When my husband is on business trips, I have terrible eating habits that have only slightly improved over the years. You see, it’s something about cooking for one that I just don’t like. Primarily, it’s something about doing the dishes alone after I’ve cooked dinner alone and eaten dinner alone that I don’t like. The whole experience is just like a “gahhhhh…do I really HAVE to?” situation.
At one point, it got so bad that I ate trail mix for dinner for several days while Jeff was out of town. While I maintain that it was a complete, balanced meal (there was fruit, there was protein from the nuts, and there was even a little dessert built right into it with the chocolate), Jeff did not feel the same way. Often before he goes out of town now, he’ll take me to one of the fancier grocery stores in town and force me to pick out some pre-made soups, salads and entrees to stock the fridge.
We don’t always have time to do that before he skips town though, so sometimes I’m back to my old tricks. Recently, Jeff was gone and the fridge was barren. BUT, the day he left, I made a big batch of these No Bake Chocolate-Cherry Energy Bites. Generally, this would be a little treat that I would have Jeff take into his office to share with his co-workers. Well, since that wasn’t possible, you can pretty much guess what happened. Yes, I ate these little bites for breakfast, lunch AND dinner for two days straight. I mean, they’re delicious and they kept me full. What more do you want from a meal, really?
If you’re a normal person who can actually feed themselves properly at meal times, these would make a great snack! They’re portable and packed with energy. They’ll get you through a mid-afternoon slump, or re-energize you on a long hike or bike ride.
1. In large bowl, stir together all ingredients until well combined. Cover and refrigerate at least 2 hours. 2. Roll and squeeze mixture into 16 small balls (each a little bit smaller than a golf ball). Keep in refrigerator up to 1 week.
1. In large bowl, stir together all ingredients until well combined. Cover and refrigerate at least 2 hours.
2. Roll and squeeze mixture into 16 small balls (each a little bit smaller than a golf ball). Keep in refrigerator up to 1 week.