Apple Cinnamon Energy Bites

Energy bites are one of those trendy foods that seem to be popping up everywhere. These golf ball-sized snacks with vaguely nutritious connotations have appeared at bakeries near my house, and my husband and I saw several varieties on display at a cafe on our vacation in England a couple weeks ago. As a bit of a food traditionalist, I tend to shy away from anything that strikes me as super hip (see also: kombucha, golden milk lattes, anything with matcha). So until recently, I definitely had not jumped on the energy bites bandwagon.

Then again, I never realized how ridiculously easy they are to make, or that they don’t even require turning on the oven–two factors that pretty much seal the deal for a snack-slash-breakfast item to add to my repertoire.

This particular Apple Cinnamon Energy Bites recipe was inspired by a mailer I received from my grocery store. Anyone else feel like grocery stores are seriously stepping up their marketing game these days? We’ve long since left the territory of mere boring newsprint circulars. My local store now sends me books of custom-curated coupons that include glossy, colorful sheets of recipes. Though I don’t generally pay much attention to the recipes in these mailers (I tend to gravitate immediately to the 50 cents off of cream cheese, thank you) this one caught my eye. Something about the small size and roundness of these bites made them seem so delightfully poppable, like donut holes, but healthier. Inspired, I even went out and bought flax seed meal just so I could try these. (Ironically, however, I went to a different store than the one that sent me the recipe. Ha.)

Once mixed and molded–with some ingredient adjustments based on my preferences–these energy bites turned out remarkably tasty with a texture I could eat all day–smooth and chewy for the most part, but with snappy crunches of chopped pecan. Everyone in my family was a bit surprised by how they were a bit sticky to handle, but that didn’t stop us from finishing these off in 24 hours. I’ll definitely be making them again for a nutrient-packed after-school snack for my kids (and myself). And maybe from now on I’ll keep my eyes open for more successful recipes on grocery store mailers.

Where do you get new recipes from? Tell me in the comments!


Print Recipe
Apple Cinnamon Energy Bites
A tasty mix of chewy and crunchy gives these apple cinnamon bites their appealing texture. And did I mention they're no-bake?
Instructions
  1. In a large bowl, combine all ingredients from oats through cinnamon. Using a box grater, grate green apple (complete with peel) directly into the bowl and mix.
  2. Cover and refrigerate for at least 30 minutes. Using your hands, form mixture into 1.5-inch balls. Store in an airtight container in the refrigerator.
Recipe Notes

A Love Letter to Food Original Recipe, inspired by a Fry's Foods mailer.

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Red, White, and Blueberry French Toast Casserole

As far as food goes on the Fourth of July, it’s always the cookouts and barbecues that get all the glory. We think of char-grilled hot dogs and hamburgers, bright yellow corn on the cob, and wiggly-jiggly Jello salads served at lunch or dinner. Rarely do we think of breakfast as an opportunity to make (and eat) something patriotically themed. Well, it’s time to change that! This Red, White, Blueberry Overnight French Toast features a mix of raspberries, blueberries, and blackberries in a sweet-but-not-too-sweet custard that will start your Independence Day off right.

I served this up yesterday at a fun pajama party breakfast (soon to be blogged) that my kids and I hosted for a group of friends. As one item on a menu of several breakfast dishes, it was so nice to know that I could put this French toast casserole together quickly the night before and not stress on the morning of our event. All it really takes is a loaf of French bread, cubed and layered with frozen berries in a baking dish like so…

Then, whisk together a quick milk-and-egg mixture with a bit of brown sugar and a hint of cinnamon, stash in the fridge, and pull out to bake when you’re ready!

Our young guests–a dozen or so elementary-aged kids–certainly approved. And with just a half cup of sugar in the whole 9 x 13-inch pan, I felt pretty good about feeding it to them, too. For a special occasion breakfast treat, this comes in at a surprisingly modest 240 calories per serving (before maple syrup, anyway).

So if you’d like to spruce up your Fourth of July festivities by starting early in the day, don’t forget to whip up your Red, White, and Blueberry French Toast Casserole the night of the Third.

Have a wonderful Independence Day!

Check out these other Fourth of July recipes from A Love Letter to Food!

Red, White, and Blue Berry Cheesecake Parfaits

Dysfunctional Family Recipe Salsa

Fresh Blueberry Ice Cream

Garlic Herb Potato Wedges

Mexican Street Corn Dip

Pavlova with Fresh Berries

Mediterranean 7-Layer Dip


Print Recipe
Red, White, and Blueberry French Toast Casserole
Bursting with berries, this French toast casserole is a special occasion breakfast that takes next to no time to prepare!
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Instructions
  1. Grease a 9 x 13 inch baking pan with cooking spray. Slice French bread into 1-inch chunks and spread half of them in the pan. Sprinkle half the berries on top. Repeat with the remaining half of bread chunks and berries.
  2. In a medium bowl, whisk together milk, eggs, cinnamon, vanilla, and brown sugar until smooth. Pour over bread, pressing down the top with a spatula to help bread soak up the milk mixture.
  3. Cover and refrigerate at least 3 hours (overnight is preferable). Bake in a 350 degree oven for 50-55 minutes. Serve with maple syrup.
Recipe Notes
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The Only Peanut Butter Overnight Oats You’ll Ever Need



