No Bake Chocolate Chip Protein Snack

I went to a Yoga and Wine class last week.  I was told "light yoga".  I thought I could do that.  I'm hear to tell you there is No Such Thing as Light Yoga!!!   It kicked my sorry little butt.  I was just really happy that I had a massage scheduled for the next day :)

No really it was a great night and showed me how I need to get movement and flexibility back into the routine.  Then it really might have been a light yoga class :)

Another bright note of the evening was the snack Lindsay made.  Chocolate Chip protein balls.  You heard the right ... I improved them a bit and made Double Chocolate Chocolate chip protein balls ... .mighty fine snackin' if I do say so myself.  And only around 130 calories each!

Enjoy!


Double Chocolate Chocolate Chip Protein Balls*
1.5 c quick oats
1/3 c ground flax
4 scoops chocolate whey protein powder
1/2 c natural peanut or almond butter
2 Tbsp Enjoy Life semi sweet mini chips
3 Tbsp honey or agave
1/2 cold water

Mix everything together.  Use a medium scoop (or 2 Tbsp) and form into balls.  Freeze/store in the freezer.  These are soft enough to eat right from the freezer.

Makes 18

*Optional - add a few drops of stevia if the dough doesnt taste sweet enough

Nutrition Info from MyFitnessPal.,com
Calories 133
Fat 5 g
Carb 11 g (Net 9 g)
Fiber 2 g
Protein 10g

Kate's Miso Tahini Acorn Squash

I remember my mom making acorn squash when I was growing up.  I hated it ... who would want to eat squash.  Well as most things go, as I grew up I realized my mom may just have know some things about cooking :)  

I like all kinds of squash now (spaghetti squash, butternut squash and of course zucchini and yellow winter squash)  I have yet to try acorn squash.  I was talking to a friend at work who told me I just had to try this recipe.  It was from a program she had done and it was one of her favorite recipes.

Since I just happened to have an acorn squash sitting on the counter waiting for an epiphany to figure out what to do with it, I thought I'd give it a try.

Here it is waiting to be baked

It turned out fabulous.  The miso and tahini mixture kind of crusted over as it baked.  It was a really nice flavor paired with the squash.  This recipe is a definite keeper.  Very warm and satisfying on a not-so-called autumn evening.  No I want to experiment more with both winter / hard squash and miso/tahini.  I've also seen some miso salmon glazes around the internet.  I suspect that will be coming to a kitchen near me sometime very, very soon.

Here is the recipe courtesy of Kate

Miso Tahini Acorn Squash 

Serves 2
Ingredients

1 medium kabocha (or acorn) squash, cut in half and seeds removed

4 Tbsp. sesame tahini

2 tsp. miso paste

1 clove garlic, chopped

2 tsp. extra-virgin olive oil

Directions

Preheat oven to 400° F.

Place squash half cut side up on baking sheet.

Combine tahini, miso, garlic, and oil in a small bowl; mix well.  Cover cut side of squash evenly with tahini mixture.  Bake for 30 minutes, or until squash is fork tender.

Nutrition from MyFitnessPal.com

Calories: 352

Total Fat: 23 g

   Saturated Fat: 4 g

Cholesterol: 0 mg

Sodium: 217 mg

Carbohydrate: 35 g

   Fiber: 5 g

   Sugar: 1 g

Protein: 10 g