My parents were in town this past weekend and while the girls (and my dad) were napping on Saturday, my mom and I hit the kitchen. I got to cooking while she kept me company. It was perfect mommy-daughter time. And productive time, too!
First was pork and quinoa meatballs that were a total flop. They didn’t hold together and so I turned the meatballs into a pork and quinoa marinara. It was better than tossing it all!
Next up was a mango coconut mousse that was…okay. The kids liked it a lot but to me, it sounded better than it actually was. I’m mostly of the opinion that a perfectly ripe mango is perfection and shouldn’t be tampered with in any way.
Last was these Aussie Bites. My mom is an avid Costco goer and has purchased Aussie Bites on many occasions. She loves the nutritional powerhouse in just a few little bites. So when I ran across this recipe on Pinterest and after making a few small tweaks, I am sure my mom won’t buy Aussie Bites from Costco again. So long as I share.
After calculating and sharing the nutritional breakdown with my mom, she was surprised to see they weren’t higher in fiber and protein. I assured her that they’re full of healthy fats and therefore offer good staying power and loads of vitamins and minerals. They make for the perfect breakfast, snack, or dessert. These babies are a great “bang for the buck” and so incredibly good.
I was so excited to share them with you that I had every intention of doing so on Sunday…but I decided to “read in bed” during the girls’ nap time…which turned into a 2+ hour nap for me. Oops. And then we ran errands, whipped together dinner, did bath time, and I went to my hockey game. Sundays always fly by.
So now, here we are. Monday, The Bachelor, and the blog. And my very weak weekly menu. It’s a week of single mommin’ and we’ll be eating lots of Aussie Bites as I was wise enough to double the recipe and not share too many with my mom who has a Costco just a few miles away! 😉
- 1¾ cups old fashioned oats, divided
- ¼ cup granular sugar
- ¼ cup dried apricots
- ¼ cup raisins
- ¼ cup ground flaxseed
- ¼ cup sunflower seeds
- ¼ cup unsweetened shredded coconut
- ¼ cup cooked quinoa
- 2 Tbsp chia seeds
- ¼ tsp baking soda
- ¼ cup honey
- ½ cup coconut oil, melted
- ½ tsp pure vanilla extract
- Preheat oven to 350 degrees F. Mist a 24 count mini muffin tin with nonstick cooking spray and set aside.
- Place 1 cup of the oats into a food processor and pulse until finely processed. Add in the remaining ¾ cup oats, sugar, apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda; pulse until apricots and raisins are in small bits.
- Pour in honey, coconut oil, and vanilla extract; pulse just until combined.
- Divide mixture among the prepared muffin tin, filling flush with the muffin tin, gently packing the mixture into the muffin well.
- Bake for 12-14 minutes or until golden brown. Remove from oven and allow to cool completely before removing. Store in an airtight container for 4 to 5 days or freeze for later.
Weekly Menu: March 4th – 8th
- Sunday: tacos, vegetarian refried beans, corn, guac & pico!
- Monday: leftover pasta with pork and quinoa marinara, broccoli
- Tuesday: One Pot Cashew Chicken Ramen
- Wednesday: sweet potatoes, rotisserie chicken, roasted Brussels sprouts
- Thursday: scrambled eggs, toast w/ avocado, mango