Snack

Protein Balls

I saw this recipe of Trisha Yearwood’s show on Food Network.  They are great snack to grab before a workout, or for a breakfast on the go. I add chocolate protein powder to up the protein. Recipe and photo courtesy of Food Network.

  • 2 cups old fashioned oats
  • 1 cup crunchy peanut butter
  • 1 scoop protein powder
  • 1/2 cup raw honey
  • 1/2 cup mini chocolate chips
  • 1/2 cup cranberries
  • 2 tablespoons flax seed

In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, protein powder and flax seeds until fully combined. Cover and refrigerate for 30 minutes. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

Snack

Homemade Cheese Crackers

This recipe came from the blog “in the kitchen with Kath”.These are a dead ringer for the red boxed cheese crackers. If you want them to be crunchier make them even thinner, otherwise they will be slightly puffier, but still really tasty.

  • 6 oz grated extra-sharp Cheddar cheese
  • 4 tablespoons unsalted butter, softened and cut into pieces 3⁄4 cup flour, plus more for dusting
  • 1⁄2  teaspoon salt
  • 1⁄2  teaspoon crushed red pepper flakes
  • 1 tablespoon milk

Preheat oven to 350°. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs. Add the milk and process until the dough gathers into a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1⁄8” thick. Cut the dough into 1 inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Place the crackers on a parchment lined baking sheet and bake for 12-15 minutes until the edges are starting to brown. Put the baking sheet on a rack and let the crackers cook completely. Store in an airtight container to eat within a day or two.