Pumpkin Pistachio Energy Balls

No bake Pumpkin Pistachio Energy Bites are a tasty bite of pumpkin pie flavor. The perfect healthy snack for anytime!

I haven’t tested a new energy ball recipe in a while. These Pumpkin Pistachio Energy Balls reflect what I’ve been up to these days and what’s on my mind food-wise.

It’s full-on pumpkin season, so there’s that. I also visited the Wonderful Pistachio company last month and I’ve been itching to make something delicious with pistachios.

Normally you would think of using walnuts or pecans with pumpkin, so I was excited to see how pistachios would taste. Let me tell you, these little guys are delicious. They literally taste like little bites of pumpkin pie. They’re super moist with just the right amount of pumpkin and spice. This batch only made 9 balls and they are going pretty quickly over here!

Moist and delicious no bake Pumpkin Pistachio Energy balls are a tasty bite of pumpkin pie in every bite! The perfect healthy snack for anytime!

I’d like to think these little bites are healthy, too. I never use added sugar in my energy balls, just Medjool dates for the base. They’re super simple to make, you can whip these up in less than 15 minutes. I think it took me longer to clean my food processor than it did to make these pumpkin bites. I used pistachios inside the dough and coated on top. Pistachios are full of  good fats and fiber. In fact, 90% of the fat in pistachios is the healthy kind. 


Pumpkin itself is healthy, too. It’s full of the antioxidant beta carotene, as well as fiber and minerals. Am I selling you yet that these sinfully delicious snacks are healthy? I hope so!

I store my no bake energy balls in the freezer (I like them to be super cold), but you can also keep them in the fridge. I think these Pumpkin Pistachio Energy Balls would be lovely as a morning or afternoon snack with a warm mug of tea. They’re also Nourish-friendly, which is an added bonus!

Here’s how I made them:

Pumpkin Pistachio Energy Balls

Yield: 9 balls

Pumpkin Pistachio Energy Balls


  • 1/2 cup raw pistachio pieces
  • 1/4 cup raw cashew pieces
  • 10 Medjool dates
  • 1/4 cup pumpkin puree
  • pinch sea salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract


  1. Place 1/4 cup pistachios in the food processor and ground until resembles coarse sand. Remove from bowl and set aside. Then add cashews and remaining 1/4 cup pistachios into the food processor and process until well ground. Add dates and remaining ingredients. Process until well combined and smooth. Taste for flavor and adjust as needed. Roll into balls (warning, dough will be sticky) and place each ball into the bowl of pistachios, coating fully. Store in freezer or fridge. Makes 9 good size balls.

Moist and delicious no bake Pumpkin Pistachio Energy balls are a tasty bite of pumpkin pie in every bite! The perfect healthy snack for anytime!

The Best Fall Salad Recipe Roundup

The best way to celebrate the flavors and variety of the fall harvest is with a delicious fall salad!  

he best way to celebrate the flavors and variety of the fall harvest is with a delicious fall salad!


Salads may seem like only a summer thing, but not so fast! I’m here to convince you that salads can be enjoyed all year long. Say hello to fall salads with butternut squash, apples, cranberries, nuts and other delicious flavors that give salad a delicious autumn twist.

Roasted Cauliflower and Potato Salad

This fall salad is the perfect use for roasted cauliflower and potatoes, two of my favorite veggies to roast. I roasted them pretty simply with just olive oil, salt and pepper. The flavor combo is simple, yet amazing!


Radicchio Salad with Green Olives & Parmesan

I love this simple yet grown up salad with green olives and bitter radicchio lettuce from The Kitchn. It’s the type of salad you can whip up so easily that you end up eating it several days per week!


Cinnamon Apple Quinoa Salad

Make a batch of Kristina’s Cinnamon Apple Quinoa Salad to eat during the week for a quick and healthy lunch. This grain salad made with quinoa, apples, tart cherries, spinach and feta is so tasty you don’t eat realize how healthy it is! Serve on a bed of baby spinach for some crunch!


Cauliflower Salad with Fennel & Green Apple

Who says a delicious and satisfying salad needs lettuce?  My hearty sliced cauliflower salad is a tasty mix of tangy flavor. It’s crunchy with a slight hint of licorice from the fennel. The green apple brings a little sweet and the pomegranate adds a shot of antioxidants (plus a gorgeous color!)


Apple Pecan and Feta Salad

Here’s a beautiful fall salad from Jessica in the Kitchen.  Crisp apples, crunchy pecans, sweet cranberries and deliciously-tart feta cheese is gently mixed mixed with a lovely honey-apple dressing. I love the the combination of sweet and tart.


Lentil Salad with Kale, Tomatoes, Almonds in a Lemon Vinaigrette

Lentils add protein, fiber and texture to any salad! My favorite Trader Joe’s pre-steamed lentils make it into many a salad at our house. This simple kale salad by my dietitian pal, E.A. Stewart (aka The Spicy RD) is a perfect side dish on a busy weeknight.


Smoky Kale Salad with Egg

I created this delicious and super simple smoky kale salad with egg for a quick weekday lunch. I love the flavor from the smoked paprika and the kale is super filling. I was able to whip it up pretty easily using ingredients I had on hand. I love sprinkling all of my salads with pumpkin seeds, don’t you?


Autumn Chopped Salad

This autumn-inspired salad from Iowa Girl Eats highlights all of my favorite fall flavors…pears, apples, roasted peanuts, and dried cranberries. A feast for the eyes, and the stomach! Isn’t it a beauty?


Warm Roasted Butternut Squash Salad

If you love the idea of a warm salad, try this delicious butternut squash salad from Minimalist Baker. This fall salad is a perfect side dish for autumn gatherings or as a satisfying lunch for work. Yum!


