How to Make Pecan Pie Energy Balls

One of my girlfriends recently brought these pecan pie energy balls over, and I’ve been dying to share this recipe with you! This is the perfect afternoon snack, a great playground snack for the littles, or even a sweet treat post dinner.

Dates are packed with phytonutrients, magnesium, selenium, and potassium and make a great addition to almost any diet.

Depending on the size of the energy balls you make, I would recommend limiting the portion to 2 per day.

Pecan Pie Energy Balls

Ingredients:

Medjool dates

Raw Pecans

Old Fashioned Rolled Oats

Vanilla Extract

Graham Crackers

Kosher Salt

Directions:

Place graham crackers into the food processor and blend until they turn into crumbs, remove from food processor and put in a bowl.

Remove the pits from the dates, and add pitted dates to the food processor. Blend until they become paste- like.

Add the remaining ingredients to the food processor and pulse until all ingredients come together.

Remove the ingredients and form small balls, you can use a tablespoon to do this. Place formed balls on a platter, and continue until you use all the ingredients in food processor.

Roll each ball into the graham cracker crust, so it is evenly coated.

Enjoy the pecan pie energy balls now or store in fridge or freezer for later!

{exclude graham crackers if making gluten free}

Original recipe from: www.fitfoodiefinds.com

How to Make Spaghetti Squash

Spaghetti Squash

Ingredients:

1 medium to large spaghetti squash

3 tablespoons of extra virgin olive oil

2 tablespoons toasted pine nuts [ warm in a pan until golden ]

3 tablespoons Italian parmesan cheese (optional)

1 tablespoon shredded fresh basil

1/2 Meyer lemon

Sea salt and pepper to taste

Directions:

Fill a large pot with water. Add a dash of salt to water.

Cut squash in half with a serrated knife and remove seed portion. Add to water. 

Boil and cook until fork tender (about an hour)

Check the squash frequently. Allow to cool enough to handle. 

Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. 

While still warm, add cheese and salt/pepper and toss. 

Warm in a sauté pan on the stove top. 

Cook pine nuts stove top on low heat for seven minutes. 

Add nuts, a dash more cheese & fresh basil on top of spaghetti squash.

Squeeze lemon.