My husband can be stubborn at times, like I’m sure most husbands can be (and wives to be fair). I created this little gem of a recipe after the mother of all marital fights. Ok, it really wasn’t that big, but Jeff and I got into a fight because he had inadvertently skipped breakfast and lunch on this particular day. We health nuts all know that this is a major no-no in the metabolism world. So, instead of nagging him to do what he already knows he should do, I created a compromise. Out of peril, the mighty Pistachio Peanut Butter Energy Bite was born! I created this recipe with high protein and nutrients in mind. And when my husband is short on time, at least I know that he’ll be getting some nutrients into his body when his day is just too busy to fit breakfast and lunch. For the rest of us, these tasty tidbits will serve perfectly as pre/post work out nutrients, or just plain good ol’ snacks! And if you get to busy to eat at times, you can make of meal of these bites too!
There are a ton of reasons I love pistachios. They are tasty, fun to eat, and beautiful to photograph. The main reason I love pistachios is because, compared to other nuts, they are the healthiest with arguably the most benefits. Pistachios have a ton of fiber and protein. They are good for your heart containing mostly good fats (about 90% mono- and polyunsaturated). They are an excellent source of vitamin B6 (about 20% of your daily intake), among a ton of other vitamins and antioxidants.
Jeff’s Pistachio Peanut Butter Energy Bites
(Yeild about 16 bites) Preheat oven to 350
1 cup of shelled pistachios
1/3 cup natural peanut butter
2 tablespoons honey
1/2 cup rolled oats
1. Preheat oven to 350. Add the pistachios to a food processor and pulse until pistachios are fairly chopped by not too small.
2. Add the peanut butter, egg, and honey to the food processor. Kitchen tip: Spray your tablespoon with non-stick spray before adding the honey. This will keep it from sticking to the tablespoon. Pulse until well mixed.
3. Add the mixture to a medium sized bowl and stir in the oats. (If you want to make a gluten free recipe, substitute your flour of choice and add to the food processor to mix. Skip this step and go directly to rolling into bites. I want to keep the oats whole and not pulverize them.
4. Roll the mixture into about 1 1/2 inch thick balls. This should make about 16 bites, depending on how big you make them. Place the bites onto a large cookie sheet lined with parchment paper.
5. Bake for 15 minutes at 350, or until golden brown. Note: The bottom of the bites may get a little dark, so if this bothers you, turn them over half-way though baking.
Serving size: 2 bites, 195 calories, 13.4g fat, 14.4g carbohydrates, 7.4g protein, 2.8g fiber