Energy bites

Energy bites

1 c creamy peanut butter

1/4 - 1/2 c pure maple syrup (can also use honey, agave or brown rice syrup)

1 c old fashioned rolled oats

1 c shredded sweetened coconut (can also use unsweetened)

1 t vanilla

1/2 c craisins

1/2 c - 1 c mini chocolate chips

1 c puffed quinoa (I think you can make this, but I buy mine here:http://www.nuts.com/cookingbaking/grains/quinoa/puffs.html?utm_source=google&utm_medium=cpc&utm_campaign=pla&utm_content=Quinoa&gclid=CP_u6IaFvbsCFSRk7AodIEAAYQ)

For the ones pictured I also added ground flax, Brewers yeast, chia seeds. 

Soaked Buckwheat Waffles

Soaked Buckwheat Waffles

4 c raw buckwheat groats (I get mine from nuts.com)

1/4 c apple cider vinegar

Water

Soak buckwheat in vinegar and water to cover buckwheat by a few inches. Soak the grains overnight. 

The next morning, rinse the grains thoroughly. Blend the grains together with:

1/3 c melted coconut oil

3 c buttermilk

4 eggs

1 t vanilla

1 t cinnamon

1 t baking soda

2 t baking powder

1/2 t salt

4 T honey

Blend in 2 batches if needed. Cook according to your waffle pan directions. This recipe made 6 large waffles or 24 of these small squares. 

Pecan Pie, no corn syrup

I'm obsessed with this pecan pie. My sister made it for Thanksgiving and then again this week for family in town. I can't get enough of it! 

http://allrecipes.com/recipe/22544/pecan-pie-v/print/?recipeType=Recipe&servings=8

Hot and sour egg drop shiitake soup

This soup from Martha Stewart is one of my favorite soups. 

http://www.marthastewart.com/341775/hot-and-sour-soup

INGREDIENTS 

• 2 cans (14.5 ounces each) reduced-sodium chicken broth 
• 2 tablespoons soy sauce 
• 1/4 to 1/2 teaspoon crushed red pepper 
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced 
• 3 to 4 tablespoons rice vinegar 
• 2 tablespoons cornstarch 
• 1 large egg, lightly beaten 
• 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained 
• 2 tablespoons finely grated fresh ginger 
• 3 scallions, thinly sliced 

DIRECTIONS 

1. In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes. 

2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute. 

3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.