Power Protein Balls

Power Protein Balls

 

Kid friendly is always a huge plus and this makes an incredible grab and go for kids and grownups, alike! It’s wonderful as a pre or post workout snack and is easy to transport to work or take with you if you’ll be out a while. I do like to keep them cold so be sure and pack an ice pack if you’re taking them on the go! The options for toppings are endless so make it your own!

    Ingredients

    • 3/4 cup protein powder (See link at the bottom of this page for my favorite protein powder and for a discount code!)
    • 4-5 T nut butter (Barney Butter ROCKS!)
    • 1-2 T honey
    • 1/4 cup cacao powder
    • 1/4 cup unsweetened, shredded coconut, chopped nuts, or chocolate to roll them in

    Directions

    1

    Mix together.

    2

    Add a bit of water if too crumbly.

    3

     If forming into balls, roll in optional toppings, If making into bars, press into dish, sprinkle with toppings, refrigerate to set, then cut into bars and wrap individually for convenience!

    4

    Refrigerate up to 5 days.

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    Almond Butter Bread

    Almond Butter Bread

     

    It truly doesn’t get ANY simpler than this! Have it with butter, have it as sandwich bread, make it into French toast (just a little grassfed butter to sauté in and to top with and you’ll neve miss the syrup!), or top with a bit of honey, there are lots of ways to enjoy this bread!

    This recipe comes from naturallysavvy and needs no additions or tweaks! It’s darn near perfect! 

      Ingredients

      • 1 cup natural almond butter with no additives*
      • 4 pastured eggs
      • 1 tsp baking soda
      • pinch of salt
      • OPTIONAL** A few drops of SweetLeaf liquid stevia would sweeten this up just a bit if you'd like it a bit on the sweet side!

      Directions

      1

      Preheat the oven to 325ºF.

      2

      Line an 8 x 4 inch loaf pan with parchment paper.

      3

      Whisk the almond butter and eggs together until blended smoothly.

      4

      Whisk in the salt and baking soda.

      5

       Pour the batter into the prepared loaf pan and bake for 30 minutes. The bread is done when it easily bounces back and doesn’t sink or a toothpick comes out clean.

      6

      Remove from the oven and cool.

      7

      Cut into slices and freeze portions for future use or store in the fridge.

       

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      Gluten-Free Chicken and Dumplings

      Gluten-Free Chicken and Dumplings

       
      This recipe is out of this world. It’s gluten free, but that doesn’t mean it’s an excuse to over indulge. It should be seen as a treat because the flours used are very starchy, meaning the excess glucose can get stored as fat. But I wanted to post it because Father’s Day is coming up, and of course, we all love something the whole family can enjoy. So with that long intro, here’s the recipe!

        Ingredients

        • 2 large chicken breasts
        • 1 cup chopped carrots
        • 1/2 cup diced celery
        • 1 onion diced
        • salt and pepper to taste
        • 7 cups free-range chicken broth

        Dumplings

        • 3/4 cup grown rice flour
        • 1/2 cup tapioca flour
        • 1/2 tsp baking soda
        • 1 tsp Monkfruit sweetener or Swerve
        • 1 tsp salt
        • 1/2 tsp pepper
        • 3 T Palm Shortening (Spectrum brand recommended)

        Directions

        1

        Cover the bottom of the a large crock pot with vegetables. Place the chicken on top of the vegetables and season with salt and pepper.

        2

        Pour the chicken broth over the chicken.

        3

        Cook on low for 6 hours.

        4

        Around the 5 1/2 hour mark, turn the crock pot on high for 30 minutes to get hot enough for dumplings.

        5

        Remove chicken.

        6

        Make dumplings by stirring together dry ingredients. Cut shortening into dry mixture until it resembles crumbs. Add almond milk and stir until it forms a thick dough. Add additional almond milk if dough is too stiff to mix.

        7

        Drop dough by tablespoons into the soup. Cook on high for 1-1.5 hours or until the dumplings are not doughy. DO NOT SIR SOUP ONCE DUMPLINGS GO IN. They will fall apart if you do this so avoid the temptation.

        8

        Shred chicken while dumplings are cooking and add it back in when they are done!

