put oatmeal in blender to make oat flour; process until flour-like)

Monster Cookie Protein Balls

Chocolate & Peanut Butter Treats (Naturally Sweetened)

Honey Sweetened Apricot Almond Truffles  

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Old Fashioned Slow Cooker Baked Apples

I LOVE baked apples and this was a healthy treat for me while I'm cutting back on sweets. 

Simple, easy and delicious! Let the crockpot do your cookin' for you!

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I saw the recipe at Cristy Jordan's Southern Plate.  You just gotta love that woman...so humble, down-to-earth and her love for family is so special. This recipe came from her granny...one passed down for generations, so you know it's gotta be awesome.

I reduced the sugar amount...drizzled with some agave nectar...added less water, skipped the butter and used fresh nutmeg instead of allspice.  There are many options in this recipe to make it your own...to fit your dietary needs or wants!  Add nuts or use raisins instead of cranberries, etc. etc. 

These apples were wonderfully sweet and the house smelled so amazing while they cooked. 

If you click on the Southern Plate link above, you can see how Cristy made these...step by step.  And she gives you options to bake in the oven as well.  Please stop over and say 'Hey' to her!

I don't use it often, but am so thankful for my apple corer that made it much easier to core these babies. 

The recipe gives amounts for EACH apple, so you can make, or few, as many as will fit in your crockpot. 

OLD FASHIONED SLOW COOKER BAKED APPLES 

4 - 6 apples

1/3 - 1/2 c. apple juice, cider or water

For each apple:

1 Tb. (dark) brown sugar

(I used half xylitol with 1/2 tsp. molasses)

1 Tb. dried craisins or raisins

1/4 tsp. cinnamon and a few shakes of allspice

(or some fresh nutmeg)

1 Tb. butter, optional

agave nectar or honey, to taste

Core each apple (I went all the way through the bottom) and peel a strip from around the top of each one (about 1"). Place in bottom of slow cooker.

In small bowl, combine brown sugar, craisins and spices; stir until combined.

Stuff each apple with filling, all the way to the top, pressing down to make room for more. Place the butter on top. (Drizzle with agave nectar or honey over tops of apples, optional) Pour water or juice into bottom of slow cooker.

Cover and cook on low 4-6 hours or high 2-3 hours, or until tender. 

Serve warm with a scoop of ice cream and maybe some caramel syrup, or just be sure to serve some of the beautiful 'syrup' in the bottom of the crockpot on top of your apple. 

I love mine warm!! MMM!! SO comforting!

Linked to Weekend Potluck
Full Plate Thursday
     Whatcha Crockin' Wednesday

You might also enjoy...

Apple Crisp Pizza

Apple Cinnamon Cream Cheese Stuffed Biscuits

Grandma's Waldorf Salad

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Fruited Raisin Oatmeal Mix (Gift Giving Idea)

I keep thinking of recipes I've had in my file for the last year, and am shocked when I haven't thought of it before. I've been making this recipe for quite a few years. 

I bagged this up and gave as gifts to our 'seniors', the JOY class 

(Just Older Youth) Sunday School class that my husband teaches.  That way, the recipients can enjoy them when they want.

They are just delicious with dried apples and/or banana chips and/or raisins. 

I also used xylitol for the white sugar to lower the sugar content... you can reduce the salt too (or reduced sodium salt) for those who need to watch that. 

Consider giving these as a gift to the newspaper or mail delivery person.  It's always a good, healthy 'warm up' after a cold day outside.  Keep it on hand for yourself!  We eat a lot of oatmeal during the cold months, even in the evenings.

How I love practical gift-giving ideas like this.  

FRUITED RAISIN OATMEAL MIX 

6 c. quick cooking oatmeal

1/2 c. raisins

1/2 c. chopped dried apples or dried banana chips

(use any flavor combo of dried fruit - I have used apricots also)

1/4 c. sugar (or substitute)

1/4 c. packed brown sugar (or Splenda brown sugar)

3 tsp. ground cinnamon

1 tsp. salt

In large bowl, combine all ingredients.  For gift giving, divide mix into two batches; store in airtight containers in a cool dry place for up to 1 month. 

 Yield: 7 cups of mix. 

Directions for one serving: In large microwave -safe bowl, combine 1/2 c. oat mixture, and 3/4 c. water.  Microwave, uncovered, on high for 45 seconds; stir.  Cook 20 - 50 seconds longer or until bubbly.  Let stand for 1 - 2 minutes before eating. 

You can find many printables if you just google them....

