A delicious and nutritious Halloween snack to make with your kids!
Fall, to me, means pumpkin-spiced everything.
I can’t get enough of these pumpkin-spice muffins these yummy pumpkin waffles, and of course, pumpkin-spice lattes. Not only does pumpkin add a delicious flavour and vibrant colour, but it also adds loads of nutritional value, containing lots of potassium, beta-carotene and fibre.
Because I’m all about “quick and easy” these days, I’ve been making lots of no-bake energy/protein bites (or “balls” depending on what you like to call them).
My kids love them, they pack a punch when it comes to nutrition and they’re super easy to make. I find that they are the perfect after-school, or on-the-go snack on busy days. Naturally, I had to make a pumpkin-spice version of these, and decided to add chocolate (of course), oats and maple syrup for a bit of sweetness.
I hope you enjoy them as much as we do!
Chocolate Chip Pumpkin Spice Energy Bites
These quick and easy energy bites have a dose of pumpkin for added flavour and a nutrition boost. A perfect healthy treat!
Ingredients
- 3 cups rolled oats
- 1 cup pumpkin puree
- 1 cup nut butter of choice
- 1/2 cup maple syrup
- 1/2 chia seeds
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tbsp vanilla
- 1/4 tsp salt
Instructions
- Add all ingredients to a large bowl, mix well.
- Form 1-inch balls and place on a baking sheet. Cover and freeze for one hour before eating!
- Store in the fridge or freezer.
![[EASY SLOWCOOKER RECIPE]🥘
Now that my 3 kids are back to school, and activities are in full swing, it’s SO important as a busy mom, that I have nutritious and easy-to-prepare dinners ready to go on weeknights. I often turn to my slowcooker, because I can toss the ingredients in after school drop off and not worry about it for the rest of the day! Even better? When the slow cooker meal is so delicious that my kids devour it!🙌
I love that this recipe makes 6-7 servings, so that we can make it last for two meals. You can also double it to make it last longer, and freeze the leftovers for future busy nights!😉
[AD]As a dietitian, I also love that this recipe is nutritionally balanced, and contains Canadian-raised chicken! And I’m excited to feature it here to help celebrate National Chicken Month👇
Slow Cooker Chicken Ragu Recipe
INGREDIENTS
• 2 chicken breasts (boneless, skinless)
• 1/2 large onion (sliced)
• 1 small fennel trimmed and sliced
• 2 garlic cloves (sliced)
• 2 tbsp fresh rosemary (chopped)
• ½ tsp garlic powder
• 1/2 teaspoon dried oregano
• 1 tsp kosher salt
• 1 tsp black pepper
• 1.5 cups chicken broth
• ¼ cup red wine
• 2 tbsp olive oil
• I 28 oz can San Marzano Tomatoes
• 1 tsp red wine vinegar
• 1 15 ounce can chickpeas, drained and rinsed
• 1/3 cup basil leaves
INSTRUCTIONS:
1️⃣Add onion, garlic, rosemary and oregano to the slowcooker
2️⃣Season chicken with salt and pepper, then add to slowcooker
3️⃣In a medium bow, combine broth, red wine, and red wine vinegar and then pour over the chicken
4️⃣Add the can of San Marzano tomatoes to the slow cooker
5️⃣Cook for 8-9 hours on low or 4-5 hours on high
6️⃣Open the slowcooker about 20 minutes before it’s done, and add basil and chickpeas, and stir. Put the lid back and cook until timer ends.
7️⃣Serve with a ladle, over rice, quinoa or pasta (optional) and top with grated parmesan cheese
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#nationalchickenmonth #chickenfarmersofcanada #easyrecipes #slowcookerrecipes #momlife #easymeals #chickenrecipes #happykidshappymom #freezermeals #workingmom](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/119736783_167659101603367_7764966945213793325_nfull.jpg)
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