Category: Miscellaneous

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No Bake Energy Bites

Ingredients:

  • 1 cup (dry) oats (Trader Joe’s has great rolled oats that are gluten free)
  •  1/2 cup all natural almond butter (Oli + Ve sells NaturAlmond butter that is a top seller!) or peanut butter
  • 1/2 cup ground flaxseed
  • 1/2 cup dark chocolate chips
  • 1/3 cup local honey (Oli + Ve sells Savannah Bee honey) or agave
  • 1/3 cup shredded coconut (this is optional) 
  • 1 tsp. vanilla

Preparation: 

Mix all ingredients together, form in to bite sized pieces and place in the fridge! Seriously, these are so addicting! 

Recipe yields roughly 12 bites, depending on how big you make them.

Courtesy of Caitlin Davidson

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Lemon Blueberry Pops

Ingredients:

  •  2 cups fresh whole blueberries, washed
  •  1 t. grated lemon zest
  •  2 T lemon fused olive oil
  •  1 cup whole milk yogurt
  •  1/2 cup honey

Place the blueberries in a medium saucepan over medium heat along with 2 T of water, the lemon zest, and honey.

Heat blueberries and simmer for approximately 2 minutes.

Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended (an emersion blender works great).  When the mixture is at room temperature, portion into molds and freeze.

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Hot Oatmeal & Balsamic

Ingredients:
  Cooked oatmeal (see picture:  Nature’s Path Organic Oatmeal with Flax was used)  
  Fruit of choice (this recipe used fresh bananas and strawberries)
  Cinnamon sugar
  Maple Balsamic (or your choice of balsamic….we have many flavors to choose from)

Preparation:
  Nature’s Path Organic Oatmeal with Flax has individual packets and microwave directions
  Slice fruit and top oatmeal
  Sprinkle cinnamon sugar on top
  Drizzle Maple Balsamic (or your choice) over all

Submitted by:  Caitlin Davidson  

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Giant Chewy EVOO Bread Sticks with Pecorino and Garlic

  • Ingredients
  • 4 cups bread flour
  • 1 1/2 cups warm water
  • 1/4 cup + 2 tablespoons EVOO
  • 1 tablespoon kosher salt
  • 1 tablespoon graulated sugar
  • 2 1/4 teaspoons or 1 packet of active dry yeast
  • 1 teaspoon granulated garlic
  • 1/2 cup grated Pecorino Romano

Directions

  • Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  
  • Combine the water with flour, salt and 1/4 cup EVOO.  
  • Knead for five minutes until the dough is smooth and elastic.  
  • Allow to rise for one 1 1/2 hours or until doubled in bulk.
  • Preheat the oven to 375.
  • Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
  • Brush the bread sticks with the remaining EVOO, sprinkle with granulated garlic, and Pecorino cheese.  
  • Bake for 35 minutes or until light golden brown.  
  • Upon removing the bread sticks. brush each one more time with EVOO and serve warm.