         

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        Pumpkin Spiced Latte

        Pumpkin Spiced Latte

         

        So I’m one of those girls who can actually enjoy pumpkin any time of year, so this little goodie has me all, “Well, HELLO there!!!” There’s just nothing that brings in the fall season like pumpkin recipes, the smell of cinnamon, nutmeg, allspice and cloves! This sugar-free pumpkin spiced latte recipe has all that AND the smell of fresh-brewed coffee! Yes, please!

          Ingredients

          • 1/2 cup almond milk or full fat coconut milk
          • 1 cup coffee (my fav is Bulletproof!)
          • 2 T canned pumpkin
          • 1/8 tsp cinnamon
          • 1/16 tsp nutmeg, allspice & cloves
          • 1/4 tsp of organic vanilla extract
          • 2-8 drops SweetLeaf Pumpkin Spice or original stevia (optional)

          Directions

          1

          Place in blender for about 15 seconds and indulge!

           

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          Coconut Flour Siete Tortillas

          Coconut Flour Siete Tortillas

           

          There are so many variations you can concoct out of these tortillas! In grad school, I ate at El Chico’s All. The. Time. My all time favorite was their spinach and mushroom quesadillas with guacamole. Lots of guacamole. Little did I know, since I had yet to be diagnosed with Hashimoto’s, that an autoimmunity was not letting me “get away” with eating those flour tortillas. All the symptoms of fatigue, joint pain, and brain fog were only getting worse with each poor food choice I made. But hey, I was young, a college cheerleader, super active…it was just par for the course, right? Wrong!

          Today, I’m in the know and better able to manage my symptoms through far better choices. Like this one! Of course, I can re-create my old El Chico’s favorite, but my go to these days is eggs, spinach, avocado and salsa!! Ole!

            Ingredients

            • 2 Siete Coconut and Cassava Flour Tortillas
            • 2 eggs
            • butter
            • 1 cup spinach
            • Hard, aged cheese (omit if dairy intolerant) I love parm or cheddar!
            • avocado
            • Salsa (no sugar added...make sure ingredients made of vegetables!)

            Directions

            1

            Scramble eggs and add in 1 cup spinach to wilt.

            2

             In another pan, melt a bit of butter, put on tortillas, add egg and spinach, and cheese if and fold in half. Cook about 1-2 minutes. Flip and cook another minute or so.

            3

            Top with avocado and salsa!

             

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            Salsa Chicken Spaghetti Squash

            SALSA CHICKEN SPAGHETTI SQUASH

             

            Want a fabulous dish that isn’t ingredient heavy? This is it! You’ll get a big nutritional bang for your buck with this meal. All you have to do is cook and shred your chicken and cook your spaghetti squash. I like to do my chicken in an instant pot but you can do it in a crock pot, or even bake it and then shred it if short on time.

              Ingredients

              • 1 spaghetti squash
              • 1 jar of no sugar added salsa (Mateo's is my pick!)
              • 1 cup chicken stock
              • 2 pounds of chicken

              Directions

              1

              Cook chicken, 3 options: Bake at 350 for 30-40 minutes then shred. Or if cooking in an instant pot or crock pot, put in chicken, stock, and salsa and cook until tender, then shred.

              2

              Cut spaghetti squash in half lengthwise. Salt flesh and cook facedown in a bit of oil for 35-45 minutes. Take out seeds and scrape flesh into bowls.

              3

              Pour the chicken, salsa, and stock over squash noodles.

              4

               If baking chicken instead of using an instant pot or crock pot, add salsa, stock, and shredded chicken to a pot and heat thoroughly, then pour over spaghetti squash.

              5

              Serve and enjoy!

               

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              Gluten-Free Chocolate Chip Cookies

              GLUTEN-FREE CHOCOLATE CHIP COOKIES

               

              A tried and true recipe that follows me to just about every function I attend. I think it’s the almond extract that the secret ingredient that sets this recipe apart. You can adjust to taste but we usually go a little heavy with it because we lerrrrve it! It’s also quick to throw together which is a plus when I forget I signed up to bring a dessert! Am I the only one that happens to? Enjoy!

                Ingredients

                • 2 1/2 cups almond flour
                • 1/4 tsp salt
                • 1/4 tsp baking soda
                • 10 T Kerrygold butter
                • 1 tsp almond extract
                • 1/4 cup xylitol or maple syrup
                • 2 droppers SweetLeaf liquid stevia (or to taste)
                • 1/2 cup Lily's chocolate chips

                Directions

                1

                Combine dry ingredients in a small bowl.

