Here is our latest ‘cookie ball’ obsession that I promised to share with you.
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!
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
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!
TODDLER EASTER CRAFTS
Here is a peek at some of our toddler easter crafts:
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?
Today I was feeling a bit tired and decided to stick with a low impact workout. I choose “Physique 57 Total Body Workout“. It is a great at home workout and leaves you feeling sore all over by working with light or no resistance to overload your muscles to the point of fatigue. I love Barre workouts and try to incorporate them into my schedule once a week. (when I am lucky)
After my workout, I needed to refuel with something delicious and nutritious like “lemon berry bread”. I made it this weekend so it is easy to slice and eat with your coffee/tea or wrap it up to eat on the run during the week.
LEMMON BERRY BREAD
4 farm fresh eggs
2 tbsp. honey (or sweetener of choice and you can add more if you like it sweeter)
1 very ripe banana
1 tbsp. coconut butter
1 tbsp. vanilla
1 tsp almond extract
1/4 cup nut butters (I used almond butter)
zest and juice from one small lemon (use a large lemon if you like extra lemon flavor)
1/2 cup plain yogurt or sour cream (I used sour cream because I was out of yogurt but both work well)
1/4 cup coconut milk
1/2 cup coconut flour
1 tsp baking powder
1 tbsp. ground flaxseed
1 scoop protein powder (unflavored or vanilla)
1 cup berries (I used blueberries, raspberries and huckleberries)
Mix eggs, honey, banana, extracts, nut butters, lemon, yogurt/sour cream and coconut milk in a large bowl. In a separate bowl, mix flour, baking powder, flaxseed and protein powder. Slowely mix dry ingredients into wet ingredients. Move slowly so the batter does not get too thick. You can add a splash more coconut milk if needed. Pour into greased loaf pan.
Bake at 350 for 45-50 minutes. Let it cool in the pan for 15 minutes and then move to a wire cooling rack.
It tastes great on its own or slather with melt, coconut butter or nut butter. Enjoy!