Happy New Year Everyone,

If you are like me and are at home all day and tempted to snack, but weight loss is one of your New Year Resolutions, then try these three recipes for a snack throughout the day.

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No Bake Energy Bars

Ingredients

• 1 cup whole rolled oats (not instant)
• 1 tablespoon ground flaxseed + 3 tablespoons warm water
• ¼ cup roasted almond butter
• 2 tablespoons maple syrup
• 3 soft Medjool dates, pitted (or 2 additional tablespoons of maple syrup)
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• ¼ cup chopped walnuts
• ½ cup shredded coconut
• ⅓ cup chocolate chips

Instructions

1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside.
2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add the flaxseed mixture and blend until smooth.
3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined. Add the chocolate chips and pulse just until evenly incorporated.
4. Roll the mixture into 12 balls and chill until firm, at least 30 minutes. If the dough is too sticky to work with, chill it for several minutes before rolling.
5. Store in an air-tight container in the refrigerator.

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Carrot Cake Balls

Ingredients

• 1 cup raw hulled sunflower seeds
• 1 cup unsweetened shredded coconut + ⅓ cup for rolling
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 12 soft Medjool dates, pitted and soaked if they’re very dry
• ⅔ cup chopped carrots
• 2 teaspoons maple syrup, more to taste

Instructions

1. In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
2. Add the dates and carrots and pulse until the mixture combines and sticks together. Taste and add more maple syrup if you would like your bites sweeter. If the mixture is too dry, add more maple syrup; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.
3. Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
4. Roll in the remaining coconut to coat the outside, if desired. Store in the fridge in an air-tight container for up to 5 days.

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Tomatillos Salsa

Ingredients

• 6 medium tomatillos
• 1/4 medium yellow onion, cut into large chunks
• 1 serrano or jalapeño pepper, stemmed
• 2 garlic cloves, unpeeled, wrapped in foil
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lime juice
• ¼ cup chopped cilantro
• 1/2 to 3/4 teaspoon sea salt to taste

Instructions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
3. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons of water to thin to desired consistency. Season to taste.
4. Serve with chips or with your favorite Mexican recipe.

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