Sweet potato brownies, who would’ve thought? I love experimenting with veggies in my desserts. They actually go together so well. Chocolate is such a strong flavor you never even taste the veggies. “They’re so dense and rich,” Thomas said, after shoving the second one into […]
Tag: clean eats
My future mother-in-law is an absolute gem. She’s the reason these peanut butter oat balls were possible. I mean I’m sure I could’ve made them without the food processor that she bought me, but it made all the difference. I’ve been wanting a food processor for so long now, but since Thomas and I are trying to save for our wedding it wasn’t in the budget.
I’m so grateful to have her in my life. She understands my love for cooking, baking, and creating new healthy food. I really wanted to test out the food processor so I threw a bunch of ingredients in and hoped for the best. These peanut butter oat balls taste like a healthy reese’s cup. They are absolutely amazing and easy to make.
Peanut Butter Oat Balls
- 1/2 cup of oats
- 1/4 cup of raw cashews
- 1 tablespoon of organic peanut butter
- 4 dates (remove the pits)
- 1 tablespoon of coconut oil
- 2 teaspoons of honey
- Throw it all into the food processor and turbo it (basically the highest speed on your food processor) for a couple of minutes.
- Like I said, I threw all of this in at first and didn’t really measure anything. If you want to double the recipe please do so. This only made about 6 balls in total. I wanted to see how well it worked and let me tell you, it was perfect.
- Put them in the freezer for about 30 minutes.
- While they are in the freezer feel free to get your melted chocolate ready. I usually add a bit of coconut oil and almond milk into mine to make it a little creamier.
- Remove the peanut butter oat balls from the freezer and dip in chocolate, or drizzle them with chocolate. Do whatever you’d like with the chocolate then sprinkle a little bit of pink salt or sea salt.
These are the best snacks on the go. I love making different variations of these protein/energy balls.
Super easy and delicious dinner coming at ya! Asparagus sweet potato chicken skillet…sounds boring right? Thomas said, “it tastes like chicken pot pie”. Not sure where he got that, but it was frickin’ yummy so I won’t argue with him. Somehow this simple combo of […]
If you are human you most likely enjoy pizza. If you don’t like pizza there may be something wrong with you…
This almond flour pizza crust has saved my life. That might be an exaggeration, but you know what I mean. Pizza is something I don’t eat very often because I never feel good after eating it. It could be a combination of the amount of cheese and dough, but either way it gives me stomach pains.
This isn’t to say I don’t indulge in pizza every now and then. Trust me when I say I would eat if for every meal if I could, but that’s just not possible. I was in need of a pizza crust that was still delicious, but didn’t leave me feeling like I wanted to die.
This four ingredient crust is super easy to make and takes all of 20 minutes.
Almond Flour Crust:
- 2 cups of Almond Flour
- 2 tablespoons of Coconut oil (1st measure then melt)
- 2 large eggs
- 1/2 teaspoon sea salt
- Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper.
- Mix all of the ingredients together until a dough forms (it will be super sticky, that’s normal) Also you can use a mixer or do it manually. I mixed everything together manually.
- Compact the dough into a ball and place between two pieces of parchment paper. Roll it out until it’s about 1/4″ thick. (I didn’t have a rolling pin. Also I guessed the width & it was just fine.)
- Remove the top piece of the parchment paper before transferring it onto your pizza pan. Poke a few small holes with a toothpick to prevent it from bubbling.
- Bake in the oven for 15-20 minutes. (our oven get’s really hot and it only took about 10 minutes) Just keep an eye on it. Should be a nice golden color!
- Top the crust with your favorite toppings and put it back into the oven for a few more minutes.
**Thomas and I made a Buffalo Chicken Pizza which was absolutely dynamite.
If you’re looking to make buffalo chicken we kept it really simple. Baked the chicken for 10 minutes each side on 450 degrees F. Lightly seasoned with salt & pepper. Shredded the chicken up once out of the oven. Put a layer of Mary Lee’s Buffalo Wing sauce (paleo) on the crust. Layered on the shredded chicken, light layer of shredded cheese, and a drizzle of more sauce. And boom baby you have an amazing pizza that only took 25-30 minutes to make!