Keto Chocolate Cake Balls (with CBD Oil)
These guilt-free chocolate treasures are gorgeous and tasty. Hitting the spot for that chocoholic "Fit-ish" person that likes or loves to work out, but still likes to eat some cake!
They are certain to start a conversation up or win over a fitness crowd or a normal crowd with a curiosity and open mindedness. The CBD oil infused coconut oil in these treats serve as a multi purposeful ingredient: They add some extra flavor and they also help with muscle recovery as well as anxiety. (Feel free to leave that out if you are not comfortable or if you only have regular coconut oil on hand too.)
Also they're friendly for macros and keto and paleo diets, this recipe is super easy and relatively quick to make, but don't let its simplicity fool you though, it is healthy, deliciously sweet, and won't kick you off of your fitness and health journey. A triple threat and a super treat. Just don't take your eyes off them, because they disappear very quickly! (I make 2 batches)
Ingredients:
They are certain to start a conversation up or win over a fitness crowd or a normal crowd with a curiosity and open mindedness. The CBD oil infused coconut oil in these treats serve as a multi purposeful ingredient: They add some extra flavor and they also help with muscle recovery as well as anxiety. (Feel free to leave that out if you are not comfortable or if you only have regular coconut oil on hand too.)
Also they're friendly for macros and keto and paleo diets, this recipe is super easy and relatively quick to make, but don't let its simplicity fool you though, it is healthy, deliciously sweet, and won't kick you off of your fitness and health journey. A triple threat and a super treat. Just don't take your eyes off them, because they disappear very quickly! (I make 2 batches)
Ingredients:
- ½ cup Almond Flour
- ½ cup Granulated Erythritol
- ½ cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- Pinch Sea Salt
- 1 tsp Vanilla Extract
- 3 Eggs room temp
- 2 tbsp Coconut Oil (CBD Oil Infused 1000 mg @ Happy Buddha Hemp)
- ½ cup Almond Milk room temp
- 1 cup Sugar-free Chocolate Chips separated.
- 2 tsp Coconut Oil (Regular organic coconut oil) I like to use Nutiva
- Additional Topping (Optional): Hemp Seeds or Chia Seeds, especially if you do not like sea salt. This also adds in some additional protein, something we could almost All use a little bit more of too!
- Instructions:
- Preheat oven to 350 F and prepare a 9x9 inch cake pan with parchment paper.
- In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt. In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth.
- Add the wet ingredients to the dry and stir until combined and no dry spots remain. Transfer to the pan and bake for 24-28 minutes or until a toothpick comes out clean. Let cool.
- Once cooled, remove the cake from pan and use your hands to crumble the cake into small pieces and then transfer them to a large bowl stand-alone mixer.
- Melt ¼ cup of the chocolate and add it into the cake crumbles and mix until combined. The mixture should resemble dough. Use a cookie scooper to make 24-25 cake balls and place them on a baking sheet lined with parchment paper.
- Melt the remainder of chocolate with 2 teaspoons of coconut oil and drizzle over each cake ball. Chill until chocolate is solid.
- Use any keto-friendly chocolate chips
- Must use Granulated Erythritol for keto, any preferred brand
- Any dairy-free milk in place of almond milk
- Store in an airtight container, and keep in the fridge for up to 10 days
- You may freeze for up to 3 months. Place in a tightly sealed container before storing
Stuffed Avocado with Tuna Fish (Keto Friendly)
Feeling like a late-afternoon snack just before packing or heading to a business meeting, but didn't have much time? Here is a super easy and satisfying idea of a tuna fish salad stuffed avocado 🥑 recipe. Inspired by and compliments of the super creative, talented and healthy gentleman Mark Sissons (this is also a Keto- friendly recipe) which is something that he advocates with nutrition and fitness.
And featured is the primal kitchen avocado mayo from his line of condiments Primal Kitchen Foods
Happy muscle fueling and happy healing! ❣️❣️
________________________________________
Tuna Fish in Avocado halves:
2 Avocados (Seeded and scooped out)
1/2 cup finely chopped onion
2-3 tbs chopped green onion (or shallots or chives) make it your own
1/4 - 1/2 cup sliced tomatoes (I used yellow and cherry tomatoes)
1/4 chopped red or green bell pepper. (I like using red or orange bell peppers)
1 tbs fresh squeezed lemon juice (1 tbs lemon zest optional)
1-2 tbs mayo (I use Primal Kitchen Foods Avocado Oil May)
2 cans of tuna fish or albacore in water
Salt and pepper to taste (I use Pink Himalayan salt or Celtic Sea Salt)
2 tsp Mrs. Dash or McCormick vegetable seasoning (also try Garlic & Herb or Onion & Herb, they taste great too!)
1) Take both of the avocados and cut them down the middle, separating and removing the seed with the knife.
2) Use the knife to gently and slowly remove the skin of the avocado. by inserting about a half an inch in between the avocado fruit and the skin and tracing the outline of the avocado.
3) Set aside and chill in the fridge while preparing remaining filling.
4) Add the remaining ingredients together, adding the mayo and tuna fish last and then gently stir together.
5) Take avocado halves out of the fridge and add tuna fish / vegetable mixture to the middle of the avocados.
Recipe Notes:
* I would really try to find a dolphin safe and mercury free tuna fish only where the metal levels are non-existent and safe for consumption, especially for small children and pregnant or lactating Mothers and women.
