No-bake energy bites are the perfect healthy snack: easy to make, customize-able based on your pantry ingredients, and they store incredibly well in the freezer. Use this recipe as a guide but feel free to make substitutions based on your tastes. You can easily double – or quadruple this recipe, and kids can help. Perfect for last minute potlucks, people with food sensitivities and to throw together when you’re short on time and energy.

Prep Time: 10 minutes                                           
Chill Time: 30 minutes
Cook Time: nada                         
 
Yield: 20-25 balls
             
Ingredients:

• 1 cup (dry) oatmeal
• 2/3  cup toasted or regular coconut flakes (unsweetened)
• ½ cup nut butter (peanut butter, Nut & Seed butter etc.)
• ½ cup ground flax seeds
• ½ cup dried cranberries
• 1/3 cup honey
• 1 Tbsp. chia seeds
• 1 tsp. vanilla extract

Directions:

1. Mix all ingredients together in a large bowl until thoroughly mixed. If the mixture seems a little dry, add more nut butter or honey. If too gloopy, add more seeds or dry ingredients.
2. Cover and place bowl in refrigerator for at least 30 minutes (this makes rolling easier!).
3. Roll into small balls, any size, and store in air tight container in the refrigerator (up to 1 week) or in the freezer (they won’t last that long before you eat them all).

Other ideas:

• Substitute chocolate chips, pumpkin seeds, sunflower seeds or slivered almonds
• Use almond extract OR peppermint extract in place of vanilla and add cocoa for a chocolate bite
• Protein powder can easily be added into the mixture for a post-workout snack
• Change up your nut or seed butter
• Change up your sweetener – maple syrup works nicely
• Omit oats and use ground flax/chia/almonds if grain-free or following a Paleo diet

What can help ward off a cold, lower blood pressure, reduce cholesterol, improve blood glucose and help you lose weight… and is also deliciously addictive?

Garlic and Olive Oil. The basis of a Mediterranean diet.

When combined, these two pantry staples make a luxurious, flavorful condiment that is pretty wicked.

As long as I can remember, my father grew the BEST garlic. Every year my mother would peel baskets full of fresh heads of garlic and freeze them for easy use while cooking for the rest of the year. She would often fill a mason jar with the fresh peeled cloves and olive oil so that I wouldn’t have to buy sub-par, bland garlic.

When I was at Naturopathic College, I fell in love with shawarma. Roasted meat, pickled veggies… and the heavenly sauces. Nothing better at the end of a long day. It always seemed so complicated to make so I never really tried until a few years ago. My first trial? The addictive white garlicky sauce call toum… or as I call it “Crack Sauce”. It is seriously my favorite sauce to put on almost anything.

This is by far the easiest and most authentic recipe I’ve tried and it’s packed with heart-healthy olive oil and garlic.

You need:

• Immersion blender
• 3-5 large local garlic cloves (or 6-8 if using grocery store bought), peeled and chopped
• 1 Tsp of salt
• 1 egg white
• 1 Tbsp of water
• 1 Tbsp of lemon juice
• 1 cup (250 mL) of light tasting olive oil (it will be lighter in color and flavour than extra virgin olive oil)

 
Here’s what you do:

1. Place chopped garlic and salt in clean wide mouth mason jar or canister. Blend together with stick blender until chopped.
2. Remove blender, add remaining ingredients and let settle for a minute.
3. Put the immersion blender back in the canister or jar, right to the bottom and turn on. The mixture should quickly emulsify (blend together in a thick white mass). When mostly emulsified, slowly start lifting the blender until all the mixture is combined. The result will be a light, fluffy white sauce that almost forms large curds.
   

This sauce works beautifully with roasted meat and veggies or fish. Store in a sealed contained in the fridge for up to two weeks.

​Eat liberally during the cold months to help keep your immune system strong.

Want to really reduce your risk of getting sick? Sign up for my natural Cold & Flu Prevention program.

Have YOU ever tried Lebanese Garlic sauce? Comment below!

In health,

Dr. Keila Roesner BHSc ND
​
References

1. Ried K. Garlic Lowers Blood Pressure in Hypertensive Individuals, Regulates Serum Cholesterol, and Stimulates Immunity: An Updated Meta-analysis and Review. J Nutr. 2016 Feb;146(2):389S-396S. doi: 10.3945/jn.114.202192.
2. Razquin C, Martinez JA, Martinez-Gonzalez MA, Mitjavila MT, Estruch R, Marti A. A 3 years follow-up of a Mediterranean diet rich in virgin olive oil is associated with high plasma antioxidant capacity and reduced body weight gain. Eur J Clin Nutr. 2009 Dec;63(12):1387-93. doi: 10.1038/ejcn.2009.106. 

When the air starts to get a little chilly and you have a tickly in your throat… and your first thought is “Oh crap..!” what do you do?

When there’s “something going around” and everyone around you has a cold, you might be exposed to any of the following viruses:  Human Rhinovirus (over 100 strains!), Coronovirus (only about 5 infect humans), Human Parainfluenza Viruses, Adenoviruses and Respiratory Synctial Viruses.

While there are plenty of folk remedies out there to ward off the common cold… some more
effective than others.

As a Naturopathic Doctor, I love working with herbs to help support the immune system, reduce congestion and speed recovery time. My favorite herbs to help fight off the common (but inconvenient!) cold include ginger, Echinacea, garlic, and andrographis.

Ginger has long been used in Asia as a “warming” spice to improve circulation. Clinical studies have proven ginger to have some antiviral properties, can be effective against arthritis pain and inflammation and can be helpful for low appetite and nausea. Ginger can also help decrease menstrual cramps!

And it’s always nice to sip on something warm!

You need:

• Fresh ginger root (not dried or powdered!)
• Honey, to sweeten
• Optional (but highly recommended for flavour):
  • 1 apple, chopped
  • Cinnamon sticks
  • ½ lemon, chopped

 
Here’s what you do:

1. Thinly slice ½-1” of fresh ginger root and add to large pot of filtered water. Add other ingredients if using.
2. Simmer on medium for 15 minutes. Strain, into a cup and sweeten with honey.

Sip on 3-4 cups at first sign of a cold and to help decrease joint pain. For nausea, you can drink hot or cold. You can refrigerate the rest in a glass jar and reheat on the stove for a quick cup.

Want to really reduce your risk of getting sick? Sign up for my natural Cold & Flu Support Program.

In health,