Perhaps overnight oats are a food trend that have had their heyday and are now fading like a Hollywood it-girl, but I am still all about them. I couldn’t NOT stand by any food that affords convenience without sacrificing health…and that’s pretty much the concept of overnight oats, summed up. Here at the tail end of the school year, where I struggle to muster up the oomph to make my kids’ school lunches before shuffling them out the door each morning, convenient breakfasts are the name of the game. (Plus, does anyone else feel like the month of May just rains down busyness? Graduations, Mother’s Day, end-of-school concerts and award nights, and my two of my kids’ birthdays make for a whirlwind several weeks.)

I knew today would be particularly busy–and special–because it’s my daughter’s 7th birthday. Making and frosting a carrot cake, cleaning my house, and planning a Shopkins birthday party coming up in 48 hours are the action items at the top of my agenda, not leaving a whole lot of time for anything fancy for breakfast (except for the birthday girl herself. Before I got up, she apparently had waffles with a veritable mountain whipped cream. Ah, to be seven again.)

After trying many a peanut butter overnight oat recipe in the past, I have gradually amalgamated a bit here, a bit there to create what I consider

THE ONLY PEANUT BUTTER OVERNIGHT OATS YOU’LL EVER NEED!!!

Okay, maybe these are just the only peanut butter overnight oats *I* need, but I do happen to think they’re the best. Since I don’t like my oatmeal too creamy, I find crunchy peanut butter a welcome addition, and the blend of brown sugar, peanut butter, cinnamon, and vanilla reminds me of a peanut butter oatmeal cookie. Plus, with no unusual ingredients, they’re a snap to pull together. Feel free to sprinkle or mix in additions like fresh strawberries or bananas, or mini chocolate chips.

On a day like today, with a thousand things on my plate, I’m glad these were in my cup.


Print Recipe
The Only Peanut Butter Overnight Oats You'll Ever Need
Convenient, delicious, and healthy, these overnight oats are packed with peanutty flavor.
Instructions
  1. In a glass or bowl, mix together all ingredients. Store in the refrigerator overnight (or about 8 hours) and serve cold.
Recipe Notes

A Love Letter to Food Original Recipe

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Jerk Salmon Bowl with Avocado-Mango Salsa

Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.

The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.

This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.

Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.


Print Recipe
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Instructions
Make the salsa:
  1. In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
  1. In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
  1. Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Recipe Notes

Adapted from Pinch of Yum.

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Cinnamon Sweet Potato Muffins

I’ll be honest and say I had pretty low expectations when I decided to make sweet potato muffins. In terms of baking, sweet potatoes have always seemed to me like pumpkin’s stringy-haired, less charming step-sister. I have no evidence to back up this notion. Maybe it’s just that in this country, in all the months that end in -ber, pumpkin gets all the glory in baked goods, while sweet potatoes dutifully play side dish. Probably there’s a Pumpkin Baking Lobby at work beneath this phenomenon.

At any rate, sometimes it’s good to get out of a rut, even if it’s just a pumpkin baking rut. So when I realized I had a heaping helping of leftover cooked sweet potatoes nobody in my family was chomping at the bit to consume, I went hunting for a recipe to repurpose them as breakfast. Am I glad I did? Well, I’ll just say, Cinnamon Sweet Potato Muffins, that…

These muffins come out with flavor as bright as their color. A hint of orange zest in the recipe adds just the right counterpoint to the heartier tubers’ taste. And despite the heft of sweet potatoes’ texture, these are light, moist, and even–dare I say–fluffy? With a dusting of cinnamon sugar on top, I’m kind of sad I only made about a dozen.

So there you have it. I’m a sweet potato baking convert. Are you? Next time you have extra cooked sweet potatoes leftover, remember to try out this recipe, and I think you will be in no time!

 


Print Recipe
Cinnamon Sweet Potato Muffins
These Cinnamon Sweet Potato Muffins will make you a sweet potato baking convert! They're surprisingly light, not too sweet, and only 150 calories each.
Course breakfast
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Course breakfast
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Instructions
  1. In a small bowl, combine 1 Tbsp. sugar and 1 tsp. cinnamon. Set aside.
  2. Preheat oven to 400 degrees. Grease 14 muffin cups with cooking spray.
  3. In a small bowl, combine whole wheat flour, all-purpose flour, salt, 1/2 tsp. cinnamon, nutmeg, and baking powder.
  4. In a large bowl, mix eggs, sugar, orange extract or zest, oil, and milk. Add the sweet potatoes and mix until thoroughly combined.
  5. Add dry ingredients to wet ingredients and mix. Spoon batter into prepared muffin cups. Sprinkle tops with cinnamon-sugar mixture.
  6. Bake 20-25 minutes or until the tops spring back when touched. Store in an airtight container.
Recipe Notes

Adapted from Williams Sonoma.

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