* I like to ea the rainbow and include a LOT of color, so you could add in some yellow, orange or red bell peppers, some red onion, and even some chopped yellow, orange or dark red tomatoes. I use whatever I have from the Farmer's Market that particular week and try to make it as colorful as possible for extra health benefits and more nutrients.
* I like to use a small ice cream scoop to spoon out the tuna fish filling, but you can use a large spoon or pie spatula as well.
* This is best served when really cold, so I sometimes put it in the freezer for 5-10 mins just before serving or eating myself.
* For the citrus juice, if you like a little hint of sweetness instead of tang, you can use some fresh orange juice instead of lemon or lime juice. I do this sometimes with my homemade guacamole and when I am all out of lemons and limes. It works for this recipe as well.
* For extra crunch: (Add chopped celery or extra onion)
* For extra sweetness: Add chopped apple or pear
And featured is the primal kitchen avocado mayo from his line of condiments Primal Kitchen Foods
Happy muscle fueling and happy healing! ❣️❣️
________________________________________
Tuna Fish in Avocado halves:
2 Avocados (Seeded and scooped out)
1/2 cup finely chopped onion
2-3 tbs chopped green onion (or shallots or chives) make it your own
1/4 - 1/2 cup sliced tomatoes (I used yellow and cherry tomatoes)
1/4 chopped red or green bell pepper. (I like using red or orange bell peppers)
1 tbs fresh squeezed lemon juice (1 tbs lemon zest optional)
1-2 tbs mayo (I use Primal Kitchen Foods Avocado Oil May)
2 cans of tuna fish or albacore in water
Salt and pepper to taste (I use Pink Himalayan salt or Celtic Sea Salt)
2 tsp Mrs. Dash or McCormick vegetable seasoning (also try Garlic & Herb or Onion & Herb, they taste great too!)
1) Take both of the avocados and cut them down the middle, separating and removing the seed with the knife.
2) Use the knife to gently and slowly remove the skin of the avocado. by inserting about a half an inch in between the avocado fruit and the skin and tracing the outline of the avocado.
3) Set aside and chill in the fridge while preparing remaining filling.
4) Add the remaining ingredients together, adding the mayo and tuna fish last and then gently stir together.
5) Take avocado halves out of the fridge and add tuna fish / vegetable mixture to the middle of the avocados.
Recipe Notes:
* I would really try to find a dolphin safe and mercury free tuna fish only where the metal levels are non-existent and safe for consumption, especially for small children and pregnant or lactating Mothers and women.
* I like to ea the rainbow and include a LOT of color, so you could add in some yellow, orange or red bell peppers, some red onion, and even some chopped yellow, orange or dark red tomatoes. I use whatever I have from the Farmer's Market that particular week and try to make it as colorful as possible for extra health benefits and more nutrients.
* I like to use a small ice cream scoop to spoon out the tuna fish filling, but you can use a large spoon or pie spatula as well.
* This is best served when really cold, so I sometimes put it in the freezer for 5-10 mins just before serving or eating myself.
* For the citrus juice, if you like a little hint of sweetness instead of tang, you can use some fresh orange juice instead of lemon or lime juice. I do this sometimes with my homemade guacamole and when I am all out of lemons and limes. It works for this recipe as well.
* For extra crunch: (Add chopped celery or extra onion)
* For extra sweetness: Add chopped apple or pear
Banana Walnut Bread
Ingredients:
1 1/4 cups unbleached all-purpose flour (personally I like to use wheat flour)
1 teaspoon baking soda
1/2 teaspoon fine salt (I use pink Himalayan salt or Celtic sea salt for extra minerals)
2 large eggs, at room temperature
1/2 teaspoon vanilla extract (you can also use vanilla bean paste as well, for added flavor)
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan (I normally use Kerry Gold Grass Fed or Central Market Organic unsalted butter)
1 cup sugar (If I have it, I like using coconut sugar or organic raw sugar)
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces (I prefer to use black walnuts, but you can use any kind, even pecans or other nuts)
Topping (Optional):
1 teaspoon cinnamon
1/3 cup organic sugar or your regular sugar
1/8 teaspoon nutmeg (can substitute with ginger spice or Allspice too)
Instructions:
1) Gently and carefully sift the flour, baking soda, and salt into a medium bowl, set aside.
a) Whisk both of the eggs and vanilla or paste together in a liquid measuring cup with a spout, set aside.
b) Lightly brush a 9 by 5 by 3-inch loaf pan with butter. I love using my little white ceramic pans, but you can also use a glass, or other type of pan sitting in your cabinets, waiting for you to use them. (I think of beauty and the Beast here when the teapots and clock suddenly come to life and sing, lol) Gotta love Disney movies.
c) Preheat the oven to 350 degrees F. and start mixing ingredients below.
d) Mix the cinnamon and sugar (or ginger, allspice or other spice you're using) together in a small bowl. Set aside.
2) In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
3) With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. {* Note: If you want to use the cinnamon and sugar topping, you can either sprinkle the cinnamon and spice sugar on top BEFORE putting the loaf in the over. Or you can also wait until the banana loaf has about 15 minutes left on the timer to take it out of the oven and then sprinkle the cinnamon and sugar mix on top. Either way it makes for a nicely browned cinnamon-sugary spiced crunchy top that smells and tastes wonderful right out of the oven.}
And if you're a salty kind of gal or guy, you could even top it off with a sprinkle of sea salt and make it have a hint of saltiness with the sweetness and spice on top. I like using gray Celtic sea salt for this, you can use any kind you have.
