Bariatric Foodie Play with your food
We’ve come to the final recipe winner, so I suppose I should say something about when the free contest recipe e-book will come out, eh?
Setting an exact date is tricky, because as soon as I do the universe begins to work against it. That said, I will try my very best to have the e-book done by Sunday, November 9. IMPORTANT: Once the 2014 e-book goes up, I’m taking the 2013 e-book down for a while (don’t call me a meanie, my shopping cart software only lets me have so many files without charging me up the wazoo!), so use this link to download your FREE copy before it goes POOF!
Ok! Now that we’re done housekeeping, let’s talk snacks. I like snacks. Do you like snacks? Or maybe you’re a bit afraid of snacks. Understandable. There is a very fuzzy line between a snack and grazing and most of us just don’t want to take the chance. But a good snack can help you get needed calories and nutrients and keep your blood sugar stable, especially in longer stretches between meals (like the dreaded “lunch to dinner” stretch).
That’s why I included a snack category in this year’s contest. And here’s your winning entry!
Kimberly’s Chocolate Espresso Balls
(inspired by the Protein Power Ball recipe on the Bariatric Foodie site)
Ingredients:
- 1 c crushed Cracklin Oat Bran cereal (or high-fiber cereal of your choice)*
- 1/3 c. Chocolate PB2 (Nik Note: In the absence of peanut flour ¼ c. natural peanut butter + 1 tbsp unsweetened cocoa powder would do but note that raises the calorie count significantly – and no I’m still not telling you the calories, sorry!)
- 3 scoops of Click protein mix (any flavor; I usually do 2 scoops Decaf Mocha and 1 scoop Vanilla)
- 2 packets no-calorie sweetener
- 1/2 c. skim milk
- Optional: 2 tbsp. sugar free chocolate chips
Directions:
Put cereal, PB2 and Click into a mixing bowl and stir well.
Add Splenda. Stir well.
Add milk 1 Tablespoon at a time, mixing after each. Stop adding milk when consistency is a moist dough, not sticky.
Stir in chocolate chips, if using.
Check the consistency of the mixture, by rolling a small amount into a ball. It should easily form a ball, but be dry enough it doesn’t stick to your hands. If the mixture is too sticky, put it in the refridgeerator for 30 minutes. The cereal will soak up the excess moisture and make it easier to roll
Roll dough into balls, using rounded tablespoon-full will give you about 24 balls.
Place balls into airtight container and store in fridge. Note: the longer they are stored, the softer the cereal will become. They are best within the first 2-3 days)
Judge Maryann said she liked the recipe because it produced a snack that was snack-sized that is tasty and adds protein to her day! Here’s Maryann’s picture of the Espresso Protein Balls.
