In the book, Melissa talks about the “one bite rule”, take a bite and if it’s the best thing you have ever eaten have another but if it’s just meh it is ok to just say no and push the plate aside. Don’t make it so you are upset with yourself after you eat a whole dessert you didn’t really want just because it’s in front of you. Another “worth it” item for me is Thin Mint girl scout cookies, and it seems like everywhere we go this year girls are set up outside with their stands selling cookies. Normally I would buy a box every time (I mean I really like to support the scouts) but, this year we only bought two boxes. Half of a box is still in the pantry, my husband took another sleeve to work and the three of us shared the other box. I know they are sitting in there, I see them every time I open the door but I don’t need to eat one. So in an effort to have one of my favorite treats, but keep it on the healthier side I made these mint chocolate chip balls. Filling enough that you only need one at time but, have the perfect mint and chocolate taste to be a nice treat, plus they are gluten free with no added sugar. My toddler loves them and immediately asks for one for breakfast, but he doesn’t get one until his after nap time snack.
Ingredients:
~1/2 cup Gluten-free rolled oats ( I use Bob’s Red Mill Thick Rolled Oats)
~1 tsp mint extract
~2tbsp cocoa powder
~2 tbsp almond flour
~1/3 cup smooth almond butter
~3 tbsp honey
~1/4 cup chocolate chips
~1 tbsp almond milk
Directions:
1.) In a food processor add the oats, mint, cocoa, almond butter, honey and almond flour. Pulse until all ingredients are finely ground.
2.) Next remove the mixture and put into a medium sized bowl, fold in the chocolate chips. Add the almond milk on top of the mixture and stir to soak it in.
3.) Next, take about a tbsp of the mixture and roll into balls. Serve immediately or store in the refrigerator for about up to a week.
