Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Make the Energy Bites:
- In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
- In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
- Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
- Refrigerate for 1 hour to harden.
Meanwhile make the Pinwheels:
- Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
- Top cream cheese with 1/4 cup lettuce.
- Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.
Prepare the Ranch Dip:
- Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.
Cook Times
Ingredients
Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
- 1⅓ cup rolled oats
- ½ cup unsweetened shredded coconut fine shred
- 1/3 cup almond flour
- 1/3 cup mini semi-sweet chocolate chip
- ½ cup almond butter
- 1/3 cup pure maple syrup
- 2 teaspoon pure vanilla extract
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
- 7 ½ ounce garden vegetable cream cheese 1 tub
- 8 spinach herb tortilla wrap
- 4 cup spring lettuce mix
- 1 pound deli sliced turkey breast thin slice
For the Vegetables with Ranch Dip (makes about 1 ½ cups):
For the dip:
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 teaspoon dried chive
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
For the vegetables:
- 1 bunch celery cut into 4-inch sticks
- 5 carrot medium, cut into 4-inch sticks
- 16 ounce grape tomato
- 6 ounce canned pitted black olive drained
Cooking Tools Required
Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, RefrigeratorReheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.
Nutrition
Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg
