Yo mamma’s energy balls

Okay so this recipe isn’t mine, but it’s so good I had to share it with you guys!

My boyfriends-friends-mom made these (I’m not sure if this is her recipe or not) but he loved them so much he asked for the recipe so, of course, I could make them for him.

This recipe is super simple and the prep and mixing is quick, the long part is waiting for them to set up in the fridge!


1 c oatmeal
1 c toasted coconut
1/4 c chocolate chips/shaved chocolate
1/2 c peanut butter
1/2 c ground/whole flax seeds
1/4 cup honey or 100% maple syrup
1 tsp vanilla

I highly recommend ground flax seeds, because it holds the balls together more, but since I’m out of that, I just used regular flax seeds. They still hold together, but just not as awesomely.

To get started, if you don’t have toasted coconut, click here to find out how to make it yourself!
Simply mix everything together in a large bowl, start with the dry ingredients then add the wet ingredients.

After, take out and roll into balls on a baking sheet, place in refrigerator or eat right away!



What’s the difference?: Old Fashioned vs Quick oats

So a lot of my recipes so far have included oatmeal, but I never clarify what type.  I do that because they’re all so interchangeable. The only difference between any oatmeal, and in this post specifically old fashioned oats vs quick oats are the size!

The oats on the left are old fashioned, right are quick oats. See the difference? That’s the reason why the cook so quickly! So if you use quick oats in a recipe, they probably don’t need to be cooked for as long, so be careful. The opposite goes for old fashioned. I hope this helped! -th

How to toast coconut

I used coconut flakes, but this will work for any coconut!

Mine was unsweetened, because since theres no coating on it, it won’t burn as easily.


I recommend around one cup of coconut flakes for every one large baking sheet.


Spred the coconut as evenly on the baking sheet as possible.

Bake for 5 minutes at 350F


After, mix coconut flakes around and replace in oven for 3-5 minutes.

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There you have it! 10 minute toasted coconut! Toasting them yourself will save you big bucks, plus mine didn’t stick to the pan at all.

Super Cool Berry and Bannanaanna muffins

Okay, picture this: You have to work at 5am and you’ve ate way way WAY to many granola bars in the last two days (hiking problems). You want a healthy but sweet desert option, or you want a healthy sweet desert option to crumble into your vanilla ice-cream (coconut of course 😉 ).

So to fix all of these scenarios, I so graciously invented the absolute best muffins there are. Bare in mind, they were suppose to be donuts, but I somehow went into Target for coconut shavings and a donut pan, and I came out with: coconut shavings, tinted moisturizer, Calcium + VD supplements, frozen mixed berries, watermelon gum, and two Mexican cokes for my Dad and Dota.

Like Seriously how does that happen? Whatever, I’m going back for the pan Wednesday. We’ll see what I get then. Alright so you’ll need everything in these pictures
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(Aren’t my Grandmas green baking pans the best?)

2 c Oats
1 1/2 c Milk of choice (I used silk unsweetened almond)*
1 1/2 c Flour 1 tbls Baking POWDER
1/2 tsp Cinnamon 1/2 brown sugar **
1/2-1 banana mashed
1 tsp vanilla 1/2-1 1/2 cups frozen berries

*Almond milk and coconut milk from a can will be less “buttery”/creamy consistency. So they won’t be as fit for dessert. A thicker milk like whole cows milk, hemp milk, or boxed coconut milk will do the trick!
**Any brown sugar will work, I used golden brown sugar. The darker the sugar the richer the taste, so if you’re using dark brown sugar, you might want to reduce to 1/3 C if you don’t want them to be overly sweet.
OVEN: 400F

1. Large Bowl: dry ingredients
2. Medium bowl: milk, banana, vanilla, berries.
3. Make a hole in the center of the dry ingredients and add wet ingredients.
4. Mix well, but not too well.
5. Grease pan and put the stuff in the stuff
6. Bake for 15-20 mins depending on size, check every 3-5 mins by poking with a tooth pick, knife, or fork.
7. Take out of oven and let cool for 15 minutes.
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8. I didn’t, but my mom topped hers with honey after they came out of the oven so the honey melted over the muffin, creating a glaze. SO try and if ya want!
9. eat.

Ps. Happy (late) Birthday Anna!!


What’s the Beef?

