At the beginning of January, I decided to {mostly} eliminate wheat from my diet (you can read about it here). This initially posed a huge problem – I love all things wheat and salty. Pretzels, saltine crackers, more pretzels, pizza, pasta – you name it, I love it (and want to eat it).
So, I had to get creative with my snacks. Blue corn chips have helped with the salty/crunchy that I crave, but I’ve been eating a lot of carrots, hummus, tatziki, {homemade} plantain chips, and these delicious little oatmeal & peanut butter balls. I’ve been making a version of this recipe for years (peanut butter, oatmeal, and honey) but decided to add a few extras into the mix. This recipe is so easy and quick – but the best part is that it’s healthy and satisfies all types of cravings!
Ingredients (I tend to eyeball of my measurements, but for those that like exacts – here you go)
2 cups Old-Fashioned Rolled Oats
3/4 cup Peanut Butter (I prefer smooth)
1/4 cup Honey
1/4 cup Coconut Flakes
1/4 Flax Seed
1 Tbsp Chia Seed
1 Tsp Vanilla Extract
Optional: chocolate chips, raisins, chopped nuts
Directions
Mix all ingredients in a large bowl (you can warm up the PB in the microwave to make it easier to work with). Mix well with a spoon, and then mix together with your hands. Put mixture in the refrigerator for 30 minutes to slightly harden and form together. Remove from refrigerator and use hands to create oatmeal & peanut butter balls.
Enjoy!
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If a short race, such as a 5k, predicts a faster half or full marathon than you have run, you have more speed than endurance. If your half or full marathon predicts a faster 5k than you’ve been able to pull off, you are probably better at endurance running. (This assumes that you have trained properly for the distances).

Arrange 4-6 large tortillas on a large baking sheet (spray with Olive Oil or Pam). Spread bean mixture evenly on each tortilla. Top each with 1/2 cup of vegetable mixture and cheese. Layer each tortilla on top of each other; top remaining tortilla with vegetable mixture and cheese. Bake until hot throughout, about 20 minutes. Transfer to plate; garnish with lime wedge, fresh cilantro, and serve.







