No-Bake Banana Bread Graham Bites

No-Bake Banana Bread Graham BitesI still don’t have a functioning oven so I had to get creative the other week with an almost-too-ripe banana that I didn’t want to spoil. These banana bread bites are rolled in crushed graham crackers and make for a perfect snack or healthier dessert. No-Bake Banana Bread Graham BitesNo-Bake Banana Bread Graham Bites

No-Bake Banana Bread Graham Bites

Yield: 10-12 balls

No-Bake Banana Bread Graham Bites

Ingredients

  • 1 c old fashioned rolled oats
  • 1 ripe banana
  • 10 pitted dates
  • 1 tbsp honey (can use maple syrup)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
  • 2 graham crackers, crushed

Instructions

  1. Pulse the oats in a food processor until they make a coarse flour.
  2. Add in all the other ingredients except the graham crackers. Process until you have a fully-combined sticky mixture.
  3. Form into 1-inch balls and individually roll in the crushed graham crackers, pressing firmly until coated.
  4. You can eat right away or refrigerate for 30 minutes first, which I recommend.

Notes

These are good without the graham crackers, too! They'll be sticky though, so it's good to roll them in something (try coconut--delicious option!).

http://pumpsandiron.com/2015/12/09/no-bake-banana-bread-graham-bites/

No-Bake Banana Bread Graham Bites

You can get creative with these. I’ve also rolled raisins in to the mixture after combining in the food processor and it was a great addition!

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Peanut Butter & Jelly Snack Bites

Peanut Butter & Jelly Snack Bites - only 4 ingredients!Quickly popping in today to share a recipe for a yummy snack I made myself yesterday. Have you guys every had the peanut butter & jelly Larabars? They’re amazing. Unfortunately, I can only find the flavor in a couple stores around Boston so I decided to make my own version in ball form. Same ingredients, but of course in slightly different proportions as I have no way of knowing Larabar’s exact recipe. You’ll just need 4 ingredients and 10 minutes. Bam!

Peanut Butter & Jelly Snack Bites - only 4 ingredients! Peanut Butter & Jelly Snack Bites - only 4 ingredients!

About the taste: The unsweetened cherries give these a little tart kick to complement the sweetness of the dates. I love it — it’s like that addicting zing you get in the back corners of your mouth when you eat salt & vinegar chips (weird comparison, I know haha). If you don’t like that tartness, you can always just use fewer cherries, adding an equal amount of dates to replace them. 

Peanut Butter & Jelly Snack Bites

Yield: 10 balls

Peanut Butter & Jelly Snack Bites

Ingredients

  • 3/4 cup unsalted roasted peanuts
  • 15 pitted dates
  • 1/2 cup unsweetened dried cherries
  • Sea salt to taste (about 1/8 tsp)

Instructions

  1. Put 1/2 cup of the peanuts and the salt in a food processor and combine until the oils release and it turns into a smooth peanut butter.
  2. Add the rest of the peanuts, cherries and dates into the food processor and combine until everything is fully mixed. It'll have the texture of sand; not a silky batter.
  3. Remove mixture from the processor into a bowl and form into bite-sized balls with your hands, squeezing it all together as you roll so that it holds.
  4. Eat right away or refrigerate for 10 minutes first to firm them up.
  5. Store in an airtight container in the refrigerator.
http://pumpsandiron.com/2015/10/29/peanut-butter-jelly-snack-bites/
 Peanut Butter & Jelly Snack Bites - only 4 ingredients! Peanut Butter & Jelly Snack Bites - only 4 ingredients!

Enjoy!

What’s YOUR favorite Larabar flavor? Tied for first place with peanut butter & jelly is blueberry muffin — I can’t get enough! 🙂

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Put-It-On-Everything Black Bean Spread

Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chipsI am starting to seriously crave fall. I love summer, but with weddings and trips almost every single weekend—most of which either start on Thursday or extend through Monday—I’m exhausted. Happy and having a blast, but exhausted.

When Labor Day passes and I can finally settle back into some semblance of a routine, one thing I’m excited about is cooking regularly again. I want to share easy, versatile recipes that can be used in many ways throughout the week because I find these are the most practical and the ones that become a staple for healthy eating. Lets get a head start with this black bean spread/dip! Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips

Some ways I use it:

  • Spread on tacos/burritos/fajitas
  • Spread on toast with some avocado slices
  • As a topper for scrambled eggs with some hot sauce and a sprinkle of cheese
  • As a dip with salsa and chips (perfect if you’re hosting a get-together!)

Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips Black Bean Spread - this recipe is so easy and versatile! Great as a topping for scrambled eggs with hot sauce, as a spread on tacos/burritos, or as a dip with salsa and chips

Put-It-On-Everything Black Bean Spread

Yield: 1 cup

Put-It-On-Everything Black Bean Spread

Ingredients

  • 1 15-oz can black beans
  • ¼ cup chopped cilantro
  • 1 tbsp lemon juice
  • 1-2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ small red onion, chopped
  • ½ tsp cumin
  • Dash – 1/8 tsp ground red pepper (depending on how hot you want it)
  • Salt & pepper to taste

Instructions

  1. Rinse the beans and pat dry with a paper towel.
  2. Put everything in a food processor. I usually add 1 tbsp of evoo right away and then gradually add the second tbsp as I process, if needed. Combine for about 30 seconds for a coarser texture; up to a couple minutes for a smoother texture.
  3. Eat it as a spread on tacos, fajitas or sandwiches. You can also use it as a topping for scrambled eggs with some hot sauce (so good!) or as a dip with tortilla chips and salsa.

Notes

The red onion is totally optional. I love the addition, but I’ve made this spread without it a few times, too, and it’s still delicious. If you don’t like cilantro, just omit it.

http://pumpsandiron.com/2015/08/19/put-it-on-everything-black-bean-spread/

Ok I’m thinking we spread this on a taco, top with some lettuce and this stupid-easy slow cooker chicken, add fresh chopped tomato and avocado, and then sprinkle with hot sauce. Who’s with me??

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