4) Bake the bread loaf for about 50-55 minutes or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. (My original recipe called for 55-60 minutes, but I like mine a nice golden brown, not to where it looks almost burned.) But trust your own inner cooking voice and brown it as much, or as little as you like to. It's your jam!
5) Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Recipe Notes: Banana bread is one of my favorite indulgences, especially around the holidays or on a cold winter's evening. Heck, even in the fall, spring or summer it's simple an easy to make and is frigging delicious and irresistible.
I highly suggest making a couple of extra loaves, wrapping in foil or plastic, and then freezing for a later occasion.
(You can thaw the frozen loaf at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone is ready for dessert and espresso.) You can also freeze the individual banana nut slices works also.
Keys to "moist" banana nut bread: (1) First, having very RIPE bananas that have a little bit of brown around the banana peel, the browner the better, as long as it doesn't get through to the banana fruit. yeup, you want the bananas to be white or off white in color and just cut the brown parts out, the browning should be on the peel only, not on the banana itself. Although it won't hurt the bread, you don't want a wet loaf.
(2) Mixing the ingredients in order. Now here is where I have fouled up in the past before. When learning, I used to think it was okay to just "throw" all the ingredients together in a bowl, throw them into a pan and then "Abrakadabra."
But I soon learned that it doesn't work that way. By taking the time and care of sifting the flour, it takes out all the lumps and by separating the "dry" and the "wet" ingredients and mixing them separately it allows time for the flavor and the right amount of moisture so that the texture is "just right."
This recipe also goes well not only with a good cup of coffee or espresso, but also served fresh out of the oven with a nice scoop of good ole vanilla ice cream (or w hipped cream) I'm drooling now.
Hope you enjoy the banana nut loaf as much as I have myself and my family (it's quite addicting in our home!)
1 1/4 cups unbleached all-purpose flour (personally I like to use wheat flour)
1 teaspoon baking soda
1/2 teaspoon fine salt (I use pink Himalayan salt or Celtic sea salt for extra minerals)
2 large eggs, at room temperature
1/2 teaspoon vanilla extract (you can also use vanilla bean paste as well, for added flavor)
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan (I normally use Kerry Gold Grass Fed or Central Market Organic unsalted butter)
1 cup sugar (If I have it, I like using coconut sugar or organic raw sugar)
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces (I prefer to use black walnuts, but you can use any kind, even pecans or other nuts)
Topping (Optional):
1 teaspoon cinnamon
1/3 cup organic sugar or your regular sugar
1/8 teaspoon nutmeg (can substitute with ginger spice or Allspice too)
Instructions:
1) Gently and carefully sift the flour, baking soda, and salt into a medium bowl, set aside.
a) Whisk both of the eggs and vanilla or paste together in a liquid measuring cup with a spout, set aside.
b) Lightly brush a 9 by 5 by 3-inch loaf pan with butter. I love using my little white ceramic pans, but you can also use a glass, or other type of pan sitting in your cabinets, waiting for you to use them. (I think of beauty and the Beast here when the teapots and clock suddenly come to life and sing, lol) Gotta love Disney movies.
c) Preheat the oven to 350 degrees F. and start mixing ingredients below.
d) Mix the cinnamon and sugar (or ginger, allspice or other spice you're using) together in a small bowl. Set aside.
2) In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
3) With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. {* Note: If you want to use the cinnamon and sugar topping, you can either sprinkle the cinnamon and spice sugar on top BEFORE putting the loaf in the over. Or you can also wait until the banana loaf has about 15 minutes left on the timer to take it out of the oven and then sprinkle the cinnamon and sugar mix on top. Either way it makes for a nicely browned cinnamon-sugary spiced crunchy top that smells and tastes wonderful right out of the oven.}
And if you're a salty kind of gal or guy, you could even top it off with a sprinkle of sea salt and make it have a hint of saltiness with the sweetness and spice on top. I like using gray Celtic sea salt for this, you can use any kind you have.
4) Bake the bread loaf for about 50-55 minutes or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. (My original recipe called for 55-60 minutes, but I like mine a nice golden brown, not to where it looks almost burned.) But trust your own inner cooking voice and brown it as much, or as little as you like to. It's your jam!
5) Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Recipe Notes: Banana bread is one of my favorite indulgences, especially around the holidays or on a cold winter's evening. Heck, even in the fall, spring or summer it's simple an easy to make and is frigging delicious and irresistible.
I highly suggest making a couple of extra loaves, wrapping in foil or plastic, and then freezing for a later occasion.
(You can thaw the frozen loaf at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone is ready for dessert and espresso.) You can also freeze the individual banana nut slices works also.
Keys to "moist" banana nut bread: (1) First, having very RIPE bananas that have a little bit of brown around the banana peel, the browner the better, as long as it doesn't get through to the banana fruit. yeup, you want the bananas to be white or off white in color and just cut the brown parts out, the browning should be on the peel only, not on the banana itself. Although it won't hurt the bread, you don't want a wet loaf.
