2013. You’re three days old.
And in just three days, I’ve managed to almost fall on ice more times than I can count. I’ve purchased mittens that fit over gloves that don’t let my hands move but almost keep them warm. And I’ve seriously contemplated wearing my Under Armor sweatshirt into the office everyday…and not even because it feels like lazy, cozy Christmas break again.
I’ve needed a serious attitude adjustment…one that embraces the cold a little better. And tells my whiny voice to shut its face already.
So I added chocolate to quinoa. And then peanut butter. Dried cherries and coconut were involved too…because at one point it felt like this should become a trail mix inspired energy bite. I dunno.
Here’s the truth. This peanut butter chocolate combination is my go to when I’m just in a funk. And…I opened the oven after dinner was finished cooking and ate it standing up, in front of the heat. Then I snuck a quinoa bite for dessert. It feels like I can handle another day of this winter now.
2 cups cooked quinoa
1/3 cup dried cherries
1/3 cup shredded coconut
1/3 cup chocolate chips
1/2 cup peanut butter
1/3 cup honey
Cook quinoa and set aside to cool. Measure out two cups (mostly cooled) quinoa into a medium sized bowl and add cherries, coconut and chocolate chips. Stir to combine. (Note: Make sure your quinoa is cooled entirely if you don’t want the chocolate chips to melt. Mostly cooled will melt some, but not all.) Add peanut butter and honey and gently stir to combine. Refrigerate for 2-3 hours. Remove from fridge and form into small, bite-sized balls. Store in refrigerator for up to one week.