Energy bites are one of my favourite healthy snacks, there are so many variations that I never get bored. They are packed full of nutrients and provide a much needed energy boost in the afternoon. I make a batch a couple of times a week and keep them in the fridge to snack on whenever I get hungry. They are quick and easy to make and you can use almost any combination of oats, nuts, seeds and dried fruit. I compiled a list of 20 of the best no bake energy bites recipes. There are lots of different flavours so I am sure there will be something to suit everyone.
Fruity Flapjack Energy Bites from Eats Amazing
Chia Energy Bites from My Fussy Eater
Apple and Cinnamon Energy Bites from Hungry Healthy Happy.
No-Bake Energy Bites from Rosalilium
Chocolate Orange Energy Bites from Paleo Diet and Fitness
Coconut, Pistachio and Matcha Energy Bites from Jan’s Family Notebook
Cacao Nibs Energy Balls from Lylia Rose
Vegan, Raw Mini Energy Bars from Captain Bobcat Blog
Lemon Blueberry Energy Bites from My Whole Food Life
Cacao and Roasted Hazelnut Energy Balls from Nutritiously Naughty
Peanut Butter Cookie Dough Energy Bites from Homemade Health
Lemon Coconut Energy Balls from Nourished Naturally
Lemon Drizzle Energy Balls from Made by Luci
Cranberry Almond Energy Bites from A Cedar Spoon
Lime Coconut Energy Bites from Running on Real Food
Lemon Turmeric Energy Balls from Natalie’s Food and Health
Almond Butter Energy Bites from Joy Food Sunshine
Raspberry Coconut Breakfast Balls from Healthy Little Foodies
Pineapple Coconut Energy Balls from Cupcakes and Kale Chips
Cranberry Vanilla Energy Bites from Recipe Runner
What is your favourite energy bites recipe?
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This Meaty Pasta Bake is one of our favourite Slimming World Friendly recipes and the children love it too. It is easy to make and only takes half an hour. Perfect for a quick midweek dinner!
We use Fusili Pasta but Penne would be good too. You can use more or less than 300g on mince depending on how much meat you like. This serves 2 adults and 4 children in our house but will easily serve four adults. If you are feeding less than this you could save the leftovers for lunch the next day. This Meaty Pasta Bake is Syn free without the cheese.
Ingredients: (Serves 4)
400g of Pasta
300g of lean mince
2 Tbsp of Tomato Puree
Grated Cheese (Optional)
Tsp Mixed Herbs
Put the pasta on to cook.
Meanwhile fry the onion until soft then add the mince and brown.
In a bowl, mix two eggs, the quark, tomato puree, herbs and a pinch of salt.
When pasta is cooked, drain and place in an oven proof dish and add the mince and onion.
Then add the sauce mixture and stir it all together.
Place in a preheated oven at 180C fror 10 minutes.
Take out of the oven and give it a good stir.
Top with grated cheese and place in oven for another 10 minutes.
Rmove from the oven and leave to cool for a few minutes.
Serve with vegetables or salad.
This is a really simple activity that only takes a few minutes to prepare. My boys had great fun, they love anything that involves sprinkles!
You will need:
200g milk chocolate
selection of sprinkles
Makes about 32 chocolate buttons.
Lay out some greaseproof paper onto 2 baking trays. Melt the chocolate over a very low heat. Use a teaspoon to drop the chocolate onto the greaseproof paper. Use the back of the spoon to lightly flatten the chocolate into button shapes. Decorate with your choice of sprinkles. Place the trays in the fridge until set. When they are set transfer to a container and store in the fridge. If left too long at room temperature they will start to melt.
My children love Tomato soup and it’s a great way to get them to eat vegetables that they would normally turn their nose up at. I have used carrots and courgettes in this recipe but other vegetables would work too. The soup is really easy to make and is ready in about half an hour.
2 cloves of garlic
1 courgette (grated or finely chopped)
3 medium carrots (grated or finely chopped)
2 cartons of passata
2 tbsp tomato puree
2 vegetable stock cubes
tbsp dried basil
tbsp balsamic vinegar (optional)
Saute the onion in butter (or oil) until soft.
Add the carrots, courgette and garlic and give it a stir.
Dissolve the stock cubes in 500ml of hot water, add to the pot along with the pasatta and tomato puree.
Bring to the boil, then reduce to a medium heat and simmer for 20 minutes.
Add vinegar if using.
Leave to cool slightly, blend and serve.
Ingredients: Makes 15 cookies
70g Self Raising Flour
70g Caster Sugar
90g Butter (Room Temperature)
80g Chocolate Chips
Pinch of Salt
Preheat oven to 180C/Fan 160C/Gas Mark 4
Put the flour, sugar, oats and salt into a mixing bowl and stir with a wooden spoon.
Cut the butter into small chunks and add to the bowl.
Squish everything together with your hands.
Stir in chocolate chips.
Split mixture into 15 balls.
Place onto baking sheets and flatten into cookie shapes.
Put in the oven for 12-15 minutes.
Remove from the oven and leave to cool.