Another day Another Protein Ball…..

 I loved these simply because of the crunch they have from the Buckwheat Groats.  Super simple and easy to digest.  I think these are perfect for before or after a workout or a simple snack in the middle of the day.  I used fresh dates from the Farmer’s Market and the taste was perfect, not too sweet not too plane.  Dates have a bunch of magnesium, B vitamins, iron, zinc and more.  I played with adding both almond and peanut butter and think the taste was perfect.  Happy Snacking!

·      ½ cup Almond Butter

·      ½ cup Peanut Butter

·      1 cup Organic Gluten Free Oats

·      1 cup Buckwheat Groats (soaked for 20-30 minutes then dried)

·      2/3 cup dates (soak in warm water for 10 minutes to soften)

·      2 tbsp. hemp seeds

·      2 tbsp. chia seeds

·      2 tsp cinnamon

·      1 tbsp. coconut oil

In food processor add soaked then drained dates and place on medium to high speed to chop up.  Next, add all the other ingredients to the food processor and blend until well incorporated.  Once dough looks thoroughly mixed start to roll dough into little bite size balls.  Place balls in glass-lock Tupperware in refrigerator.  Balls stay good for up to 1 week in refrigerator or 2 weeks in freezer. Enjoy ! 

Because everyone Loves pancakes....

These were made after a long session in the water. They hit the spot, and after came a nap!  I played with some flour blends to keep it gluten free and we kept it vegan by using a flax egg and dairy free milk that I usually have fresh made.  Play and sub with this recipe and see how you like.  What really matters are the toppings! 

Ingredients for Pancake Batter:

·      1/3 cup Buckwheat Flout

·      1/3 cup Brown Rice Flour

·      1 tsp baking soda

·      ½ tsp salt

·      2 tsp coconut oil (melted then cooled)

·      2 tsp Honey ( you can omit to keep sugar low)

·      ¾ cup Fresh Almond milk or water

·      1 egg (flax egg to keep vegan)

Mix all the dry ingredients in a bowl and then slowly mix in wet ingredients until well combined.  Heat up pan with coconut oil and place 2-3 pancakes on with good spacing.  Flip when bubbles form and edges become crispy.   Makes 4-5 5” pancakes.

Toppings:

·      Almond Butter Drizzle (heat up 2-3 tbs almond butter and 1 tbs of coconut oil and mix until smooth)

·      Blueberries

·      Bananas

·      Hemp Seeds

·      Walnuts

·      Toasted Coconut 

Spring Time Couscous Salad

This salad is the perfect recipe for spring.  I found this one from the Little Spice Jar website and can't get enough of it.  I threw in some Persian cucumbers to add some crunch and omitted the cheese to keep in non-dairy.  The hubby loved this one with a side of roasted chicken breast and it was great as left overs the next few days.  Happy Eating ! 

COUSCOUS SALAD:

            ½ cup uncooked couscous (not pearl   couscous)

            ½ cup water or chicken broth

            16 ounces (about 3 cups) frozen peas

                 4 persian cucumbers chopped  and diced

            ½ cup chopped parsley

            ½ cup crumbled feta cheese

            ½ cup chopped walnuts or pecans

 BASIL VINAIGRETTE:

            1 cup packed basil leaves

            ½ cup olive oil

            1 shallot, cut in half

            2 teaspoons minced garlic

            1 tablespoon honey

            3 tablespoons white wine vinegar

            1 pinch red pepper flakes

            salt and pepper

Start by making the couscous.   In a medium saucepan, bring the cooking liquid to a boil.  Once the liquid comes to a boil turn off the heat and add in the ½ cup couscous and let sit for 10 minutes.  In another medium saucepan bring a few cups of water to a boil and add the frozen peas.  Let the peas cook for about 3 minutes then drain and rinse with cold water and set aside. 

For the Basil Vinaigrette add all ingredients into a high-speed blender or food processor and blend until smooth.  In a large bowl add couscous, chopped walnuts, chopped cucumbers, peas, parsley and dressing.  Mix well until fully combined.  Add a protein of choice and enjoy!  Stores well in the refrigerator for 5 days in glass Tupperware.