This sweet potato turkey skillet is so easy. It’s the perfect dish when you aren’t in the mood to make a mess of your kitchen. “Wait you made all of this in one pan?” Thomas asked me after he quickly finished his first bowl. Yes! […]
Tag: healthy food
If you like turkey burgers you will love these bad boys. Or maybe you wont because you’re a plain Jane, which is totally understandable, but these burgers are delicious. They are juicy and jam packed with flavor. If you’re interested in greek food or greek […]
Cranberry Lemon Bliss Balls has a nice ring to it, right? I’ve said it once and I’ll say it again I love making “balls.” You can pack so many awesome nutrients into one little dessert or snack. These specific ones aren’t really protein based, but they easily could be.
I love the combination of flavors between lemon and cranberry, so much zest! If I could have a cranberry lemon muffin right now I totally would. But these ball bites, were so good I can’t even complain.
Cranberry Lemon Bliss Balls
- 1 1/2 cups of almond flour
- 1/3 cup of coconut flour
- 1/4 cup of agave or maple syrup
- 1/4 cup of fresh lemon juice
- 1/4 cup of coconut oil, soft
- 1/2 teaspoon of vanilla extract
- 2 teaspoons of lemon zest
- 1/4 cup of dried cranberries (roughly chopped)
- Mix together all of the wet ingredients (agave/maple syrup, lemon juice, coconut oil, and vanilla extract). Make sure it’s smooth.
- Add in your remaining ingredients, mix until a dough forms. Put the dough into the fridge for about 20 minutes to firm.
- Roll dough into 12 ball bites! Store in the fridge. Enjoy!
**I completely forgot to chop up my cranberries and they turned out just fine. But I’m sure they would be better if it was chopped.
***Also, I recommend adding in a scoop of protein to make them energy balls. I’m going to give it a try next time and I’ll let you know how they turn out.
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 […]
Energy balls and/or protein balls are hands down one of my favorite snacks to make for the week . My older sister Natalie introduced them to me a while back. She had the best name for them: “Natty Natty Pow Pow’s”. Natalie would just throw a bunch of ingredients together to make some killer balls. Any time she was home I would ask her to make a batch for me.
After eating them for the first time I was hooked. It was time I started making them without my sister’s help (even though her’s were always the best). I did some research and found a recipe for Pumpkin Spice energy balls, and since I love all things pumpkin spice, I gave them a try.
I’ve made so many different types of energy balls. Some contain a lot more protein than others, but either way they are the perfect snack to grab and go!
Pumpkin Spice Energy Balls
- 3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
- 1 cup of all-natural Pumpkin Puree
- 1 cup pure maple syrup or raw honey
- 1 cup of all-natural peanut butter or almond butter
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 tablespoon vanilla extract
- 4-6 tablespoons of ground flax seed
- 1/2 cup of mini-dark chocolate chips
- Combine all ingredients into a medium sized bowl. Mix well!
- Use about a tablespoon of the mixture to make each ball.
- Place on a cookie sheet and let freeze for an hour
- Store in an airtight container and keep in the fridge for up to a week!
**Note: If the mixture seems too wet feel free to add more ground flaxseed.
Also, if you want add protein powder to these feel free. I would suggest either a natural protein without any flavor or maybe a vanilla.
Energy Balls are a super simple way to get some extra nutrients throughout the day. You can throw whatever you want into the mix. My favorite ones to make are my dark chocolate, coconut, cranberry protein balls. They have healthy fats, protein, and lots of fiber!
Feel free to pair your energy balls with a yogurt bowl, a smoothie, or even some ice cream.
Let me know if you give these a go, and enjoy!
I’m honestly confused with my tastebuds lately. If you’ve read any of my previous posts you know I’m all about savory in the morning. Growing up I was always the child that wanted eggs and toast. I remember going to this breakfast restaurant near our […]
Italians love there pasta, that’s just a fact. Being that I’m Italian, every now and then I crave pasta. Thomas and I were both in the mood for some healthy comfort food so I looked into a couple of different recipes.
The shrimp and spinach pasta dish popped out at me. It looked easy to make and it was packed with protein. So we decided to give it a try.
Healthy Comfort Food:
- 1 pound of shrimp, peeled & deveined
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 cup of sun-dried tomatoes, chopped and drained from oil
- 3 garlic cloves, minced
- 3 ounces of fresh baby spinach (about half the bag)
- 1 and 1/3 cups of unsweetened almond milk
- 1/8 teaspoon paprika
- 1/2 cup of mozzarella cheese (shredded)
- 6 fresh basil leaves, chopped
- mushrooms (optional)
- Bacon (optional)
- Crisp up the bacon if you choose to use it (but let’s be honest why wouldn’t you). Add 1 tablespoon of olive oil from the sun-dried tomatoes into a large skillet. Cook the shrimp on medium high heat for 3 minutes or until pink. Season with salt and pepper.
- Add sun-dried tomatoes, drained mostly of oil. Be sure to add 1 more tablespoon of the sun-dried tomato oil and the minced garlic. Mix together and cook for another minute. Remove the shrimp.
- In the same skillet as the sun-dried tomatoes add in the almond milk, 1/4 teaspoon salt, paprika, and then bring to a boil. Reduce to a simmer and add your mozzarella cheese. Stir to melt, on simmer. Add in chopped fresh basil and mix. Next add in the fresh spinach. Cover with a lid and remove from the heat. The spinach will wilt while you cook your pasta of choice (we used a whole wheat penne).
- Once the pasta is finished add it into the shrimp & spinach skillet. Stir around to coat the pasta and add more salt if needed.
**Note: we kept the bacon in the skillet the entire time.
Still hungry? Check out some more delicious recipes here.
Coconut Flour is my new best friend. These Coconut Flour Chocolate Chunk Bars are seriously off the charts. They are so moist and melt in your mouth. I would say they are the perfect combination of salty and sweet. I’m so excited to have found […]