I have been making energy bites and pan-type recipes for quite awhile. This recipe came across social media by a family member.  It was very close to mine; the only difference was her recipe included gluten-free oats and pure maple syrup and did not include chia seeds. I have experimented in the past with different peanut butter brands. i have tried "bulk" natural PB, other popular brands; but, my absolutely favorite is Santa Cruz Organic Peanut Butter.   

This batch pictured here was absolutely delicious and they were gone quickly at our recent Walk 'n Yoga Specialty Class last Saturday at JOY2BWell Fitness Studio. This recipe literally takes 10 minutes to prep and roll.

These come in handy on those busy mornings or when you are craving a snack in the afternoon.  If you have athletes in the house, you can always add your favorite protein powder to your recipe as well.

Here is the recipe as I fixed it.  I like this recipe because it makes more than most recipes I have used in the past.

Mix wet ingredients:

3/4 c. unsalted natural peanut butter - creamy / runny type
[I love hands down...Santa Cruz Lightly Roasted Creamy Organic PB]
1.4 c. honey [local honey or raw honey]

In a bowl mix dry ingredients:

3/4 c. rolled oats [old-fashioned or quick]
1/4 c. flaxseed
1/4 c. unsweetened coconut flakes
1/4 c. (or less) chia seeds
1/4 c. semi-sweet chocolate chips [Lilly's Sugar Free Mini Dark Chocolate Chips are good too!]

Add dry mixture to wet ingredients. If it seems dry add more peanut butter or a few tablespoons of almond milk or water.

Roll into balls and store in the refrigerator.  Enjoy!
(Beware! These are addicting!)

Make sure you visit back and let me know how you liked the recipe and/or how you made it your own!

A great recipe for a busy morning or even a special occasion.  I serve these every Christmas morning, but I also like to make them for a quick-on-the-go breakfast.

This recipe is found in my South Beach Diet Cookbook and I have varied the recipe from time to time. Below is the recipe as noted in the cookbook, but I prefer using fresh mushrooms and I am not a fan of green bell peppers. My favorite variation is to saute mushrooms, garlic and baby spinach in some coconut oil, then add to the egg mixture - with of course, the turkey sausage and onion. (Egg whites work well with this recipe too!)

It is your recipe now ... fix it your way!

4 oz. turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 oz) sliced mushrooms, drained
1/2 c. shredded reduced-fat Cheddar Cheese (or use regular cheese, like Sharp, but less!)

Preheat oven 350. Coat a 6-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until the sausage is no longer pink.  Spoon mixture into a bowl and cool slightly.  Stir in the eggs and mushrooms.  Evenly divide the mixture among the prepared muffin cups. Sprinkle with cheese.  Bake for 20 minutes, or until the egg is set.

Per serving: 140 calories, 9 g fat, 3 g saturated fat, 12 g protein, 4 g carbohydrate, 1 g dietary fiber,
195 mg cholesterol, 400 mg sodium

​Enjoy! Would love to hear back how you liked this recipe!

This recipe is so easy.  While this dish is not a "budget" type of meal, it sure is tasty and so worth it. It has been a few years since I last made it.  My daughters even like it - despite the pepper and wine sauce.  

It was a perfect choice for our Valentine Dinner last night.  Our sides were roasted asparagus and sauteed onions, bell peppers, tomatoes, and green beans. We splurged with some cheese bread ... and dessert was delicious too - chocolate cake with Jack Daniels Fudge Frosting.  

The steak recipe can be found in The South Beach Diet.  Below is the recipe as noted in the book. (I used regular butter.)

2 beef tenderloins (4 - 6 oz. each / 1" thick)
1 Tbsp. cracked pepper
1/2 tsp. dried rosemary (I used an herb blend with rosemary, but rosemary only is much better!)
1 Tbsp. Smart Beat spread
1 Tbsp. extra-virgin olive oil
1/4 c. brandy or dry red wine

Combine pepper and rosemary in a large bowl. Coat both sides of the steak with the mixture.
Heat the Smart Beat and oil in skillet until hot. Add streaks and cook over medium to medium-high heat for 5-7 minutes or until a thermometer inserted in the center registers 160 F (for medium).  Remove steaks from the skillet and cover to keep them warm. Add the brandy (or wine) to the skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.

Per serving: 322 calories, 24 g protein, 3 g carbohydrates, 21 g fat, 6 g saturated fats, 55 mg sodium,
70 mg cholesterol, 1 g fiber

Servings 2

These are a family favorite.  Pack them to go for you or your kids.  Be creative and add your favorite ingredients. 

Total Preparation and Cooking Time: 30 Minutes

1 1/2 pounds lean ground beef or turkey
3/4 c. oats
1/2 c. mild chunky salsa
1/4 c. cilantro
1 egg, lightly beaten
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt (optional)
***
3/4 c. mild chunky salsa
3/4 c. (3 ounces) shredded cheddar cheese


Heat oven to 400 degrees. In large bowl, combine all ingredients except 3/4 cup salsa and cheese; mix lightly but thoroughly. Press approximately 1/3 cup meatloaf mixture into each of 12 medium muffin cups.

Bake 15 to 20 minutes or until centers are no longer pink.

Remove meatloaves from oven. Top with 1 tablespoon salsa; sprinkle each with 1 tablespoon cheese. Bake 3 minutes or until cheese is melted. Remove meatloaves from pan and serve.

(Source: Qaker Oats Favorite Recipe Collection Cookbook)