(2) Mixing the ingredients in order. Now here is where I have fouled up in the past before. When learning, I used to think it was okay to just "throw" all the ingredients together in a bowl, throw them into a pan and then "Abrakadabra."
But I soon learned that it doesn't work that way. By taking the time and care of sifting the flour, it takes out all the lumps and by separating the "dry" and the "wet" ingredients and mixing them separately it allows time for the flavor and the right amount of moisture so that the texture is "just right."
This recipe also goes well not only with a good cup of coffee or espresso, but also served fresh out of the oven with a nice scoop of good ole vanilla ice cream (or w hipped cream) I'm drooling now.
Hope you enjoy the banana nut loaf as much as I have myself and my family (it's quite addicting in our home!)
Protein Chocolate Peanut Butter Energy Bites
Got a serious sweet tooth attack and have a VERY busy schedule? No time? Not a problem. I am totally feelin you there, in between running my ortho therapy practice, starting up a new nutrition and health coaching business and keeping the 6 mischievous little furry children out of every frigging thing around the house in the day. (they're total monsters!)
Well, back to the balls,... these chocolate peanut butter balls are sooooo good. Seriously oh so deliciousioso.
And they are also filled with healthy ingredients and packed with superfoods too.
So if you have a nagging sweet tooth and are a chocoholic like me, remember that you simply don't have to compromise taste and cravings by starting and depriving yourself completely. That's right, you can still satisfy those sweet or chocolate cravings and stay on track with your health and fitness goals.
But don't go completely off the rails with the indulging!! And don't be weak and reach for those little Debbie snacks!
Try these instead, my friend. And you're welcome.
Protein Chocolate Peanut Butter Energy Bites:
* 1/2 cup natural drippy peanut butter (or sub almond butter)
* 1/4 cup honey (or maple syrup, date syrup or coconut syrup) 1 teaspoon vanilla extract
* 1/3 cup protein powder of choice
* 1/3 cup flaxseed meal
* 1/2 cup rolled oats (gluten free, if desired)
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (optional) I like McCormick's spices personally
* 1/4 teaspoon ginger powder (optional)
* 1 tablespoon chia seeds
* 1 tablespoon mini chocolate chips (use vegan chips too, if desired)
Optional: 1/4 cup shredded coconut (or you can also use Spectrum Essential's Chia and flaxseed with cocoa and coconut, it's spectacular just by itself, in yogurt or oats, or especially in this recipe)
Directions:
1) In the bowl of a food processor, add in the peanut butter, honey, vanilla, protein powder, flaxseed meal, oats, cinnamon, (nutmeg and ground ginger is used), and chia seeds.
2) Pulse all the ingredients together until well combined.
3) Add in chocolate chips (and coconut if using) and pulse a few more times. Use a medium cookie scoop or your hands to grab dough and roll into 10-12 balls, place in an airtight container.
4) To make without food processor: add wet ingredients to a medium bowl, mix to combine. Add in dry ingredients and mix together until combined. I usually have to use my hands to mix and work with the dough. At this point you should be able to form balls that stick together. Because all peanut butter/nut butter consistencies are different and depending on what protein powder you use, you may need to add in more nut butter or sweetener to help the balls stick together.
5) Store in the fridge for up to 1 week, or the freezer for up to 2 months. Enjoy!
Recipe Notes: For the protein powder, I like to use FitMiss chocolate protein powder for this particular recipe.
Because I am totally non-committal I don't like to use or promote just one brand though (trust issues), and so I also like to use great brands like Garden of Life, Ancient Nutrition Bone broth protein and Vital Proteins Collagen Peptides Protein.
If you don’t have any protein powder, these balls should be just fine w/out it too, you just may need to add in more oats.
For the nut butter: I like use an all-natural drippy peanut butter with only peanuts and salt. The natural kind with no additives is best. I could literally write a whole page or two just on natural peanut butters (Big-Time PB Freak here!)
For this recipe, I used "Simply Nature" organic creamy peanut butter (they have a super yummy crunchy flaxseed and chia seed peanut butter as well) if you like the crunchy crunch peanut butter.
Other great-tasting natural PB brands include Once Again, Barney's, Trader Joe's Valencia, Woodstock Foods, and MaraNatha. (Told you about the PB addiction, I was Totally not kidding there)
This recipe can be made nut free by using sunflower seed butter and nut free chocolate chips. (My sincere condolences to those that are allergic to peanuts and other nuts)
Flaxseed and Chia seeds: I just used whatever I have here in my pantry at the time to be honest, that's what being "creative is all about, am I right? And sometimes that is hulled hemp seeds instead of flax, or coconut and psyllium husks.
But I do try to always stick with higher quality brands such as Terrasoul, Nutiva, Navitas, Wild Co Foods, and Spectrum Essentials (I love their "Decadent Blend" Chia and Flax seeds with Coconut and Cocoa, it's the shitznaaz)
Chocolate Chips: I used Guittard dark chocolate chips (63%) for this recipe, but you can doctor it up some, upgrade and use Lily's or "The Good life" if you are going for a more natural, less sugar, less carbs in your chocolate too. They are both a little bit more expensive, but worth the price for taste and especially if you have any specific dietary restrictions.
