Fall Food Hacks

No Bake Pumpkin Energy Bites

Energy bites are like cookies, but healthy and less work! What could be better? You also don’t need a formal recipe to make them, just a few key components. Fat, protein (to provide long-lasting energy) and edible “glue”— something sticky that will hold everything together. From there, you dream up the yummy combinations.

Making energy bites is a very kid-friendly activity because we don’t have to use exact measurements. Lead little ones through a good handwashing lesson before you get started, then help the pour ingredients into the bowl and – here’s the best part – squish it with your bare hands! Suggested ingredients: peanut butter, pumpkin puree, oatmeal, pumpkin seeds, maple syrup and cinnamon.

Apple and Brie Pan-Grilled Sammy

Apple abundance: sometimes our eyes are bigger than our stomachs, especially in fall when apples of all kinds are in high harvest. When apples start to get a little soft, there’s a solution. Simply slice and add to a grilled sandwich, panini-style.

First, melt butter in a skillet. On one slice of bread, spread a generous helping of rich creamy Brie. On the other, layer thinly sliced apples. Place both in the skillet to brown, then add one to the other and cook sandwich until warmed through and through.

Zesty Chilled Southwest Salad

Corn is another plentiful crop this time of year, and there are so many ways to use it! Here’s something new to try: a protein-packed, no-cook salad bursting with flavor.

Did you know that certain extra sweet and tender varieties of corn can be eaten fresh from the cob? You can also repurpose cooked leftovers for this dish. Cut corn off the cob and toss in a large serving bowl with pre-cooked or canned black beans, chopped tomatoes, lime juice, and cilantro for a zesty, energizing salad with a hint of sweetness.

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