                2

                Blend room temperature butter and all other liquids together.

                3

                Slowly blend dry ingredients into wet.

                4

                Add in chocolate chips.

                5

                Mix together and drop by spoonful onto parchment lined cookie sheet. (These cookies will not spread.)

                6

                Bake at 350 for 8-12 minutes depending on your oven or until they are lightly golden brown.

                 

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                Gluten-free Mascapone Layered Cookie Dough

                Gluten-free Mascapone Layered Cookie Dough

                I can handle a little dairy on occasion, and if you can, too, read on! Sometimes when you’re invited to a friend’s house for dinner, you want to bring something just a little bit different. So as I’m perusing my cabinets, desperately trying to avoid a trip to the grocery store, I start looking for what I can make utilizing what I already have on hand. From this, something beautiful was born! Introducing Mascapone-Layered Cookie Dough. And you know what? Now that I’m a grown up, I figured I can make my cookie dough as big and gaudy as I want! You may decide you want them smaller, but what’s the fun in that?

                  Ingredients

                  • Chocolate Chip Cookie recipe (link located at the bottom of this page)
                  • 12 oz Mascapone (or cream cheese)
                  • 1/4 cup Confectioner's Swerve
                  • 1 dropperful of SweatLeaf liquid stevia
                  • 1 cup heavy whipping cream
                  • 2-3 tsp. vanilla extract

                  Directions

                  1

                  Make your cookie dough.

                  2

                  Reserve about 1/3 and press the rest into a pan.

                  3

                  Bake at 350 for about 8-10 minutes.

                  4

                  Cool completely.

                  5

                  While cookies are baking, mix whipping cream until stiff peaks form.

                  6

                  Mix Mascapone or cream cheese, extract, and sweeteners until blended.

                  7

                  Blend the whipping cream, and mascapone mixture together.

                  8

                  Smooth over cooled cookie. Unless you like a lot on there, you will have some left over. Use as much or as little as you’d like.

                  9

                  Form cookie dough balls with remaining cookie dough and place on top.

                  10

                  Refrigerate until read to serve!

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                  Baked Rosemary-Lemon Chicken Breasts

                  Baked Rosemary-Lemon Chicken Breasts

                  A classic recipe gets a new twist with some superfood goji berries!

                  • Serving Size4

                    Ingredients

                    • 2 tbsp avocado oil
                    • 4 chicken breasts
                    • 2 cups cubed sweet potatoes
                    • 1 red onion, sliced thin
                    • Juice of 1 large lemon
                    • 2 tbsp rosemary
                    • 1 tsp each marjoram and thyme
                    • 6 minced garlic cloves
                    • ½ cup goji berries
                    • 1 large lemon, sliced
                    • Salt and pepper to taste

                    Directions

                    1

                    Preheat oven to 400 F.

                    2

                    Heat the oil in a large cast-iron skillet over medium-high heat. Season the chicken breasts with salt and pepper and then place in skillet, along with the sweet potato cubes and onion slices. Cook until the chicken breast is brown, about 5 minutes.

                    3

                    Flip chicken over, stir in the goji berries and pour the lemon mixture over the skillet contents. Top with the lemon slices and bake for 30 minutes, or until the chicken is cooked through. Serve and enjoy!

                       

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                    Cinnamon Roll Smoothie Recipe

                    Cinnamon Roll Smoothie

                    If I had to pick one breakfast food that I’d long to be able to eat my weight in, it would be cinnamon rolls! Unfortunately, this sweet treat is on the naughty list. However, this cinnamon roll smoothie recipe is not!

                    This smoothie packs a punch of protein, and some sweetness that will have you reminiscing about this childhood breakfast food of choice! But unlike cinnamon rolls, it will keep your blood sugar stable and your tastebuds singing! And bonus that it is a great post-workout recovery option!

                      Ingredients

                      • 1 cup full fat coconut or almond milk
                      • 1 scoop collagen protein (Bulletproof of Vital Proteins are great!)
                      • 1/2 large banana, peeled and chopped
                      • 1/2 red apple, peeled, cored, and chopped
                      • 3/4 tsp. ground cinnamon
                      • 1 cup crushed ice

                      Directions

                      1

                      Blend all ingredients until smooth!

                      *Recipe adapted from paleocupboard

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