Cookie Butter Energy Balls. No-bake.


These are a take-off of my original energy balls.  I wanted to mix these goodies up and try some cookie butter (from Trader Joe’s) in there to see how they turned out.  They are fabulous!  A bit of a different flavor but oh-so-good!  You can tweak these however you prefer.  I omit chocolate chips and add butterscotch for my husband who is allergic to chocolate.  White chocolate chips would also be perfect!

These will make a great snack or a fast breakfast!  Pack them in your kids lunch for a yummy surprise!

1 c of old-fashioned oats
1 c of toasted coconut flakes
1/2 c of chocolate chips (I used dark chocolate)
1/2 c of Cookie Butter (Speculoos) (regular peanut butter or nut butter can also be used)
1/2 c of wheat bran
1 tbl of chia seeds
1/3 c + 1 /4 tsp of honey (I used raw)
1 tsp of vanilla extract
1 pinch of salt

Mix it all together in a bowl and then refrigerate for 45 minutes.  Remove and make into balls.  I used a small scooper (1-1.5 inch) to press it in and then eject it.  Rolled it with my hands to get a ball shape all around and then place in a airtight container to refrigerate.  Will last 5-7 days but most likely they will be long gone before that!


Heirloom Tomato Prosciutto Salad with a Balsamic Reduction.

We harvested a lot of heirloom tomatoes today from our garden. Nothing beats the flavor of a home-grown tomato.  I thought I would make a lovely salad to go along with my pork that would be a fun take-off of a BLT.  Prosciutto replaces the traditional bacon.  The lettuce has been replaced with fresh basil.  And the tomatoes are the star of the salad.

First, you want to put a sauté pan over a medium flame.  I add about a teaspoon of olive oil and once hot, add about 1/4 lb of prosciutto (thinly sliced).  Watch it closely because it will cook quickly.  Flip and keep rotating to avoid burning.  When nicely cooked and crispy, remove and place on a paper towel/plate to drain.  When cooled, crumble for the salad.

In a small pan, heat 1/2 cup of a good quality balsamic over medium heat.  Stirring occasionally.   This will reduce within 3-5 minutes.  Remove from heat and let cool.

Slice your tomatoes and place on a large platter.  Top with basil leaves.  Then add the pancetta and drizzle with the balsamic.  Serve at room temperature.  Season with salt and freshly cracked pepper.


Meyer Lemon & Honey Vinaigrette.

I was craving a big salad.  I have laugh, I feel like Elaine on Seinfeld.  So I made a huge salad topped with some organic grilled chicken and I needed a great vinaigrette.  I luckily scored some fresh Meyer Lemons and thought it would be perfection. I was right, it was really good and really simple.  Can’t go wrong!  This is so good, I could possibly eat it straight!  Ha ha.  I normally don’t use a lot of dressing but admittedly, got a bit heavy-handed with this one.  I hope you give this one a try.


2 Meyer Lemons (zest from one) juice from both
1- 1.5 tablespoon of honey
2 tablespoons of champagne vinegar
1/2 cup of good olive oil 
Pinch of salt
Ground pepper


Combine all ingredients and shake well.  Enjoy!