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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Slim Down Detox Salad (From Our NEW e-Cookbook)

Eating this salad is like taking a cool shower on a hot day: cleansing, refreshing and totally revitalizing.

It’s 90 degrees as we type and all we can think about is diving into some crisp lettuce crunchy sprouts, creamy avocado and tart grapefruit.  So we wanted to share one of our summer staples: The Slim Down Detox Salad.

It’s the perfect salad on a steamy day, whenever you need to banish the belly bloat and great for getting back on track after a cray-cray weekend.

This salad is delicious and detoxifying and it’s just one of the many amazing recipes you’ll find in our new cookbook {Healthy} Cooking Camp: {Healthy} Cooking Basics.  Click the link to get more info on that!

detox salad

Slim Down Detox Salad
Servings: 2
Time: 10 minutes

  • 1-2 handfuls of fresh spinach or arugula, cleaned and chopped (about 4 cups)
  • Handful of chopped dandelion greens
  • Sprouts (any kind will work, our fave is sunflower sprouts)
  • 1⁄4 cup raw pumpkin seeds
  • 1 avocado, sliced
  • 1 grapefruit, supremed
  • 8 small red radishes, sliced
  • 1⁄4 cup roughly chopped parsley

Dressing

  • 1⁄4 cup olive oil
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon of honey, preferably raw
  • Sea salt and fresh ground black pepper

Directions

Supreme your grapefruit – remove peel and cut out grapefruit segments. Save membrane and peels to squeeze juice for dressing.

Begin building your salad by layering spinach, dandelion greens and sprouts. Add grapefruit segments, radishes, parsley and avocado slices.

Drizzle salad dressing over salad and finish by sprinkling pumpkin seeds.

To make salad dressing

Squeeze the remaining grapefruit juice from membrane and peels into a bowl.

Add in honey and whisk.

Drizzle olive oil, vinegar, salt and pepper and continue to whisk until it’s all incorporated.

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Recipe: Quinoa Salad w/ the HCC Special Sauce

Easy?  Check?  Fun? Check.  Delicious.  Double check.  This recipe knocks it out of the park every time!  It’s one of our favorites for events, like the one we did last night for one of our favorite activewear brands, Lole, because it really knocks people’s socks off.  We also love it at home when we’re in a rush and need something tasty, energizing and most of all delicious!


Try this recipe, especially the Special Sauce and let us know what you think. We love it as a dressing with grains but how else will you use it?  Salad dressing?  Marinade?   Let us know what you think in the comments below.

Quinoa Salad w/ HCC Special Sauce

Servings: 4
Time: 20 minutes

Super Power Quinoa Salad

  • 1 cup quinoa
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups arugula or baby spinach
  • 2 tablespoons dried fruit (cranberries, raisins, apricots, dates…)
  • 2 tablespoons nuts and/or seeds (pumpkin, sesame, hemp, almonds, walnuts, cashews…)
  • 1/2 cup special sauce (see below…)

Special Sauce

  • ¼ cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup tamari
  • 2 cloves garlic, finely minced (we recommend a garlic press or microplane)

Directions

To prepare the quinoa put the quinoa, water, olive oil, salt and black pepper in a pot and bring to a boil.  Cover, then reduce to a simmer and cook for 15 minutes.  Remove pot from heat and allow to sit for 5 additional minutes.

While quinoa is cooking prepare the Special Sauce.  Combine all ingredients in a jar and shake well.

After the quinoa is done, fluff with a fork and put it in a large bowl with the arugula or spinach.  Throw in nuts and seeds and dress quinoa salad with the Special Sauce.  Adjust sauce, to taste.  This dish is great both hot or cold.

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