jungle & river trails

Well, we did it. M and I had a pretty great wedding (more on that soon – stay tuned!), he submitted his comprehensive exams, and I submitted my thesis. We are husband & wife, and weeks away from being Masters (whatever that means) too. Not a bad March, really.

Now, we are applying for jobs like crazy people and trying to figure out what comes next. But, in the meantime, we have six days in British Columbia to look forward to! We fly out tomorrow and are stoked for oysters, lots of hiking, and plenty of other cool things (with a little anthropology conferencing in between because, why not?) I’ll be posting some updates about the things we saw, ate, and drank on our trip, and you can follow along on instagram (@alexlancey) and snapchat (@adelarish).

Anyway, there will be plenty of future blog posts about all these things later (now that thesis & wedding things are over I’m excited to start bothering you all again!). Right now, I want to talk snacks with you.

SO, this brings me to the deliciousness that is “powerballs”. These babies are super easy, cheap to make (you’ll probably have most of this stuff in your cupboard already), and are a much better alternative to weird, super processed granola bars. When I’m out running errands or on a hike, I need something to keep the hanger away, but I don’t always want a super heavy protein bar, or one of those granola bars or other snacks that are basically just candy. These are still plenty sweet, but are a pretty healthy alternative and are awesome to keep in your bag when you’re out and about to keep the hunger demons at bay. I made a huge batch today to bring to British Columbia so we can take them along while we’re road tripping, hiking, snow shoeing, shopping…anything to keep our energy up between beers and oysters (and save a few bucks because #ballinonabudget). They’ve got some protein, some sweetness, and flax seed for good fiber…plus, they’re delicious. You’re gonna wanna make these all the time.

I adapted this recipe from Gimme Some Oven, who has great recipes, but I made a few changes based on what I like. The amazing news about these babies is that you can make ’em however you like ’em and they can be totally customized once you get the basics. Get the recipe below, and let me know what you think! And, before you ask, no, I do not think it’s weird to pack a bunch of homemade snacks in my suitcase, thankyouverymuch.


Here’s what you’ll need – the basics:

  • 1 C old fashioned oats (uncooked)
  • 1/4 C peanut butter
  • 1/4 C almond butter (I use a combo of nut butters for the best flavor & stickiness factor, you can use one or the other if you prefer!)
  • 1/2 C ground flax seed (I buy whole flax seeds in bulk, because they’re usually cheaper, and then just stick them in the blender and pulse a few times until it’s like sand. I recommend getting your flaxseed from Amazon for the best price!)
  • 2/3 C honey or other sweetener (for this recipe, I used 1/3 C honey and 1/3 C coconut flower syrup, but you don’t need to go out and get coconut flower syrup! Honey or agave works juuuuust fine)

Flavor & fun stuff:

  • 2/3 C mini chocolate chips (the mini ones work best in my opinion, to make sure every bite is balanced. I use semisweet, but dark or milk works fine, too!)
  • 1/2 C toasted coconut flakes (buy unsweetened, shredded coconut. You can toast it yourself, too; just push it around in a skillet on medium heat for a few minutes until it’s golden brown and smells crazy amazing delicious)
  • Splash of maple extract
  • Pumpkin pie spice or cinnamon

What you gotta do:

It’s easy! Mix your oats, flax seed, nut butters and honey together until it’s nice and sticky, then fold in your coconut, chocolate chips, and spices. Stick it in the fridge for at least 30 minutes, then roll into balls, and store. I roll mine pretty small (about a tablespoon or so each), because I like to be able to just pop one or two in my mouth on the go, but you can make them bigger! You’ll get about 24 small ones, or 12 larger (two-bite) powerballs.

Make it awesome-er: you have options here! You can add pureed pumpkin (just use less nut butter), dried fruits, nuts, peanut butter or white chocolate chips, and whatever combo of flavoring and spices you like. The possibilities are endless, and once you start making these, you won’t wanna stop. Keep ’em refrigerated (unless you’re throwing them in your suitcase…) and they’ll be good for up to a week.

Now, maybe I should stop cooking at start packing (maybe). Can’t wait to tell you all about our time in British Columbia!

Keep cooking, traveling & snacking.