LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Mesquite Cookies

Mesquite Cookies

I make many varieties of raw energy bites... but this recipe is between a cookie and an energy bar. Call it whichever, they are vegan, gluten free, health promoting and delicious.  

This recipe goes a step further than most simple energy bites by using some special ingredients and dehydrating the bites. Why bother to dehydrate? Well raw bites can become mushy in the heat or in your kit pocket. They are also more perishable in the raw form. Dehydrating them is ideal for taking on hikes, bike rides, or just saving fridge space. The use of Mesquite powder helps add natural sweetness, fiber, and control blood sugar while the Cordyceps might help boost your endurances abilities. Cayenne also isn't there just for show as it plays a role in stimulating your metabolism and controls cravings by providing that balancing kick of heat. 


+ 1 cup Almond Flour
+ 1 cup Rolled Oats
+ 2 tbsp Maple Syrup
+ 4 tbsp Mesquite Powder
+ 1/2 tsp Pink Salt
+ 20 Dates, chopped
+ 1 tsp Almond Extract
+ 1/2 tsp Cayenne
+ Zest of 1 Orange
+ 1 tbsp Orange Juice
+ 1/4 cup Shredded Coconut
+ 3 tbsp Coconut Oil
+ 1 tbsp Cordyceps powder



Set your oven to 180 degrees. Line a backing sheet with parchment paper. 

In a food processor, add the dates and oats. Processes until they begin to form a mealy dough. Add the almond flour and pulse a few times to combine. Add in all other ingredients. Process until a course meal forms. It may look crumble, but should stick together with a little hand kneeling. Do not over process to form a paste. Roll into small balls and press to flatten. Add to parchment and bake for 2 hours. Remove and enjoy! or store in an airtight container. 

** You can skip the dehydrating/baking step and eat these raw! Just store them in the fridge. 

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