These little morsels are vegan, gluten free, paleo, and super yummy. Magpie and I made a batch to bring to our friends’ New Years Eve party and they were a big hit! They’re easy to put together, and once you have the ingredients in your […]
Because sometimes you feel snacky.
Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale sugar crash.
From wikipedia: A sugar crash or glucose crash is the fatigue after consuming a large quantity of carbohydrates, also known as reactive hypoglycemia. It is variously described as a sense of tiredness, lethargy, irritation, or hangover, although the effects can be less if one has undertaken a lot of physical activity within the next few hours after consumption. The alleged mechanism for the feeling of a crash is correlated with an abnormally rapid rise in blood glucose after eating. This normally leads to insulin secretion (known as an insulin spike), which in turn initiates rapid glucose uptake by tissues either accumulating it as glycogen or utilizing it for energy production. The consequent fall in blood glucose is indicated as the reason for the “sugar crash”.
Well darling, nobody wants that.
Try making a batch of these next time the sugar beast comes calling. The combination of peanut butter and coconut provides a healthy dose of fats, and a little protein to boot. The trivial amount of honey or maple gives it a delicious flavor, totally worth the little bit of sugar it adds to the recipe.
- 1/3 cup organic chunky peanut butter (I really like valencia peanut butter, other nut butters work fine too)
- 1/3 cup plus 1 tablespoon unsweetened shredded coconut (this brand is nice, fine shreds as opposed to larger)
- 1 teaspoon raw honey or maple syrup (go for local raw honey to get the anti-seasonal pollen allergy effects)
- 1/4 teaspoon pure vanilla extract
- pinch salt (more or less to taste, I like the salty/sweet combination)
- extra coconut shreds for coating the little love bombs
Mix all ingredients together except the extra coconut, roll into half inch balls, then coat them with extra coconut. You may need to wet your hands a few times to keep the mixture from sticking to your hands as you roll them up… Bombs away!
Enjoy some now, and store the rest in an airtight container.
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served..
- 1 pack frozen italian chicken sausages (Blinsky’s are good) – yes, straight from the freezer
- 1 medium red onion
- any combination of green, red, yellow bell peppers
- 2-3 medium sized red potatoes or yukon gold potatoes
- 1/2 cup avocado oil
- 1/2 teaspoon dried thyme leaves
- salt & pepper to taste
Preheat oven to 400F.
Grease a large household sized sheet pan (same as a half pan if using a commercial size) with a couple tablespoons of the avocado oil.
Cut onion into thin slices and peppers into thick strips, place on one end of the sheet pan, drizzle liberally with oil, add thyme, salt & pepper to taste, toss together with your fingers and arrange over 2/3 of pan.
Cut potatoes into 1 inch pieces, drizzle with oil, toss together with salt & pepper and arrange on the remaining portion of the pan.
Place frozen sausages atop the peppers. If they are made without casings, like the Blinsky’s for instance, drizzle them with a little oil. If they are made with casings, I leave them as is, and pop the whole thing in the oven.
Check it at about 30 minutes. Mine takes about 40 minutes and everything is perfectly done.
Serve with a simple green salad dressed with olive oil and balsamic vinegar. Easy!