by Darryl Thomas
Prep time: 15 minutes Makes 30 servings/1-inch balls
110 calories 12 grams sugar 10 mg sodium 3.5 grams fat
8 ounces (about 1 packed cup) chopped dates
½ cup honey
1 Tbsp chia seeds
1 Tbsp ground flax seeds
pinch of salt
1 ½ cups old-fashioned oats (dry, not cooked)
1 cup shelled pistachio nuts
1 cup dried cranberries
1/3 cup white chocolate chips (optional)
1- Combine the dates, honey, chia seeds, flax seeds, and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture – if it is too thick, add in another tablespoon of honey.
2- Transfer the mixture to a large bowl. Stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.
3- Once the mixture is cool and easier to work with, use a spoon or cookie scoop to shape it into 1-inch diameter balls. As an alternative, you can line a small baking pan with parchment paper, press the mixture evenly into the pan, let it cool, and then cut it into bars.
4- Store covered in the refrigerator for up to 2 weeks.
Strawberry Salsa Stuffed Avocado
Prep time: 15 minutes Makes 4 servings
200 calories 7 grams sugar 200 mg sodium 15 grams fat
2 large avocados - cut in half, stoned, and scooped
1 pound strawberries – diced (when diced should yield 2 cups)
¼ cup red or green onions – finely diced or sliced
1 jalapeno – finely diced
1 lime – zested and juiced
2 Tbsp cilantro – chopped
salt (to taste)
optional: ¼ cup feta cheese
optional: dice scooped out avocado
1- Mix all ingredients together in a bowl. Include optional ingredients if desired.
2- Place scooped out avocados on a plate or tray. Fill avocados with the salsa mixture.
3- Place any remaining salsa mixture on the plate or tray surrounding the avocados.
4- Keep chilled until time to serve.
Magic Green Sauce
Prep time: 5 minutes Cook Time: 5 minutes Makes 8 servings, about 2 cups
190 calories 1 gram sugar 305 mg sodium 20 grams fat
1 cup packed parsly and cilantro leaves (combined)
1 jalapeno, ribs and seeds removed
2 cloves garlic
juice of 1 or 2 limes, to taste
½ cup water
½ cup olive oil
1 tsp salt
½ cup pistachios
1- Pulse all ingredients, except pistachios, in a food processor until mixed evenly.
2- Add pistachios and pulse until mostly smooth – or to the consistency that you want.
3- Serve as a dip, spread, or sauce – or add additional water or oil to thin the sauce for use as a dressing or marinade.