I would like to take a moment to admit something. I’ve been staying up way, way too late. I’m not talking midnight or 1am or even 2am. I mean, I’ve stayed up past 5am 3 times in the last month. I should probably be concerned and maybe I should reevaluate my less-than-healthy sleeping habits. I keep waiting for my skin to start turning grey and purple circles to appear underneath my eyes – it hasn’t happened yet! But there’s a reason for all of this nonsense.
I quit my job last week and we’ve got some big changes coming up. It was my first real 9-5. Or for accuracy’s sake, my first 10-6. Anyway, that’s not what matters. What matters is that I’ve been sucking every last drop of awesome out of this year and that doesn’t leave much time for cooking dinners or pre-packing lunches.
Instead, I’ve been wandering through the West Village to see Christmas lights. Singing karaoke until my voice is gone. Eating pizza in the back of a cab. Playing cards. Walking around until my legs are numb just to find a hole-in-the-wall bar. Risky Business-ing on my hardwood floors. Bowling after midnight. Living.
The way I see it, there’s plenty of time for sleep later. When Monday rolls around, I find myself thanking myself for having a food blog. I know I can count on at least 3 kinds of leftovers, which usually results in some pretty strange lunch combinations.
Veggie burgers, chocolate waffles, cold chili, spaghetti squash, muffins, or in this Monday’s case, these little morsels of delicious. You never know what you’re gonna find in my pink-and-orange lunchbox.
Healthy fats, natural sweetness, and a coconut crunch – these are the perfect little power snack. Two of them will fill you right up and keep you feeling full for a couple of hours, minimum. Here’s to staying up too late and thanking God for coffee the next day.
- Serves: 12
- Calories: 1618
- Fat: 120g
- Saturated fat: 17g
- Unsaturated fat: 97g
- Carbohydrates: 138g
- Sugar: 92g
- Sodium: 45mg
- Fiber: 21g
- Protein: 29g
- ¾ cup pitted dates
- ¾ cup raw walnuts
- ½ cup raw cashews
- ½ cup raw pecans
- 2 tablespoons shredded coconut
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- extra coconut to coat the outsides
- Add the walnuts, pecans, and cashews to the food processor. Pulse until they are finely ground. Set aside.
- Add dates to the food processor and pulse until a sticky paste starts to form. In a medium bowl, combine nuts, date paste, maple syrup, cardamom, coconut, and cinnamon then use your hands to combine it well. Form into 12 cubes, balls, or rolls.
- Fill a bowl with about ¼ cup of shredded coconut. Gently coat each cube.
- Store in the refrigerator or enjoy right away!