The parking lot was practically impassable, so I survived another day without shopping at the grocery store. I didn’t have to go out for work since school was closed for day #2; only bummer was that I was looking forward to making that pistachio chicken!
While looking through this month’s Runners World magazine, I noticed a great snack recipe in “The Athlete’s Palate” section. It was shared by Patricia Wells, a contributing chef. Patricia says that she likes to eat these before or after a workout. The quick, easy, satisfying and sweet snacks are a good source of fiber and healthy fats. She also mentions that they will last for several weeks when stored in a sealed container in the refrigerator. I am looking forward to testing these out very soon!
- 3 1/2 ounces bittersweet chocolate, chopped
- 1/2 cup honey
- 1/3 cup hottest possible tap water
- grated zest of 1 lemon
- 1/8 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 8 oz. dried figs, stems removed, finely chopped
- 8 oz. unblanched almonds, toasted and coarsely ground
- 72 paper petit-four cases, or mini muffin liners
In a small saucepan, combine the chocolate, honey, and tap water. Heat the mixture over moderate heat just until the chocolate melts. Stir to combine. Remove from the heat. Stir in the zest, salt, cinnamon, figs, and almonds. Arrnage the paper cases side by side on a baking sheet. Spoon the mixture into the paper cases, filling about three-quarters full (about 2 teaspoons each). Refrigerate for at least 30 minutes to firm up before serving, and enjoy! Makes about 72 pieces.
Calories per piece – 47, carbs – 5 gs, protein – 1g, fat – 2.5 g.