July 30, 2014
I really can’t believe the summer is half over. Well, possibly more than half over. We’ve enjoyed it for the most part, but I definitely have some regrets that we didn’t do nearly as many things as I thought we would. The days are just flying by. I wish we had a few more months.
One of my big regrets is that I haven’t kept up with this blog like I had planned. I struggled to find time to post this spring, but told myself that once we were all out of school for the summer I would catch up and make it a priority. Here’s to fresh starts I guess.
As I was scrolling through Pinterest tonight looking for some “clean” dessert ideas to share with my clean eating group I had a craving for the No Bake Oatmeal Peanut Butter balls that I’ve made in the past. So I did a quick search for the recipe again. I quickly realized that if I made the full recipe I would:
1. Use up just about all the peanut butter we had in the house. That can not happen. Peanut butter is a necessity for my daily shakes so I needed to leave some for the rest of the week.
2. I would most certainly eat WAY more than necessary.
I started with 1 tablespoon of peanut butter, then added about a tsp. of honey, a drop of vanilla, 1/2 cup oatmeal, about 2 tsp flax seed meal and coconut and then a few chocolate chips.
I didn’t actually measure any of these ingredients so this is just a guess. I’m notorious for creating my own takes on recipes, but then I never have actual measurements to recreate them or explain to others how to make them.
Here’s the recipe in it’s full amount so you have a better idea of how to make them.
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 cup old-fashioned oats (raw)- I used gluten free
- 2/3 cup sweetened shredded coconut
- 1/2 cup ground golden flaxseed meal (I used Bob’s Red Mill)
- 6 Tbsp chocolate chips