Nutrition Facts (Approximate):
Servings: 10-12 balls
Serving size: 1 energy bite
Calories: 150kcal
Fat: 8.8g
Saturated fat: 1.2g
Carbohydrates: 14g
Fiber: 3.2g
Sugar: 7.7g
Protein: 7.5g
Well, back to the balls,... these chocolate peanut butter balls are sooooo good. Seriously oh so deliciousioso.
And they are also filled with healthy ingredients and packed with superfoods too.
So if you have a nagging sweet tooth and are a chocoholic like me, remember that you simply don't have to compromise taste and cravings by starting and depriving yourself completely. That's right, you can still satisfy those sweet or chocolate cravings and stay on track with your health and fitness goals.
But don't go completely off the rails with the indulging!! And don't be weak and reach for those little Debbie snacks!
Try these instead, my friend. And you're welcome.
Protein Chocolate Peanut Butter Energy Bites:
* 1/2 cup natural drippy peanut butter (or sub almond butter)
* 1/4 cup honey (or maple syrup, date syrup or coconut syrup) 1 teaspoon vanilla extract
* 1/3 cup protein powder of choice
* 1/3 cup flaxseed meal
* 1/2 cup rolled oats (gluten free, if desired)
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (optional) I like McCormick's spices personally
* 1/4 teaspoon ginger powder (optional)
* 1 tablespoon chia seeds
* 1 tablespoon mini chocolate chips (use vegan chips too, if desired)
Optional: 1/4 cup shredded coconut (or you can also use Spectrum Essential's Chia and flaxseed with cocoa and coconut, it's spectacular just by itself, in yogurt or oats, or especially in this recipe)
Directions:
1) In the bowl of a food processor, add in the peanut butter, honey, vanilla, protein powder, flaxseed meal, oats, cinnamon, (nutmeg and ground ginger is used), and chia seeds.
2) Pulse all the ingredients together until well combined.
3) Add in chocolate chips (and coconut if using) and pulse a few more times. Use a medium cookie scoop or your hands to grab dough and roll into 10-12 balls, place in an airtight container.
4) To make without food processor: add wet ingredients to a medium bowl, mix to combine. Add in dry ingredients and mix together until combined. I usually have to use my hands to mix and work with the dough. At this point you should be able to form balls that stick together. Because all peanut butter/nut butter consistencies are different and depending on what protein powder you use, you may need to add in more nut butter or sweetener to help the balls stick together.
5) Store in the fridge for up to 1 week, or the freezer for up to 2 months. Enjoy!
Recipe Notes: For the protein powder, I like to use FitMiss chocolate protein powder for this particular recipe.
Because I am totally non-committal I don't like to use or promote just one brand though (trust issues), and so I also like to use great brands like Garden of Life, Ancient Nutrition Bone broth protein and Vital Proteins Collagen Peptides Protein.
If you don’t have any protein powder, these balls should be just fine w/out it too, you just may need to add in more oats.
For the nut butter: I like use an all-natural drippy peanut butter with only peanuts and salt. The natural kind with no additives is best. I could literally write a whole page or two just on natural peanut butters (Big-Time PB Freak here!)
For this recipe, I used "Simply Nature" organic creamy peanut butter (they have a super yummy crunchy flaxseed and chia seed peanut butter as well) if you like the crunchy crunch peanut butter.
Other great-tasting natural PB brands include Once Again, Barney's, Trader Joe's Valencia, Woodstock Foods, and MaraNatha. (Told you about the PB addiction, I was Totally not kidding there)
This recipe can be made nut free by using sunflower seed butter and nut free chocolate chips. (My sincere condolences to those that are allergic to peanuts and other nuts)
Flaxseed and Chia seeds: I just used whatever I have here in my pantry at the time to be honest, that's what being "creative is all about, am I right? And sometimes that is hulled hemp seeds instead of flax, or coconut and psyllium husks.
But I do try to always stick with higher quality brands such as Terrasoul, Nutiva, Navitas, Wild Co Foods, and Spectrum Essentials (I love their "Decadent Blend" Chia and Flax seeds with Coconut and Cocoa, it's the shitznaaz)
Chocolate Chips: I used Guittard dark chocolate chips (63%) for this recipe, but you can doctor it up some, upgrade and use Lily's or "The Good life" if you are going for a more natural, less sugar, less carbs in your chocolate too. They are both a little bit more expensive, but worth the price for taste and especially if you have any specific dietary restrictions.
Nutrition Facts (Approximate):
Servings: 10-12 balls
Serving size: 1 energy bite
Calories: 150kcal
Fat: 8.8g
Saturated fat: 1.2g
Carbohydrates: 14g
Fiber: 3.2g
Sugar: 7.7g
Protein: 7.5g
Inner Goddess Chocolate Truffles
I recently discovered this recipe recently Pinch of Yum on their food and recipe blog and I have got to say, they're a perfect combination of healthy meets freaking delicious. And a guilt-free kind of healthy indulgence where you just pop them in your mouth without even thinking about your macros (dangerous).
I think they go really well with morning coffee too. Who doesn't love truffles with their coffee? These Inner Goddess Chocolate Truffles are made with just six healthy ingredients – dates, nuts, almond meal, cocoa, vanilla, and sea salt.
