Energy Snack Treats

Wenergy treat snackse love these energy snack treats! We affectionately call them “Shakti Bliss Balls”. And they are NO bake. Perfect for that mid morning or afternoon pick me up!



-2 cups rolled oats

-1 cup peanut butter

-1/2 cup agave or honey

-10 dates, chopped

-1/2 cup flaxseed meal

-1/2 cup cacao nibs

-2 Tbsp chia seeds

-2 Tbsp vanilla extract

pinch salt

Mix all together in a bowl. Leave in fridge for 45 minutes. Use a melon ball scooper to scoop out and use your hands to roll into balls. They will last up 5 days in an airtight container in fridge.

Chocolate Pumpkin Oat Bars

SO worth it!! Double the recipe and freeze them. It may look hard because of the number of ingredients but it’s really easy to make. And if you use gluten free oats, they are also gluten free!

Crust & Topping:

1 1/4 cup oats (use gluten free if desired)

3/4 cup almond flour

1/4 cup raw cacao powder (not cocoa powder)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 cup chopped walnuts

2 tbsp butter or ghee (TJ’s now sells it!)

1/8 cup honey

1 egg

Pre-heat oven to 350. Grease a 9″ rectangle baking dish. Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients. Mix well. Layer 3/4 of mixture on the bottom of baking dish and set aside.


16oz pumpkin puree (one can)

1 egg

1 tbsp molasses

1 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1/8 cup brown sugar

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/3 cup dark chocolate chips

Mix filling ingredients together in a bowl omitting the chocolate chips, set aside. Layer 1/2 of the chocolate chips on top of the crust. Then spoon the filling mixture on top of the chips. Finally, sprinkle the rest of the topping and chocolate chips on the filling mixture. Bake for 35 minutes. Allow to cool for 20 minutes then put in fridge to cool at least one hour before cutting. Store in airtight container in fridge up to 3 days.





Peanut Butter Honey Crunch Bars

These bars are a crowd pleaser! They are a satisfying snack that will also give you an energy boost.


1/2 cup honey

3 Tbsp butter

1/2 cup peanut butter (or sunflower butter if nut allergy)

1 1/2 cups rolled oats

1 cup crunchy flax cereal (made by Enjoy Life) or Grape nuts

1/2 cup energizing vanilla protein (optional)

1/2 cup raisins

Dash vanilla

Add honey, butter and peanut butter to a medium saucepan. Melt on low, stirring until well mixed. Add remaining ingredients and mix well.  Press into a parchment paper lined 8×8 pan. Let cool one hour. Cut into bite size pieces and store in airtight container in fridge. They will stay good fro 3 days. Makes about 20 bars.


Apricot Bars

Oh yes, amazing! Easy to make and a sure crowd pleaser :) And they are also gluten free!


1 cup dried unsulphured turkish apricots

1 cup unsweetened shredded coconut

2 cups almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

2 large eggs

1 tablespoon vanilla extract

Preheat oven to 350. Line rectangle baking dish with parchment paper. Put apricots and coconut in a food processor and mix well. Slowly add almond flour to food processor. Pour mixture into a bowl and mix in remaining ingredients. Stir well. Press mixture into pan. Bake 25 minutes. Allow to cool at least an hour before cutting. Makes 24-30 bars. Store in airtight container. They will last a few days if you store in fridge.

Banana Chocolate Oat Clusters

Yes, even better than they sound! Bananas are a great source of potassium– think no  more muscle cramps. Oats are a wonderful source of fiber and nutrient rich carbohydrates for energy, satiety and yes, elimination :) A clean colon makes everyone happy! Awesome as an afternoon snack or pre/post work out. YUM.


(Note: this will make 20 clusters. Double recipe as needed for more.

1 Cup Rolled Raw Oats

1/4 Cup Whole Grain Flour (I like Amaranth)

1/4 Tsp Baking Soda

1/4 Cup Chopped Nuts (I like Walnuts)

1 Ripe Banana, Mashed

1/4 Cup Semi Sweet Chocolate Chips

1/8 Cup Shredded Coconut (eliminate if you don’t like coconut!)

1/8 Cup Canola Oil

1/8 Cup Honey

1 Tbsp Vanilla Extract

Preheat oven to 350. Mix all dry ingredients well. Add wet ingredients to dry ones. Mix well. Use a tablespoon or scooper to drop onto cookie sheet. Bake 10-12 minutes until brown. Allow to cool for 10 minutes then transfer to dish. Can store in fridge in airtight container for 3 days.

