Autumn Energy Bites – Pumpkin Pie

I’m going to cut straight to the point: These are the best energy bites I’ve ever made. Ever. Ever. Ever. They taste like Thanksgiving in a small adorable package — but with none of the Thanksgiving-insulin-spike side effects.

I’m sure I’m right about their deliciousness because I have a mummy in my picture. Thus, I’m clearly firing on all cylinders today. His name is Scooby. Because I just thought of that. And I like it.

I debated last night on whether or not I was going to make something pumpkin flavored, since that’s kind of conforming to the blogger norm right now, but I went with it anyway since I had that 1/2 can of pumpkin waiting in the fridge (I know all of you know what I’m talking about. Why can’t we bloggers just create recipes that use the whole can???)

Anyway, my taste buds are thanking my decision making abilities right now.

On a random side note, does anyone else have a food processor toddler? I don’t mean a hungry toddler, I mean a food processor that you can’t leave alone for 5 minutes. I was running mine this morning while I made almond butter, and every time I turned around it had moved about 5 inches closer to the edge of the counter. I tried blocking it with a spatula but it just took the spatula with it. Crazy thing.

Pumpkin Pie Energy Bites

Gluten Free, Dairy Free, Raw, Paleo, Vegan, Soy Free, Refined Sugar Free

Makes about 12-13 Tablespoon Sized Bites

Ingredients:

• 1/2 cup of dates, pitted
• 1/2 cup of almonds
• 1 Tablespoon Pumpkin Puree (the plain canned kind, not pie filling – I feel pressure to clarify cuz that’s what everyone does in their fall recipes….)
• 1/4 tsp cinnamon

Directions:

• Pulse all of the ingredients in the food processor until well combined – About 30 seconds.
• Scoop out using a Tablespoon (or teaspoon if you’re a dainty individual. I am not)
• Refrigerate for about 10 minutes to firm.
• Enjoy!

Peanut Butter Chocolate Energy Bites

Back in the day, when I used to eat things that hurt my stomach, I loved Reeses Peanut Butter Cups. I could inhale those faster than you could say “those are why you’re sick all the time, dummy.”

I can’t say that I really miss them. The way I feel now is so much better that I don’t want to go back. But, that doesn’t mean that I’m not a fan of the Peanut Butter Chocolate combo. If you were to tell me that there is a way for me to eat that combination and still be healthy, I would race you to wherever you were hiding such miraculous treats… and I would probably trip you on the way so that I could have them all by myself.

I’m teling you all of that so you won’t come to my house looking for these energy bites, because I’m very protective of them and I won’t share.

You’ll just have to make your own.

Disclaimer #1: there are no chocolate chips in this recipe. There is chocolate, but no chips. Those were put there so this would get re-pinned on Pinterest. I know, I’m pathetic.

Disclaimer #2: I even had the nerve to use unorganic chocolate chips with milk and high fructose corn syrup in that picture. Hey, all of the Paleo people just left my site….

Peanut Butter Chocolate Energy Bites

Gluten free, Dairy free, Vegan, Non Chocolate-chipped

makes 12 tablespoon sized bites

Ingredients:

• 1/2 cup dates, soaked for 15 minutes to soften, then pitted
• 1/4 cup almonds (you could mix some peanuts in there, too. I just didn’t have any on hand at the time)
• 1 1/2 Tablespoons unsweetened cocoa powder
• 2-3 Tablespoons Peanut Butter (I used natural chunky pb)

Directions:

• Pulse the dates and almonds in a food processor to combine.
• Add in cocoa and peanut butter
• Pulse  a few more times until everything is mixed together quite nicely
• Scoop out using a tablespoon and refrigerate for 15 minutes to firm.
• Enjoy! And send me a sample.

Gluten Free Blueberry Muffins

Good morning! I just finished my Thursday 5k/weight training/stretching (last run before race day!) and now I’m pretty much just going to sit here and eat until spin class later. I know, my life is so adventurous.

On an entirely unrelated note, I have a new recipe for you. This is my absolute favoritest (I know, that’s not a word) muffin recipe and I went through a phase last summer where I was making a new batch about 3-ish times a week (that’s the unemployed life for ya.) How on earth I did not end up gaining 50lbs that summer I will never know. I kind of wish I did so I would have something to show for all of my hours spent making muffins, ya know? No? I’m the only one who thinks like that? Oh, ok. Well here’s the recipe anyway. I doubled it for you since the original didn’t make many.

Gluten Free Blueberry Muffins

makes 12 medium-sized muffins

gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan

Ingredients:

• 1 1/2 cups Brown Rice Flour
• 1 cup Almond Meal (I use Trader Joe’s– cheapest stuff out there)
• 4 teaspoons baking powder
• 1 cup Unsweetened Almond Milk (Or milk of choice- if you use sweeter milk you might be able to leave out the honey)
• 2 teaspoons vanilla
• 2 egg whites (or 1 whole egg… this recipe is flexible)
• 3 tablespoons honey
• 1 1/2 cups blueberries (or berry/ mix in of choice… nuts are also really good in these)

Directions:

• Pre-heat oven to 425
• Mix everything together in a bowl – add more almond milk if it’s too thick. The consistency should be thicker than cake batter but not like cookie dough.
• Divide into 12 muffins tins (or 9 if you want really big muffins) and bake for 25 minutes or until a toothpick comes out clean.
• These are best the first day but stay good in the refrigerator for about 3-4 days. Anything longer than that I would consider freezing.

Let me know if you try them! There a hit even among the non-gluten-free people in my life.