Ingredients:
14 medjool dates, pitted
1/2 cup nuts (any kind – I like to use walnuts or pecans)
3/4 cup almond meal (or any other finely ground nuts)
1/4 cup cocoa powder (or carob powder)
2 tbs cacao powder (optional, I added)
1 teaspoon vanilla
1/2 teaspoon sea salt (more to taste)
Topped with: Cocoa, sprinkles, and flaked coconut for topping (I used hemp seeds too)
Instructions:
1) Soak the dates in hot water for a few minutes to soften. If they are still seeded, then of course de-seed them first and then soak them. Drain and squeeze out all of the excess water.
2) Using a food processor or high-speed blender, Pulse the nuts, nut meal, and cocoa in a food processor until everything is finely ground. Add the dates, vanilla extract, sea salt and pulse until a thick, sticky dough ball forms.
3) Remove the dough ball from the food processor – taste and add any salt or other flavors you want.
4) Roll the dough into small balls – should be able to get 18-24 balls.
5) Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, chia or hemp seeds or flaked coconut. Or you can just leave them without any toppings at all for a not- super-cute-but-still-tastes-good healthy snack. Place on a baking sheet and store in freezer until they're hard enough not to stick together.
6) Transfer to an airtight container and keep fridge or freezer. Serves 24
Yum!!! Happy culinary creations and Happy Healing, you guys.
Nutrition:
Calories Per Serving: 76 % Daily Value
5%Total Fat 3.1g
0%Cholesterol 0mg
2%Sodium 48.8mg
4%Total Carbohydrate 12.1g
7%Dietary Fiber 1.8g
Sugars 9.6g
3%Protein 1.4g
0%Vitamin A 1µg
0%Vitamin C 0mg
I think they go really well with morning coffee too. Who doesn't love truffles with their coffee? These Inner Goddess Chocolate Truffles are made with just six healthy ingredients – dates, nuts, almond meal, cocoa, vanilla, and sea salt.
Ingredients:
14 medjool dates, pitted
1/2 cup nuts (any kind – I like to use walnuts or pecans)
3/4 cup almond meal (or any other finely ground nuts)
1/4 cup cocoa powder (or carob powder)
2 tbs cacao powder (optional, I added)
1 teaspoon vanilla
1/2 teaspoon sea salt (more to taste)
Topped with: Cocoa, sprinkles, and flaked coconut for topping (I used hemp seeds too)
Instructions:
1) Soak the dates in hot water for a few minutes to soften. If they are still seeded, then of course de-seed them first and then soak them. Drain and squeeze out all of the excess water.
2) Using a food processor or high-speed blender, Pulse the nuts, nut meal, and cocoa in a food processor until everything is finely ground. Add the dates, vanilla extract, sea salt and pulse until a thick, sticky dough ball forms.
3) Remove the dough ball from the food processor – taste and add any salt or other flavors you want.
4) Roll the dough into small balls – should be able to get 18-24 balls.
5) Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, chia or hemp seeds or flaked coconut. Or you can just leave them without any toppings at all for a not- super-cute-but-still-tastes-good healthy snack. Place on a baking sheet and store in freezer until they're hard enough not to stick together.
6) Transfer to an airtight container and keep fridge or freezer. Serves 24
Yum!!! Happy culinary creations and Happy Healing, you guys.
Nutrition:
Calories Per Serving: 76 % Daily Value
5%Total Fat 3.1g
0%Cholesterol 0mg
2%Sodium 48.8mg
4%Total Carbohydrate 12.1g
7%Dietary Fiber 1.8g
Sugars 9.6g
3%Protein 1.4g
0%Vitamin A 1µg
0%Vitamin C 0mg
Protein Pancakes
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I am a total pancake connoisseur and love absolutely everything about them from the mixing and spooning to the browning color they make along their edges,.... to the loud sizzling sounds they make when putting them in a heated and buttered pan.
It's just like music to my ears, baby.
could totally insert an inappropriate comment here, but nope I'll be good.
Now Back to pancakes. They're my nirvana. It's like a problem in my house. Oh well, there are so many other things you could be addicted to you that are sooo much worse for you. So many thinGs.
This one, well it's a good one, but then again, you can be the judge of that.
Protein pancakes:
Ingredients:
1 cup 10 grain pancake and waffle mix (I am obsessed with Bob's Mills right now)
2 tbs coconut oil
1 scoop protein powder of your choice
1 egg
3/4 cup water (or almond milk)
Directions:
* Preheat pan to medium heat for at least 10 minutes.
*Mix all the ingredients together in a bowl until just combined.
* Spoon pancake batter onto pan and let edges brown.
* Flip over and repeat on the other side of pancake.
* Let cool slightly on plate and then add all your toppings of choice:
Some additional toppings I like personally:
2 tbs cashew butter
1 tbs hulled hemp seeds
1 tsp chia seeds
1 tbs maple syrup
1 tbs raw honey (Manuka honey when I have allergies flare up)
Light whipped cream or cool whip
Plain or vanilla yogurt
Enjoy!😋
Guilt free, vitamin & protein packed and totally hits the spot.
Chocolate CBD Oil Truffles
As a therapist and a human being, I have experienced anxiety and depression on both sides of the fence and have struggled a long battle with it myself. Over the years I have discovered many different methods and techniques of combating this invisible (but quite crippling) ailment that can literally destroy a heart and spirit from within.
One of my secret weapons for combating anxiety & depression is CBD oil and dark chocolate.
The by-product of these two things after having a little idle time in the kitchen with quarantine is.. Chocolate truffles!!
