WellCommons

I love studying journalism, but it can make for some hectic weeks leading up to finals. With papers, newspaper assignments and occasional tests, I get pushed pretty darn near the edge — and I’m not even sure what the edge is. I don’t have enough time to think about it.

That’s why I need all the shortcuts I can get. Not only are these bites no-bake, but they are also delicious, wholesome and filled with protein… As well as some natural sugar, which gives me a little boost.

Energy Bites, two ways

Energy Bites. by pursuitofhealthfulness

Chocolate Chunk Squares

Ingredients

2 C almonds
1 C dark chocolate chips
3 C prunes, packed
2 T natural peanut butter

Directions

In a food processor, grind almonds into desired consistency (anything from a fine powder to slightly chunky). Add in chocolate chips and pulse so that chocolate chips are well chopped. Pour into a bowl and set aside.
Place prunes in the food processor. Process until a rough paste forms.
Add the almond mixture back to the food processor. Add in peanut butter. Process until everything is combined, scraping down the sides as needed.
Grease the bottom of a 9 x 13 inch pan. Evenly press the mixture down into the pan. Note: I used a cup to roll it out.
Cover and refrigerate for at least two hours before cutting. Cut into 2 x 2 inch squares. Keep refrigerated to store.

This first batch reminded me of brownies. Obviously, I love that. But, after making it, my wheels started turning as I though of ways to adapt the bars.

I decided to melt the chocolate, to make the bites a little smoother and I added in 1 t coconut oil to make the bars a little firmer. To switch it up, I also substituted dried apricots for the prunes.

Because I already had a full pan of the first batch, I downsized the ingredients for a smaller yield.

Chocolate Chunk Bites. by pursuitofhealthfulness

Chocolate Fruit Bites

Ingredients

1/2 C almonds
1/4 C dark chocolate chips
1 t coconut oil
1 C dried apricots, packed
1/2 T natural peanut butter

Directions

In a small bowl, microwave the chocolate chips and coconut oil for 30 seconds. Stir until smooth. Microwave for additional 15-second increments as needed until the chocolate is melted.
In a food processor, grind almonds into desired consistency (anything from a fine powder to slightly chunky). Pour in the melted chocolate mixture. Process until thoroughly mixed. Pour the chocolate-almond mixture into a small bowl. Set aside.
Add dried apricots to the food processor and grind until it forms a rough paste. Add the almond mixture back in. Add in the peanut butter. Process until everything is combined and the desired consistency is reached.
Grease a loaf pan. Pour the mixture into the pan. Evenly press down. Note: I only used half of the pan for thicker bites.
Cover and refrigerate for at least two hours before cutting. Cut into 1 x 1 inch bites. Keep refrigerated to store.

Chocolate Fruit Bites. by pursuitofhealthfulness

Whereas the first batch reminded me of brownies, these reminded me a bit of fruity fudge. Both options are delicious — plus, it was fun to experiment in the kitchen and avoid my homework for a while.

My ideal Thanksgiving dinner is pretty simple. Give me some mashed potatoes, asparagus, butternut squash and corn casserole and I’m happy. Add on some apple pie and I’m in Thanksgiving heaven.

It should be noted that nowhere in that perfect day is pumpkin pie. I’ve just never been a fan — but if you’ve read this blog more than twice, you probably know that’s not because of the actual pumpkin flavor. It’s just the texture that throws me off.

Dan, on the other hand, loves pumpkin pie. To him, if Thanksgiving passes without it, it might as well just be called “Thursday.”

So, in an effort to maintain a harmonious marriage, I endeavored to make a pumpkin pie that satisfied both of our palates.

Ginger Snap Pumpkin Pie

Ginger Snap Pumpkin Pie by pursuitofhealthfulness

Ingredients:

— Crust

3 C ginger snap cookies
6 T buttery spread, melted

— Filling

1-15 oz. can pumpkin (not pie filling)
12 oz. extra-firm silken tofu
1/2 C sugar
2 T pumpkin pie spice
1 t vanilla extract
2 T pure maple syrup
1 t salt

— Topping

1/4 C oats
2 T brown sugar
1/4 C chocolate chips

Directions:

— Crust

In a food processor, combine ginger snap cookies and butter. Pulse until well combined.
Pour into a greased springform pan (a pie pan should also work). Press down evenly and set aside.

— Filling

Clean out the food processor to use again. Combine all filling ingredients. Blend until everything is combined and smooth.
Pour filling over the crust. Spread it smooth with a spatula.

— Topping

In a small bowl, combine all topping ingredients until crumbly. Sprinkle evenly over the pie.

— To bake

Bake in a 375 degree oven for 45-50 minutes, until the filling is set in the middle.

Ginger Snap Pumpkin Pie by pursuitofhealthfulness

Dare I say that I’d pass on a slice of apple pie for a slice of this?

