How did this recipe get it’s name you are wondering? Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am. This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls. If anything, she provides our gym with motivation/encouragement. I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).
Today is Mrs. King’s birthday and we celebrated it at the gym. Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age! And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal! Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!
Well it seems winter is here is Michigan now. The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early. I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory. Seems a few snow flakes can’t fall without an advisory being issued. Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.
With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid. My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar. This recipe is very versatile and can be used as a base to lots of great toppings! As I have grown up, I come to love adding dark cherries to mine. The options really are endless…
It’s strawberry season in Michigan. I visited the farmers market and it seems almost every vendor had strawberries on their table. I also noticed all vendors had them priced the same (I walk around and view everything before making a purchase, even though I have my favorite vendors I visit frequently) at $4 a quart.
I love strawberries and I use to think my mom was crazy wanting to go out and pick them versus buying them at the store. However, with age comes a reality check and she is right. Farm fresh strawberries release a lot more juice when left out at room temperature. I also love how a natural sugar (honey) can help release the juices and create an amazing sauce for the ginger shortcake. You can start this recipe in the morning with the strawberry sauce directions and finish later with the ginger shortcake directions. The longer you let the berries sit out, the more juice you will have for your treat!
Today is the day of love! In honor of this day, I participated in the Caveman Love Muffin exchange. I received some amazing blueberry lemon fig muffins from Merit and Fork! These muffins were so yummy it was hard to stop at one! I loved all the fruit tastes blended together! I sent my Carrot Cake muffins to Thriving on Paleo, Paleo Fondue and Paleo Newbie. It was a fun exchange because (a) I love getting snail mail and (b) it involved food!!
I’m gearing up for round 2 of the 21 Day Sugar Detox. I did this back in October and felt amazing! The first day or two was rough detoxifying from all my Paleo treats, but as the week went on my energy became never-ending! I am looking forward to removing all the holiday treats from my system!! Yes, I may have indulged a few times throughout the holidays these past two weeks, but all were Paleo approved. I laugh because some people think because it’s “Paleo approved” it is healthy. However, I hate to burst their bubbles, but too much sugar is too much sugar (no matter the source). Bring on the detox!
This recipe is all natural and has no sugar added. Please note the chocolate is from raw cocoa and tastes differently than grabbing a chocolate bar. I give my taste buds 3 or 4 days until they taste good. Your taste buds will be changing over the course of 21 days.
**If you are not doing the 21dsd, you can add 1/2 cup coconut sugar when incorporating the coconut shreds.**
Life is crazy busy and I’m still trying to figure out quick and easy meals. I think the key for me is they need to be a ‘grab-n-go’. However, I have learned over time I need to plan my food out to have success. I created Chewy Nut Patties with the idea I could grab a patty and go. I packed these bars full of nutrients. There is fiber from chia seeds & coconut, healthy fat from the nuts and all natural sugar from the dried apricots.
If you live in the Kalamzoo area, dried apricots are on sale at the Co-Op this week! Not going to lie, the sale might have aided in the creation to this recipe. If you shop at the Co-Op, also grab some of their almond butter! It is the best around, they blend it 3 times to make it extra creamy!!
Create this recipe to you. Instead of nuts add seeds. Instead of apricots pick a different dried fruit. As the cook, you control what you make!
Chewy Nut Patties
Serves: 6 patties
3/4 cup all natural coconut shreds
1 TBS chia seeds
1/3 cup warm water
10 dried apricots
1/2 cup almond butter
1 cup finely chopped nuts or seeds (I used pecans)
1 vanilla bean or 1 tsp vanilla extract
1/2 tsp cinnamon
1. Place chia seeds in warm water for 10 minutes. Whisking occasionally to prevent lumps.
2. Place apricots in food processor and pulse into small pieces.
3. Place all ingredients in a bowl. Using your hands, mix the mixture together.
4. Using a cookie scoop or tablespoon form your chewy nut patties. Each patty is 3 tablespoons. You can form into balls or squares too.
5. Place patties in the refrigerator and they will harden a bit.
6. Keep them stored in refrigerator.