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?
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 PANCAKES
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
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!
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:
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?
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!
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
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!
a happy girl and a tasty treat!
This might be our new favorite!
What is your favorite muffin?
Happy Friday! I want to share with you some GRAIN FREE FUDGE BROWNIES. They are Paleo but I hate to use that word in the title. I think that the paleo diet is great and has its benefits but I am a firm believer that you should allow yourself all things in moderation. You will find that a lot of my recipes fit into the paleo category but I also allow dairy (especially cheese) into my life. These brownies turned out so good. They are fudgy and delicious…you may want to eat them all!
1 cup nut butter (I used 3/4 almond + 1/4 cashew)
3 farm fresh eggs
1 tbsp. vanilla
1 scoop chocolate protein powder
1/3 cup cacao powder
1 tbsp. chai seeds
1 tsp ground flaxseed
1/2 tsp baking soda
2 tbsp. honey (more if you like sweeter)
2 tbsp. melted coconut oil
Mix nut butter, eggs and vanilla until combined. Add protein powder, cacao powder, chai seeds, flaxseeds and baking soda. Mix until smooth and thick. Melt coconut butter with honey and add to brownie mixture. Pour into greased baking dish. Bake at 325 for 15-20 minutes. I like my brownies on the fudgy side so I took them out at 15 minutes and allowed them to cool in the fridge. Once cooled, it helps to slice with a plastic knife. SOOO YUMMY, ENJOY!
Question of the day:
Are you following the Paleo Diet? Why or why not?