Heathly Munchies

Energy Chocolate Granola Bites

– Chocolate Granola Bites –

• 1 Tbsp Coconut oil

• 11/2 Cups Old-fashioned oats

• 1/2 C. Sliced almonds

• 1/2 C. Pure maple syrup

• 1/3 C. Almond butter

• 1/2 C. Dark chocolate chips

• 1/2 C. Dried cherries or craisins

1. Add oil to the cooking pot. Press start/stop on the unit to start the sear/saute function Heat the oil until hot approximately three minutes.

2. Add the oats and the almonds and cook, stirring occasionally, until very lightly, golden and fragrant about six minutes.

3. Add maple syrup and almond butter and stir until oats and almonds are completely coated.

4. Add chocolate chips and dried fruit. Stir until chocolate is fully melted and all ingredients are well combined.

5. Allow mixture to cool for about five minutes then shape into 18 balls (about 1 heaping tablespoon each), transferring them to a plate or small rimmed baking sheet. Refrigerate until firm about twenty minutes. Serve or store airtight in the fridge for up to five days.

Source CHEF iQ

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots


1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping


Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

Salty snack craving problem? Solved. :D

Do you love salty snacks? Are you craving for one? But you too want it to be reasonably healthy? If you answered yes to all of these questions, then today is your lucky day because your salty snack craving dilemma will be solved real soon when you put some magic into raw pumpkin seeds. Then later you’ll get to reward yourself with some incredibly tasty and crunchy pumpkin seeds. And YES this was very easy to make.

I guarantee, you once you’ve tried these little guys you will never want to stop eating them because they are just that good. And oh you’ll probably want to make these, again and again, lol.

How to make perfect pumpkin seeds


Seeds from two giant pumpkins and or you can buy raw seeds at your grocery store, usually in the health food section

‘½ tsp Lawry’s Seasoned Salt
½ tablespoon olive oil
1/8 tsp salt


Preheat oven to 350 degrees F. Line a large baking sheet with foil and set aside.

1. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or crushed seeds. Rinse in a colander and once again remove any unwanted items. Soak the washed seeds in a bowl full of water for a ½ hour on the kitchen counter or overnight in the refrigerator. Next, drain the seeds, discarding the water.

2. Next, fill a medium pot with water and a pinch of salt (enough water so that it will cover the seeds) Place the pan over medium-high heat and bring the water to a boil. Put the seeds into the boiling water and let them cook for approximately ten minutes. This helps prepare the centers of your pumpkin seeds, so when you go to roast them, you will get the perfect pumpkin seeds crunch ensuring the insides are cooked.

3. Turn the heat off and drain the seeds and place into a medium/small empty bowl. Pour the olive oil onto the seeds and toss. Lay out the seeds in a thin layer onto the previously prepared cookie sheet. Sprinkle with Lawry’s Seasoned Salt.

4. Place them into your oven and move and turn the seeds over about every ten minutes, making sure they are not burning. Seeds are done after approximately forty minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!

*Note: If you bought raw pumpkin seeds from your grocery store you only need to do steps two, three and four*

Source Home Cooking Memories



Coming up next week on cooking with Court 

One pan autumn dinner

Crockpot Shredded Beef Tacos

Pork Chops in Lemon-Butter Sauce 

Side Dish Parmesan Ranch Corn 


No bake energy bites

I want to share with you a recipe that I don’t usually prepare. But, I do plan on making this real soon 🙂 My sister will occasionally make these very yummy, filling and incredibly addicting energy bites. These guys will make the perfect snack before and after workouts, games, road trips and just pretty much any time of day munchie. The recipe is super easy to make, made with wholesome ingredients, and they taste like no bake cookies!

No bake energy bites


1 C. (dry) oatmeal
2/3 C. toasted coconut flakes
1/2 C. peanut butter
1/2 C. ground flax seed
1/2 C. semisweet chocolate chips (or vegan chocolate chips)
1/3 C. honey or agave nectar
1 Tbsp. Chia seeds (optional)
1 tsp. vanilla extract


1. Combine all ingredients together in a medium mixing dish until blended well. (Or if you get tired of using a spoon, just use your hands. My sister does!) Next, cover and place in the fridge, let it chill in there for half an hour.* Remove the bowl from the refrigerator.

2. Then form the mixture into balls of any size you would like. Enjoy! Eat as many as you want. I will eat about three lol. Store any remaining leftovers in an airtight container and keep refrigerated for up to 1 week. Makes about twenty to twenty-five.

Note: If you are allergic to peanuts, feel free to replace them with any other varieties of nut butter, like almond butter, sunflower seed butter, cashew butter.

Recipe adapted from Gimme Some Oven