It’s amazing how busy I am despite only taking one course at school this semester. I thought I’d be able to take it pretty easy for these next four months, but that’s not going to be the case at all. It looks like I may be taking on more responsibility at my job, plus I still have volunteering at my professor’s nutrition practice and my work as a Research Assistant on my plate. On the side I’m also doing a few nutrition-related projects for some family friends and former employers. I’ve got my hands full!
Since I tend to be all over the place on any given day, I need quick snacks that I can pack up easily and take with me wherever I go. And luckily I got a Christmas gift that has made that easier for me: a Cuisinart 12 cup food processor! I’ve been wanting one of these for ages because my mini 4-cup food processor just doesn’t cut it when it comes to grinding most foods. So far there’s nothing this baby can’t handle though.
On Wednesday I had a 45 minute break between physiotherapy and volunteering, so I used it to make a batch of homemade hummus. This has made a great packable snack with some cut up veggies and whole wheat crackers (although I should probably pack a toothbrush with me too – talk about garlic breath!).
I’ve also been snacking on my newest recipe creation: gingerbread date balls. Made with dates, oats, and almonds, as well as molasses and spices for gingerbread flavour, they’re like a healthier version of your favourite holiday cookie. I topped mine with a white chocolate drizzle for some extra decadence, but feel free to leave it off. Regardless, these are delicious!
- ¾ cup almonds
- ¼ cup rolled oats*
- 2 cups pitted dates
- 3 tbsp molasses
- ½ tsp ground ginger
- ⅛ tsp cloves
- ¼ tsp cinnamon
- 1/16 tsp salt
- ⅓ cup white chocolate wafers**
- In a food processor grind the almonds until they are chopped into small pebble-sized pieces.
- Then add the oats, dates, molasses, ginger, cloves, cinnamon and salt. Grind until it is mixed well and it is the consistency of a very thick paste.
- Use your hands to roll it into balls and place them in the fridge on a parchment-lined baking sheet for a few hours until firm.
- Then melt the white chocolate wafers in a double boiler on the stove and scoop it into a piping bag or a strong plastic bag with a small hole cut into one corner.
- Pipe the chocolate back and forth onto the balls, then place them back in the fridge to harden.
- Store your gingerbread date balls in the fridge for up to 2 weeks.
**To make vegan, omit the white chocolate drizzle.
What’s your favourite thing to make in a food processor?
What snacks do you like to have on hand for busy days?