Chia energy bites (4 recipes)

• 1 1/2 c quick cooking oats
• 1/4 c ground flax seed or protein powder
  
• 1/2 c almond or peanut butter (creamy holds together better, cinnamon almond butter is especially good or try sunbutter if you need something without nuts)
• 2-4 T honey or Maple syrup
  
• 1/4 c chia seeds
  

Optional:

• 1/4 c mini choc chips
  
• 1/4 cup raisins or shredded coconut (unsweetened) + additional for rolling in

Combine all ingredients and refrigerate for 1 hour or until firm enough to roll. Shape into 1 1/2 in balls and roll in additional coconut if desired.

A similar recipe for comparison:

• 1 c old fashioned oats
• 1/3 c unsweetened coconut flakes
• 1/3 c peanut butter
• 2 T maple syrup
• 2 T chia seeds
• 1 t vanilla
• 1/4 t cinnamon
• 1 oz dark chocolate

1. Combine in a food processor for 10-12 pulses. If it's too sticky to roll into balls, add oats. If it's too dry, add peanut butter. Roll into balls and store in airtight container for up to 1 week on counter or fridge or 3 months in freezer. 

Dates option:

• 1/2 C rolled oats
• 1/2 c hemp hearts
• 4-7 dates, pitted (can sub maple syrup)
• 1/2 c walnuts
• 3 T almond butter
• 1/2 t vanilla
• 1/2 t cinnamon

Process in food processor. If too dry, add water. Too sticky add oats or put in fridge to harden. Roll into balls to eat plan or roll in hemp seeds, coconut, and/or very finely chopped walnuts. 

Tumeric version:

• 1 1/3 c rolled oats
• 1/4 c almonds
• 1/4 c hemp seeds
• 1/2 c nut butter (pb or almond?)
• 1/4 c malple syrup
• 1 t lemon zest
• 2 T lemon juice
• 1 t ground tumeric
• pinch salt and pepper
• 1 T flax and/or chia seeds, optional

1. Combine in a bowl. Roll into balls and place on parchment lined tray. Chill in fridge until set then store in airtight container in fridge up to 1 week or freezer for 2 months. 

Teriyaki Glazed Chicken

1 lb chicken
2-3 T canola oil
4 medium carrots, julienned
1 medium onion, julienned
1/2 c soy sauce (low sodium)
1/4 c brown sugar
hot cooked rice (we like to use the fried rice packets from the store with brown rice)
Sesame seeds
Green onion (optional)

1. In skillet or wok, stir-fry chicken in oil until cooked through. Remove and set aside, cutting into pieces after cooled (8-10 minutes). Stir-fry carrots and remaining oil for 2 minutes. Add onion and cook until tender 2-4 minutes.

2. Combined soy sauce and brown sugar, add to skillet. Bring to a boil, return chicken and boil until slightly thickened about 3-5 minutes. Sprinkle with sesame seeds and green onion.