about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Sunbutter Energy Bites (Allergy-Friendly!).

I’ve been meaning to type up this recipe for you guys for weeks now!  I’ve been making these for a while, and have served them at a bunch of our playdates.  They are always a hit, and I am always both amazed and alarmed at how quickly 25 snack balls can disappear.

One of my favorite snacks to make for the kids are the coconut date energy bites I came up with a few years ago.  They are easy to pack and store, and anything bite-sized is usually a hit in my house.  But while there is not necessarily anything bad about them, they aren’t exactly a nutritional powerhouse.  Especially when my three year old wants to eat five of them at a time.

So I set out to make a new variation – one a bit lower in sugar and a bit higher in good stuff like nuts and seeds that I can never get them to eat otherwise.  At the time I was making these, I was getting ready to host my moms group over at our house and I wanted a snack for all the kids.

But there was one catch.  We have a little guy in our group who has a whole host of food allergies.  And while his mom certainly never expects anyone to go out of the way to make snacks especially for him, I always feel sad offering muffins and other delights to the other kids and seeing his big wide eyes full of disappointment when he is offered the grapes. 

I was determined to make something that all the kids could enjoy together.  And so a nut-free, wheat-free, nutrient-dense snack ball was born!  Of course, there might be someone allergic to coconut or oats or something else – so make sure to always check out all the ingredients!  But for the most part, I think these are free of common allergens, and I KNOW that they are delicious.

Sunbutter Energy Bites (Allergy-friendly!)

by Emily Malone

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (25 bites)

  • 2 cup dry old fashioned rolled oats
  • 1 cup shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons shelled hemp seeds
  • 2 tablespoons raw pumpkin seeds (pepitas)
  • 6 to 8 pitted Medjool dates
  • 2 tablespoons water
  • 2 tablespoons melted coconut oil
  • 1/2 cup sunbutter
  • pinch of salt


Add all dry ingredients to a food processor and pulse for about 30 seconds — just enough time to grind the oats and coconut down a bit and mix everything up.

Add the dates, water, melted coconut oil (you want it to be liquid!), and sunbutter, and pulse for another minute or so. The mixture will still seem pretty dry and crumbly — scrape it down a few times with a spatula and pulse in between.

Once it is all mixed together well, scoop a little bit out at a time and form into round balls. I find the best method for this is to wet my hands and form them by hand, but you can also use a cookie scoop if you want to stay clean. Just make sure the balls are well formed so that they hold together.

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That’s it! No cooking, baking, drying, or anything else — they are ready to eat!

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Store in an airtight container in your pantry or in your refrigerator – up to you!  If you store them in the refrigerator, they get a bit firmer due to the coconut oil hardening, but they are still just as good. 

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These have become a regular part of our snack rotation, and they even work as a dessert bribe in our house.  Cullen is much more willing to polish off a plate of lentils and carrots if a sunbutter ball is promised at the end of the meal!

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I also like that I can pack them in his school lunches, since his classroom is nut-free.  And when I ask him after school what was in his lunch he always responds with, “Moooooooooom, you packed it, you already know!”  And then eventually he tells me that the sunbutter ball was the first thing he ate.  And half the time it is also the only thing he ate, so I’m happy to know he at least got a few good bites in his belly before nap time. 

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And I should add that these are definitely not just for kids.  I pop them in between breakfast and lunch, or during that (awful) late afternoon stretch.  And Casey has been using them for running fuel as he finishes up training for the LA Marathon!  Something for everyone and that doesn’t last long in our house.

As always, enjoy – and happy weekend!!

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Vegan Field Roast & Mushroom Stuffing.

Phew – my last Thanksgiving recipe finished, just in the nick of time.  Hopefully a few of you are still planning your meals.  And to the rest of you, bookmark this one for next year – you won’t regret it!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

This is a classic, simple Thanksgiving stuffing with an awesome veggie twist.  It’s packed with protein from the Field Roast sausage, and loaded up with veggies and herbs to give it tons of flavor.  Make sure to pick a high quality bread, and leave it out for several days to get it good and crunchy.  You don’t want to skip this one!

Vegan Field Roast & Mushroom Stuffing

by Emily Malone

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients (6 to 8 servings)

  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 2-3 ribs celery, diced
  • 8oz mushrooms, roughly chopped
  • 4 Field Roast apple sage sausages, diced
  • 2 cups mushroom broth
  • 1/2 cup parsley, minced
  • 1/2 cup sage, finely chopped
  • 1 loaf crusty bread
  • 2 tablespoons vegan butter or Earth Balance
  • pinch of salt


Start by preheating the oven to 350 degrees F. First things first, go ahead and cube up your bread. The crustier the better – I actually let my loaf sit out on my counter for an entire WEEK. I had to put some serious muscle into sawing it into cubes, but it was worth it for the final product. Set bread cubes aside in a bowl while you prep the rest of your ingredients.

This recipe is your chance to show off your knife skills at the Thanksgiving table! You want to finely dice the onions, carrots, and celery, and sauté them in a bit of olive oil in a heavy-bottomed pot.

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Once the veggies have begun to soften, add the chopped mushrooms and a small pinch of salt (to help draw out the water while they cook).

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I have been thinking about putting Field Roast links into a stuffing for years, and I’m so glad I finally did it.  It’s a product we love and eat almost every day in our house, and it’s also an awesome local, Seattle company.  (For those who haven’t tried it before, it is nationally available at Whole Foods!)  I think the apple sage variety is best in this recipe!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

Remove the plastic outer wrapping from the Field Roast veggie links, and chop them into small bite-sized pieces.

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Finely chop the herbs and add everything to the pot of veggies.  I lucked out that parsley and sage are the only things still growing in my garden boxes this fall! 

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Mix well to combine, and then pour two cups of mushroom broth over top.  You can also use veggie broth, but I thought the mushroom broth really brought some extra flavor to this dish.

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Stir the mixture well and then pack it down a bit with the back of your spoon. Add an extra little pinch of salt, but you shouldn’t need much since the broth and Field Roast already bring a lot of salty flavor. 

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Just before cooking, set two small pats of vegan butter on top.  Prepare for deliciousness!

Vegan Field Roast & Mushroom Stuffing by Daily GarnishVegan Field Roast & Mushroom Stuffing by Daily Garnish

Bake (uncovered) in the oven for 45 minutes, until the top is golden and starting to get crispy.  Serve warm and enjoy!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

We’ve been eating the same stuffing for years, and while I still love that recipe, I was immediately excited by the first bite of this.  I could.not.stop eating it, and just looking at the pictures makes me want to make this again right now.

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

And the great thing about Field Roast is also that it’s super high in protein, so this is a complete meal for any vegetarian and vegan diners.  The night I tested this recipe, my family ate nothing but stuffing that night, and we almost ate the whole thing.  The kids loved the bread (of course), and they ate it so enthusiastically that I don’t think they realized they were shoveling in veggies and Field Roast too.

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

We’ll be out of town for the big meal this year, so I had a lot of fun testing out some new recipes and bringing a bit of Thanksgiving to our home before we left.  There is nothing more comforting than enjoying classic, delicious food with people you love. 

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

If you’re still menu planning and looking for ideas, here are some of my favorite Thanksgiving recipes – both new and old!

Wishing all of you a happy and healthy holiday this year – I am so grateful that you join me here!

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