Hungry

Since our move to a gluten-free diet just over two weeks ago, we’ve all been trying (and enjoying!) the new foods and meals that grace our table. My husband and I are eating even more vegetables than before, and rice and quinoa are becoming regular meal components, rather than just once or twice a week. Once C got over the worst of her symptoms that led to her celiac diagnosis, her appetite came back full-force. She now gobbles down everything I put in front of her, be it steamed broccoli, gluten-free waffles, carrots, hummus, you name it. It’s fantastic. But … she always seems to be hungry. In fact, I’ve been hungry a lot, too. Our bodies are adjusting to carbs that come from grains, vegetables, and beans, rather than flour tortillas, flatbreads, and the like.

My solution? More protein-packed snacks. Enter these little energy balls. Packed with walnuts, dates, almond butter, raisins, and spices, these cuties are a sweet treat that will fill up that empty space in your tummy and feel like an indulgence at the same time. C now looks for the container in the fridge and points to them when she wants a snack. The other morning we were heading out for a walk and I grabbed one to quiet the rumbling in my stomach, and one 20-minute power walk (pushing the stroller uphill!) later, I still felt satiated. That’s a win in my book!

Energy Balls (adapted from The Whole Life Nutrition Cookbook)

1 C. walnuts

1 C. Medjool dates, pitted

1/4 C. raisins

1/4 tsp. ground cinnamon

1/8 tsp. ground cardamom

1/4 C. almond butter

1/2 C. shredded unsweetened coconut (optional)

1. In a food processor fitted with the “S” blade, process the walnuts until finely ground. Add the dates, raisins, and spices and grind to a fine meal. Add the almond butter and process until thoroughly mixed.
2. Scoop teaspoon-sized amounts and roll into balls. Roll in shredded coconut if desired.
3. Store in a sealed container in the fridge for up to three weeks.

Written by Abby