July Sweet Treats that Sparkle
by Christina Meyer-Jax, Tastemaker in Residence
This past weekend I had the chance to share, on FOX 9 Morning Show, some fun recipes to spark up the 4th of July holiday weekend. I chose to feature some sweet treats that have a healthy twist, but still feel festive.
Life is about balance. Enjoy the goodness of great food, and be good to yourself in the process!
Red, white, and blue doesn’t just need to be for the 4th! This parfait is both beautiful and packed with natural nutrients that will make you sparkle from the inside out! (Makes 2 servings)
3/4 cup frozen organic raspberries
1/4 cup almond milk
2 scoops collagen peptides
1/4 cup whole milk greek yogurt
2 Tbsp almond milk
Dash of vanilla extract
3/4 cup frozen organic blueberries
1/4 cup water
1-2 tsp honey
Blend the red ingredients. Transfer to a glass (or mason jar), set in freezer, and rinse out blender.
Blend white ingredients. Add on top of red layer in the glass, set in freezer, and rinse out blender.
Blend blue ingredients. Add on top of white layer in the glass, set in freezer.
After all layers are set, serve immediately, or enjoy later. Could add fresh blueberries, raspberries, and flaked coconut on top to garnish.
Summertime Energy Bites
1 cup old-fashioned rolled gluten-free oats
1/4 cup ground flaxseed meal (this is key to get it to stick well together)
1 Tbsp chia seeds
1 Tbsp hemp seeds
1/4 tsp ground cinnamon
A pinch of sea salt
2/3 cup creamy nut butter of choice
1/8 cup honey
1/2 tsp vanilla extract
1/4 cup dried blueberries
1/4 cup craisins
1/4 cup sweetened flaked coconut
In a large bowl, combine oats, ground flaxseed, chia and hemps seeds, cinnamon, and salt.
Scoop the nut butter in a small microwave safe bowl. Heat in the microwave for 20-30 seconds or until slightly melted. Stir until smooth.
Add the honey, vanilla extract, to the melted nut butter. Stir until smooth.
Pour over the oat mixture and stir until well combined. Stir in the dried blueberries and craisins.
Roll the mixture into small balls, about 1-2 tablespoons per ball. Roll in flaked coconut to cover.
Place in an airtight container and keep refrigerated for up to 2 weeks. You can also keep the balls in the freezer for up to 1 month.