I haven't tested these out in my kitchen yet, but they are definitely on my to-do list over the next week. Great for active families that are always on the go, this healthy snack looks like it is sure to please!



Yield: 48 servings

-2 cups rolled oats, thick
-1 cup shredded coconut
-1/2 cup pumpkin seeds, roughly chopped
-1/2 cup pecans, roughly chopped
-1/4 cup chia seeds
-1 cup almond or peanut butter
-3/4 cup dark chocolate (or vegan) chips
-1 teaspoon vanilla
-1 teaspoon cinnamon

In a large mixing bowl, fold all ingredients together. Mix thoroughly. Using your hands grab some of the mixture and start rolling together in about one inch balls. Squeeze them firmly to help everything stick together. Place the rolled energy balls on a cookie sheet. You can put them in the freezer to help them get firm.

The almond/peanut butter will start to dry out, so this needs to be done fast. It is helpful to have two people or consider doing a half batch. You may want to do a large batch because this looks like a delicious snack that will disappear quickly!


Recipe by Jessica Wyman

A few weeks back we posted about our love of homemade infused water. After the long weekend some of you may me feeling a little bloated due to some over-indulging (...it happens!). This simple infusion will have you feeling light and energized after slugging back a few glasses. 

Here's what you need: One jug of pure, filtered water, sliced cucumber, 10-15 mint leaves (or parsley), lemon & orange slices, a small cube of sliced, fresh ginger root and a couple pinches of cayenne pepper to rev your body's fat-burning engine! This recipe tastes great and includes ingredients that are diuretic to help flush your system. Keep your jug covered in the fridge and drink throughout the day. 



recipe from: www.janetandgreta.com

Serve this colorful, high-fiber, low-sodium salad as a flavor-packed side dish to any grilled meats or by itself as a satisfying lunch. (from www.janetandgreta.com)


Makes 6 servingsPer serving (1 cup): 243 calories, 7.4 g total fat (0.7 g saturated fat), 6 g protein, 38 g carbohydrate, 7.2 g fibre, 0 mg cholesterol, 182 mg sodium



Ingredients

Salad:

• 1 cup uncooked quinoa, rinsed
• 1 ¾ cups reduced-sodium vegetable broth
• 1 cup quartered grape tomatoes
• 1 cup no-salt-added canned black beans, drained and rinsed
• 1 cup whole-kernel corn
• 1 cup diced orange bell pepper
• ½ cup chopped green onions (with white parts)
• 1 small jalapeno pepper, very finely minced
• 2 to 3 tbsp minced fresh cilantro

Dressing:

• 3 tbsp freshly squeezed lime juice
• 2 tbsp olive oil or avocado oil
• 2 tsp honey
• ½ tsp each ground cumin and chili powder
• ¼ tsp freshly ground black pepper

DirectionsCombine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.

Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.

In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours before serving.