Chocolate truffle recipe:
* 1 1/2 cups dark chocolate chips (I use Guittard @guittardchocolate
* 1/2 cup cocoa powder or carob powder
* 3/4 cup almond butter or cashew butter @barneys_farm or
* 1 oz coconut butter, infused with CBD oil (I use @happybuddhahemp
CBD oil products)
* 1/4 teaspoon sea salt
* 1 oz (30 mg) your choice of CBD oil
(I use Happy Buddha Hemp CBD oil Infused Coconut Oil (500 mg) @happybuddhahemp
Or 1/4 tub per batch)
Instructions:
1) Pour chocolate chips and almond butter into a small pot and place on the stove over the lowest heat possible.
Stir constantly, turning off the heat as soon as about half the chocolate is melted- the rest will continue to melt from the heat of the pot. Once all the chocolate is melted, add salt and hemp-infused coconut oil, stirring until completely smooth.
2) Allow the chocolate mixture to harden by either: placing the pot directly into the fridge for about 90 - 120 minutes, pouring into a shallow bowl and placing in the fridge for about 60 minutes, or letting sit at room temperature for 2-3 hours.
Alternately, this mixture can be made up to a week in advance of rolling into truffles: simply store in the fridge and allow to sit at room temperature for about 20 minutes before scooping.
3) When chocolate mixture is firm enough to scoop, use small cookie scoop or tablespoon to portion truffles into balls. Gently roll between the palms of your hands to help small cookie scoop or a tablespoon to portion truffles into balls. Gently roll between the palms of your hands to help smooth them out, then pour the cocoa powder into a small bowl and roll each truffle in cocoa.
4) Get creative! After forming the truffles, you can roll the balls into cacao powder or a variety of different toppings. I like using colorful natural toppings like flaxseed meal powder, crushed pistachios, cacao, cocoa, beet powder, moringa and matcha powder.
Happy chocolateering and Happy Healing, you guys and gals! Wishing you a happy belly, my friends.
One of my secret weapons for combating anxiety & depression is CBD oil and dark chocolate.
The by-product of these two things after having a little idle time in the kitchen with quarantine is.. Chocolate truffles!!
Chocolate truffle recipe:
* 1 1/2 cups dark chocolate chips (I use Guittard @guittardchocolate
* 1/2 cup cocoa powder or carob powder
* 3/4 cup almond butter or cashew butter @barneys_farm or
* 1 oz coconut butter, infused with CBD oil (I use @happybuddhahemp
CBD oil products)
* 1/4 teaspoon sea salt
* 1 oz (30 mg) your choice of CBD oil
(I use Happy Buddha Hemp CBD oil Infused Coconut Oil (500 mg) @happybuddhahemp
Or 1/4 tub per batch)
Instructions:
1) Pour chocolate chips and almond butter into a small pot and place on the stove over the lowest heat possible.
Stir constantly, turning off the heat as soon as about half the chocolate is melted- the rest will continue to melt from the heat of the pot. Once all the chocolate is melted, add salt and hemp-infused coconut oil, stirring until completely smooth.
2) Allow the chocolate mixture to harden by either: placing the pot directly into the fridge for about 90 - 120 minutes, pouring into a shallow bowl and placing in the fridge for about 60 minutes, or letting sit at room temperature for 2-3 hours.
Alternately, this mixture can be made up to a week in advance of rolling into truffles: simply store in the fridge and allow to sit at room temperature for about 20 minutes before scooping.
3) When chocolate mixture is firm enough to scoop, use small cookie scoop or tablespoon to portion truffles into balls. Gently roll between the palms of your hands to help small cookie scoop or a tablespoon to portion truffles into balls. Gently roll between the palms of your hands to help smooth them out, then pour the cocoa powder into a small bowl and roll each truffle in cocoa.
4) Get creative! After forming the truffles, you can roll the balls into cacao powder or a variety of different toppings. I like using colorful natural toppings like flaxseed meal powder, crushed pistachios, cacao, cocoa, beet powder, moringa and matcha powder.
Happy chocolateering and Happy Healing, you guys and gals! Wishing you a happy belly, my friends.
Spicy Poor Man's Sushi (Featuring Canned Tuna Fish)
Poor Man's Sushi (Spicy):
An easy way to bring sushi nights home, (and without spending a fortune too). This kid friendly Poor Man’s Spicy Tuna Roll is a recipe that you can make with your rugrats(or your spouse), and it is easy to clean up also. Can't lose here. This recipe you can easily make with your everyday pantry ingredients! Ready in about 20 - 30 minutes from start to finish. Wait, what, it's quick, and delicious... You can't beat that!!
Ingredients:
Instructions:
* For the rice: As I mentioned above, it is best to sue a short grain rice. Like the same type of Greek or Mediterranean texture that you might use for dolmas. But most times the only white rice that I have in my pantry is the Jasmine or Basmati rice, and that is okay to use as well, just make sure you set it out to dry after cooking with the seasoning and or vinegar so that way it gets stick enough to stick to the rolls when rolling up the mixture in the papers.
For the soy sauce: I like using Liquid Aminos or Tamari sauce personally, but any quality soy sauce will work such as Kikkoman's, Kiku Bisiho, KishiBori, Bluegrass, Yamaroku, and San-J Tamari (gluten-free soy sauce) to name just a few.
