Maple Run SD Rockstar Chef Cathy Branon

Cathy Branon's Rockstar Protein Snacks...

What do you get when you roll together protein-fortified oats, Vermont maple syrup, and a few other healthy ingredients?

Absolute YUMMY-NESS!

Cathy Branon, a fifth-grade teacher from SATEC (St. Albans Town Education Center), calls her winning recipe in the Maple Run SD-wide cooking competition, “Double Pumpkin, Dark Chocolate Energy Balls”. The secret ingedient was her own maple syrup from a six generation sugar house! We visited her school to video her making these Michelin-star-worthy balls so we can all enjoy them (click below to watch).

Cathy first had to win her school-wide competition and then she had to go up against the winners from Central Office/Spring Academy, BFA, Fairfield Center School, NCTC, and SACS . Those winning chefs were Keith Franchetti (Chicken Tortilla Soup), Barbara Tenney (Maple Meringues – we got to sample these too – thanks Barb, they were sooo good), Paul Roque (Chinese Chicken Salad) and Zachary Kelley (Turkish Red Lentil Soup).

Erin Rocheleau, communications specialist at the Maple Run School District, pulled the whole cooking competition together and it was a huge hit. Each wellness leader helped make it happen in their own buildings and then Erin brought the teams together. All the winning recipes were judged by the culinary students at NCTC and Cathy’s Energy Balls were a run-away hit (scroll down for the recipe). Lisa Sutton, a former Rockstar and SATEC building wellness leader, joined Cathy in the filming the recipe.

Now, all of PATH nation can make these yummy bites of protein goodness!

Congratulations to all of the competing chefs at the first-ever Maple Run Flavor Throwdown. As we like to say, “You are all Rockstars-from head to toe!”

Double Pumpkin Dark Chocolate Energy Balls

Cathy Branon’s Maple Run School District Flavortown Throwdown Rockstar Chef winning recipe (boy, that’s a mouthful!)

Ingredients

3 cups dry, uncooked gluten-free thick-cut oats oatmeal
15 oz. all-natural pumpkin puree
¾ cup all-natural SunButter, or other nut-butter
2-4 tbsp shredded sweetened coconut
1 cup pumpkin seeds
½ cup dark chocolate chips
⅔ cup pure maple syrup
½ tsp cinnamon
½ tsp pumpkin pie spice
½ tbsp vanilla extract

Directions

Thoroughly combine all ingredients in a large bowl (use your mixing muscles!)
Roll into balls about 1” in diameter (Cathy likes to make them bigger but you choose). Using an ice cream or cookie scoop helps but you still need to hand roll them to make them perfectly round.
For extra fun, put some shredded coconut on a small plate and roll the balls in that to coat them.
Line a baking sheet with parchment paper and place the balls there. Freeze for an hour. Store in an airtight container in the freezer for a few weeks or in the fridge up to 7 days.

Makes between 20-35 balls

Nutrition for 35 balls:

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