Ginger Snap Pumpkin Pie by pursuitofhealthfulness

Although it’s not just for me. It’s for the marriage.

Questions: What does your ideal Thanksgiving meal look like? What’s your favorite Thanksgiving dessert?

There was a time that I was convinced that if I really, truly wanted something, then that something would find a way to allude me. Whether it was making the cheerleading team, getting into a certain college, having some boy ask me out or making perfect cookies, things just never worked out how I wanted them to.

Frustrating as this was at the time, I can now see that everything happens for a reason.

Not making the cheerleading team? That allowed me to get involved in cross country, where I made my best friends.

Not getting into a certain college? I was able to go to KU, a school that has always had a very special place in my heart.

Not having some boys ask me out? There was really only one boy who I wanted to ask me out. He did and now we all know how that worked out…

As for not making the thick, chewy cookies that I so desired? Well, that worked out pretty well in time, too.

Chocolate Chip Granola Cookies by pursuitofhealthfulness

Adapted from “Muesli Chocolate Chip Cookies.”

Ingredients: 1 C granola (I used chocolate protein granola) 1/2 C whole-wheat flour 1/4 C unsweetened shredded coconut 1/4 t salt 1/2 t cinnamon 1 t baking powder 1 T milled flax seeds + 3 T water (alternatively, one egg) 3 T peanut butter Scant 1/4 C honey 1 t vanilla ~1/4 C dark chocolate chips

Directions:

In a small bowl, mix the milled flax seeds with the water. Set aside. In a medium-sized mixing bowl, combine the granola, whole-wheat flour, coconut, salt, cinnamon and baking powder. Toss in the chocolate chips. In a larger mixing bowl, combine the flax seed mixture with the peanut butter, honey and vanilla. Slowly add the granola mixture to the honey mixture, stirring as you go. Once everything is thoroughly combined, place rounded spoonful of the dough onto a lightly greased baking sheet, keeping each spoonful of dough about 1-2 inches apart. Using a fork, gently flatten the cookies. Bake in a 350 degree oven for 9-12 minutes, until it the cookies feel semi-firm to the touch and are lightly browned.

So to heck with the high school cheerleading team, the college that didn’t accept me and the boys who never asked me out — Life is great now and that’s all that matters.

But having comforting cookies doesn’t hurt.

Birthdays were extra special treats in my house growing up. I loved the new gifts, the slumber parties and — I’ll admit — the attention. Most of all, I loved getting to have chicken pot pie.

I’m serious. Chicken pot pie was basically my favorite thing in the world back then. As in, “Thanks for the birthday cookie cake, but can I have another serving of the chicken pot pie?”

Since going vegetarian, it’s one of the things that I’ve missed the most. Until now, thanks to this delicious vegetarian version of pot pie. Rather than chicken, butternut squash is the star of this show.

Butternut Squash Pot Pie

Butternut Squash Pot Pie by pursuitofhealthfulness

Ingredients:

— Crust

1 C whole-wheat flour
1 C all-purpose flour
1/4 t salt
1/4 t thyme
1/4 oregano
Pinch of pepper
1/4 t sugar
1/4 C cold buttery spread, diced
1/4 C olive oil
1/3 C cold water

— Sauce

1 small onion, chopped
1/4 C buttery spread
1 T whole-wheat flour
3/4 C vegetable broth
1 T evaporated milk (can probably sub non-dairy to make vegan)
~1 T white wine (optional)
1/2 t thyme
1/2 t rosemary
Salt and pepper, to taste

— Filling

1 medium butternut squash, peeled and chopped
Olive oil
Salt and pepper, to taste
1 bag mixed frozen vegetables

Directions:

— Crust

In a medium-sized bowl, whisk together flours, salt, thyme, oregano, pepper and sugar. Pour into a food processor. Add in butter and olive oil. Pulse until the flour is crumbly. Add in water and pulse until the dough pulls away from the sides of the food processor. Turn dough out onto a floured sheet and knead it into a ball. Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.

— Sauce

In a medium-sized sauce pan on medium heat, melt the buttery spread. Add in the onion and cook, stirring occasionally until onion is translucent.
Add in the flour and stir continuously for one minute. Slowly pour in the vegetable broth, whisking continuously. Add in evaporated milk, white wine, thyme and rosemary. Stir and reduce head to medium-low. Allow mixture to simmer for 7-10 minutes, stirring occasionally. Season with salt and pepper.

— Filling

Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper. Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes, stirring halfway through.
In a large bowl, mix the roasted butternut squash with the steamed vegetables. Stir in the prepared sauce. Pour the mixture into a large casserole dish.
On a floured surface, roll half of the crust out so that it is large enough to extend slightly over the edges of the casserole dish. Carefully place dough over the casserole dish. Crimp edges down with a fork. Slit a hole in the middle of the dish, so that steam is able to escape.
Bake in a 375 degree oven for 18-20 minutes, until crust is lightly browned.