This link to Organized Christmas has SO many cute gift ideas...

Linked to Weekend Potluck

You might also like to give...

Homemade (Candy Cane) Hot Cocoa Mix

Pumpkin Spice Mochaccino Mix

No Sew T-shirt Bag Tutorial

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Homemade Energy Snack Bars

I love making these healthy treats.  It's easy to use what you have and whip up something wonderful and handy to munch on. 

SO simple!  Just toss everything into the food processor and let it do the work for you.  And I love that it only takes minutes to make too!

I've always been wild about 'sticky' treats...the dates 'bind' everything together and these taste so much better...are more frugal...than anything store-purchased!

And not with all those additives that you can't pronounce! 

I just don't think you can beat 'Naturally Sweetened'!!

Another awesome thing about this kind of recipe is you just add what you want, and how much you want to get the texture you want! 

GOTTA LOOOOVE THAT! 

Thanks so much to Paula of Call me PMc for sharing this sensational and versatile recipe. 

HOMEMADE ENERGY SNACK BARS 

1 c. dates

1 c. lightly salted almonds

(I used mixed nuts)

1 c. dried cranberries

1 Tb. chia seeds

1 Tb. flax seeds

1 Tb. wheat bran, optional

1 scoop vanilla protein powder, optional

1/4 c. unsweetened coconut, optional
(I really like the coconut with the cranberries)

2 - 3 Tb. agave nectar or honey

Line 8" X 8" pan with parchment paper.

In food processor, pulse dates and nuts until chopped into medium pieces. Add cranberries, chia and flax seeds, wheat bran, protein powder and coconut and agave. Pulse 5 or 6 more times until ingredients are combined. 

Add ingredients to prepared pan. Press down firmly. (Use a square of parchment or waxed paper on top so it won't stick to you). Refrigerate a couple of hours; then cut into pieces. (They'll cut better when they're chilled). 

Store in an airtight container in the fridge up to 2 weeks.

You can wrap them individually and pop into lunches for a healthy snack. 

Linked to Weekend Potluck

You may also enjoy

No Bake Energy Bites

Apricot Almond Truffles

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Oatmeal White Chocolate Chip Cranberry Cookies

I think this terrific cookie screams EAT ME FOR THE HOLIDAYS!! 

Tickled to see this recipe from allrecipes.com...

these are a great addition for gift giving or even a cookie exchange.  I added
the vanilla and cinnamon.

Choose to add white chocolate chips, or chopped white chocolate. 

Anyway you fix 'em, you're sure to love 'em!

Enjoy every yummy bite! 

OATMEAL WHITE CHOCOLATE CHIP CRANBERRY COOKIES 

 2/3 cup butter, softened 
2/3 cup packed brown sugar
2 eggs
1-1/2 tsp. vanilla
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt

1 teaspoon baking soda

1/2 tsp. cinnamon 

1  cup (or a little more) dried cranberries

2/3 cup coarsely chopped white chocolate,

or white (or chocolate) chips  

chopped pecans, optional

Preheat oven to 375*. 

In medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla. In medium bowl, combine oats, flour, salt, and baking soda and cinnamon; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries, white chocolate and nuts, if using. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 - 12 minutes or until golden brown. Cool on wire racks.
Yield: about 2-1/2 dozen 

Linked to Weekend Potluck

Crockpot Apple Stuffed Acorn Squash

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 This is the 'finale'! De-LISH!
(the dark spots are the toasted pecans and cranberries,
but they tasted just fine...better than fine actually). 
 

But before I share the recipe, we're going to have a little lesson in 
identifying squash...and I hope I won't make you BLUSH! *-*
I can't help myself.

We all know THIS...is an Acorn Squash...because it's the shape of an acorn, right???

So, would you agree there's no doubt that this is a
BUTT-ernut squash? 

CAN YOU BELIEVE IT? 
DOESN'T GOD HAVE A GREAT SENSE OF HUMOR??

I picked that squash off a huge pile at a local farmer's market because
of it's uniform shape, but when I turned it over, imagine my SHOCK
when I saw this!  

Anyway, back to the acorn squash that's required for this recipe....

 I love Stacy at Stacy Makes Cents. 

She shares simple and frugal meals and tips for living debt free and eating healthy.  She inspires me a lot. And she makes me laugh a lot too! Please stop by and say hello to her from me...you won't be sorry.

I'm a squash lover anyway, but when I saw this recipe at Stacy's blog, I did just what she did...cooked it overnight and enjoyed it for breakfast! 

