Made in Madison

Stuffed Avocado Dip

Ingredients:
2 Avocado's pitted
1 can black beans, drained and rinsed
2 Scallions
1 Red Bell Pepper, chopped
1 Cup Corn ( Fresh, Frozen or Canned)
2 tbsp. Extra Virgin Olive Oil
Juice of 2 Limes
Salt & Pepper to taste

Directions:

Scoop out avocados, leaving a small border.
Dice avocado and set aside.
In a large bowl, combine beans, scallion, peppers,and corn. Gently toss.
 Add Diced avocado, olive oil and lime juice. Toss to combine.
Season with Salt and pepper. Place dip back into avocado shells.
Serve with healthy chip or vegetable. 

No Bake Energy Bites

PREP TIME: 10 MINS COOK TIME: 0 MINS TOTAL TIME: 10 MINS

Ingredients:


1 CUP (DRY) OLD-FASHIONED OATS)
2/3 CUP TOASTED COCONUT FLAKES
1/2 CUP ALMOND BUTTER
1/2 CUP GROUND FLAX SEED
1/2 CUP SEMISWEET CHOCOLATE CHIPS (OR VEGAN CHOCOLATE CHIPS)
1/3 CUP HONEY 
1 TABLESPOON CHIA SEEDS (OPTIONAL)

Directions: 

STIR ALL INGREDIENTS TOGETHER IN A MEDIUM BOWL UNTIL THOROUGHLY MIXED.
 COVER AND LET CHILL IN THE REFRIGERATOR FOR HALF AN HOUR.*
ONCE CHILLED, ROLL INTO BALLS OF WHATEVER SIZE YOU WOULD LIKE. (MINE WERE ABOUT 1" IN DIAMETER.) STORE IN AN AIRTIGHT CONTAINER AND KEEP REFRIGERATED FOR UP TO 1 WEEK.

MAKES ABOUT 20-25 BALLS.