Cashew Butter Cookie Balls ~ grain free, gluten free, refined sugar free & guilt free

Here is our latest ‘cookie ball’ obsession that I promised to share with you.

Cashew Cookie Ball

They are so simple to make and full of natural, healthy ingredients that you can feel good about eating. It is a little ball of energy when you need one!

INGREDIENTS:

1 cup cashew butter (see recipe below)

1 tbsp. coconut oil

1/2 tbsp. honey (more if you like sweeter)

1/2 scoop protein powder

1 tbsp. coconut shreds

1 tsp vanilla

Dash of cinnamon

Splash of coconut milk

DIRECTIONS:

Melt coconut oil and honey and mix it with cashew butter, protein powder, coconut shreds,  vanilla, cinnamon and coconut milk. Roll into balls and chill in the refrigerator or freezer. They are so good that you might want to eat them all up!

My daughter little z loves them as much as I do and if she sees me eating one she will say “hey, why didn’t you get me one?”

HOMEMADE CASHEW BUTTER

Puree 8-16 ounces raw cashews in a food processor for 10-15 minutes (the longer you go the smoother it becomes). Stop to scrap down the sides every few minutes. When you get toward the end, you can add coconut oil, honey, vanilla, cinnamon and/or salt to your liking. We like ours a little on the thick side with oil, honey and vanilla. So delicious and much less expensive then the store bought kind. ENJOY!

 

raw cashews cashew butter yum

TODDLER EASTER CRAFTS

Here is a peek at some of our toddler easter crafts:

paper egg

easter bunny

paper egg

lamb

homemade peeps and last but not least here is our version of easter peeps! We will post this homemade peep recipe soon. We had so much fun and lots of laughs!

Have you ever made your own nut butter?

What is your favorite kind?

We are experimenting with new flavors but right now this cashew butter with coconut oil and honey is my favorite! My daughter does not like almond but she will eat cashew and peanut butter. Maybe it is the color she likes?

 

What I ate Wednesday

I am excited to share with you my first WIAW! I love to see what other people are eating for ideas and inspiration. I hope that I can do the same for you. Here is a look at my day:

What I ate Wednesday #1

I woke up early with my little love bear z. She had her milk and I had  my favorite protein smoothie.  It was delicious and made me feel energized.
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Next up I heated up a cup of chai coconut coffee while we snuggled and watched cartoons. I love the idea of having something warm after my  cold smoothie. The black thing is the Chai tea bag. Doesn’t look very good but it is.

chai coffee

I few hours later I was craving a little snack so I went with my favorite… almond butter and a banana. It totally hit the spot and keep me running after my two year old until lunch time.

 

almond butter & banana

Not quite as hungry for lunch so I had a little chicken, asparagus and yam. Another power combo and quick and easy to throw together because we had leftovers. (we love leftovers)

Chicken, yam & asparagus

Dinner was chicken stir fry which is my go to dinner with a side of carrot slices.

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And I always want something for dessert so I had my latest cookie ball creation.  Little z and I are obsessed so we each had 2. Recipe coming soon. Here is a different cookie ball recipe to hold you over!

Cashew Cookie Ball

I felt pretty good about every bite!

If you are interested in linking up to Jenn’s What I ate Wednesday then head on over to Peas & Crayons for more information and to get started. Thank you Jenn for hosting!

QUESTIONS:

Have you jumped on the raw cookie ball craze? What is your favorite?

Do you love almond butter and bananas as much as I do?

French Toast Pancakes & Weekend Fun

Sunday morning we all got a chance to sleep in which is a rare occasion when you have a little one (and/or a dog). Daddy snuggled with little z and gave me the chance to whip up a healthy breakfast. My sweet husband requested French toast so here is what  I came up with.

French Toast Pancake

FRENCH TOAST PANCAKES

INGREDIENTS

1 farm fresh egg

1 egg white

1 tbsp coconut milk

1 tsp cinnamon

1 tsp chai & flax seed blend (optional but very good and has coconut and cocoa)

1 tsp vanilla extract

DIRECTIONS

Lightly scramble all ingredients in a bowl, Heat a frying pan to medium heat and grease with coconut oil. Pour egg mixture into pan and cook until easy to lift and flip with a spatula. The egg mixture is thin so use a smaller pan and allow it to spread to the edges. Top warm pancakes with bananas, vanilla expresso almond butter(soooo good), coconut oil and/or syrup drizzle. Eat it with a fork or roll and eat like a burrito. Enjoy!

