Tag: easy to make

Apricot and Tahini Power Bites

As the cooler weather approaches, running outside is an option again for those living in the hot southern states. Around mid-May all the way through mid-October, running outdoors is just out of the question with temperatures hovering in the upper 90s daily, not to mention the humidity, which poses another problem. But now, with cooler mornings and early evenings, you can spot me out for a jog at least two times weekly . It is a rewarding feeling to get some exercise done early in the morning, while also training for a long distance race I will be participating in, within a few months. But exercising early in the morning proves to be a challenge when it comes to having enough energy to complete my workouts.

There aren’t enough hours in the day to do everything we need to do, and often squeezing in a gym session is difficult and has to be accommodated at awkward times of the day. Taking a jog, going for a bike ride, or running at 6 am is an option, but what do you eat before you go? And if your answer is nothing, well, that may just be your limiting factor when trying to improve your performance. After a few weeks stuck at the same distance on my run, I took a second look at my routine. Due to the time crunch, I would drink a large glass of water, eat half a banana and take off running. The reason that doesn’t work is that after 8-10 hours fasting, your body requires some readily available energy to allow you to exercise.

Eating a large breakfast right before exercising is not ideal for most people, myself included. Between the timing, stomach upset, indigestion and practicality this is not always a first choice. But the good news is there is an easy compromise that will allow you to solve both issues at once! Eat a quick power bite that won’t weigh you down, but will provide a boost of energy to perform at your best. Energy bites have become quite popular lately, and we have a recipe for one here (link of past blog with energy bites) that is a good option since it is high in fiber as well. This second option we present below is a bit higher in natural sugars coming from the dates and apricots, while also possessing protein from cashews and the tahini.   The recipe  combines nutrients from nuts and seeds and is not overly sweet making it perfect for a pre-workout  snack any time of day!

The ratio of sugar to protein in these bites makes them also appropriate to consume after exercise to replenish and reduce the chance of inflammation in your muscles. They are easy to prepare, and you can make a big batch to place in the refrigerator and enjoy them for up to 7 days. Or make a double batch and freeze half, so you can have a stock ready for up to one month.

Whatever goals you have in mind when it comes to physical conditioning, don’t forget what an important part what you eat plays in the end game. Nourish your body with nutrients, good quality carbohydrates, protein and good fats, so that you reach your maximum potential, always striving  for more!

Power Bites made with Tahini - OnceAgainNutButterBlog.comApricot and Tahini Power Bites

1 cup pitted dates

1 cup dried apricots, unsweetened

½ cup Once Again Tahini

½ cup coconut flakes, unsweetened

½ cup chopped cashews

Add dates and apricots to food processor and pulse until they are mixed well and form  a ball. Then add the tahini and coconut flakes. Then ,  in a bowl, mix in the chopped cashews by hand.  Roll them into small sized balls, and finally, roll them in extra coconut flakes and enjoy! Keep them refrigerated for up to 6 days. They can be frozen for up to 30 days. Makes 15-18 pieces.

Tahini Power Bites see full recipe on Once Again Nut Butter Blog

Power Bites made with Tahini - OnceAgainNutButterBlog.com

Dark Chocolate Peanut Butter Cups

In honor of National Peanut Butter Lovers Month we are sharing another recipe that will make you fall in love with Peanut Butter all over again…. you’re welcome!

Dark chocolate peanut butter cupsDark Chocolate Peanut Butter Cups

1/2 cup coconut oil

1/4 cup cacao powder

2 teaspoons fine ground stevia (or 2 tablespoons sugar)

1/4 cup Once Again Peanut Butter

1/4 cup coconut oil

Mix 1/2 cup of coconut oil with cacao powder, then add in the stevia or sugar.  Pour into mini muffin pan, filling up to 1/3 third of each cup. Then take it to freezer for 5 minutes. Now mix peanut butter with 1/4 cup coconut oil. Fill another 1/3 of each cup and take it back to freezer for 5 minutes. Lastly top each cup with the rest of the chocolate mixture and freeze for another 15 minutes. It’s ready to enjoy! Keep it in freezer since it will melt fast at room temperature. You may also use dark chocolate chips, melt and use it as the bottom and top layer for an even easier option!

Watch video here:

 

How to make a Peanut Butter Apple Crisp the easy and healthier way!

How to make a Peanut Butter Apple Crisp the easy and healthier way!

“An apple a day will keep the doctor .” Who came up with that saying anyway? My research (done out of curiosity) yielded some interesting results! The phrase is from Wales, and it’s a variation from the original, a Pembrokeshire proverb: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” The apple being an international symbol for health, combines here its properties as antioxidant, fiber and nutrient rich fruit with the fact that it was used as a “teeth cleaning” tool, since eating it would help remove all other stickier foods from their teeth and gum line.

Too much info? Perhaps, but it’s interesting to find out that the silly things we say can sometimes have much deeper meanings. With all of its shining qualities in mind, let’s get to our recipe:  Peanut Butter Apple Crisp! Apples are an excellent choice to include in your daily diet, and they are versatile; you can enjoy them in so many different ways. Simply washing and eating them is the favorite of many, but slicing them up and smothering them in peanut butter is a close second. I use pureed apples20150426_193149112_iOS in baked goods to add sweetness and moisture. As a matter of fact, many people substitute applesauce in equal parts in recipes that call for oil and achieve healthier results without compromising taste and texture.

The Peanut Butter Apple Crisp recipe can be made in a pie dish to serve several people, or even in individual baking dish for single servings! It only takes minutes to prepare before going in the oven, and the ingredients are likely ones you stock in  your pantry. Warning: you may be tempted to make this recipe tonight, and we highly recommend that you give into  those feelings and enjoy a nice healthy bowl of 20150426_202407804_iOSit and share  your review with us.

Below you’ll find the recipe for the larger batch — as well as a reduced recipe for just one serving. If you make the larger batch and don’t devour the entire pan at once (when warm out of the oven with a nice scoop of ice cream), it makes a great topping for yogurt the next morning!

                     Peanut Butter Apple Crisp

20150426_202635484_iOS(Measurements for one serving appear  in parentheses)

3 large apples, cubed (1/2 apple)
4 tbsps. Once Again Creamy Peanut Butter (1 tbsp.)
1 lemon (1/2 Tbsp. lemon juice)
1 tsp. cinnamon (1/4 tsp.)
1 cup oats (1/4 cup)
2 tbsps. Once Again Creamy Peanut Butter (1/2 tbsp.)
1 tsps. cinnamon (1/4 tsp.)

Apple crispStart by mixing the 4 tbsps of Once Again Creamy Peanut Butter with the juice of 1 lemon. If you’re peanut butter was refrigerated, then first warm it up in saucepan for just a few minutes, this makes it much easier to mix in the lemon juice. Now add cinnamon and stir well. Fold in the apples until they are well coated in the mixture. Place it in a baking dish and sprinkle a little extra cinnamon on top. For the crumb, in a small bowl mix the 2 tbsp Once Again Creamy Peanut Butter with oats, forming a crumbly mixture. There will be larger chunks in it, and that is what makes it so good! Add cinnamon and mix it in the crumb. Now top the apple mixture in the baking dish with the crumb mixture and bake for 45 minutes at 350F. Enjoy it warm! Or place it in covered dish and save it in refrigerator for up to 3 days.