An easy, yummy snack made with healthy, protein-packed ingredients!
We love energy bites in our house. It’s a super lazy breakfast at least one morning a week as we rush out the door (6am is not the time for fancy pancakes and eggs).
I changed up our usual favorites (Gimme Some Oven‘s No-Bake Energy Bites) with some almond butter, chopped walnuts, and cinnamon! These are full of protein goodness from that almond butter and the toasted walnuts and the sweet cinnamon spice brings the whole flavor together.
Think comforting, fall flavors of nuts, honey, and cinnamon and these energy bites are exactly that! (Who cares that it’s February – those flavors are good ALL year round.)
I found a big jar of almond butter on sale recently so I’ve been trying almond butter on everything – I’m glad I made the switch on these bites! I typically love peanut butter, but I like that almond butter is a little less sweet and brings a different flavor to the table.
Almond butter is also super healthy! It’s full of protein, fiber, and healthy fats – good things that will keep you satisfied. That’s what I love about these bites: try one or two and they’ll tide you over to your next meal!
A warm, inviting bowl of soup – with a totally addicting curry + goat cheese flavor explosion
I love this soup. I’ve made about five different variations of this type of soup – some with coconut milk, some without, some with carrots, some with butternut squash, some with sweet potatoes, some super spicy, some more mild – I’ve picked my favorite parts of all those soups and whipped it together into one seriously addicting February night dinner.
The key players:
Cilantro and goat cheese for ever. So, so good.
I’ve found goat cheese to be incredibly cost-effective when bought in bulk from Sam’s Club. It’s around $7 for TWO 10 oz. logs. The only trouble is, once you open that giant log, you have to eat it within around five days. So whenever I make this soup, I put about half of it in the soup and then stuff my face with the deliciousness on top of crackers or a baguette every single afternoon for five days straight. I’m not complaining.
To make this soup, you’re going to cook some carrots and sweet potatoes. I do about a 1:1 ration of the two, but you can do whatever you have on hand (a little more or a little less of either is totally peachy – I totally meant to try it with a red bell pepper in the mix last time and forgot!) Blend ’em up, add some coconut milk, goat cheese, and toppings and dig in!
Warm a large pot of medium heat. Add the coconut oil and onion, sautéing until cooked, around 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
Add the ginger, red curry paste, vegetable broth, carrots, sweet potatoes, cayenne, and pepper. Stir and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are soft. (Pierce with a fork to check).
Once cooked, remove from heat and allow to cool for a couple minute before ladling the vegetables into your food processor or blender (or use an immersion blender). Blend until smooth and add back to the pot, stirring to combine.
Shake your can of coconut milk and add it to the soup, stirring until combined. Then, slowly add in the crumbled goat cheese - adding a little, stirring until melted, and repeat. Make sure your soup is NOT boiling hot at this point (to avoid curdling the cheese). It should be warm still, but not boiling.
Serve warm and top with additional goat cheese (the cold goat cheese with the warm soup is divine) and cilantro.
Storage suggestion: Keeps for 5-7 days in fridge, covered. Make vegan: Omit the goat cheese. Make dairy-free: Omit the goat cheese.