I found this recipe on a blog that I frequently use for workout ideas. pfit/pfood. I tried it out and really like the flavor and texture enough to share it with you. I expect it will become a regular side dish in my house going forward. 
Serving Size – 1/2 cup, makes 6-8 servings
If you like pickles, then you have to try this new vegetable snack! I know many of you struggle to find a vegetable you like and one that will fit into your eating. I just discovered these little bags of pickled vegetables at my store this week. While I don’t recommend they be the only vegetable you eat, occasionally, they are a decent product to throw into the mix.
They are perfectly portable and taste good too. The sodium content is a little higher than ideal, but for a picky veggie eater, not bad. They were in the refrigerated section at Super Target. They are also for sale at Sprouts. If those stores are not near you, check out this link for store locations: https://www.glkfoods.com/store-locator/
A sweet and silly snack for this Halloween season courtesy of Longmont Dairy.
Cut a mouth out of the center of the peel side. Fill gap with peanut butter. Place a sliced strawberry as the tongue, 8 sunflower seeds as the teeth and “glue” the premade eyeballs on with a little peanut butter.
These simple cookie balls are full of multi grains and naturally sweetened. They make an excellent quick carbohydrate snack when on the go. Just make sure to pair with a handful of nuts or a source of protein to balance out the snack.
Add all of the ingredients, except water, into your food processor or blender. Pulse, stopping to scrape down the sides as needed. Once everything is well combined, add water slowly to allow the mixture to come together so it is moldable into ball shapes.
Wet hands and roll mixture into golf ball sized cookie balls.
Store in refrigerator in airtight container for up to 1 week.
Serves 9-10 cookie balls
As we wind down the last week of Palisade Peaches in Colorado, I wanted to share one of my favorite ways to enjoy a slightly unripe peach. By all means enjoy the ripe peaches straight out of the bag or box. However, if you happen to get one that is not quite juicy enough or you are hankering for a different way to enjoy them, try this recipe.
Slice peach with skin on into a microwave safe bowl. Sprinkle with cinnamon and fresh nutmeg. Heat in microwave on high for 30 seconds, just long enough to warm them and bring out the sweetness. Enjoy plain or with 1 TBSP plain yogurt or a 1/2 cup milk.
2 cups shredded zucchini
1/2 cup parmesan cheese
dash of salt and pepper
1 tsp coconut oil, or flavored oils
Add olive oil to deep skillet and heat on medium to high heat. Meanwhile drain shredded zucchini in a strainer (think pressing into a spaghetti strainer here) and then wipe dry on paper towels. The more moisture you can remove, the better your fritters will bind together and cook. Next add shredded zucchini and remaining ingredients in a small bowl. Toss to blend.
To cook, place in 2 tsp portions in pan and brown lightly on both sides. Using a spatula, turn occasionally to cook thoroughly. Serve warm.
Brought these to class last week to share after our workout. Many of you asked for the recipe. Easy snack that tastes like banana bread. Gluten and dairy free.
3 large dates, pitted
3/4 cup walnuts
1 Tbsp. nut butter of your choice (peanut, almond, sunflower, etc.)
2 Tbsp. coconut flour
1/4 tsp. vanilla bean powder or extract
1 VERY ripe banana
Optional – cacao or cocoa powder or dried unsweetened coconut flakes (to roll at end)
Pop all ingredients in a food processor and combine until a dough forms. If too sticky, add a tsp of water or almond milk to soften into dough. The mixture should not be so dry that it crumbles when you try to roll into small ball sizes. However, not so wet that if is too sticky to form into ball shape, if so, add a tsp more flour.
Use a tsp to measure out small balls of dough. Using hands, roll each into a small ball shape. Optional and recommended, roll each ball in coconut flakes or powder to add flavor and keep them from sticking to each other.
Place in freezer in small container to harden up completely, aprox. 30 minutes. Store in air tight container in refrigerator until ready to eat. Will stay fresh up to 2 weeks.
These are great for bike ride snacks. If planning to take them along, keep them in the freezer rather than moving to fridge. Pack them in plastic bag and they will be cool when ready to eat.
Serving size: 2 balls
recipe by: that sugar film modified by eatlivefit.net
As we near the end of January, I wanted to touch on a topic that is controversial, digestive system detox. There are a lot of varying opinions out there about if, when, and how to cleanse your liver and digestive system. I have never been a fan of long term detoxifications because they are very restrictive and often harmful. Instead, I recommend one day of sipping a simple clean juice. Nurse it all day long by just sipping it, do not drink it straight down. Cheers to your health!
mix together in glass and sip all day.
Another terrific way to add flavor to your water and give it a nutritional boost is to add the following:
Add all to a pitcher or large Mason Jar of fresh water. Let steep in refrigerator for 1 hour or longer, pour and enjoy.
recipe by thatsugarfilm modified by eatlivefit.net
My husband and I use these little gems for snacks during bike racing and riding season. They are nutrient packed small snack that are a great replacement for granola and/or other snack bars. My kids love them too! Easy to put together and store (extras in freezer).
1 C Old fashioned Oats
1/2 C ground flax seed
1/2 C mini chocolate chips
1/2 C crunchy peanut butter (I have used Almond Butter also, or Cashew Butter)
1/3 C honey or agave
1 tsp vanilla extract
Combine all ingredients in a large bowl. Form into small 1 inch balls and put on baking sheet. Freeze for 1 hour until set. Store in airtight container in refrigerator. May store excess in freezer until ready to use.
Serving size: 2
eatlivefit.net 