An easy way to bring sushi nights home, (and without spending a fortune too). This kid friendly Poor Man’s Spicy Tuna Roll is a recipe that you can make with your rugrats(or your spouse), and it is easy to clean up also. Can't lose here. This recipe you can easily make with your everyday pantry ingredients! Ready in about 20 - 30 minutes from start to finish. Wait, what, it's quick, and delicious... You can't beat that!!
Ingredients:
- * 5 ounces can tuna in water (very well drained)
- * 1 tablespoon sriracha sauce
- * 1/2 teaspoon chili oil
- * 1/2 teaspoon rice vinegar
- * 2 tablespoons scallions (finely chopped)
- * 1 1/2 tablespoons light mayonnaise
- * 6 nori sheets (seaweed) OR soy paper sheet, which I prefer to use. The toasted sesame seed and pink soy paper rolls are just my personal favorite.
- * 1 1/2 cups cooked Japanese rice (room temperature) I like to use Jasmine long-grain rice, Or Basmati rice, but the short grain rice works as well and in fact is the most recommended to use for sushi connoisseurs.
Instructions:
- Open and then drain the tuna fish thoroughly.
- In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise. (And sometimes I add a dab of roasted sesame seed oil as well, just ti give it some extra added flavor)
- Place a sheet of nori (or soy sheet) on top of a bamboo mat (sushi roller). (I prefer pink soy paper personally)
- Set a small bowl of water next to the sushi roller and wet your fingers. Add ¼ cup cooked rice to one side of the nori sheet and spread it by pressing down (you may need to add more rice – just make sure it’s thinly spread out). Continue until at least 3/4 of the nori sheet is covered.
- Add a line of spicy tuna mix to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).
- Roll up the bamboo mat (starting with the side with the rice and spicy tuna). You have to roll it tight enough that the rice feels condensed, but not so tight that the tuna mixture spills out (or the nori sheet breaks). You’ll get the hang of it after doing it a couple of times. Keep rolling until there is only a bit of nori left visible.
- Wet your fingers and run them across the inside edge of the nori sheet (or soy paper sheet). This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
- Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.
- Serve with soy sauce and wasabi.
* For the rice: As I mentioned above, it is best to sue a short grain rice. Like the same type of Greek or Mediterranean texture that you might use for dolmas. But most times the only white rice that I have in my pantry is the Jasmine or Basmati rice, and that is okay to use as well, just make sure you set it out to dry after cooking with the seasoning and or vinegar so that way it gets stick enough to stick to the rolls when rolling up the mixture in the papers.
For the soy sauce: I like using Liquid Aminos or Tamari sauce personally, but any quality soy sauce will work such as Kikkoman's, Kiku Bisiho, KishiBori, Bluegrass, Yamaroku, and San-J Tamari (gluten-free soy sauce) to name just a few.
Turkey Stir Fry
Ground Turkey Stir Fry: This very flavorful, Asian influenced and simple ground turkey Asian stir fry is a super duper easy, quick-ish and delicious. It is also versatile (You can make them into lettuce wraps, sandwiches, serve with noodles or rice or with soup, whatever you desire, to make your weeknight dinners easier and less-stressful. Try the suggested modifications to completely make it your own dish too!
Cook Time: 15 mins
Total Time: 25 mins
Servings: (about 1 cup stir fry, 1/2 cup rice)
Ingredients:Stir Fry Sauce:
Turkey Stir Fry:
FOR SERVING
Cook Time: 15 mins
Total Time: 25 mins
Servings: (about 1 cup stir fry, 1/2 cup rice)
Ingredients:Stir Fry Sauce:
- 1/4 cup soy sauce
- 1/2 Tbsp toasted sesame oil
- 1/2 Tbsp brown sugar or coconut sugar
- 1 pinch red pepper flakes
- 1 Tbsp water
Turkey Stir Fry:
- 2 bell peppers (use colors of choice, I like to use red, yellow or orange, for extra nutritional value)
- 4 green onions (you can also use shallots or chives too, feel free to get creative with it)
- 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag)
- 2 Tbsp cooking oil of choice
- 2 cloves garlic, minced
- 19 oz. ground turkey*
FOR SERVING
- 1/4 cup chopped peanuts (you can use honey-roasted peanuts too for extra crunchy sweetness)
- 2.5 cups cooked brown rice (or white rice works too, we like to use Jasmine or Basmati rice often when we are out of the brown rice)
- Make the stir fry sauce by stirring together the soy sauce, toasted sesame oil, brown sugar, red pepper, and water until the sugar is dissolved. Set the sauce aside.
- Dice the bell peppers and slice the green onions.
- Heat the cooking oil in a very large skillet over medium heat. Once hot, add the ground turkey and minced garlic. Stir and cook until the turkey is cooked through and no water is left pooling on the bottom of the skillet (8-10 minutes).
- Once the turkey is cooked and the moisture has evaporated, add the bell pepper and green onions to the skillet. Stir and cook for about 2 minutes more, then add the spinach and continue to cook just until it is about half wilted (1-2 minutes).
- Pour the stir fry sauce into the skillet. Continue to stir and cook the turkey and vegetables until everything is coated in sauce and the spinach is fully wilted (about 2 minutes more).
- Serve about 1 cup of the stir fry mixture with 1/2 cup rice and a sprinkle of chopped peanuts over top.