Additional Notes: Add raisins, cranberries, carob, whatever you like! To increase protein add a scoop of vanilla smoothee mix.

Cherry Crunch Balls

We first “field” tested these last week, tweaked the recipe & today served them up at our Treatments for Charity Event.  They were well received :)   Enjoy them as a sweet and savory afternoon snack! Bodacious berry bliss!!


2 Cups Raw Oats, uncooked

1/2 Cup Dried Cherries, softened in water

1/4 Cup Kashi 7 Whole Gran Nuggets Cereal

1/2 Cup Strawberry CINCH Protein

1/8 Cup Canola Oil

1/4 Cup Honey

2 Tbsp Cacao Nibs

1 Tbsp Vanilla Extract

Mix everything in a bowl.  Put in freezer for 10 minutes to harden.  Roll into balls.  Store in freezer for up to 5 days.



Strawberry Cheesecake Smoothee

We do love our sweet treats here at BWS. And we also like to manage our waistlines too! So… finding ways to make things healthy, simple and tasty is our intention. One secret weapon we often use is the Shaklee 180 Meal Shakes as a way to sweeten snack & dessert recipes while adding a healthy dose of protein and fiber.  We don’t eat many “packaged” foods, yet this one is hard to beat — it contains nothing artificial, is low glycemic, and comes in 4 luscious flavors: chocolate, strawberry, vanilla, cafe latte. For this recipe, which can be used as a energizing breakfast, we used the strawberry flavor.

8oz Vanilla Soy Milk, Almond Milk or Lowfat Milk
2 Scoops Strawberry Smoothee Mix
2 Tbsp low-fat cream cheese (or tofutti)
1/2 Cup frozen strawberries
Splash honey

Blend and Enjoy! Makes one serving. Enjoy it as a meal replacement or have it as a snack after a very hardy work out

If you love fiber as much as Stephanie does, add 1/4 cup oat bran, raw oats or ground flaxmeal. For a thicker smoothee, add more cream cheese/tofutti.

Gluten Free Brownies

While it may seem odd to include garbanzo beans (chick peas) in brownies, you will not be disappointed with the final product.  The protein in the beans balances out the sugar in the brownies so you don’t get a major sugar rush and then crash. They are also gluten free. YUM.  Enjoy in moderation :)

1 ½ best quality semisweet chocolate chips, carob chips or dark chocolate

2 cups canned garbanzo beans drained and rinsed

4 eggs

¾ cup brown rice syrup or ¾ cup agave

½ tsp baking powder

Heat oven to 350 degrees. In a medium saucepan melt chocolate on low heat until creamy. In a blender or food processor combine beans and eggs. Add “sugar”, baking powder and chocolate. Process until smooth. Pour batter into a 9” or 8” buttered pan. Bake 45 minutes. They are even great frozen!



quite the cookie

I love these cookies because they are tasty and full of nutrients like fiber and protein.  Sometimes I pop a few in my mouth before a run or cardiovascular workout. They also make great lunch box snacks.


2 bananas, ripe

2 eggs

1/2 cup peanut butter

3/4 cup pumpkin puree

2 tbsp honey

2 tbsp blackstrap molasses

1 tsp baking powder

1/2 tsp baking soda

1.5 cups whole wheat pastry flour

1/2 cup rolled oats, raw

1/4 cup ground flaxmeal

1 tsp cinnamon

1/2 cup dark chocolate chips

1/2 cup raisins

1 cup nuts and seeds, try: almonds, walnuts, sunflower, pumpkin- all raw

In a large bowl smash bananas, eggs, peanut butter, pumpkin, honey and molasses.  Mix well.  Add dry ingredients.  Add water if too stiff.  Add chocolate chips, raisins and nuts.  Adjust recipe as needed by adding water so you can mix without it being runny.

Drop onto un-greased cookie sheet and bake at 350 degrees for 12 minutes, until brown. Don’t overcook. Allow to cool 15 minutes then transfer to container.

Store in container for up to 3 days.  I like to put them in the toaster oven to get warm before eating.

Pumpkin Pie Shake

This Pumpkin Pie Shake is the perfect Fall treat!

Prep Time: 5 minutes

Serves: 2-3


2 cups organic milk (for vegan use almond, soy or coconut milk)

1 cup crushed ice

1 1/2 cups pumpkin pie filling

1 tsp vanilla extract

1-2 tbsp agave nectar

1/2  cup organic rolled oats

1/2 tsp cinnamon

1/2 tsp nutmeg

Combine ingredients in a blender and enjoy!

Note: For added protein add vanilla energizing protein. YUM!