Saucy: Oatmeal Chocolate Chip PowerBalls

We proudly present another episode of our new HCC TV Show: Saucy where we provide practical answers to you culinary queries with some sass and some laughs.

This episode is something most of us can relate to: Sugar Cravings!

The issue is especially rampant this time of year with cookies baiting and tempting us at every turn!

Our motto? If you can’t beat ’em, join em!

We came up with a gluten-free, dairy-free, sugar-free, no-bake cookie that’s simple to make, satisfying and surprisingly delicious.

Let’s kick it back to our viewer.  Here’s what she had to say…

Dear Robyn + Quinn, My sweet tooth is out of control.  Like, I literally need something sweet every day around 4pm.  It’s so hard because the office candy bowl is always stocked full of Snicker’s minis and I have this one co-worker who is constantly bringing in cookies.  Why is she trying to destroy me?!  Is there something I can have to satisfy that sweet craving that isn’t a piece of fruit?  That never seems to do the trick.

Help!
Nicole

Well Nicole, YOU ARE NOT ALONE.  We feel you so hard and sincerely hope this helps…

Oatmeal Chocolate Chip PowerBalls
Servings: about 12 balls
Time: 10 minutes
NOTE: If you’re someone who doesn’t like a ton of sweets hanging around you can half this recipe like we did in the video.  If you want to share, make the full recipe (or even double it and store some in your freezer!).

  • 1 cup + 1 tablespoon rolled oats
  • 1/2 cup raw almond butter
  • 1 Tbsp. maple syrup
  • 2 Tbsps. dark chocolate chips
  • 1 Tbsp. pumpkin seeds
  • 1 Tbsp. hemp seeds
  •  ½ tsp cinnamon
  •  ¼ tsp sea salt

Directions

Stir together oats and almond butter.  Then add in maple syrup, seeds, chocolate, cinnamon and salt.

Mix until thoroughly combined (you can just go ahead and use your hands!). Add some more oats if mixture feels too wet.

Spoon out 1 tablespoons’ worth and firmly shape into a ball. You might need to firmly squeeze them into a ball so they keep their shape

Place on a container and put in the fridge to “set” for 30 minutes.

But we really need to know, what are your favorite healthy holiday treats?  Share the goodness in the comments below…

 

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Amie Valpone’s Summertime Sesame Brown Rice Bowl #SaladFest2013

Amie Valpone‘s culinary creativity is literally off-the charts.  We are recent friends butamie long time fans and admirers of the kitchen concoctions that this woman comes up with!  No one puts unexpected flavors and ingredients together with boldness and verve quick like The Healthy Apple.

It’s not enough that she thinks outside the box coming up with totally original recipes for seasonal veggies, snacks and baked good alike BUT…

Pretty much all of her recipes are Vegan, Gluten-Free, Dairy-Free & Soy-Free.  The Healthy Apple is literally mecca for foodies with dietary restrictions.

This is just the tip of the iceberg, go to her site, look around and you’ll be amazed at what you find!  Amie is endowed with endless inspiration!

Click HERE to spread the word about Amie’s Summertime Sesame Brown Rice bowl with the super special ingredient: Cherries.

amie valpone brown rice salad

Summertime Sesame Brown Rice Bowl
Servings: 2-4
Time: 1 hour
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup organic brown rice
  • 1½ cups water
  • 1 cup fresh baby spinach
  • 1 medium white onion, thinly sliced
  • 1/3 cup dried cherries
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ tsp. fresh lemon zest
  • 2 tsp. sesame seeds
  • ¼ cup finely chopped fresh basil
Directions

In a medium saucepan, boil water with salt and pepper. Stir in rice; return to a boil.

Reduce heat to a simmer; cover and cook for 15-20 minutes or until rice is tender.

Remove from heat, add spinach and onions; mix well to combine. Set aside, covered, for 5 minutes.

Transfer to a large mixing bowl; add remaining ingredients and toss to combine.

Serve warm or at room temperature.  Enjoy!

