Protein Balls

At my January cooking class I thought I would teach one of my favorite healthy go-to snacks.  These Protein Balls are FULL of flavor and nutrients.  They are a great thing to grab on your way to and from working out, and whenever you need a little snack.  Plus my kids love them!  If you call them a cookie, they will eat anything... right?!

Protein Balls

½ cup honey

½ cup agave

1 ½ cups peanut butter

3 cups oats

1 cup brown flax seeds

½ cup sesame seeds

½ cup shredded unsweetened coconut

½ cup diced almonds

½ cup pumpkin seeds

½ cup vanilla protein powder

½ cup mini chocolate chips

Mix the peanut butter and honey first until it is smooth.  Then slowly add the dry ingredients.  Mix the protein powder last, it helps to bind everything together.

Form them into balls the size of a golf balls and let them refrigerate overnight.  Store in an airtight container in fridge for up to two weeks.

Chocolate Zucchini Bread

I love to make yummy things with zucchini when my garden is overflowing with them.  But I get a little bored with the old fashioned zucchini bread.  This is so moist and dense, not to mention Chocolate!! It doesn't get better than that.

Chocolate Zucchini Bread

2 cups Flour

2 tsp cinnamon

1 1/2 tsp baking soda

1/2 tsp salt

1/4 c plus 2 Tbsp unsweetened cocoa powder

1/2 cup canola oil

1 cup sugar

3 eggs

2 tsp vanilla

1/2 plain greek yogurt

3 cups shredded zucchini

3/4 cup mini chocolate chips

Topping:

2 Tbsp brown sugar

2 Tbsp sugar

1/2 tsp cinnamon

1. Preheat oven to 350 degrees.  Spray two 8 or 9 inch bread pans and set aside.

2.  Mix topping ingredients in a small bowl and set aside.

3.  Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.  Set aside.

4. With a stand or hand mixer beat oil, sugar, brown sugar, and eggs until combined and slightly fluffy.

5.  Add vanilla and yogurt and mix until combined.  Gently stir in the zucchini.  Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help them to be evenly distributed.)  If you only have regular chocolate chips, chop them up to be about the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.

6.  Divide the batter between the two pans and sprinkle topping over each.

7.  Bake for 45-55 minutes.  Set your timer for 45, then keep a close eye if they need more time.  When they're done a toothpick or skewer should come out clean without any goopy batter on it.  The tops will be cracked with sugar.  Remove them from the oven and let them cool on a wire rack for 5-10 min and then remove from pans.  Then slice some up while it is still warm and Enjoy!

Chocolate Crinkle Cookies

I feel like I have been on my feet cooking and cleaning all day today.  I now I am rewarding myself by sitting down to write this post.  It is always too far between my posts, but my crazy, busy life gets in the way!  These cookies were the perfect treat for me on this crazy day! I was thinking they might be amazing with some crushed up candy canes mixed in with the powdered sugar, Tis the Season for Peppermint!

Chocolate Crinkle Cookies

1/4 c. shortening
1/4 c. cocoa
1/2 c vegetable oil
2 c. sugar
4 eggs
2 teaspoons vanilla
3 1/4 c. flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 c. chocolate chips (optional)
1/2 to 1 c. powdered sugar

Preheat oven to 350

Mix shortening, cocoa, oil, sugar, eggs and vanilla in a large mixing bowl until well mixed.  Add flour, salt and baking powder.  Mix well.  The dough will be pretty sticky still, if you feel like you need another 1/4 c of flour, you can add it.  Roll dough into balls and then roll in the powdered sugar.
Bake 9-10 min (Do not over-bake. They should still be soft when you take them out of the oven)