Pumpkin Pie Protein Balls

Pumpkin Pie Protein Balls

Beans in your protein balls!?  Yes mam!  I love this recipe because it is a different take on the typical homemade protein ball using beans and whole food-based ingredients only vs. protein powders and added sweeteners! I like to use Eden Organics brand of beans to help the digestibility factor and you can likely sub chia for flaxseed here as well if you so choose!  Sugar addicts-these may be less sweet than you are used to therefore I recommend the dark chocolate drizzle component or adding chocolate chips into the batter.  I can best describe these as the result of pumpkin pie and cookie dough having a baby-therefore they have a soft cookie dough-like texture with a spiced punkin pie flava-I love adding the walnuts to add a crunch (if you are nut free add pumpkin seeds instead)!

GLUTEN FREEDAIRY FREEGrainFreeEGG FREE

What you need:

  • 1 can organic white cannellini beans
  • 1/2 cup organic pumpkin puree
  • 1/4 cup + 1 T coconut flour
  • 5-6 dates-pitted and soaked in hot water to soften for 5-10 min
  • 1.5 T ground flaxseed
  • 1 tsp vanilla extract
  • ~2 tsp cinnamon
  • Optional: 1/2 cup chopped pumpkin seeds or walnuts (if you don’t need nut-free) to mix in, dark chocolate chips for melting (I used a bar of melted taza 95% dark chocolate + coconut oil)

How you do it:

  1. All in a food processor: combine beans, pumpkin, coconut flour, dates, flax, vanilla, cinnamon
  2. If adding walnuts/add ins-fold into batter now
  3. Line parchment paper on a baking sheet
  4. Scoop out batter (should be a thick/sticky batter) and form ~tablespoon size balls, place on baking sheet
  5. If drizzling with chocolate melt chocolate bar with ~1 T coconut oil; drizzle or dip balls into chocolate ( I topped with a few sprinkles of bee pollen as well)
  6. Freeze at least 30-40 minutes and enjoy!

Tip: Store in the freezer or in the fridge for 3-4 days

Makes about 12 balls.

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Strawberry Lemon Poppyseed Muffins

Strawberry Lemon Poppyseed Muffins

Simple, tasty and …(I know we all dislike this word but) moist!  This easy one bowl muffin recipe is a fabulous addition to any springtime brunches or birthday celebrations.  Going grainless has become increasingly popular recently as a means of spurring weight loss and reducing symptoms of inflammatory conditions for some people.  While this is definitely not the case for all, I love that this recipe uses whole food based flours (almond and coconut) that provide more nutrients and fiber than their basic gluten free, processed counterparts made from rice/potato/etc.  Did you know the peel of a lemon contains a boatload more of vitamin C, magnesium and potassium than the juice?  Grate the peel into foods/drinks more often to reap the healing and detoxing benefits of lemons!

GLUTEN FREEDAIRY FREEPALEO

What you need:

  • 1.5 cups almond flour
  •  1/4 cup coconut flour
  • 1 tsp baking soda
  • 3 T poppy seeds
  • pinch of sea salt
  • 2 T fresh lemon juice
  • 1 T fresh lemon zest (make sure to use an organic lemon)
  • 3 eggs (room temp)
  • 3 T real maple syrup
  • 3 T non dairy milk (I used so delicious coconut unsweetened vanilla)
  • 2 T melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup chopped organic strawberries
  • optional but recommended: 1 tsp lemon extract

How you do it:

  1. Preheat oven to 325°
  2. Grease muffin tin or fill with paper muffin cups
  3. Mix all wet ingredients together in a bowl (lemon juice/zest, eggs, syrup, milk, melted oil, extracts)
  4. Mix all dry ingredients together in a separate bowl (flours, baking soda, poppy seeds, salt); mix wet into dry ingredients
  5. Fold in strawberries
  6. Let batter set for 10 minutes (batter should be thicker and scoopable vs. pourable; add more milk if needed to thin out a bit)
  7. Spoon into muffin tins filling almost to the top
  8. Bake for 20-25 minutes or until knife comes out clean and edges are starting to brown.
  9. Let cool and then serve!  (Stores well in the freezer or a few days in the fridge)

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Recipe adapted from https://lexiborr.blog/

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Enjoyed in this dairy free, grain free coconut yogurt bowl above 🙂

Easy Chia Seed Pudding

Easy Chia Seed Pudding

This recipe is a staple for breakfast meal prep.  This is a great way to get in a healthy dose of fats and fiber into your morning and awesome for taking on the go!  I love to top mine off with fresh berries, a spoonful of sunflower seed butter, shredded coconut and chopped nuts or energy balls if I have them on hand. You can add sweetener to this if you choose; I like to keep added sugars out of meals whenever I can and this one tastes great without it!

GLUTEN FREEDAIRY FREEPALEOSUGAR FREE CANDIDA-FRIENDLYWHOLE 30

What you need:

  • 1 cup canned lite organic coconut milk
  • 1 cup unsweetened organic almond milk
  • 1/2 cup organic chia seeds
  •  1 tsp vanilla extract
  • For toppings: chopped berries, shredded coconut, almond/sunflower seed butter, coconut cult yogurt, granola, etc

How you do it:

  1. Combine coconut milk, almond milk and vanilla in a large mason jar or container
  2. Add chia seeds and seal container; shake to combine
  3. Let sit overnight; spoon out into a bowl and add toppings of choice!

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(Recipe above yields ~3-4 servings)

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Oatmeal Raisin Cookie Fat Balls

Oatmeal Raisin Cookie Fat Balls

These are a healthified take on the cookie we all love!  In addition to having no added sugar, these balls have healthy omega 3 fats from the walnuts and plenty of blood sugar balancing fiber from the oats, flaxseed and coconut.  These are quite addictive so I recommend doubling the recipe so you have plenty on hand when a sweet craving strikes:)

GLUTEN FREEDAIRY FREEVEGANSUGAR FREE

What you need:

  • Dry ingredients:
    • 1/4 cup raisins
    • 1/4 c finely chopped walnuts
    • 1/2 c gluten free rolled oats
    • 1/4 cup unsweetened coconut shreds
    • 2 T ground flaxseed
    • 1 tsp cinnamon
  • Wet ingredients:
    • 1/4 cup coconut butter (melted)- can probably sub coco oil
    • 1/4 cup natural almond butter
    • Optional: ~1 dropperful of vanilla liquid stevia (can also sub 2 T maple syrup or omit completely)

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How you do it:

  1. Combine all wet ingredients in a small bowl and mix well.
  2. In a larger bowl mix all dry ingredients.  Add wet to dry and then roll into balls.
  3. Freeze for about an hour and serve!

Makes about 8-10 balls

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