TABLE | On-the-Go Energy Bites

January 28, 2017

 

When I was still seeing clients as a health coach, we would have an entire session on the importance of mindful eating. I implored them to stop, make time to sit down and focus solely on the food in front of them. A practice I was once diligent about has become a thing of the past. Most days, I’m lucky if I get in a full three meals and when I do eat, it’s usually behind a steering wheel or in front of a computer screen.

 

But just because I tend to eat on the go doesn’t mean I’m not mindful of what goes in my mouth. These days, I’m making sure the foods I have on hand are extra nutrient dense, enough to nourish and sustain me and baby, which means making snacks and grab-and-go things at home where I can control the quality of ingredients.


My husband (who works in college sports, travels a lot with the athletes and is also always back and forth and eating on the go) was the inspiration for these energy balls. I can’t take much credit; he took the lead. And because he’s allergic to nuts, these no-bake bites are nut-free. Instead, each morsel is filled to the brim with healthy fats from seeds like hemp, sunflower, flax, chia and pumpkin. They’re a great source of protein, fiber, and essential vitamins and minerals like zinc, iron, calcium, magnesium, manganese, plant-based omega 3’s and vitamin E. The whole grain oats offer up complex carbohydrates and additional fiber to help regulate your digestive system, while the unfiltered raw honey provides a natural source of energy. Topped with cacao nibs, they have an added antioxidant boost and the perfect hint of indulgence.

 

On the Go Energy Bites [makes 20]

 

Wet Ingredients

 

1 cup sunflower seed butter

¼ cup raw, unfiltered honey

1 tbsp coconut oil, melted

 

Dry Ingredients

 

3 cup gluten-free dry rolled oats

⅓ cup shredded coconut

¼ cup pumpkin seeds

3 tbsp protein powder (we used Beaming’s protein powder with greens)

2 tbsp hemp seeds

2 tbsp sunflower seeds

2 tbsp unsweetened cacao nibs

2 tbsp dairy-free mini dark chocolate chips (for a lower sugar option, omit and add 1-2 tbsp cacao nibs)

1 tbsp ground flax seed

1 tbsp chia seeds

 

Directions

 

Mix wet ingredients and dry ingredients in separate bowls. Add the wet ingredients to dry ingredients and combine with a spatula until dry ingredients are coated. Refrigerate for 30 minutes to firm up. Use a tablespoon to scoop mixture onto a baking sheet lined with parchment paper. Let sit in freezer for one hour. Remove from baking sheet and store in glass container in freezer until ready to eat. Enjoy!

 

 

 

 

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