Two-Step No Bake Energy Bites

As of recently, I've noticed that “make your own” granola bar recipes have been very popular. I never made them because I liked store-bought granola bars just fine so I figured why bother to make my own. But recently a co-worker’s wife made homemade No Bake Energy Bars and they were amazing!  They were much better than any granola bar I've ever gotten from the store, and they were significantly more filling.

So of course I had to have the recipe. And I made a batch the very next day.

The great thing about this recipe is that the ingredients listed here can be substituted. Instead of chocolate chips, you could substitute Craisins. Instead of peanut butter, you could substitute almond butter. Instead of ground flax seed, you could substitute chia seeds. You get the idea.

No Bake Energy Bites

Servings: Makes about 24 balls

Calories per serving: 103

• 1 cup Quick Oats
• 2/3 cups Toasted Coconut
• 1/2 cup Peanut Butter
• 1/2 cup Ground Flaxseed
• 1/3 cup Honey
• 1/2 cup Mini Chocolate Chips
• 1 teaspoon Vanilla

 Directions

1. Mix all ingredients in medium-sized bowl
2. Refrigerate bowl for at least an hour before rolling into balls*

Keep balls refrigerated for up to one week.

*As a variation, you can also just press the mixture into a square pan, refrigerate, and cut into bars.

Kylee's Kitchen shares Healthy Barbecue recipes on Fox59 Morning News

Cinnamon Honey Grilled Pineapple

Pineapple is delicious. Plain and simple. It almost tastes more like a candy than a fruit – which is why it makes for the perfect dessert when hosting a “healthy barbecue.” 

This pineapple is extra special because it’s been brushed with a cinnamon honey sauce and then grilled. Have you ever grilled pineapple? It’s awesome! Grilling the fruit brings out an extra special sweetness and the cinnamon honey sauce caramelizes with the heat. You can serve it on its own or with a side of ice cream! Either way, it’s a much less caloric option to brownies and pie and cookies.

Cinnamon Honey Grilled Pineapple

Servings: 1 pineapple makes about 8 slices

Printable Recipe

Ingredients

• 2 Tablespoons honey
• 1 Tablespoon lime juice
• 1 Tablespoon olive oil
• 2 teaspoons ground cinnamon
• 1 pineapple, cored and cut into slices

Directions

1. Preheat your grill to about 400 degrees Fahrenheit
2. Combine honey, lime juice, olive oil, and cinnamon in a bowl
3. Brush mixture onto one side of each pineapple slice
4. Stick pineapple on grill, sauce side down.
5. Grill for 3-4 minutes
6. Open grill and brush rest of cinnamon honey mixture on top of pineapple slices and then flip slices 
7. Grill for an additional 3-4 minutes.
8. Serve warm plain or with ice cream.

Grilled Sweet Potato Salad

There were periods of my life in which sweet potatoes were by far my main food source in order to save money. And I've never gotten sick of them, which I suppose is a good thing considering they’re chock-full of beta-carotene and other nutrients.

And that’s exactly why they make the perfect addition to a healthy barbecue salad. 

If you haven’t ever grilled sweet potatoes, you’re missing out. The grill caramelizes the sugars and brings out a sweet, smoky flavor. I also added a few other vegetables, beans and cilantro to the salad and I tossed it with a lime vinaigrette. So it’s significantly healthier than a mayonnaise-based, starchy white potato salad.

Grilled Sweet Potato Salad

Yield: Makes about 12 servings

Time: About 30 minutes

Ingredients

For the salad

• 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
• 1 tablespoon olive oil
• 3 ears sweet corn, husked
• 1 (15 ounce) can black beans, drained and rinsed
• 3 bell peppers, any variety, diced
• 1 bunch cilantro, chopped
• 1/2 bunch green onions, chopped
• Optional: Jalapeños, diced

For the vinaigrette 

• 3/4 cup lime juice, or the juice of about 6 limes
• 3/4 cup olive oil
• 1 Tablespoon dijon mustard
• 1 Tablespoon honey or agave
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Directions

For the salad

1. In large bowl, toss the sweet potato slices with olive oil. 
2. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 6-8 minutes on each side. 
3. When sweet potatoes are close to being done, place corn on grill and cook 3-4 minutes, rotating so the kernels get slightly charred. 
4. Let sweet potatoes and corn cool to room temperature.
5. Cut sweet potatoes into cubes and place in large bowl. With sharp knife, remove corn kernels from cob and add to bowl. 
6. Stir in black beans, peppers, green onions, and cilantro. 

For the vinaigrette

1. Combine all ingredients in mason jar and shake until combined. Pour over salad and stir. 
2. Season with salt and pepper, to taste. Serve.

Note: The salad will keep in the refrigerator for 2 days.