How could anyone give up that big, tender, juicy steak? Or that hamburger blanketed in cheese and drowned in ketchup? Despite its taste, there are actually two very good reasons to give up beef: health benefits and preserving our natural resources.

So how bad is beef? Let’s start with our water resources:

Eighty percent of water consumed in the United States is used for agricultural production. In addition to this, as a result of manure and chemical runoff, many of our water resources are polluted which destroys natural habitats and can break down ecosystem services like water filtration that naturally occurs in wetlands.

What about energy?

The amount of energy used to raise livestock and get it to your refrigerator really depends on where the meat is ultimately coming from. In general, however, for every calorie of primary energy put into raising/processing livestock, only 0.01-0.05 calories are actually converted into edible meat. This can be compared to cereal grains and legumes, where 2-3 edible calories are produced for every calorie of energy put in to production.

What this means is that producing meat takes a lot of water and is not an efficient use of energy. On top of this, livestock produce waste. Lots of it. A part of this waste is the greenhouse gas methane, which is 20 times more potent than carbon dioxide. In addition to this, raising livestock takes up 30 percent of all of the land on earth. This land could be used to grow things like grains and legumes, or even fruits and vegetables, all of which are more efficient at putting calories into the food system.

I’ll be the first to admit, completely giving up any kind of food that has always been a part of your lifestyle is not an easy change. However, these facts can make the transition a little easier: eating meat requires 2.9 times more water, 2.5 times more primary energy, 13 times more fertilizer, and 1.4 times more pesticides than a vegetarian diet.

If nothing else, think about where your meat comes from the next time you go to the grocery store, and if you are really craving that juicy steak or hamburger, choose a locally sourced option if you can.
All information for this article comes from “Diet and the Environment: Does What You Eat Matter?” by H. Marlow et. al. I highly recommend this piece if you wish to learn more about how exactly our current food production system effects the environment.


Baked Apple and Cinnamon Oatmeal + Flax seeds


With only 6 ingredients, plus a couple extra’s just to pump up the flavor (totally optional), it’s a great alternative to the normal cereal or packaged breakfast bar.


The flax seeds and nuts (almonds and pecans) are extra from the original recipe, but they add so much flavor.  I didn’t have shredded almonds so I used full almonds. Although I prefer shredded so I get more almond goodness in every bite. Pecans are softer, so instead of paying more for the already crushed up ones, I just crushed them up myself.



1 1/2 cups Old fashioned oats
1 Chopped apple
1 tbsp Brown sugar
2 tsp Ground cinnamon
dash of salt
3 cups milk of choice (I used Silk unsweetened almond milk)

1/2 cup nut of choice
1/4 cup flax seeds

(I used 1/4 cup almonds, and 1/4 cup pecans)

Preheat oven to 350 F

Combine all dry ingredients in medium size bowl, then add chopped up apple and milk, stir well.



Pour ingredients into a 8″ greased pan, glass is easier to clean.



Baking time will take about 45/50 minutes


Green Tea Mushrooms (Vegan, GF, Oil Free)

To start off Monday right, heres a super easy and quick Vegan Green Tea mushroom recipe!

You’ll just need the stuff above, a pan (preferably a nonstick pan, I use orgreenic), knife (pairing), and a fork for stirring. Also you don’t NEED a stove top tea maker, but they’re super cute and helpful. (Pictured below)


1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 teaspoon black pepper
1 cup Green Tea
1 tablespoon honey
1 tablespoon soy sauce
6-10 whole babybella mushrooms, cleaned and dried

Cut the mushrooms into strips or cubes, I chose cubes though.
Put the cup of green tea into the pan on the stove, turn it up to 6 or 7 heat. So, slightly over medium heat.  Once there are little bubbles or you can feel heat from the tea, add all of the mushrooms, then the soy sauce and honey. The soy sauce and honey will make it bubble like in the picture.
TIP: If you don’t care about this being oil free, then add a light coat of olive oil to the table spoon and then add honey. It won’t stick then and it’s MUCH easier to clean.
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After, turn the stove to 10 or high. Cover most of it, but leave some space for ventilation.


After the green tea/soysauce mix is reduced by half, then add all of the spices and pepper. A little more or less to taste, but just be careful about adding salt, as the soy sauce contains a lot.

Once it looks like the picture below, you can take it off then if you like/want sauce (good to mix sauce in w rice and add veggies!!!) or you can keep it on for a few minutes longer. If you keep it on longer, keep it uncovered and stir often.