Make some easy, no bake energy balls! SO I didn’t actually use the unsweetened kind because that is not what was in my pantry, but they still can’t be horrible for me 🙂
1 cup quick cooking oats
½ cup creamy all natural peanut butter
â…“ cup honey
1 cup coconut flakes
½ cup ground flaxseed
1 tsp vanilla
1-2 tbsp. Cocoa
In a medium sized bowl mix together all of the ingredients until well combined. Chill in the refrigerator for 30 minutes. Roll into balls. Store in an airtight container in the refrigerator for up to one week.
These are good to just pop in a couple for a quick breakfast or 1 for a sweet, chocolaty snack! 🙂
(Im not sure who took this picture, but it wasnt me!)
My other snack obsession? Oh just Oikos Toasted Coconut Vanilla Greek Yogurt. De-Lish!!!
Dinner Idea!!!! Asian Glazed Chicken from SkinnyTaste
Asian Glazed Drumsticks
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g Â
Ingredients:
- 8 medium chicken drumsticks, skin removed
- olive oil spray (I used my Misto
)
- 1 cup water
- 1 tbsp Sriracha hot sauce
(more or less to taste)
- 1/3 cup balsamic vinegar
- 1/3 cup low sodium soy sauce
- 1 tbsp honey (or sugar)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
Directions:
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick) Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.
I didn’t have drummies, just chicken breast so I used that instead. Turned out pretty yummy and it was nice I had everything I needed without having to run to the store 🙂
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