Month: March 2018

Peanut Butter, Pretzel, Chocolate Chip Energy Bites

My(a's) Space

As the weather is getting a lot nicer, and yous start to go on small picnic trips this snack is perfect! It gives you a lot of energy and is more on the healthy side of a dessert.

Ingredients

  • 1/4 cup medjool dates, pitted
  • 1 cup rolled oats
  • 1/2 cup crushed pretzels
  • 1/2 peanut butter (or almond butter)
  • 1/2 cup flax meal
  • 1/2 cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1 generous pinch kosher salt

Directions

  1. Add the dates to a food processor or blender and pulse several times to form a thick paste. Transfer to a large mixing bowl.
  2. Add the remaining ingredients and mix well until all ingredients are thoroughly combined. Roll into tablespoon-sized balls. If the mixture is too dry, add another tablespoon of peanut butter; if it’s too wet, add another tablespoon of flax meal.
  3. Refrigerate 30 minutes, or until set.

Spicy Sriracha Shrimp rolls

My(a's) Space

This weekend which is St. Patty’s day weekend my mom and I are making Spicy Sriracha Shrimp rolls. Most of my friends know that i put hot sauce on mostly everything i make. I chose this recipe because i love shrimp and hot sauce so why not mix both! The review states that this recipe is super easy and quick to make so that is really nice too.

 

Recipe:

  • 1 Tablespoon butter
  • 1 small onion, finely diced
  • 28 ounces Redpack® Crushed Tomatoes in Puree with Basil, Garlic, and Oregano
  • 1/2 cup vegetable stock
  • 1/4 cup sriracha
  • 1.5 pounds raw shrimp, tails removed
  • 8 New England style hot dog rolls, toasted
  • 8 leaves leafy lettuce
  • Chopped fresh cilantro, for serving (optional)

Directions

  1. In a large saucepan, melt the butter over medium heat. Add the onion and sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable stock, and sriracha. Simmer uncovered 20 minutes.
  2. Add the shrimp and cook for 5-7 minutes, or until opaque.
  3. To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.