Peanut Butter Chocolate Chip Granola Bites

If I was a mom who baked cookies everyday for my children as they skipped home from school, these granola bites would be on my list. But I am not that mom, so I made them for myself. And ate almost all of them for myself. Don’t judge. I consider it research for my followers. They were all delicious, just in case you were wondering.  Simple. Easy. Clean. Yummy. Exactly how I like my recipes.

Peanut Butter Chocolate Chip Granola Bites

1 1/2 cup oats
2 TB almond flour
1/2 cup unsweetened applesauce
1/4 cup natural peanut butter
2 TB honey
1/2 tsp salt
1/2 tsp vanilla
10 drops liquid stevia
1/4 cup mini-chocolate chips

Mix all ingredients with a fork or a mixer. Drop into 12-16 equal portions on a cookie sheet. Bake at 350 degrees for 12 minutes. If you have any left over, they do freeze well.

Homemade Nutella

Homemade Nutella

Twenty years ago I had the opportunity to spend a month in Germany after I graduated from high school. I have very fond memories of that month of visiting castles, touring concentration camps, driving through the beautiful country side, attending a German high school, living with a German family, forming relationships with my travel companions, and indulging in obscene amounts of chocolate, pastries, and Nutella. I can remember sharing jars of Nutella with some of the girls I traveled with. We didn’t need spoons. We just used our fingers (which now I am slightly gagging over). I’m pretty sure I had a year supply of Nutella in that one short month, since I haven’t touched it since. Until…today.

I have shared by nut butter obsession several times on the blog (if this is a news flash, check out my Instagram account @trishallen). I’m obsessed with making my own nut butters and creating fun flavors. I know I am not the first one to play with a homemade Nutella, but today it felt like I discovered America. Once it was perfect, I spread it on a warm slice of toast and time-traveled back to Germany. Then I ate the rest with my fingers.

1 cup chopped hazelnuts
1/4 cup 62% cacao chocolate chunks

In a Blendtec, blend hazelnuts until smooth. While still warm, blend in the cacao chips. Store in the fridge in an airtight container.

Healthy Living Lectures and Workshop

Healthy Living Lectures and Workshop

I am excited to announce the next series of Healthy Living Lectures and to introduce the Healthy Living Workshop!  If you’re new to my blog or  haven’t heard of the lecture series hosted by Lyceum, you are in for a treat!

We created the Healthy Living Lectures specifically for women to provide them with the tools to live a healthier, happier, and fuller life. Whether that means providing recipes, stress management tactics, or how to deal with cravings, the lectures are meant to uplift, inspire, and create a call to action.

Over the next two months we have lined up some powerful training and recruited some of the best in our community to advance the healthy living cause. One difference between these lectures and those in the past, is that we are offering individual class sign-ups instead of requiring you to sign up for all 4 lectures (although I don’t know how you could choose just one!)

Healthy Living Lectures
Dates: Nov 14th, Nov 21st, Dec 12th & Dec 19th
Time: 9:30-11am or 7-8:30pm

Topics:
November 14th: Exercise & Nutrition Myths, Trish and Jesse Allen
November 21st: Holiday Appetizer Cooking Class, Trish Allen
December 12th : Dealing with Seasonal Depression, Shanna Gwilliam
December 19th : Goal Setting & Your Five Year Plan, Jesse Allen
Price: $30 per class

AND

Healthy Living Workshop
Date: Dec 6th
Time: 9am – 1pm

Speakers:
Trish & Jesse Allen: 5 Steps to Affective Behavior Change
Rachelle Chase: be.YOU.tiful – Being You and Loving It
Gordon Bruin: Motivational Interviewing, How to Communicate with Children and Spouse for Change
Price: $49 in advance ($79 at the door)

I want you to be able to come to ALL of the lectures and the workshop, so we are offering the opportunity to come to EVERYTHING for just $149. That’s how much I love ya and want you there!!

Click HERE to sign-up! (My blog is getting a new look! And more good things to come. Exciting!!)

Coconut Peanut Butter

A few weeks ago, a friend of mine brought be a teeny tiny jar of coconut peanut butter from Hawaii. The key word here is “tiny”. There were barely 2 Tablespoons in said tiny jar, which were both gone in about 45 seconds, and left me craving more!  I’ve been thinking about making my own version ever since and finally found some time this past weekend to play with the recipe.

