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Dark Chocolate Peppermint Energy Fudge

With this fudge, I tried to lower the sugar content so that it still tastes decadent, but it does not give you the quick energy spike and dreaded crash afterwards. I also added a tablespoon of spirulina to give it a little extra nutritional boost!

Ingredients:

9-10 oz unsweetened good quality chocolate (Scharffen Berger is a good choice)

¾ cup nut butter (try cashew, almond, pumpkin etc.)

¼ cup coconut oil

¼ cup maple syrup

3 medjool dates

1 tsp vanilla extract

1 tsp peppermint extract

¼ tsp sea salt

1 tbs spirulina powder

2 tbs arrowroot starch/flour

1 tbs cacao nibs for topping

Method:

1. Line a 9×5 pan with parchment paper and set aside.
2. Using a double boiler or makeshift double boiler (bowl set on top of a pot) melt the chocolate and coconut oil until silky smooth.
3. Next, add the nut butter, maple syrup, dates, vanilla, peppermint, salt, spirulina, and arrowroot into the food processor.
4. Carefully pour in the melted chocolate mixture and mix everything until smooth and thoroughly combined, scraping down the sides as needed.
5. If the mixture is too thick, simply thin with a touch more maple syrup or coconut oil.
6. Pour the mixture into the prepared pan and spread evenly. Smooth out the top, and sprinkle with cacao nibs (optional).
7. Place your fudge in the freezer for about 20 minutes to allow it to set. Cut into small even squares and either enjoy right away or store in the refrigerator for about 1 week. You can also store the fudge in the freezer for up to a month. The fudge is best enjoyed at room temperature!

The post Make Energy Fudge with Jenelle Manzi appeared first on The Whole Dancer.

Here’s my recipe for pumpkin bran muffins with oatmeal crumble (inspired by “Joy of Cooking” pumpkin muffins and “Baked” pumpkin chocolate chip bread):

For the Muffins:

1 cup of canned pumpkin puree

2 large brown eggs

½ cup of buttermilk OR plain greek yogurt

½ cup vegetable oil

¾ cup whole wheat flour

¾ cup wheat bran

¼ cup molasses

1 and ¼ tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg (optional)

1 ½ tsp ground ginger

½ tsp salt

Optional Crumble

¼ cup oats

1 Tbls brown sugar

1 Tbls butter

Pinch of salt

***optional: add  1 cup of dried fruit (i.e. craisins, figs, apple) OR fresh berries of your choice

Set oven to 400 degrees to preheat.

Mix pumpkin, eggs, oil, and buttermilk together. Set aside.

Combine molasses and ¼ tsp baking soda in small bowl. Set aside. This is a replacement for baking powder. While you can use 1 tsp of baking powder instead, take 1 tsp of this mixture instead. Not only is it a cool trick to have on hand when you’re low on ingredients, but it also adds to the flavor.

Mix dry ingredients together before stirring in the wet ingredients. Fold in any dried fruit or fresh berries. Careful to not over-mix the batter!

Pour into lined muffin tin. Set to bake for 13 minutes.

While muffins are baking, put together your crumble. Mix with a fork until evenly combined.

When timer for the muffins goes off, sprinkle the crumble over the tops of the muffins. Bake for 5-6 more minutes. Allow muffins to sit in tin for 10-15 minutes after baking. Then, remove from tin to cool completely.

These freeze and thaw easily, and they are great for breakfast or a snack to tuck in your dance bag on your way out the door. They’re also really tasty with almond butter or your favorite nut/seed butters!

Pumpkin has a lot of awesome health benefits. It keeps you full for sustainable energy, and it’s full of fiber, potassium, and Vitamin C! When combined with the benefits of the bran and whole what flour, these are a nutritious treat without limitations on sugar and fats.

The recipe is also pretty forgiving depending on your dietary restrictions or available ingredients, so you can get creative with your own variation(s).

The post Pumpkin Muffins – Dancer Recipe Inspiration with Robyn Jutsum appeared first on The Whole Dancer.

To prep them the night before in less than 5 minutes, here’s the key to speed : Muesli

Muesli is a mix of oats, nuts, seeds, and dried fruit. Make sure you buy one without any added sugar! Bob’s red mill muesli is my favorite.  Since this mix already has all the good stuff mixed in, you don’t have to add any extras. There is some sugar in this muesli from the dried fruit, but it’s not added – side tip : read ingredient lists before checking nutrition labels. The ingredients are MUCH MORE important than the calories!

To cut back on sugar, I mix half plain, whole oats and half muesli, include some peanut butter or almond butter, sometimes half a scoop of protein powder (click here for protein powder insights) or half a banana.

This breakfast is filled with fiber and whole grains to keep your digestion moving and help you satisfied for a long morning of dancing and rehearsals.

When making overnight oats, don’t worry about measuring – your goal when you’re eating any meal should be to eat to the point of satisfaction – that can’t be measured with a measuring cup (although, after a while, you’ll likely be able to eye ball the amount that usually satisfies you).

After all your dry ingredients are added to a mason jar or travel container, fill with an unsweetened nut milk or milk of your choice, cap and refrigerate overnight!

What’s your go – to breakfast on the busiest mornings? Share in the comments below!!

The post The trick to the quickest overnight oats! appeared first on The Whole Dancer.