Coconut Peanut Butter Balls

Here is another FAVORITE! I get so many compliments on these.

Coconut Peanut Butter Balls

Combine the following into a large bowl:
1 C. Oatmeal
1/2 C. Peanut Butter
1/3 C. Honey
1 C. Coconut Flakes
1/2 C. Ground Flaxseed
1/2 C. Mini Chocolate Chips
1 tsp. Vanilla

Directions: After thoroughly mixed, use a 1″ cookie scoop to form balls on a baking sheet covered with parchment paper. Get your hands slightly wet and roll each scoop to make completely round balls. Put baking sheet in the freezer until all balls are completely frozen. Remove from sheet and store in gallon-sized ziploc bag in freezer. It’s a great grab-and-go breakfast or snack! Enjoy!

*Instead of lining a baking sheet with parchment paper, I use the underside of the plastic lid that came with my 9×13 baking dish. This makes for quick and easy cleanup, and the balls don’t stick to the surface after freezing.

*You don’t have to freeze your balls when storing–you could store them in the fridge–but I find that I enjoy them more when they are cold and it forces me to eat them slower 😉

*If you don’t like coconut, leave it out. With that said, I have had many people say they aren’t fans of coconut but don’t notice it in these, so they kept it in.

*Remember, if you don’t like some of the above ingredients, omit or swap them out with something else! PWF is all about finding what works for you, so don’t be afraid to tweak the above to your liking 🙂

Want to check out more of my go-to recipes? Click here!

 

Your Lara

Lara’s Energy Balls

Many of you have asked for this recipe which I reference many times in our book. Here you go, enjoy!

Lara's Energy Balls

Combine the following into a large bowl:
2 C. Oatmeal
3/4 C. Chocolate Chips (I either use chocolate or white chocolate)
1 C. Peanut Butter
1 C. Ground Flaxseed
2/3 C. Honey
2 tsp. Vanilla
1/2 C. Raisins
1/2 C. Craisins

Directions: After thoroughly mixed, use a 1″ cookie scoop to form balls on a baking sheet covered with parchment paper. Get your hands slightly wet and roll each scoop to make completely round balls. Put baking sheet in the freezer until all balls are completely frozen. Remove from sheet and store in gallon-sized ziploc bag in freezer. It’s a great grab-and-go breakfast or snack! Enjoy!

*Instead of lining a baking sheet with parchment paper, I use the underside of the plastic lid that came with my 9×13 baking dish. This makes for quick and easy cleanup, and the balls don’t stick to the surface after freezing.

*You don’t have to freeze your balls when storing–you could store them in the fridge–but I find that I enjoy them more when they are cold and it forces me to eat them slower 😉

*This recipe makes a big batch. If you plan to tweak the recipe, cut the recipe in half the first few times, until you find the combination you like best.

*Remember, if you don’t like some of the above ingredients, omit or swap them out with something else! PWF is all about finding what works for you, so don’t be afraid to tweak the above to your liking 🙂

Want to check out more of my go-to recipes? Click here!

Your Lara

Cottage Cheese Pancakes

Craving pancakes but looking for a healthy alternative? Or a pancake that won’t leave you starving an hour later? Try these Cottage Cheese Pancakes! I usually make a big batch, freeze them, and warm them in the microwave for a quick and easy meal/snack. They are kind of sweet on their own, but you could always add syrup, honey, or a topping of your choice! Enjoy 🙂CottageC

Cottage Cheese Pancakes

(makes about 15-20 pancakes)

• 3 eggs
• 1 cup cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey or agave
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter, oil or oil spray

1. Place the first 4 ingredients in a bowl and whisk.
2. In a separate bowl whisk the dry ingredients.
3. Pour the dry mixture into the wet mixture and stir until just combined.
4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. Cook for 2 minutes on each side or until pancakes are set and golden. Serve with pure maple syrup, honey or preserves.
*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

For more recipe options, click here.

Your Lara

Whole Wheat Carrot Applesauce Muffins

I’m excited to share these with you today! This is a new favorite in our house. I don’t love to cook so I usually double this recipe, which lasts us a couple weeks. After the muffins cool, I freeze them on a cookie sheet, then store in a ziploc bag. Whenever I am hungry I take one out of the freezer, microwave it for about 20 seconds and Viola! A healthy treat right at my fingertips!

I like this healthy option because it satisfies my carb craving whenever I have one. I have found it to be extremely helpful to have a variety of healthy snack options–ranging from snacks with chocolate, salty, fruity, hot, cold, etc so I can pick and choose depending on my mood and cravings.

**NOTE: If you are easing in to “healthier” recipes, I would encourage you to try this with normal white flour (if that is what you normally use) and I would not substitute 1/2 of the butter with an avocado. I would also use sweetened applesauce if that is all you have on hand. This will allow you to ease into the healthy recipe. I started by using ingredients I had in the kitchen. Over time I eventually started swapping the white flour for whole wheat, and added an avocado. But I only did this when I was ready to make them a little bit healthier. Remember, you don’t have to follow healthy recipes to a T. If you are more likely to eat a healthier muffin because it has chocolate chips in it then by all means tweak the recipe to your liking! The key is to make small changes so it is a healthier alternative than what you are already eating. If you added chocolate to these, for example, they still have much more nutrition than a donut. Baby steps 🙂

Carrot Muffins2

Whole Wheat Carrot Applesauce Muffins

(makes 12 oversized muffins)

  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger (optional–the ginger was a little strong for me so I decrease or omit the amount and increased the cinnamon)
  • ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted) OR 1/4 cup butter with 1/2 avocado, mashed
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater or you can use pre shredded)

*For first time “healthy” cookers out there–consider using white flour, butter (no avocado) and sweetened applesauce. Then next time, swap one of these with the healthier alternative and ease into it.
1) Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
2) In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
3) In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
4) Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. (I actually undercook mine a little bit, setting the timer around 18-20 minutes because I like the tops to be a little gooey.) Enjoy!

*I let mine cool, then place on a cookie sheet in the freezer. Once frozen I store in a ziploc bag and microwave each muffin when I need a quick snack. It can be a great breakfast option too!

Your Lara

Carrot Fries

Looking for an alternative to French Fries? Last night we tried these Carrot Fries!

carrot fries

I was eXciTeD to find that I actually LOVED how they tasted! There are healthier versions out there, which don’t include sugar, but I’m all about having P E A C E and the thought of switching from regular french fries to this recipe was more likely to result in success. And it did–I really like them!

  • 1 12lbs carrots (I used a 1 lb. bag of baby carrots and cut them in half)
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped (I used dry parsley flakes instead)
  • 1 pinch pepper
  1. Heat oven to 425 degrees F. Line a shallow pan with foil.
  2. Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
  3. Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
  4. In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
  5. Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
  6. Serve hot or at room temperature.

What healthy alternatives have you had good luck with? I’d love to try it!!

Your Lara