This easy version literally melts in your mouth and tastes just like the contents of the tiny jar that I licked clean. Not really. The jar was too small for my tongue to fit.

Coconut Peanut Butter

1 cup unsalted roasted peanuts
2 TB coconut oil

Blend until smooth. Pour into glass jar and place in fridge for several hours to set up. Makes approximately 1/2 cup of peanut butter.

1 Tablespoon of coconut peanut butter = 133 calories

Easy Homemade Granola Bars

I was having a discussion a few weeks ago with a friend about her desire to find a granola bar recipe to replace the store bought granola bars she was currently buying for her kids. The challenge was to find a recipe that was easy and not loaded with excessive amounts of sugar. The challenge was accepted and these beautiful granola bars are the result…

Granola Bars

Soft, chewy, delicious, easy, healthy, nutrient dense. These granola bars aren’t just for the kids! Give them a whirl. I know you’ll love them, too!

1/2 cup sunflower seeds (unsalted)
1/2 cup pumpkin seeds (unsalted)
1/2 cup chopped almonds
3/4 cup raw oats
1 1/2 cups puffed brown rice
3/4 cup dried cranberries (no sugar added)
1/2 cup natural almond butter
1/2 cup raw honey
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla

Layer sunflower seeds on a cookie sheet and bake in oven on 350 for 7 minutes. Add chopped almonds and pumpkin seeds for another 7 minutes. Remove from oven and mix with cranberries, oats, and puffed brown rice in a large bowl. In a saucepan, heat almond butter, honey, salt, cinnamon and vanilla until melted. Pour over seed mixture and mix well. Press into a 9 x13 (or 8×11.5) inch pan, cover, and refrigerate for 1-2 hours. Remove and cut into 24 equal squares.

1 bar is approximately 120 calories

Pumpkin Spice Hot Cocoa

Every Sunday morning Jesse and I go for a walk. Rain or shine, we go. It is getting cold here in Utah, but so far the walks have continued (I’m a wimp in the cold, soI have a feeling the walks will stop sometime soon). This Sunday morning was extra nippy, so when we got back I decided I needed to snuggle up with a larger-than-life mug of hot cocoa. With my obvious obsession with pumpkin as of late, I decided to add the pumpkin flare to my cocoa…it did not disappoint. This recipe will be hanging around until at least February. Or longer.

Pumpkin Spice Hot Cocoa

1 cup vanilla almond milk
1/2 cup chocolate almond milk
1-2 Tablespoons plain cocoa powder
liquid stevia drops to taste
cinnamon and pumpkin pie spice (1/4 tsp each give or take depending on what you want)

Mix all ingredients in Coco-motion machine and enjoy! You can also use all plain or vanilla almond milk (omit the chocolate almond milk). But the extra chocolate kick is amazing!

Pumpkin Spice Overnight Oats

And my overnight oats obsession continues. This time I introduce a new flavor into the mix. Another favorite. Pumpkin!

I have to giggle sometimes when I look at the foods I eat today, compared to the foods I ate when I was a child. I was so picky. So picky. I feel bad for my mom. I’m not sure how she didn’t just ignore me and tell me to starve. She’s a saint. Take this recipe for example…I had never even tasted pumpkin until about 5 years ago (I know…gasp!), and the first time I had oats was probably in college and it was one of those instant packs with the dinosaur eggs that dissolve and you have a little candy dinosaur in your oats. Remember those? What are those dinos actually made of?? Anyways, this is my new favorite and will remain my favorite until my pumpkin frenzy is over for the year. Which is usually in February. Eat up.

Pumpkin Spice Overnight Oats

1/3 cup oats
1 scoop vanilla protein powder
2 TB plain canned pumpkin
1/4 cup plain Greek yogurt
1/3 cup unsweetened almond milk
cinnamon
pumpkin pie spice (about 1/4 tsp)
stevia

Optional Toppings:
1 TB maple syrup
1 TB chopped pecans

Combine all ingredients in a bowl and mix well. Cover bowl and place in fridge overnight. The next morning, top cold oats with maple syrup and chopped pecans. Eat cold.