Peanut Chocolate Chia Quinoa Truffles

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Print

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein

Ingredients

• 1/2 cup uncooked truRoots® Organic Sprouted Quinoa
  
• 1/2 cup cocktail peanuts
  
• 1/2 cup pitted dates (about 13)
  
• 1/2 cup Crunchy Peanut Butter
  
• 1/2 tbsp. truRoots® Organic Chia Seeds
  
• 2 tbsps. unsweetened cocoa powder
  
• 5 tsp cinnamon sugar (make cinnamon sugar by combining 4 tsp granulated sugar with 1 tsp ground cinnamon)

Directions

1. Cook quinoa according to package directions. Cool slightly.
   
2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
   
3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.

Notes

From truRoots

3.1

http://pickyeaterblog.com/peanut-chocolate-chia-quinoa-truffles/

Recipe by: The Picky Eater, pickyeaterblog.com

I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

Peanut Chocolate Chia Quinoa Truffles

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Print

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein

Ingredients

• 1/2 cup uncooked truRoots® Organic Sprouted Quinoa
  
• 1/2 cup cocktail peanuts
  
• 1/2 cup pitted dates (about 13)
  
• 1/2 cup Crunchy Peanut Butter
  
• 1/2 tbsp. truRoots® Organic Chia Seeds
  
• 2 tbsps. unsweetened cocoa powder
  
• 5 tsp cinnamon sugar (make cinnamon sugar by combining 4 tsp granulated sugar with 1 tsp ground cinnamon)

Directions

1. Cook quinoa according to package directions. Cool slightly.
   
2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
   
3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.

Notes

From truRoots

3.1

http://pickyeaterblog.com/peanut-chocolate-chia-quinoa-truffles/

Recipe by: The Picky Eater, pickyeaterblog.com

I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

The BEST Chana Masala Ever!

Ok guys. This recipe might be one of my favorite Indian recipes of all time. I’ve made a lot of versions of Chana Masala in the past, and actually posted a pretty good recipe on my blog a couple years ago, but I never felt like it was the “perfect” Chana Masala.

Until now.

This recipe tastes just like the Chana Masala you’d get in a fantastic Indian restaurant, but the best part is it’s super healthy for you! It doesn’t use any cream or butter, it’s 100% vegan and gluten free. It’s rich, flavorful, with just the right amount of heat and spice. And it’s ridiculously easy to make.

Basically, it doesn’t get much better than this.

The husband absolutely loved it, and Layla ate it up with a big scoop of plain, whole milk organic yogurt! I served it with a cauliflower sabji and some whole wheat tortillas.

Absolute perfection.

Print

The BEST Chana Masala Ever!

Total Time: 60 minutes

Yield: 6 servings

Calories per serving: 234

Fat per serving: 3.1g

Nutritional Info Per Serving: 234 Calories, 3.1g Fat (0.4g Saturated), 738mg Sodium, 43.3g Carbs, 8.5g Fiber, 0g Sugar, 9.5g Protein

Ingredients

• 1 tsp olive oil
  
• 2 medium red onions, diced
  
• 5 cloves garlic, minced
  
• 1 tsp grated fresh ginger
  
• 1 tsp cumin seeds
  
• 2 tsp ground coriander
  
• 2 tsp ground cumin
  
• 1/8 tsp cayenne pepper
  
• 1 teaspoon ground turmeric
  
• 1 tsp smoked paprika
  
• 1 tsp paprika
  
• 1 tsp garam masala
  
• 1 15-ounce can of whole tomatoes with their juices, chopped small
  
• 2/3 cup water
  
• 3 15oz cans chickpeas
  
• 1/2 teaspoon salt

Directions

1. Heat oil in a large pot on high heat.
   
2. Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
   
3. Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
   
4. Add the water, chickpeas and salt.
   
5. Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.

Notes

Adapted from SmittenKitchen

3.1

http://pickyeaterblog.com/the-best-chana-masala-ever/

Recipe by: The Picky Eater, pickyeaterblog.com

4 Reasons to Always Choose Organic Dairy

When it comes to buying organic, there are many different ways to prioritize. The Dirty Dozen is a great guide to produce, but there’s more to buying organic than just produce! When it comes to milk and dairy, organic milk is my milk of choice. The reason I choose milk (instead of milk alternatives) is because I don’t have any digestive issues when it comes to milk or lactose, and I like the fact that milk just has one ingredient and the only sugar in it is natural (compared to some of the alternatives out there).

But the most important thing I emphasize when I get questions about milk is the importance of choosing organic dairy/milk whenever you can!

If there’s a place to spend your money and buy organic, dairy is it (along with the dirty dozen, soy, corn and sugar). So why is organic dairy so important? And what does organic mean anyway?

To start: milk can only be USDA certified organic if:

• There are no synthetic fertilizers used on the farm


• Farmers avoid most synthetic pesticides


• Farmers do not use growth hormones or antibiotics


• Farmers never use genetically modified (GMO) crops or feed for their cows

Here are my top 4 reasons for why organic milk is totally worth the money:

1. No artificial growth hormones. On some dairy farms, cows are given artificial hormones to help them to produce more milk. Organic milk is from cows free from growth hormones and antibiotics.

2. No synthetic pesticides. Most synthetic pesticides and herbicides (such as Roundup) are prohibited on the 100% organic feed that cows graze on that produce organic milk. I prefer buying milk where I know that the supply chain only uses organic-approved substances.

3. No GMOs. Cows that produce organic milk only eat 100% organic food, which prohibits GMOs (in the feed/on the farm).

4. Helps support small family farms. 97% of all dairy farms in America, including organic farms, are family-owned. Buying organic helps to show support for a system that keeps family-owned organic farms in business.

So to answer the question: is organic milk worth the money? And should you always buy organic milk? My answer is: Yes!

This post was sponsored by MilkLife.com