Aug 032016

I tried a few recipes recently and I wanted to share them with you. Now onto the balls!

No Bake Lactation Cookie Balls

Yield: 20 small balls

Serving Size: 1 ball

Calories per serving: 60



  • ½ cup of whole rolled oats (not quick oats)
  • ¼ cup almonds, cashews or walnuts
  • 3 tbsp linseed or flaxseed meal
  • ½ tsp cinnamon
  • 2 tbsp brewer’s yeast
  • 1/3 cup dried dates, chopped
  • 2 tbsp water
  • 1 tbsp honey, rice malt syrup or maple syrup
  • 4 tbsp desiccated coconut, for rolling


  1. Process the oats, nuts, linseed meal, cinnamon and brewer’s yeast until it turns into a powder in a food processor.
  2. Now add the dates, water and honey and blend again until it forms a cookie dough.
  3. Using slightly damp hands, roll small balls of dough and then roll in the coconut.
  4. Place on a plate and chill in the fridge for an hour.
  5. Store in an airtight container in the fridge for up to one week, or in the freezer for two months for an easy to grab snack.



These were so delicious! I loved the flavors. It was mild and had a nutty flavor, like peanut butter, and they were slightly sweet but not too sweet. A nice, well-balanced flavor for a snack.


These balls are so delicious! And dangerous. It’s easy to pop them into your mouth!


Yum yum yum! I’d make these again.


Here is another recipe I made:

Peanut Butter Chia Energy Bites

Yields 45

Total Time: 15 min


1 cup oats
2 T chia seeds
1/2 cup shredded coconut
1/3 cup mini chocolate chips
1/4 cup wheat germ
1/2 cup peanut butter
1/3 cup honey
1 T vanilla


  • In a medium bowl, combine the oats, chia seeds, shredded coconut, mini chocolate chips, and wheat germ.
  • Stir in the peanut butter, honey, and vanilla until well combined.
  • Roll into small balls and place on parchment paper.
  • Refrigerate for 1-2 hours and then store covered in the refrigerator.


One thing I noticed immediately: they are impossible to roll into balls! They are too sticky. My suggestion is to put the dough in the fridge for 30 minutes or so first and then try to make them into balls. Otherwise it’s impossible and really, really messy.

While I was making this recipe I had to stop half way through and put the dough back in the fridge in order to finish making them into balls.

Other than that, they were really delicious! I loved the chocolate, peanut butter flavors.


So these tasted really good and were around 50 calories each ball–which is not bad. When I was measuring out all that peanut butter I started to think…hmmmm maybe I should have done the calorie count before making this recipe! It’s going to be high in calories! But, it turned out to be not too bad!

So there ya go, two tasty recipes for when you’re craving something sweet.

Have you tried any “ball” recipes lately that were out of this word? Link it up in the comments!

Aug 012016

I definitely found the right “recipe” for overnight oats. Here it is:

1/4 cup steel cut oats

1/2 cup water

pinch of salt

1 Tablespoon flaxmeal

1/2 cup Plain Greek Yogurt

That’s the base I’ve been using and the last week or so I’ve been trying to experiment with other flavors.

The first experiment was with a 100 calorie black cherry yogurt. I used that instead of the plain Greek yogurt and added some frozen blueberries to it. I liked the flavor and chunks of the black cherry but I really don’t like flavored yogurts. I’ve been eating plain for so long now that the flavored ones taste either too sweet to me or they taste like fake sweeteners and chemicals. Yuck!


The next try was a chocolate flavored Greek yogurt. I added some peanut butter and topped it with crushed nuts and chia seeds. This second try confirmed that I just prefer to use my good ol’ plain Greek yogurt (my favorite is the Costco brand). So I tried a few things and I’m going back to the basics.


This time I used the base that is my old stand-by but substituted 1/4 cup of water with pineapple juice and then used 1/4 cup water. I added chopped pineapple and strawberries. Then I topped it with some shredded coconut, chia seeds and crushed nuts.

Yum! I liked the “tropical” flavor. 🙂

I tried using your basic rolled oats when I ran out of the steel cut and I am NOT a fan. The texture was all wrong. It was exactly how I imagined overnight oats to be before I tried them–mushy and like a sludge. For some reason the steel cut oats are just better to me. They are a bit chewy and not mushy at all and I just prefer it.

I’ve been back to work part time for a month and a half and on those days I do overnight oats for breakfast. It’s seriously been a time saver! It saves so much time in the morning when I’m trying to get out of the house. PLUS — I am full all morning long! This recipe is very satisfying and fulfilling and I don’t feel hungry for hours.

On those days, it’s very rushed and busy. My alarm goes off about 5:40 am. (I am so not a morning person. UGH.) Often time Logan has already woken me up, ready to eat. Depending on the time we often nurse in bed. (So glad we finally mastered the “side-lying” position. I just have to make sure I don’t fall back asleep as he eats.) Then he falls back asleep, I put him in his bassinet and get ready for work. Sometimes this isn’t the case and he stays asleep, so I need to pump instead. I’m pretty rushed trying to get everything done and packed for the day–even though I try and prep as much as I can the night before. So having these pre-made breakfasts ready to just take out of the fridge and put in a bowl has been a life saver! And they are delicious!

So after a few different experiments, I’m down to the same ol’ routine that works for me (the plain Greek yogurt with fresh fruit and steel cut oats) and I love it. I am definitely not sick of this breakfast yet. On days that I am home I have my old standby of eggs. I feel like I have a good balance right now. Once I’m back to work full time, this might change because I probably won’t want to have the oats every day.

What are your favorite FAST breakfast options?