Snacks Dabney Vaccaro Snacks Dabney Vaccaro

No Bake Energy Bites

Here is a great snack when you need an extra boost!  I first made these when I was trying to quit my sugar addiction. The original recipe calls for chocolate chips, but this version omits that ingredient. Honestly, I don't miss them. They seem sweet enough with the honey.

I have the luxury of purchasing local honey.  Mud-E-Acres is only a mile from my house and the honey is wonderful!   If you have the opportunity to acquire local honey at your farmer's market, consider doing so.  Benefits of local honey include:

  • allergy protection
  • vitamins and minerals
  • antioxidents

Flax seeds are packed full of nutrition.  A good source of protein and fiber, it's best to use ground flax seed. It's easier for the body to digest. The whole seed will pass through the body without all the nutritional benefits.  Chia seeds is a strange little beast that has been gaining popularity in diet circles. It's also packed with protein and fiber, as well as selenium, which may help to prevent heart disease and cancer.

No Baked Energy Bites

  • 1 cup dry oatmeal
  • 2/3 cup flaked unsweetened coconut
  • 1/2 cup natural peanut butter
  • 1/2 cup ground flax seed
  • 1/3 cup honey
  • 1 TBLS chia seeds
  • 1 tsp vanilla

Stir all ingredients together and place in the refrigerator for 30 minutes. Roll into 1- inch balls and store in an air-tight container in the refrigerator.

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Salad Dabney Vaccaro Salad Dabney Vaccaro

Quinoa Black Bean Salad

This recipe has been a favorite in our house for a number of years.  Quinoa is protein packed as well as a good source of fiber.  As a vegetarian, this ancient grain is a staple in my pantry. Quinoa has a mild nutty flavor and can be easily added to soups for extra nutrition.

I usually will double the recipe so we have more to go around.  It can be used to fill tortilla shells, as a meat substitute in a taco salad, or just eaten in a bowl!

Quinoa Black Bean Salad

  • 1 cup uncooked quinoa, rinsed and drained
  • 1 1/2 cups water or vegetable broth
  • 2 tsp olive oil
  • juice of 4 limes
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 6-8 green onions
  • 1 1/2 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 (15 oz) can black beans, rinsed and drained (can use up to 3 cans)

Directions:

  1. In a saucepan, bring the water or broth to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 - 15 minutes.  Allow to cool.
  2. In a large bowl, combine the oil, lime juice, cumin, and coriander.  Stir in green onions, bell peppers, cilantro, corn, and black beans.  Add the cooled quinoa, and combine thoroughly.  Refrigerate until ready to use.
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