Lynbrook | New Hyde Park | NY

sucess

RECIPE OF THE WEEK: NO BAKE PEANUT BUTTER QUINOA ENERGY BALLS

This week have a no bake peanut butter quinoa energy balls. A quick healthy perfect snack that requires zero baking!

Prep Time: 10 Mins   Total: 10 Mins   Makes 12 Servings  1 Serving =1 Ball  

 Calories: 132kcal    Carbohydrates: 16.3g    Protein: 4.2g    Fat: 6.2g    

Ingredients/ Equipment:

  • 1 cup cooked quinoa1 cup rolled oats
  • 3 Tbsp shredded coconut
  • 1/3 cup raisins or dried cranberries
  • 1/4 cup sunflower seeds
  • 1/3 cup peanut butter, or nut butter of choice
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch of sea salt

Directions:

  • Mix all ingredients together in a large bowl or process in a blender until well combined.
  • Form dough into balls using your hands (about the size of a golf ball) and place on a cookie sheet or small pan (something that will fit in your freezer). Chill for about 2 hours until firm. Enjoy!

Original recipe can be found at eatyourselfskinny here!

RECIPE OF THE WEEK: GREEK SALAD COTTAGE CHEESE BOWL

  

Enjoy a Greek salad cottage cheese bowl. A great healthy food option that is fast and packed with protein!

Prep Time: 15 Mins    Total: 30 Mins   Servings: 4

 Calories: 386kcal    Carbohydrates: 23g    Protein: 27g    Fat: 20g    

Ingredients/ Equipment:

  • 4 large eggs 
  • 2 Persian cucumbers, halved, cut into 1/2″ pieces
  • 1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1/2″ pieces 
  • 1 cup halved cherry tomatoes 
  • 1/4 cup sliced pitted Kalamata olives 
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. capers, drained 
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. za’atar, plus more for serving (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup fresh mint and/or parsley leaves, torn if large
  • 3 cups low-fat cottage cheese
  • Whole grain pita chips, for serving

Directions:

  1. In a small pot, cover eggs with 2″ water. Bring to a simmer, then cover pot and remove from heat. Let sit 8 minutes. Drain eggs and immediately transfer to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.
  2. In a medium bowl, toss cucumbers, bell pepper, tomatoes, olives, oil, capers, lemon juice, and za’atar (if using); season with salt and pepper. Stir in mint.
  3. Divide cottage cheese among bowls. Top with tomato salad and reserved eggs. Sprinkle with more za’atar (if using). Serve with pita chips alongside.

Original recipe can be found at https://www.delish.com/cooking/recipe-ideas/a60098946/greek-salad-cottage-cheese-bowl-recipe/

RECIPE OF THE WEEK: PUMPKIN ENERGY BITES

Start off your fall with some pumpkin energy bites. A great easy fun fall snack to begin your day!

Prep Time: 10 mins   Cook Time: 20 mins  Total Time: 30 mins   Servings: 30

Calories: 67kcal      Carbohydrates: 9.4g     Protein: 1.9g    Fat: 2.2g

Ingredients/ Equipment:

  • 2 cups oats
  • 1/2 cup canned pumpkin puree
  • 1/4 cup almond butter or peanut butter
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional, see notes)
  • 1/2 cup maple syrup or honey
  • generous pinch of salt
  • 1/2 cup dark chocolate chips

Directions

  1. Pulse all ingredients (except chocolate chips) in a food processor until well-mixed.
  2. Add chocolate chips and pulse a few more times until they are in small pieces.
  3. Scoop mixture and roll into balls. Freeze until solid and store in the freezer or refrigerator.

Original recipe can be found at pinchofyum here!