Chocolate Peanut Butter Popcorn Balls

100_1284This recipe is a perfect example of the good and bad that can happen during late night baking.  The good- it’s a super tasty treat that satisfied my craving for sweet and salty.  The bad- I was obviously really tired when I added chocolate chips to the popcorn bowl.  Deliciousness ensued, so I’m ok with it.  The next time I make this I’ll either leave out the chips, add them to the saucepan to melt or melt them separately to drizzle over the top of the peanut butter covered mix.

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Quinoa Granola Bars

I have a confession.  I don’t know how to cook appropriate portions.  When I cook a pasta dinner for four, it usually turns into a pasta dinner for forty.  It’s the same thing with weekly batches of quinoa and lentils.  Here I am at the end of another week and I have a surplus of both.  I’ve already made lentil loaves, quinoa burgers, eaten them as sides.  What to do with all that leftover quinoa?  Turn it into granola bars, of course!

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Chocolate Nut Butter Cups

Sometimes a girl just needs chocolate and nut butter.

I used to make these with muffin liners.  While shopping with my daughter this morning I found candy molds.  I’ll gladly make my life simpler for $1.99.

This is my go to recipe when I’m not super lazy and scooping peanut butter out of the jar with a piece of chocolate.

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Little Balls of Energy


Looking for a quick and healthy no bake snack? Look no further! These little gems were born to satisfy my daughter’s sweet tooth.  While she doesn’t have the perfect diet all the time, I do require what we make at home to be healthy.

These take no time at all to make.  They disappear even faster.  Here is what you’ll need:


3/4 C chocolate chips

1 C oats

1/4 C honey

1/2 C peanut butter

1 TBSP Chia

3/4 C toasted coconut

Mix the peanut butter and honey together in a small bowl.  Stir all the dry ingredients together.  Add the peanut butter honey mixture to the dry ingredients and combine.  Drop onto wax paper by the teaspoonful.  My batch made about 30 balls.  They keep in the fridge for 1 week.

Technically, they aren’t vegan as I used honey. They are just as delicious with agave. They would also be tasty with raisins.  Flax seeds would add an extra nutritional boost. Play around with the recipe and find your perfect combination.