Eating While Working From

Home

No Bake Peanut Butter

Protein Balls
A QUICK & TASTY SNACK
INGREDIENTS
1 1/4 c. old fashioned oats
 1/2 c. unsweetened shredded coconut 
1/4 c. mini chocolate chips 
2 tbsp. chia seeds
2 tbsp. flax seeds
1/2 tsp. ground cinnamon
 1/4 tsp. kosher salt 
3/4 c. natural peanut butter
1/4 c. honey
8 TIPS FOR EATING  1/2 tsp. pure vanilla extract 
WHILE WORKING FROM 2 tbsp. milk
HOME DIRECTIONS:
1. Line a large baking sheet with
1. Stick to your normal meal schedule parchment paper. In a large bowl,
2. Keep your workspace and meal stir oats, chocolate chips, coconut,
space separate chia, flax, cinnamon, and salt until
3. When you eat… Just Eat! combined. Stir in peanut butter,
4. Stock your fridge and pantry honey, and vanilla. Mixture should
5. Have your go-to snacks on hand be slightly crumbly. If it’s too dry,
6. Acknowledge your emotions and gradually stir in milk. 
feelings 2. Roll mixture into balls then place
7. Make cooking fun! on prepared baking sheet.
8. Prepare meals & snacks ahead of Refrigerate until chilled, about 30
time minutes.
Recipe: Chicken & Black Bean Tostadas

Ingredients:
1 medium white onion
4 garlic cloves
1 7-oz. can chipotle chiles
1 15-oz. can fire-roasted tomatoes
2 Tbsp. chili powder
2 skin-on, bone-in chicken breasts
(about 1½ lb. total)
Kosher salt
4 oz. smoked bacon
2 15-oz. cans black beans
8 tostadas
4 oz. queso fresco
¾ cup cilantro

Instructions:
Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped
onion to a large saucepan.
Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan.
Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce to saucepan, stir to
combine, and bring to a boil over medium-high heat.
Add 2 bone-in chicken breasts to saucepan, reduce heat to medium-low, and bring liquid to a simmer.
Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, about 25–35
minutes.
Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped
onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is
browned and tender, about 8–10 minutes.
Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!).
Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.
Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans
remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove beans from heat.
When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools,
increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick
and chunky salsa, about 5 minutes.
Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½
tsp. salt, and toss to coat.
Assemble your tostadas: spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken,
queso fresco, cilantro, and reserved chopped onion

Recipe Sources: https://www.delish.com/cooking/recipe-ideas/a25416301/protein-balls-recipe/

https://www.bonappetit.com/recipe/chicken-tinga-tostadas