I got an email from Maureen Jeanson the other day, the author of “Squeaky Gourmet” asking if I would review her new cook book! It is a great book that focuses on clean eating. All of her ingredients are good, clean wholesome foods. I haven’t found a single processed ingredient in her book yet!Â
Her book is very informative. It starts with an intro that talks about carbs, protein and fat and discusses each of those and what they do in our bodies. She talks about the benefits of eating clean, whole foods and also has tips on efficient cooking. That is the first 17 pages. The rest of the book is filled with over 100 great recipes. Her sections are:
- Chicken and Turkey
- Fish
- Beef
- Eggs, Dairy and Protein Powder
- Pork and Wild Game
- Grains
- Potatoes
- Vegetables
- Legumes
- Fruits and Desserts
- Avocado, Dressings, Dips and Nuts
Talk about variety! She was kind enough to let me share some of her recipes with you guys, so be watching for them over the next week or two. I’ll make mention if the recipe is from her book. To purchase this great cookbook go here and use the code “Squeakyfor10″ to get $10 off the cover price!
The recipe I have chosen to share with you guys today has three of my favorite ingredients in it: chocolate, honey and peanut butter! (I know I just finished saying that all the ingredients are good and wholesome… but it’s dark chocolate! That counts as wholesome to me!)
DIRT BALLS (Love the name!)
1/4 cup toasted old fashioned oats
2 T. dry roasted sunglower seeds, chopped (I didn’t have these)
1/2 cup natural peanut butter
2 T. unsweetened cocoa
1/4 c chopped bittersweet chocolate
1 t. vanilla
3 T. honey
2 T. roasted almonds, chopped fine
Toast oats in a skillet on medium heat for 20 minutes (10 minutes was plenty for mine). In the meantime, combine the rest of the ingredients except for the almonds. Mix really well with a fork. When the oats are finished toasting, chop them a little in a food processer or blender. Put into the mix and combine well.Â
Put almonds into a bowl for rolling onto the balls. (I rolled my balls in fresh, grated coconut instead of the almonds).
If your mix is too sticky to handle, set in the fridge for 30 minutes or so. Make small balls about 3/4 of an inche across, roll in your hands and then roll in the almonds. Voila! Store in fridge in an airtight container.Â
You can also add to the mixture or roll the balls in chopped dried cherries, puffed rice cereal, crushed bran flakes, coconut, cocoa powder or powdered sugar.
Each of my little truffles had 53 calories in it and my recipe made 30 balls. I made these for my family and everyone loved them!!!
