As I suspected on Friday, my radiant glow was not attributable to the carrots but rather to the beginning of a cold with fever. It was coming on stronger yesterday while I was baking, but it slammed full force at bedtime last night. (On a side note: yes, the sitter came as scheduled, so the birthday dinner outing went off without a hitch–hurrah
Rather than cooking, I am spending the day between bed and computer, reading a book, napping, and catching up on some editing. But I did want to post one recipe: my gingerbread energy balls.
These are healthy bites of goodness, perfect when you need to keep your energy up, but do not feel like eating a full granola bar, let alone a meal. For example, when you are home in bed with a cold. But they are also perfect for a quick snack in between meals (instant energy boost!) or right before a workout.
The dates in the recipe, along with the spices, makes these humble bites taste like gingerbread, one of my favorite foods, ever.
Cheers–hope to be back at the stove tomorrow.
- 2 cups pecan halves (or other nut/seed of choice)
- 2 cups soft pitted dates (e.g., Medjool)
- 1 cup unsweetened flake coconut
- 1 tablespoon freshly grated ginger root OR 1 teaspoon dried ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- Optional: ½ cup unsweetened flake coconut, chopped
- In a food processor, very finely chop the pecans.
- Add the dates, coconut, ginger, pie spice and salt; process, using on/off pulses, until chopped and blended into a cohesive "dough" (stop and scrape down sides of processor a few times).
- Shape into 1 inch balls. If desired, roll in additional coconut.