Whilst The Ginger is back to enjoying the magic of the open road, Estela of The Weekly Bite is here to save the day. In addition to being a Registered Dietitian, Estela also has the (somewhat dubious) honor of being a fellow MilSpouse and all-around good time. My favorite memory of Estela is when she threw a fantastic Christmas party for our group of fellow MilSpouses, and really raised the bar and put on an incredible spread of food and beverages. Later in the week, I emailed her, demanding to know her recipe for the spanakopita she served, since, in my mind it rivaled that of my husband’s Greek family’s recipe. She sheepishly admitted it came from the frozen food section of Costco, and any credibility that I might have claimed as the spouse of a Greek descendant was immediately revoked. #winning. Anyway, check out her guest post here, and then venture on over to The Weekly Bite for more delicious recipes that totally put yours to shame.
Back to School Treat: Brown Rice Crispy Balls
Hello Ginger, Snapped fans! I am Estela and blog over at Weekly Bite about Food, Life, & Mommyhood. I was so excited when Bree asked me to guest post on her fantastic blog!
It may be a little early to be talking about back-to-school treats, but with July coming to an end and August rapidly approaching, I figured it’s time to face the reality of school starting up again.
I’ve been wanting to make some sort of “healthy” treats for my two girls (and me) to eat. After playing around the kitchen… I came up with these Brown Rice Crispy Balls. They are so easy to make!! And so good! Bonus is they are perfect for a lunch box or after school treat.
The ingredients are simple:
- 2 1/2 cups Brown Rice Crispy’s
- 1 tablespoon Chia Seeds (optional)
- 1/2 cup Brown Rice Syrup
- 1/2 cup Sunflower Seed Butter (or any nut butter)
In a small sauce pan, combine brown rice syrup and nut butter, and stir over medium-low heat just until mixture is combined and smooth.
Pour nut butter sauce over rice crispy’s and chia seeds. Stir until combined.
Roll into 1 inch balls. I used a melon ball scooper. It worked perfectly. Let cool before serving.
These can be stored in an airtight container for up to a week. Enjoy!!