This is my favorite time of year! The food, the decorations, the smells, the movies, the time spent with family, the holiday spirit, the food…did I already say that? Well, it deserves repeating.
For a full month and a half–from around Thanksgiving until right after New Year’s–I live in sheer bliss…even longer if you tie my early-November birthday into the mix.
Every night unfolds in basically the same way: I come home from work, change into comfy, warm clothes (complete with fuzzy socks and sweaters), eat a ridiculous amount of food, and finish it all off with dessert. My husband is convinced that I must be preparing for hibernation. He says it’s because I sleep and eat more, but I’m inclined to agree with his theory because my clothes always seem a bit tighter in the winter and I can’t help but notice some extra “padding.”
Because dessert is a must, I’m always trying to come up with holiday-themed treats that will soothe my sweet tooth without adding too much extra cushioning to my poor expanding derrière. That’s when desserts like these Raw Gingerbread Bites start to make a regular appearance in my fridge. They’re easy to make, store well in the fridge or freezer, are made from healthy, whole ingredients, and can be enjoyed practically guilt-free (as long as you eat them in moderation). Take that, tushie!
¾ cup chopped dates (approx. 6-8 depending on the size)
¼ tsp. vanilla extract
½ tsp. ground ginger
½ tsp. cinnamon
¼ tsp. nutmeg
sea salt, to taste
1-2 tsp. hot water (optional)
Grind the oats into flour in a food processor.
Add the pecans and blend just until they’re broken down.
Add the chopped dates a little bit at a time and blend until broken down and the mixture begins to clump together.
Add the vanilla extract and spices and blend until evenly distributed. At this point the mixture should clump together easily–you can test it by pinching some between your fingers. *If the mixture does not hold together well and seems too crumbly, add a little bit of hot water (1 tsp. at a time) and blend until you are able to reach the desired consistency.
Remove a little bit of the mixture–approx. 1 rounded Tbs. at a time– and roll it into a ball between your hands. Continue rolling until you have used up all of the mixture.
Enjoy immediately or allow the gingerbread bites to firm up in the fridge for 1-2 hours. Store in the fridge or freezer.
**Sorry guys, I’ve been experiencing some technical difficulties. I actually posted this recipe a couple of weeks ago and then it somehow disappeared and was nowhere to be found. And because I stink with computers, I was unable to fix it and decided to just post it again!
Yes, it’s the first day of spring (woohoo!) and I’m posting a soup recipe. I know I should probably be posting something more spring-like, but please hear me out.
It’s hard to believe that the first official day of spring is less than two weeks away. It’s already beginning to feel like spring here in Dallas with warmer temperatures creeping in, flowers blooming, and the days getting noticeably longer. And although I look forward to springtime (it’s my favorite season) I’m not quite ready to give up everything winter-related just yet. Continue reading →
Yesterday was my fist day back in class after a long winter break. I’m pretty surprised by how excited I was to return to school. I never in a million years thought that I would utter the words “excited” and “school” in the same sentence, but it’s true–I actually wanted to go back!
On cold mornings like this, I want nothing more than a nice warm bowl of Quinoa Porridge.
I just love when it snows in Dallas!! It’s a rare occasion, but when it does happen, I turn into an excited little kid who can hardly wait to throw on my boots and heavy winter coat so that I can run outside to build snowmen and make snow angels. Ok, so we usually don’t get enough snow for that, but I try my hardest to make it work!