Vegan

Pumpkin Pie Energy Bites

These are super easy to make and SUPER yummy. They tasted just like pumpkin pie to me. The consistency was a lot softer than I expected it to be but that didn’t bother me much. These are a great treat for when you are craving something pumpkin-y.  You could have these as a snack for extra energy before or after a workout or as an after dinner treat!

Pumpkin Pie Energy Bites

Ingredients:

1 cup pitted dates
1/2 cup raw pecan halves
1/3 cup canned pumpkin puree
1/4 cup unsweetened, shredded coconut (reserve small amount for garnish)
1 tsp maple syrup
2 tsp pumpkin pie spice

Directions:

Place dates in a medium bowl and cover with warm water. Allow to soak for 10 minutes. Drain and set aside.

Place pecans in food processor and pulse until finely ground. Add dates, pumpkin, coconut, maple syrup, and pumpkin pie spice. Pulse until well mixed. Place in a medium bowl and refrigerate, covered, for 30 minutes.

Scoop out the mixture into 16 tablespoon-sized pieces and roll each piece into a ball. Roll the balls in the reserved coconut.

Store in an airtight container in the refrigerator.

Servings: 8
Serving size: 2
21 Day Fix: 1 yellow and 1 tsp per serving

 

Pumpkin Spice Energy Bites

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Baba Ghanoush: Eggplant Dip

Getting tired of hummus? Here is a DELICIOUS alternative! I love baba ghanoush and when I had some extra eggplants on hand I decided to make some. This baba ghanoush recipe is super yummy and great to have on hand when you are tired of hummus.

Baba Ghanoush

 

Ingredients:

3 medium-sized eggplants
1/2 cup tahini
1 tsp coarse salt
3 tbsp lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp chile powder
1 tbsp olive oil
a handful of flat leaf parsley or cilantro leaves

Directions:

Preheat the oven to 375.

Prick the outside of the eggplants all over with a fork. Char the eggplants directly over the flame of a gas burner or grill. If you don’t have one, you can char them under the broiler. Turn the eggplants so that they are charred all over.

Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes until they are completely soft. Remove from oven and allow to cool.

Cut the eggplants in half, scrape out the pulp and place into the bowl of a food processor. Add in the other ingredients and pulse until combined. Taste and add additional salt or lemon, as needed.

Garnish with a drizzle of olive oil and some fresh herbs. Serve with pita, pita chips, or veggies.

 

21 Day Fixers: I would count this the same as hummus, even though it is mostly vegetable the tahini and olive oil make it more like a healthy fat.

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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