Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
2 cups walnuts, plus 1/4 cup for coating
1 cup old-fashioned oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tbsp maple syrup
2 tsp vanilla
1/4 tsp salt
Instructions
Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
Finely dice the remaining 1/4 cup walnuts and add to a plate.
Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
1 cup toasted pecan halves or pieces
1 cup dried cherries
4 medjool dates, pitted
1/4 cup old-fashioned oats
1 tablespoon cacao powder, plus more for coating
1 teaspoon vanilla extract
Instructions
Add all of the ingredients to the bowl of a food processor.
Pulse until the ingredients begin to bind and form a loose dough-like ball.
Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
The energy balls will stay fresh in the refrigerator for up to 7 days.
A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
¾ cup Whey protein or your favorite vegan protein powder
2 1/3 cup Salted American pistachio kernels
1 teaspoon Salt
½ cup Sugar
1 tablespoon Vegetable oil
¼ cup Water
INSTRUCTIONS
In food processor, combine: dried blueberries, coconut flakes, golden flax seed, whey protein, and salted American pistachio kernels. Pulse, for roughly 20 seconds. In small sauce pan combine: salt, sugar, vegetable oil, and water. Boil for 15 seconds. Add wet ingredients to dry ingredients and mix. Using wax paper on baking sheet, flatten mixture evenly. Freeze for 10 minutes and enjoy. Store by wrapping in wax paper.
Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.
INGREDIENTS
2 cups old fashioned oats
1/2 teaspoon cinnamon
1 teaspoon grated fresh ginger
1 cup fresh pecan halves
1/4 teaspoon salt
1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
6 tablespoons packed light brown sugar
1 egg white
1 cup dried apples, chopped into approximately 3/4-inch pieces
INSTRUCTIONS
Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.
Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.
INGREDIENTS
1 cup raw pecan pieces + more for topping
Cooking spray for coating pan
1 3/4 cup gluten free or regular baking flour mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 flax eggs or equivalent amount of egg replacer* or two eggs
1 cup coconut sugar or other sugar
1/2 cup coconut oil or pecan oil
1/2 vanilla bean or 1 teaspoon vanilla extract
1/2 cup plain soy yogurt or regular yogurt
3/4 cup ripe mashed bananas*
INSTRUCTIONS
Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
These individual servings of overnight oatmeal deliver a tasty chocolate treat while being loaded with healthy ingredients. Prepared in jars, it’s easy to take this dairy-free breakfast to-go on a busy morning!
¾ cup roasted hazelnuts, halved or roughly chopped
Berries and finely chopped hazelnuts for garnish
INSTRUCTIONS
Add the oats and chia seeds to a medium bowl. Pour in the milk and stir well.
Spoon half of the oats into the bottom of four half-pint jars. Divide the raspberries among the jars and then top the raspberries with an equal amount of hazelnuts. Press with a spoon to pack in the ingredients. Spoon the remaining oats into each jar and pour any milk from the bottom of the bowl into the jars. Press again to pack the ingredients.
Place a lid on the jar and refrigerate for 8 to 12 hours. Before serving, stir and top with more fresh berries and finely chopped hazelnuts.
“This easy veggie quiche with a walnut crust is a delicious quiche recipe perfect for weekend brunch or even meal prep. The crust is made with walnuts, providing some extra protein (4g/oz) and good fats (like 2.5g/oz of omega-3 ALA).” – Erin Morrissey, Erin Lives Whole
INGREDIENTS
Walnut Crust
1 cup walnuts, toasted in oven at 300 for 10 minutes
1 1/3 cup all-purpose flour
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup avocado oil
1 egg
2 tablespoon cold water
Veggie Quiche
2 tablespoons avocado oil
1/2 yellow onion, diced
1 small red pepper, diced
1 head broccoli cut into small pieces
1 (5ounces) bag fresh spinach
6 eggs
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella, divided
INSTRUCTIONS
Combine walnuts, flour, garlic and salt in a food processor. Process until mixture becomes a sandy texture. Add egg, avocado oil and 2 tablespoons cold water. Pulse until dough forms, adding additional water if necessary.
Form a ball, wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
Using a rolling pin on a lightly floured surface, roll out into a 12-inch circle. Gently lay into prepared pie dish. Using tines of fork, poke holes in bottom of crust. Bake for 15 minutes.
Meanwhile, heat 2 tablespoon avocado oil in large skillet. Add onion, pepper, and broccoli; cook and stir 8 minutes or until softened. Add spinach; cook and stir 1 minute or until wilted. Remove from heat.
Combine eggs, milk, salt, and pepper in large bowl; whisk well. Stir in half of the cheese and veggie mixture.
Pour egg mixture into slightly cooled crust and top with other half of cheese.
Bake in oven for 35 minutes or until middle is set.
Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.
Recipe by Chef Jason Knoll.
INGREDIENTS
Honey Glazed Walnuts
2 tablespoons butter
2 tablespoons honey
1/4 cup sugar
1/4 teaspoon kosher or sea salt
2 cups California walnuts, rough chopped
Mango Quinoa
3 cups water
2 cups quinoa
1 1/4 cups 1/4-inch diced ripe mango
3 tablespoons honey
1/4 teaspoon kosher or sea salt
Toppings
2 cups walnut or other plant-based milk
2 cups sliced strawberries
1 cup blueberries
3 tablespoons shaved dark chocolate
INSTRUCTIONS
To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.
