Power Up with these Coconut Powerballs.

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I love to snack. No really, I LOOOOOOVE my snacks!!!! Most of what I consum are in snack like portions throughout the day.  So I decided I need to make a fresh and healthier alternative to my bag of Pirates Booty, as well as giving me a boost of energy. Great for those long days of editing or having to run around like a crazy person. 

So I pretty much combined all my favorite healthy treats into one and ran with it, after some tweaks I found a combination that tasted like a treat but still kept me fueled.

  • 1 Cup Rolled Oats
  • 1 Cup Steel Cut Oats
  • 1/4 Cup Hemp Seeds
  • 1/4 Cup Chia Seeds
  • 1/4 Cup Almond Butter
  • 1 TSP Bourben Vanilla
  • 1/4 TBL Maple Syrup
  • 1 Juiced Lemon
  • 1 Large Pear
  • 2 Banannas
  • 6 Dates (pitted)
  • 1/2 Cup Sliced Almonds
  • 1/4 Cup Cacao Nibs
  • 1/2 Tablespoon Lemon Zest
  • 1/4 Tsp Cinnamon 
  • Pinch of Salt
  • Dash Nutmeg
  • Almond Milk
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First take your oats and lghtly toast them at 400 degrees for 10 minutes.

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While your oats are toasting take your dates, bananas, almond butter, pear, lemon juice, vanilla and malple syrup, then stick it all in a blender. Blend until smooth.

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Once oats are done throw in a large bowl with your cacao nibs, chia seeds, hemp seeds, almonds, lemon zest & spices, mix well.

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Take your creamy blended mixture and stir into your large bowl, thoroughly coating everything. It should be moist, (I found out the hard way, they should look more so than you would think) but still stable enough to form a ball, if it’s too dry add a bit of almond or coconut milk.

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In a separate dish pour in your coconut shavings, take formed balls and toss into shavings, coating the whole outside. Then BOOM it’s snack time!!!

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Store in the fridge to keep fresh, they are great on the go and are easy to make. If looking to add a protein boost consider adding in your favorite protein powder, with a bit of liquid to keep moist, this can really help a person on the go keep their energy levels up.

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I would love to see who tries it! And I still do love Pirates Booty ❤️

Eat Your Sprouts Kid!

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I was like many kids, if it was green I would not eat it! My family liked to hide my veggies in a pile of mashed potatoes so I would finish, because in our house there was no leaving that table till all your greens were done. Especially with my Nanny & GiGi (what I call my grandparents), one time I got a nice big spoonful of spinach pushed down my throat and never looked at cooked spinach the same but there is hope. I was not completely traumatized, flash forward to now, greens make up a majority of my diet and brussel sprouts are one of my favorites. 

 

PAN SEARED BRUSSELS  - up to 45 min to make

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  • 1/2 pound Brussels Sprouts (the smaller sprouts taste a little sweeter)
  • 2 large Garlic Cloves
  • 1/2 tablespoon Coconut Sugar
  • 1 tablespoon Coconut Oil or Vegan Butter 
  • Salt & Pepper to taste
  • 1 tablespoon Lemon juice
  • Dash Red Pepper

First prepare you sprouts by cutting the ends, trim old leafing and cut into halves.

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In a bowl mix sprouts, 1/2 tablespoon of oil, lemon juice, sugar, salt and pepper. Give it a good mix, ensuring all the sprouts are covered. 

 

Heat your skillet on a meduim high heat. Mince your garlic and in the heavy skillet (preferably cast iron) melt the rest of oil or butter over a moderate heat, toss in garlic and stir until golden.

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Reduce heat to medium and arrange sprouts in skillet, in one layer. Cook for 5 minutes, without turning or until crisp and undersides are golden brown. Sprinkle on some red pepper flakes if you like some heat, stir and let cook for 2-3 more minutes or until tender.

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These are so tasty, easy and fast to make. They go great by themselves as a snack or as a side to your favorite meal. Looking to pair it with a yummy Eggplant Parmesan? Head to my previous post for the recipe!

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I would love to see your results and hear about your favortie veggie recipies.