A Double Energy-Snack Recipe Post

Jannine Myers

Keeping All The Athletes In The Family Fueled

This week has been a busy one for my 12-year old; she’s been spending extra time at her dance studio rehearsing for a pretty major showcase event next week. With all the hours she’s putting in at the studio, I wanted to make sure she has snacks on hand that will nourish and fuel her. In addition to the fruits, nuts, cheese, crackers, and Clif Kid ZBars that she likes, I made her some peanut butter/chocolate chip muffins. She’s an active kid, so a few extra calories and fat won’t hurt.

As for me, I’m kind of carb-loading this week in preparation for a trail race (I don’t really need to since it’s only 19k, but any excuse for extra carbs…..), and instead of a sugary snack I went for salted baked baby potatoes. Super easy to make, these potatoes are awesome!

Check out the recipes below!

baked potatoes

PB&ChocChip Muffins

1 cup brown rice flour

2 tsps baking powder

1/4 tsp baking soda

1/4 cup finely-shredded unsweetened coconut

1/4 cup chopped walnuts

1/4 cup chocolate chips

1 cup almond milk

4 tbsps peanut butter, melted


Preheat oven to 350 degrees F. Line a muffin tray with cupcake liners (makes 8 or 9 muffins). Add all the dry ingredients to a large mixing bowl and combine. Stir in the melted peanut butter and mix. Finally, add the almond milk and mix to an even consistency. Fill the cupcake liners and place the muffin tray in the oven. Bake for approximately 15 to 17 minutes. Let cool and enjoy.

[Adapted from recipe posted by NourishNotPunish]

Salted Baked Baby Potatoes

8 baby potatoes

3/4 tbsp olive oil

Sea salt and black pepper

Goats Cheese

Mango Chutney / Pesto / Marmalade / Relish – your choice


Preheat oven to 350 degrees F. Scrub and clean the potatoes and put them in a medium-size bowl. Add the olive oil and salt and pepper to the bowl and mix well so that the potatoes are nicely coated. Place potatoes on a baking tray, and bake for approximately 30 minutes. Remove from the oven, then cut a slit in the middle of each potato and fill each slit with a small piece of goats cheese. Bake for a further 3 to 5 minutes, just until the cheese is slightly melted. Top your potatoes with your choice of chutney, pesto, marmalade, or relish. Enjoy.

Honey Bran Rock Cakes

Jannine Myers

This week’s recipe came about out of necessity – well, sort of. I had a few bags of various types of flour in my pantry, and all almost empty. Rather than dispose of them, I decided to combine them all and bake something that I thought I might like; the end result was what I have decided to call my “honey bran rock cakes.”


Have you ever had savoury rock cakes by the way? With cheese and onion soup mix? They’re delicious! But these honey bran rock cakes are not bad either, and if you’re into healthy then these are definitely the better choice. Made with a good-tasting honey (I used Heavenly Organics Himalayan Raw Acacia Honey), and Bob’s Red Mill Wheat Bran, these semi-sweet rock cakes are great for those of you looking for a healthy snack with a little extra fiber.


1/4 cup brown rice flour

3/4 cup gluten free all-purpose flour

1/2 cup gluten free whole wheat flour

[Note: this recipe is not intended to be gluten free – I just used gluten free flours because that’s what I had left in my pantry; the wheat bran obviously contains gluten]

1/2 cup Bob’s Red Mill wheat bran (or any other brand)

1 tsp baking powder

1/4 tsp baking soda

1/2 cup honey (your choice)

1/4 cup coconut oil (I actually used a little less than a 1/4 cup)

1 egg

1/2 cup unsweetened almond milk



Preheat oven to 375 F.

Mix milk and bran and let sit for at least 5 mins.

Combine coconut oil and honey, and melt in microwave.

Sift together the flours, baking powder, and baking soda.

Combine flour mixture with bran mixture, honey mixture, and beaten egg.

Place by teaspoonfuls on a greased baking sheet.

Sprinkle with shredded coconut and sugar.

Bake approximately 10 minutes.

Allow to cool before serving.