These chocolate flax energy balls are a healthy snack with only 8 ingredients and one bowl required!
I hate how some media outlets make snacking into a negative thing. Articles with tips to stop snacking and headlines like “10 lunches to keep you full until dinner” make you think that eating snacks is unhealthy.
But this is, in the words of Dwight Schrute: false.
Sorry, I’ve been rewatching The Office lately and couldn’t stop myself.
Anyways, the media making people feel guilty for snacking needs to stop! Because it’s normal to get hungry between meals and need a snack. Just as it’s normal to sometimes not be hungry between meals. Basically, there’s no one right way to eat other than this: listening to your body and honouring your hunger cues.
So the next time that between-meal hunger hits, whip up these chocolate flax energy balls. One-bite balls like these are one of my favourite kinds of snacks. They’re easy to transport, easy to eat between tasks or meetings at work, and of course they taste great! Also, you can pack them full of good stuff, like nut butter for healthy fats and flax for a big boost of fibre.
What is your favourite homemade snack? I’d love to hear from you in the comments below or tag me on Instagram at @chelseadallen if you make this recipe!
Chocolate Flax Energy Balls
- ⅓ cup nut butter (I used soy nut butter)
- 2 tbsp honey*
- 1 tbsp milk of your choice
- ½ tsp vanilla
- 1.5 tbsp cocoa powder
- ½ cup + 1 tbsp ground flax
- ¼ cup quick oats**
- 1-2 tbsp mini chocolate chips
- In a medium bowl, mix together the nut butter, honey, milk, and vanilla. Stir in the cocoa powder, ground flax, oats, and chocolate chips.
- Use your hands to roll into balls, then chill in the refrigerator for at least an hour to let harden.
- Store in an airtight container in the fridge for 1-2 weeks.
*Sub maple syrup for vegan version
**Use certified GF oats if needed
I’ve got to say guys, I’m impressing myself. I’m not usually one to stick to my goals, but I’ve made it through month 2 of my Cook My Books Challenge (check out last month’s post if you missed it). I guess what they say about making yourself accountable really does help with achieving your goals!
In case you’re new to the blog, my challenge to myself was:
This year I will cook at least 3 recipes per month from my cookbooks and post a recap at the end of each month!
So here’s what I cooked from my books in February:
1. Fettuccine with Creamy Roasted Red Pepper-Feta Sauce from The Food You Crave by Ellie Krieger
I had high hopes for this pasta, but I didn’t love it as much as I thought I would. Even though the sauce had almost 1 cup of feta blended into it, you really couldn’t even tell it was in there so I had to add plenty more on top! I much prefer my own recipe for Roasted Red Pepper and Sun-Dried Tomato Pasta.
2. Radicchio with Beets, Sweets, and Classic Balsamic Dressing from Whole Bowls by Allison Day
I really loved the flavours in this salad! I’m not usually a big fan of radicchio, but paired with the sweet root vegetables and feta (I was very heavy handed on the cheese), its bitter taste was balanced out. This dish was also very visually appealing with the beautiful purples and bright orange vegetables.
3. Cuban Stir Fry of Pork, Black Beans, and Sweet Potato from Lucy’s Kitchen by Lucy Waverman
I made this recipe on a Sunday night after a heavy lunch with J’s parents, and even by 8 pm neither of us had much of an appetite. Normally I would have just ditched our dinner plans and made us toast, but I was determined to squeeze this recipe in! It was pretty good, although I think I expected more of a flavour punch from it. Next time I would perk it up some lime zest to make the citrus flavour more pronounced.
What recipes have you made from your cookbooks recently?
Check out posts from other bloggers participating in the challenge:
Melissa at Mango About Town
Rebecca at Nourished the Blog
This Brussels sprout and gruyere frittata is a delicious and healthy way to get a serving of vegetables at breakfast!
When counselling patients, I’m not a big fan of “rules”. Rules aren’t fun, especially if they’re telling you not to eat something. I don’t work that way. So instead I like to focus on adding in foods like vegetables in enjoyable ways.
But again, I don’t like to go by rules like “eat vegetables at every meal.” Because, I get it, don’t usually like vegetables at breakfast either. I eat oatmeal almost every day and sorry, I’m not hiding spinach or zucchini or whatever else in there (although, pumpkin spiced oatmeal is pretty delicious).
But if you’re a savoury breakfast fan, frittatas can be a great way to get in some vegetables in your morning meal. And the possibilities are endless! All you need is the basic formula (I like 8 eggs + 1.5 to 2 cups vegetables + 1/2 to 1 cup cheese) and you can customize from there.
This frittata uses shredded Brussels sprouts, which you saute first until they start caramelizing to bring out their flavour. I like either gruyere or white cheddar paired with Brussels sprouts, but especially gruyere for its toasty flavour. I also add parmesan to the egg mixture to up the cheesy factor. High five for a fast, easy, cheesy breakfast!
Brussels Sprout and Gruyere Frittata
- 8 large eggs
- 2 tbsp parmesan
- ¾ cup shredded gruyere, divided
- ¼ tsp table salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 shallot, sliced
- 2 cups shredded Brussels sprouts
- 1 clove garlic, minced
- Preheat the oven to 400F and place a rack in the middle to upper middle spot.
- In a medium bowl, whisk together the eggs. Stir in the parmesan, gruyere, salt, and pepper and set aside.
- Heat up the olive oil in a small cast iron skillet or other ovenproof skillet. Add the shallot and Brussels sprouts and saute over low heat, until the shallots are soft and the Brussels sprouts start to caramelize. Add the minced garlic and saute for 30 seconds.
- Pour the egg mixture into the pan and make sure the vegetables are evenly distributed. Cook for about 1 minute, until you see the edges start to set.
- Place skillet in the oven and bake until the eggs are set, about 15 minutes.