Recipe: Chocolate-Cinnamon-Raisin No-Bake Energy Bites (Great Lactation Aid!)

Dude Von Dudenstein. These no-bake energy bites are legit. Seriously, I'm in love. I wanted to start off with a double batch, but decided not to if I didn't like them that much. I immediately regretted that decision! I love the subtle crunch the chia seeds give, and I'm having a moment with Costco's Saigon Cinnamon right now. It's probably the best cinnamon I've ever tasted or smelled. There's just something about it. And no, you don't have to be breastfeeding to enjoy these. Even my husband liked them!

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Chocolate-Cinnamon-Raisin No-Bake Energy Bites

1 1/4 c oats
1/2 c peanut butter
1/3 c honey
1/2 c chocolate chips
1/4 c raisins
1/4 c flaxseed meal
1/4 c chia seeds
1 tbl brewer's yeast
1/2 tsp cinnamon
1 tsp vanilla

I dumped all of the dry ingredients in a big bowl, and then lightly combined them before adding the wet ingredients. (Not necessary to do it separately, but I just wanted to make sure it was all evenly incorporated.) 

Mix everything together. Roll into 1" balls (the heat of your hands helps bind the ingredients). Chill & store in the fridge for up to 1-week.

Yield: approximately 28
Nutrition Info: Per Bite (based on 28): 91 calories, 12g carbohydrates, 4g fat, 3g protein, 7g sugar, 22mg sodium 

Adapted from this recipe

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I entered the ingredients into this nutrition calculator. (Next time I'll halve the chocolate chips; I also think mini chips would be perfect.)

Because of the brewer's yeast, these are perfect as a lactation aid. Traditional lactation cookies that call for brewer's yeast are known to be more effective if you eat the dough raw, so this essentially the same thing. You could even up the amount of brewer's yeast in this recipe, but you'll have to remember the taste will be more potent. Or, you could omit it all-together. That's the beauty of this recipe: do what'cha like. I'm all about customization. I'm already coming up with different variations in my head!

Recipe: Cucumber Salsa

I absolutely love cucumbers and Southwest flavors; so when I stumbled upon a cucumber salsa recipe, I had to make it. Like, yesterday. I can honestly say that I use every ingredient in this dish on a regular basis, so I knew it'd be a home run.

This is how I made it (as always, I'm an on-the-fly kind of cook, so I never measured. These are all approximations):

CUCUMBER SALSA:

3 large English hothouse cucumbers, diced (3-pack from Costco julienned with a mandolin, and then the strips were diced)
1/2 bunch chopped cilantro (I like a lot of cilantro, so keep that in mind)
1/4 bunch chopped parsley
1/2 c low-fat sour cream (I'm going to try it with greek yogurt next time)
1/2 red onion, diced
4 cloves garlic, finely minced (I like a lot of garlic, too)
Juice of 1 lime
Juice of 1 lemon
1/8 tsp ground coriander (can be omitted)
1/2 tsp cumin
1/4 tsp chili powder
1/8-1/4 tsp ground cayenne
Fresh cracked pepper to taste (approx. 1/2 tsp)
Kosher salt to taste (approx. 1/4 tsp)

Yield: About 5 cups of deliciousness

We forgot to grab a jalapeño at the store, so I added the chili powder and cayenne for a little bit of kick. You can also add diced tomatoes, if that's your thing. I personally don't like them.

I tossed everything together at one time, no need for separate bowls. Ain't nobody got time for that. The salsa kept beautifully for 2 days in the fridge before it was all gobbled up, and I'm guessing it could've made it another day or 2.

This recipe brought me to tears. No, really! That onion was the most potent one I've ever encountered. But seriously, this is SO good. I'll be making it year-round.

Recipe Adapted From Here

Quick & Easy Salad Dressing

In the past week, I've made this recipe a handful of times. It's something I just threw together on a whim, and it came out great. I decided that making it in the serving bowl would eliminate superfluous steps and streamline the process.

This is a great trick if you're having a dinner party, or if you need to prepare your salad ahead of time. If the dressing is at the bottom of the bowl, you can just pile the greens on top and toss it together when you're ready to serve. If you do it this way, the greens won't wilt or get soggy. Win!

The more you get to know me, you'll realize that when it comes to cooking, I rarely measure things. I rely on sight, feel, and taste. I just think it's so much easier to grab & go, instead of having to mess with measuring spoons & cups. That's just how I do. Less steps equals less dishes. Am I right?

Now let's get to the good stuff, shall we?

I mix it all together using the tongs that I toss the salad with. Make sure your tongs won't scratch the bowl you're using. Otherwise, use a whisk. If you want to double the "recipe" or make this in a separate container, it should keep in the refrigerator for about a week.

Simple Olive Oil Vinaigrette:

3/4 tbl olive oil

1 1/2 tsp apple cider vinegar

3/4 tsp honey

1 small pinch of good salt (I like sea salt, but kosher is great, too)

2-3 grinds of freshly cracked pepper or 1/8 tsp black pepper

1-2 good shakes of garlic powder

Serves 2-4 

  

These are approximations. Play around with it and see what you like!