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Copycat Trader Joe's Mixed Nut Butter

5/3/2017

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Ingredients
  • 1 cup roasted almonds
  • 1/2 cup roasted cashews
  • 1/2 cup roasted pecans
  • 1/3 cup roasted walnuts
  • 1/4 cup roasted Brazil nuts
  • 1/4 cup hazelnuts
  • Pinch of salt
  • Splash of vanilla
  • 1 tsp canola oil (optional)
 
Directions
  1. Place all nuts in high powered blender or food processor.
  2. Quickly increased to highest speed & blend for 1 minute. Use tamper to press nuts into blades. 
  3. ***Do not blend for more than 1 minute at a time if using Vitamix!***
  4. Add in salt, vanilla, & oil if necessary to get mixture smooth.
  5. Blend once more. 
  6. Store in airtight container. 

*Notes: If consuming within 1 week, you can keep in your pantry. Keep in refrigerator for longer shelf life. You can even freeze nut butters for later use! Add cinnamon or other spices for fun flavors! ​
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Margarita Energy Bites

4/26/2017

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​Ingredients:
  • ¾ cup raw cashews
  • ¾ cup rolled oats
  • 6 pitted dates (soaked for 15 minutes)
  • ¼ cup oat flour (can make from oats by pulsing in food processor)
  • ½ cup coconut flakes
  • 1 generous scoop of almond butter
  • 1 lime, zested & juiced
  • 1 – 2 Tbsp water
  • A splash of coconut extract (optional)*
  • Margarita salt
 
Directions:
  1. Add all ingredients, except margarita salt, to food processor.
  2. Pulse until dough-like consistency forms.
  3. Roll dough into 1-inch balls. Press balls into margarita salt.
  4. Place on baking tray. Refrigerate for 30 minutes before serving.
  5. Keep refrigerated for up to 5 days.
 
Makes ~15 balls
 
*Notes: Add a splash coconut extract for even more tropical flavor.
            Can replace water with tequila for a boozy dessert option.
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Maple Sea Salt Copycat RX Bars

3/29/2017

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​Ingredients:
  • 1 cup tightly packed pitted dates (about 24)
  • 3 scoops your favorite vanilla protein powder
  • ½ cup raw cashews
  • ½ cup pecans
  • ¼ cup maple syrup
  • 1 Tbsp water
 
Directions:
  1. Soak dates in warm water for at least 15 minutes. Drain.
  2. Add all ingredients into food processor. Process until a dough forms.
  3. Press dough into an 8 x 8 inch pan lined with wax paper.
  4. Refrigerate for 30 minutes. Slice into bars.
  5. Store bars in refrigerator up to 1 week. 

Makes 8 – 12 bars
*Recipe adapted from Copycat Blueberry RX Bars by Fitful Focus
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PB Banana Nut Energy Bites

3/15/2017

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​Ingredients:
  • ½ cup walnuts
  • ½ cup rolled oats
  • 1 ripe banana
  • 4 pitted dates, soaked
  • 1 tbsp water
  • ¼ cup oat flour (or your favorite type of flour)
  • 1 scoop peanut butter
 
Directions:
  1. Pulse walnuts & oats in food processor or blender until coarse crumbs form. Remove & place in mixing bowl.
  2. Place banana, dates, & water in food processor or blender & blend until smooth. Pour into mixing bowl with walnut & oat mixture.
  3. Add oat flour & peanut butter to mixing bowl & mix all ingredients until well combined.
  4. Form mixture into 1-inch balls & refrigerate for 1 hour.
  5. Roll balls in oat flour, brushing off excess.
  6. Store in refrigerator.
Makes ~10 energy bites
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Chai Spice Muffins

11/30/2016

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Ingredients:
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tsp Chai Spice Mix*
  • 1 cup rolled oats
  • 1/2 cup 1% milk (or milk alternative)
  • 1 cup unsweetened applesauce
  • 1 egg
  • 4 T coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla

*Chai Spice Mix: 
4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cardamom, 1/2 tsp cloves

Crumb topping:
  • 1 T coconut oil, melted
  • 4 T brown sugar 
  • 1 T whole wheat flour
  • 1 tsp chai spice mix

Directions:
  1. Preheat oven to 375 degrees & line muffin tin with liners.
  2. Combine dry ingredients (flour through spice mix) in large bowl. 
  3. Combine oats through vanilla in another bowl. 
  4. Make a well in the dry ingredients & pour wet ingredients into it, folding with spatula until just combined (don't overmix!).
  5. Pour batter into muffin tin & top with crumb topping.
  6. Bake for 15-20 minutes, or until toothpick comes out clean. 
  7. Let cool & enjoy! 

Makes 12 muffins.
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Pumpkin Pie Smoothie

10/19/2016

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Ingredients:
  • 1/2 cup pumpkin puree
  • 1/4 cup nonfat vanilla Greek yogurt
  • 1/2 frozen banana
  • 1/2 cup unsweetened vanilla almondmilk (or cow's milk or another milk alternative)
  • 1 T ground flaxseed
  • 1/2 tsp pumpkin pie spice
  • 1/2 T honey
  • splash of vanilla

Directions:
Place all ingredients in blender & blend until smooth.  Pour in a glass & enjoy!
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Crockpot Applesauce

9/28/2016

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Crockpot Applesauce
​Ingredients:
  • 10-12 medium sized apples
  • 1/2 - 1 tablespoon cinnamon (optional)
  • 0 - 1/4 cup sugar (depending on desired taste)
  • 3/4 cup water

Directions:
  1. Peel & dice apples and place in large crockpot.
  2. Add cinnamon & sugar, if desired.
  3. Pour water over apples & stir.
  4. Turn crockpot on low for about 3 hours, stirring every 30 minutes or so.
  5. Once mixture become soft enough and mushy, you can either leave for a chunkier applesauce or mix with a hand mixer or whisk to desired smoothness.  

Applesauce may be canned using traditional canning methods to keep throughout the winter, or kept in the refrigerator for easy snacking!
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Emily Holdorf, MS, RDN

Registered Dietitian Nutritionist
eholdorfRD@gmail.com
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