Chocolate Protein Balls
•1-1/2 Scoops (47g) LeanFit Protein Chocolate 100% Whey
•2Tbsp Coconut flour
•1 Tbsp Nut Butter (I used Peanut Butter Co. Dark Chocolate Dreams)
•2-1/2Tbsp Almond milk
•Chocolate chips if desired
➡Mash all ingredients except chocolate chips together and then knead with your hands to incorporate all ingredients. Portion into 4 and roll into balls, poke with chocolate chips if desired. EAT!
Macros per ball:
Calories: 88 | Carb: 4g | Fat: 3g | Protein: 11g
I also made them with Vanilla LeanFit Protein and rolled in shredded coconut. My new favourite go to protein ball!!
Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂
I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.
This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.
Here’s the recipe:
•1-1/2 Cup cooked quinoa
•1 medium bell pepper, chopped
•15 cherry tomatoes, halved
•1 lemon cucumber, chopped (add more cucumber if you don’t have)
•1/2 cucumber, chopped
•Handful cilantro, minced
•1 medium lemon, squeezed
•2Tbsp extra virgin olive oil
•Dash each dried spices: onion powder, oregano, garlic, S&P
Optional: Sprinkle of hemp hearts for top
Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.
What to do with super ripe bananas? Make banana bread, custard, cookies or baked oatmeal! Yes oatmeal that’s it! This is super easy to make and so very delicious. Save leftovers for the next few breakfasts or if you have a large family this will feed them!
First make sure your bananas are super ripe!
Mash those bananas, 3 medium size bananas should give you about 1-1/2 cups mashed.
Mix all ingredients together.
Pour into dishes.
I used 2 ramekins and 8×8 glass baking dish. Top with extra strawberries and banana slices.
Bake in oven @ 375° for about 25mins.
Here is the recipe:
Strawberry Banana Baked Oatmeal
•2 Egg Whites
•¾ Cup Almond Milk
•1 tsp pure vanilla extract
•3 Really ripe bananas, mashed (about 1½C) + 1 sliced for top
•1 Cup strawberries, chopped + extra for top
•2 Tbsp coconut palm sugar
•2½ Cups Large flake oats
•1 tsp baking powder
•1 tsp cinnamon
•¼ tsp pink Himalayan salt
•Coconut oil for greasing dish
Whisk dry ingredients in large bowl, set aside. Whisk eggs, mash banana, slice strawberries and combine all wet ingredients in separate bowl, add wet ingredients to dry and mix well. Pour into greased baking dish (I used 2 ramekins and 8×8 glass dish, it should all fit in a 8×8 dish) and top with slices of banana and strawberries. Bake in preheated oven @ 375ºF for about 25mins. Serves 6-8.
Hope you enjoy as much as I did!
These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇
•6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter
Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g
Wowzers this was a hit! I love easy dinners and this was pretty easy to make. I adapted the recipe from Popular Paleo with few alterations. My version below.
•1lb grass fed ground beef
•2 large handfuls baby spinach
•1Cup carrots, diced
•1Cup parsnip, diced
•1-1/2Cups zucchini, diced
•1-1/2Cups green bell pepper, diced
•4 mushrooms, sliced
•1/2 medium yellow onion, diced
•3 cloves garlic, minced
•14oz can organic diced tomatoes
•1Tbsp bacon fat
•1/4Cup homemade taco seasoning
•5Cups shredded sweet potatoes/yams
•1/3Cup coconut oil, melted
•1/2tsp onion powder
•1/2tsp chili powder
•1/2tsp ground coriander
•Salt and pepper
Garnish: Cilantro, avocado, hot sauce
1. Preheat oven to 375ºF.
2. Chop all veggies, melt fat in large saucepan over medium heat and add all veggies except spinach. Sauté until just tender then add spinach and cook until spinach is wilted. Remove veggies from pan and set aside.
3. In same pan cook ground beef with taco seasoning until well done.
4. While ground beef is cooking peel and grate sweet potatoes (I used my handy food processor with the grating disk). Immediately pour melted coconut oil over potatoes and toss with hands. Sprinkle the onion powder, chili powder, ground coriander and S&P over potatoes and toss until well combined. Set aside.
5. Once beef is done add the vegetable mixture and diced tomatoes to pan and cook for few more minutes to let flavors develop.
6. Transfer the veggie/meat mixture to a large baking dish (I used my dutch oven-you will need a pan at least 9×13″ big). Top with seasoned sweet potatoes.
7. Cover and bake in preheated oven for 30min. Remove cover and broil for 5min. Let stand 10min.
8. Serve and garnish.
I love pancakes and am always trying to come up with different ideas, these are very simple and healthy! Hope you enjoy ♡
•1C oat flour
•1tsp baking powder
•1-2 scoops protein powder (I used vanilla bean vegan powder)
•1 mashed banana
•1tsp pure vanilla extract
•3/4 to 1-1/4C almond milk
▶Mix dry then add wet, start with 3/4C milk then slowly add more as needed to get right consistency, stir in blueberries and fry over medium heat 2-4min per side.
•1tsp pure vanilla extract
•1tsp xylitol (optional)
▶In saucepan cook ingredients over medium high heat for about 10-15 minutes until you get a compote. Top pancakes.
Serves 2-3 ♡
I love the weekends, on Saturday’s I cook pancakes and on Sunday’s I cook eggs so today decided to do skillet.
•2 small sweet potatoes / yams
•4 mushrooms sliced
•1/2 sweet onion chopped
•1 large clove garlic minced
•4 pieces turkey bacon, sliced into cube pieces
•1/2 tomato chopped
•1/2 avocado chopped
•1-2oz fat free feta cheese
Bring pot of water to boil. Peel sweet potatoes and chop into bite size cubes add them to boiling water and cook for 5 minutes. Heat skillet over medium heat, spray with oil and add drained potatoes once done boiling. Cook for 8-10 minutes then add mushrooms, onion, garlic and bacon. Cook for another 5-10 minutes. Cook eggs in another pan sunny side up. Place potato mixture on plate and top with eggs, chopped tomatoes, avocado and feta. Add fresh pepper if you like.