This reminds me of my beloved recipe for Baked Acorn with Cinnamon Apples

which is one of my all time favorite recipes!  I just never would have thought to bake it in the crockpot.  WA-LA!

DE-Lish...and so easy.  I do hope you'll enjoy it soon too. Below are before and after shots...

CROCKPOT APPLE STUFFED ACORN SQUASH

1 acorn squash, washed, cut in half, seeds removed

2 tsp. maple syrup, optional

2 Tb. butter

2 Tb. sugar or xylitol

1 tsp. cinnamon

1/4 tsp. nutmeg

(I love using fresh)

A few dashes of pumpkin pie spice

1 medium apple, cored and chopped

2 Tb. dried cranberries

2 Tb. nuts, chopped 

1/2 c. apple juice or water

Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. 

Place a tablespoon of butter into each 'hole' of squash.

Fill halves with apple, cranberries and nuts. 

In small bowl, combine sugar and spices; sprinkle evenly over squash and filling.

Pour juice into crockpot,then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender. Serve squash halves on plates. 

Scoop & Scarf! 

Yield: 2 servings 
(& I enjoyed both of them! Two different days...just in case ya'll were wondering!) 

Linked to Weekend Potluck
Whatcha Crockin Wednesdays
Full Plate Thursday

Apricot Almond Truffles

This is a quick, easy and healthier snack choice. It was a recipe from Ellie Krieger printed in the USA Weekend in our local newspaper. 

These are the perfect way to show your love to someone special. 

Mix dried apricots, ground almonds, add a few simple ingredients - cover with chocolate and you will want to indulge!

And you'll be able to...because these actually have some health benefits! 

Dried fruit concentrates have fiber and potassium...crunchy almonds have healthy fats, Vitamin E and minerals, and dark chocolate is loaded with protective antioxidants. 

All of these nutrients are shown to protect your heart. 

Please don't be intimidated by the length of the instructions.  They really are pretty simple to put together. 

APRICOT ALMOND TRUFFLES

1/2 c. whole, natural, unsalted almonds

(I used salted and didn't add the 'extra' 1/8 tsp. salt)

1-1/2 c. dried Turkish apricots

(mine were a tad dry so I soaked them in boiling water first) 

1 Tb. honey

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. salt

3 ozs. dark chocolate (60-70% cocoa solids), chopped

Place almonds in dry skillet over medium-high heat (or just use roasted) and cook, stirring frequently, until they are toasted and become fragrant, about 5 minutes.  Set aside to cool slightly.

Put the almonds in a food processor and pulse a few times until the nuts are coarsely chopped.  Add the apricots, honey, cinnamon, ginger and salt to the processor; process until ingredients are finely chopped and begin to stick together, about 45 seconds. 

Roll the mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet lined with waxed paper.

Place a small bowl or double boiler over a saucepan of barely simmering water, over low heat. Place half the chocolate in the bowl and stir until melted.  Remove the saucepan from the heat and add the remaining chocolate, stirring until it is melted. 

Roll the apricot balls in the melted chocolate, one or two at a time, until they are all covered.  Place them back on the waxed paper, then chill in the fridge until set, about 15 minutes.  Serve and store at room temperature. 

Spiced Brown Sugar & Pumpkin Granola

I was very intrigued when I found this recipe at Lisa's Sweet as Sugar Cookies.

I love crunch, so this granola really satisfies me.

And pumpkin isn't just for baking with in the fall...I love it all year long!

After I made it, I got a brainstorm to mix it with fruit and yogurt and make a parfait.  It was as good as it looks. 

I simply layered the granola with sliced bananas and yogurt. 

Of course, you could use whatever fruit you have on hand...even canned.

Delicious and nutritious!


PUMPKIN GRANOLA

1/4 c. canned pumpkin
1/2 c. brown sugar (I used 1/4 c. brown sugar blend)
2 Tbsp. canola or olive oil
1 Tbsp. vanilla
2 tsp. pumpkin pie spice (I increased the spices)
1 tsp. kosher salt (I used sea salt)
3 c. old-fashioned oats
2 c. nuts (I used almonds)
2 c. dried fruits (I used dried apricots and assorted berries)


Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the pumpkin, sugar, oil, vanilla, pumpkin pie spice, and salt. Add oats and nuts; toss to coat. Spread evenly on baking sheet and bake 30 min., stirring halfway through (I'd recommend letting it go for an hour). Stir in dried fruit and continue baking until oats are just crisp, about 10-15 min. more. Stir one last time; then set aside to cool completely. When hard, break into chunks and store in an airtight container.