 

P1040148 P1040163vanilla expresso almond butter

I used the same recipe for little  z and f (my husband) but added a slice of Ezekiel 4:9 Cinnamon Raisin Bread. The bread is amazing on its own but I was glad to add the extra protein from the egg mixture. It was a success.

 

Here is a peek at the rest of the weekend:

Planting Little z's flower The kids Bike riding

We planted our first flower of the year, took the dog for a ride and found a spot to practice on her bike. Looks like our dog is helping little z with her skills!

What was the highlight of your weekend?

Chai Spice Carrot Cake Muffin

Carrot Cake Chai muffin

We love to have muffins at our house for a quick breakfast, snack or treat. I love knowing that we made them with fresh, healthy ingredients. I keep them in the fridge and usually enjoy them cold but they are also really good if you warm them in the toaster oven with a slather of coconut butter.

The smell of these muffins will make you want to gobble them up. They are grain free, gluten free, refined sugar free, full of fruits, vegetables, protein and fiber…what is not to love?  I have made carrot cake muffins before but the addition of decaf black chai tea made the flavors explode!

 

INGREDIENTS

1 ripe banana

1 carrot grated

1/2 apple grated

1/4 cup sweet potato or yam puree

2 farm fresh eggs

2 tbsp honey (or more if you like it sweeter)

1 tbsp vanilla

2 tbsp. melted coconut oil

1 tbsp coconut milk

1/4 cup Chai tea concentrate (try this or you can make your own)

1 scoop vanilla protein powder

1/2 tsp ground flaxseed

1 tsp chia seeds

1 tbsp. cinnamon

1 tsp baking soda

2-3 tbsp. coconut flour

1/4 cup raisins

DIRECTIONS

Mix banana, carrot, apple, sweet potato, eggs, honey, vanilla, coconut oil, coconut milk and chai until combined. Add protein powder, flaxseed, chia seeds, cinnamon and baking soda until smooth. Slowly add coconut flour, 1 tbsp. at a time until batter is slightly thick but not too much (you can add more chai or milk if needed). Add in the raisins and scoop into greased muffin pan or line with muffin wrappers. Bake at 350 for 18-20 minutes. Allow muffins to cool on a wire rack. ENJOY!

Carrot Cake Muffin Batter

Carrot cake chai muffins

 

Yum

a happy girl and a tasty treat!

This might be our new favorite!

What is your favorite muffin?

Quick Easy Stir Fry

Happy Monday and Happy St. Patrick’s Day!

We had such a nice weekend…lots of family time and a little time at the beach. The little Z and I stayed cozy on shore but notice our wet dog who was not afraid of the cold water in March. “crazy boy!”

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For dinner on Saturday I wanted something that would be fast and healthy. I had lots of veggies and some leftover steak so I decided to make Stir Fry with extra green to honor St. Patrick.

I love everything about stir fry…especially when it comes together so quick and easy! It is a one bowl meal that we can all enjoy.

stir fry

INGREDIENTS

serves 2 (and a toddler)

1 tbsp coconut oil

3 green onions chopped

1 small head broccoli chopped

1 carrot sliced

1/2 small cauliflower finely chopped or shredded

4 oz cooked steak (chicken or tofu would also be great)

1/2 small yam cooked

2 farm fresh eggs

1 garlic clove minced

1 tsp ginger minced

1 tsp liquid aminos

1 tsp tamari (or soy sauce)

1 handful fresh spinach

DIRECTIONS

Melt coconut oil in wok set to medium. Add the onion, broccoli, carrot and stir for a few minutes. Add cauliflower, sliced steak and yam. Make a hole and break eggs into wok. Gently scramble in the hole before mixing everything together. Add garlic, ginger, aminos and tamari. Add spinach and stir fry until desired tenderness.

Note: you can finish with a sprinkle of sesame seeds and chopped green onion.

So simple and so tasty, yum!

How was your weekend?

Do you like to cook or get take-out on the weekends?