Butternut Squash Pot Pie by pursuitofhealthfulness

I could barely wait for the pot pie to cool before I sliced in. Such wholesome deliciousness!

Butternut Squash Pot Pie by pursuitofhealthfulness

Enjoy!

Baked Apple Fritters by pursuitofhealthfulness

(Adapted from Health Magazine)

Ingredients:

— Dough

2 t active dry yeast
1/2 C unsweetened vanilla almond milk (or any milk)
2 1/3 C whole-wheat pastry flour, divided
1/4 C sugar
2 T honey
2 T buttery spread, melted
1/2 t salt
1 T milled flax-seed + 3 T water (alternatively, one egg)

— Filling

2 T buttery spread
1 large apple, peeled and cubed
1/2 t apple pie spice
1 T cornstarch

Directions:

To make dough: Heat milk for ~30 seconds in a microwave. Pour into a large bowl and sprinkle yeast on top. Let stand for 5 minutes or until foamy. In the meantime, combine milled flax-seed and water in a small bowl. Let that stand for at least 3 minutes.
Add 1 1/3 C flour, sugar, honey, melted buttery spread, salt and flax mixture to the yeast mixture. Stir until smooth. Add in an additional 1 C flour. Stir until a soft dough forms.
Turn the dough out onto a floured surface. Knead until smooth and elastic (~10 minutes) or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed.
Spray the sides of the mixing bowl with cooking spray. Place dough ball back in the bowl and turn it around a few times to cover with the cooking spray. Cover and let the dough rise for ~1 1/2 hours in a warm place (ideally 85 degrees). To see if dough has risen enough, press two fingers into the dough. If the indentation remains, dough is good to go.
To make filling: Place chopped apples in a microwaveable-safe bowl. Toss with apple pie spice. Add in buttery spread. Cover the bowl and cook for 3-4 minutes, until apples are tender. Stir in cornstarch and set mixture aside to cool completely.
To assemble: Divide dough into 12 equal portions. On a floured surface, roll each section into 1 3-inch circle. Divide filling among the rounds. Gather dough around the filling and pinch at the seam to seal. Place each fritter, seam side down, in a cup of a greased or non-stick muffin pan. Cover the muffin pan with plastic wrap and let the dough rise for 40 more minutes.
Uncover dough and bake in a 400-degree oven for 20 minutes, or until lightly browned. Allow fritters to cool for 2 minutes in the pan, then remove each fritter and allow to cool on a wire rack.

I’m sure it’s stating the obvious, but I need to admit that I am a bit peculiar if for no reason other than this: I really don’t like pasta sauces.

I love carbs, so you’d think I’d (literally) gobble up an excuse to eat bowls of pasta. I’ve just never been a big fan. In fact, during pre-race crabo-loading spaghetti dinners, I usually got a little pasta with a spoonful of red sauce. The rest of my meal was rounded out by breadsticks and cookies.

Very healthy meals, basically.

Since high school, I have learned that there is a whole big world beyond red or Alfredo sauces. Now, I love making pasta dishes, rich with vegetables and richer with flavors — and there’s a new favorite in this house.

Baked Sweet Potato Pasta

Sweet Potato Pasta. by pursuitofhealthfulness

Adapted from Every Food Fits.

Ingredients:

1 box (13.25 oz.) whole-grain pasta
1 T buttery spread
2 sweet potatoes
1 medium onion, diced
1 clove garlic, minced
Olive oil, as necessary
Salt and pepper, to taste
1 C shredded mozzarella

Directions:

Scrub and clean potatoes. Pierce all over with fork. Wrap each potato in paper towels. Microwave for five minutes, flip potatoes and microwave for another five minutes. Set aside to cool.
Cook pasta according to box directions. Drain and toss with butter.
Heat a medium skillet to medium-high. Add a bit of olive oil and the diced onion. Saute for 4-5 minutes, until onion is translucent, adding more olive oil, if necessary. Add garlic and saute for one more minute. Remove from heat and set aside.
Cut the cooled sweet potatoes in half. Carefully peel away and dispose of skin.
In a food processor, combine sweet potatoes, ~1/2 T olive oil, dashes of salt and pepper. Blend until mixture is smooth.
Toss the sweet potato mixture with the onions and the pasta and pour into a large casserole dish. Top with cheese.
Bake in a 375 degree oven for 10-15 minutes, until cheese is melted.

Sweet Potato Pasta. by pursuitofhealthfulness

Loved the way this turned out — so creamy and rich-tasting. The two whole sweet potatoes + whole-grain pasta makes the dish quite nutritious, too.

If only parents had served this during my high school spaghetti feeds, I might have actually been a good cross-country runner…

This post was originally published on Pursuit of Healthfulness.