Vegetarian Fall Harvest Salad

This fall salad is Alex’s take on Panera’s Orchard Harvest salad. I love the combo of crisp apples, honeyed pecans, creamy goat cheese and cider dressing. Quinoa was added for extra protein and fiber as well as a large bed of mache lettuce blend. I could eat this gorgeous salad every day! 


Shredded Collard Salad with Apple

I am a serious Belgian endive lover! I add chopped endive to almost every salad I make (and of course a bit of creamy avocado is a must). Green apples add a nice tart crunch and the dressing is about as addictive as it gets. It’s an Asian-inspired vinaigrette that is super easy to whip up.  I think it’s the perfect complement to the collards and will soon become your go-to.


Autumn Couscous Salad

This fall salad from Foodie Crush has some amazing flavor from the apple juice, sage, and fennel (and it only gets better the longer the flavors have time to meld together). I love the addition of chewy Israeli couscous, too! This one is a must-try!


Breakfast Tostada with Egg

Tex-Mex Breakfast Tostada with Egg


I partnered with the American Egg Board and the Egg Nutrition Center on this post. Opinions expressed are mine. 

Scrambled eggs are one of the first foods Norah learned how to cook, back when she couldn’t even reach the stove! Finally, now 8 years old, she’s able to fully complete the process by herself! She can retrieve the eggs from the fridge, grab her bowl, crack the eggs into the bowl, whisk them, pour the eggs into the heated pan and scrape them onto her plate. I love watching her do it and it’s nice that it takes the pressure off me to cook her breakfast when I could be making her lunch and getting her ready for school…or just enjoying my coffee in peace.

Eggs are not only a super easy breakfast, but they’re a great way for kids to start the day. Breakfast is important for the kiddos. Studies show there are cognitive benefits of eating breakfast, such as better memory recall time, improved grades, and higher test scores. Eggs are a great choice because they’re a high quality protein, something I think is often missing in grade schoolers’ breakfast. The protein provides staying power, especially for the middle and high school kiddos, who usually have to eat at the crack of dawn and then go many hours before lunch.

We’ve always been an egg eating household. My husband is known for his omelet making skills and we buy eggs in bulk by the 4-dozen. We eat some eggs over here!

Eggs are pretty awesome. They are nutrition superstars, with just one large egg containing 6 grams of high-quality protein. They also contain antioxidants. Lutein and zeaxanthin are found inside the egg yolk, as well as vitamins E, D, and A, all for just about 70 calories. The antioxidants are just one of the reasons you shouldn’t skip out on the yolk, it contains most of the nutrients!

Many people still ask me about the cholesterol content of eggs and whether they should really be eating them. I have always said yes, in moderation, even before the 2015 Dietary Guidelines for Americans removed the daily limit on dietary cholesterol and included eggs in all three recommended healthy eating patterns. The Guidelines even include eggs as part of a plant-based diet.

Eggs are a great way to eat clean on a budget, too. At around $0.15 each, they are one of the least expensive sources of clean, high-quality protein sources you can find. They’re also family friendly and super versatile. You can eat them for breakfast, lunch, or dinner with little complaints.

My mom's famous spinach pie is an easy crowd pleaser! It's cheesy and delicious, but still chock full of healthy greens! #dinner #cleaneats @danielleomar

Sue’s Spinach Pie is a longtime family favorite. If my mom (yup, she’s the Sue) was willing to whip it up, I could probably eat her spinach pie every day of the week.


Then there’s my husband’s omelets, which rival anything you would get in a restaurant. He stuffs them with spinach, black beans, salsa and sautéed mushrooms. His secret is the oven. He tops off his egg creations in the broiler to get the perfect amount of heat – no flipping required. Who else has ruined their breakfast with a flip gone bad?

Poached eggs on Sourdough toast with avocado sauce via @danielleomar

After my mom’s spinach pie and the hubs’ omelet, I’ll take my egg with bread, thank you. I love this super simple to make sourdough benedict with avocado sauce.

Tex-Mex Breakfast Tostada with Egg

My tasty Tex-Mex Breakfast Tostada with Egg is also the perfect way to start the day. It has all the elements you need to feel full and stay satisfied all morning long. It’s also utterly delicious.

The filling for Breakfast Tostada with Egg

First things first, I toasted up some pita on the stove (we use the gas burner to heat our tortillas so the house smells like a campfire, in a good way). Then I tossed together black beans, diced avocado, roasted corn, and shredded cheddar cheese with a little salsa and fresh cilantro. I placed the tasty mixture on my toasted pita and topped it off with a fried egg!

Tasty Tex-Mex Breakfast Tostada with Egg

Really, anything is better with an egg on it, right? I know this is!

Breakfast Tostada with Egg

Yield: 2 servings

Breakfast Tostada with Egg


  • 2 slices pita bread, toasted
  • 2 eggs, cooked over easy
  • 1/4 cup black beans
  • 1 Tbsp chopped cilantro
  • 2 Tbsp tomatillo salsa (plus more for serving)
  • 1/4 cup roasted corn (I used frozen)
  • 1/4 cup shredded cheddar cheese (I used Cabot)
  • pinch sea salt
  • fresh ground pepper


  1. In a small bowl, combine black beans, cilantro, corn, cheese, salsa and salt. Toast your bread and fry up the eggs. Place bean mixture onto toasted pita, add fried egg and season with salt, pepper and more salsa, as desired to taste.

Breakfast Tostada with Egg


Tex-Mex Breakfast Tostada with egg is the perfect way to start the day. It has all the elements you need to feel full and stay satisfied all morning long. It’s also utterly delicious.

For more delicious ways to incorporate eggs into breakfast, lunch or dinner visit incredibleegg.org

And to see other research that shows the health benefits of eggs, visit eggnutritioncenter.org