———

The Healthy Apple was started by Amie Valpone, a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.  For recipes like Amie on Facebook and to join the conversation follow her on Twitter.

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Quinn’s Favorite Birthday Meal

Hi Everybody, Quinn here.  It’s my birthday week so I’m taking over the blog to share one of my all time favorite meals. But first, let’s travel back in time and space to Easton, PA in the 1980s, where I grew up.

Back in the day, when it came to going out for dinner there was just one game in town: Pizza D’Oro.  Pretty much every special event in life started or ended at Pizza D (as the cool kids called it).

Their specialty is Sicilian pizza which had the most perfectly salted, fluffy, thick crust, next came a layer of creamy cheese baked right into the dough and topped with a layer of sweet, sweet tomato sauce.  The whole thing is perfection.

But since I can’t get down with the gluten anymore it’s been nearly 3 years since I’ve been able to partake in a perfect Pizza D slice of heaven.  At first it seemed like special occasions and homecomings were destined to be a little less special [sad face].  That is, until I created this recipe. It’s tastes so close to the real thing it’s like eating a slice of home.  In fact, you know what, it might even taste better!

On my birthday all I want is a little taste of home, a moment to stop and remember the good times and with this meal, I can finally have the pizza party in my mouth I’ve been missing these last few years.

So for all of you GF babes out there– this one is for all of us!

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Quinn’s Happy Place Pizza
Servings: 4
Time: 30 minutes

Socca

  • 1 cup chickpea/garbanzo bean flour
  • 1-1/3 cups water
  • 1 tablespoon extra virgin olive oil
  • sea salt & pepper to taste
  • 2 cloves garlic, minced (optional)

Pizza Sauce

  • 1 medium yellow onion, diced
  • 2 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • 1 medium eggplant, peeled + diced (the smaller the cubes, the quicker it will cook)
  • Water or chicken stock (about 2 cups, depending on size of your eggplant/ pot)
  • 1 can tomato paste
  • 2 tablespoons yellow raisins (or 1 handful)
  • 1 heaping tablespoon Italian herbs
  • Salt & pepper, to taste

Directions

Preheat the oven to 450 F.

Pour 1-1/3 cups water into a medium bowl and slowly whisk in the chickpea flour.  Add salt, pepper and garlic (if using) and allow it to stand at room temperature for as long as possible, at least 30 minutes.

Heat a 10-inch, oven safe (meaning, it does not have a plastic handle that will melt in the oven) non-stick skillet on medium high heat.  Add in the extra virgin olive oil then pour in the chickpea batter and allow it to cook for about 30-60 seconds until the edges harden.  Do not flip.

Place skillet in oven for about 25 minutes, until crisp around the edges and light golden brown.

Allow it to cool for a couple minutes, then place it on a large dinner plate or cutting board before slicing it into pieces.

Have some left overs?  Store any extra pieces in the fridge then pop them in the toaster oven to warm up before eating.

While the crust is cooking, make the sweet tomato sauce

In a medium-sized pot, pour in your extra virgin olive oil and sauté the onions with garlic , salt and pepper over medium-high heat until onions are translucent (about 2 minutes).

Add diced eggplant to the pot, stir to combine then add water/stock.  It should go half way up the eggplant.  I recommend mashing the eggplant with a potato masher or fork to help the eggplant break down more quickly or you can skip this step and it will just take another minute or two to cook.

Cook over medium-high heat until the eggplant browns and begins to soften, about 5-6 minutes.  Add the tomato paste, herbs, and raisins.  Mix well and bring to a boil.  Then turn off heat and allow the flavors to marry as it cools.

To prepare the Pizza,  I recommend pre-cutting the crust then slathering each individual piece with a ton of  sauce.

**RECOMMENDATION** Serve this with some salad greens tossed in Magic Lemon Dressing and a hefty sprinkle of nutritional yeast, this will bring the cheese-y flavor.  Get some greens in each bite and it is a total sweet and savory Italian feast.

 

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