Coconut butter

Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}

July 13, 2018

These creamy little bits have become a new favorite of mine.

Not only are they delicious, they’re filled with healthy fats and protein, but anti-inflammatory properties, as well!

Cinnamon is one of my favorite flavors and it helps to make things more “dessert-like” when I’m trying to keep the sugar in a recipe low.

These balls are sweetened with only FOUR medjool dates, yet you’ll feel like you’re biting into a creamy, sugary cinnamon roll bite! Except this little bite will be good for you!

Make a batch of these Cinnamon Roll Protein Balls to keep on hand for those sugar cravings that are always bound to hit you throughout the week! They’re delicious and so satisfying!


Print Recipe
 Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor, blend cashews, coconut butter, and dates until fairly smooth. You can leave it a little chunky, depending on preference.
  2. In a large mixing bowl, add cashew mixture and remaining ingredients. Stir to combine.
  3. If the mixture is too wet, you can add a couple teaspoons of almond flour, as needed. If it's too dry, you can add another teaspoon of melted coconut butter.
  4. Onto a lined baking sheet or plate, scoop out tablespoon sized balls. I use a melon baller scoop for this step - it makes it so easy and fast!
  5. Freeze for 20 minutes or refrigerate for 1-2 hours.
  6. Store in an airtight container in the refrigerator/freezer.
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Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}

May 11, 2018

It’s summertime and the berries are IN SEASON! Has anyone seen all of the gorgeous strawberries at farmer’s markets and the grocery stores?

It’s got me craving all of the strawberries and blueberries! So, of course I had to incorporate some of them into this week’s batch of protein balls!

These Strawberry Shortcake protein balls don’t require strawberries to be in season, however. This recipe calls for freeze-dried strawberries instead! (Sidenote: Has anyone ever made them at home? I just saw a post about drying them out in the oven – I might have to give that a try!)

These Strawberry Shortcake Protein Balls are filled with healthy fats, protein, and just the right amount of sweetness. They’re free of dairy, gluten, grains, and sweetened with only dates! They’re perfect for a snack between meals, and you’ll feel like you’re eating a little bite of dessert each time!


Print Recipe
 Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor: combine dates, nut butters, and coconut oil until smooth.
  2. Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
  3. Lastly, mix in strawberries pieces.
  4. On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
  5. Freeze for 20 minutes to set or refrigerate 3-4 hours.
  6. I like to store them in the refrigerator, but it's not necessary.
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Birthday Cake Protein Balls

April 18, 2018

Another week. Another batch of protein packed treats for lunches. That’s never a bad thing! I love snacks and treats that I can feel good about eating, and that can replace my husband’s urge to treat himself to candy out of the vending machine at work!

These are a total winner and will be a regular flavor from now on! They taste like dessert, but are filled with simple, clean ingredients (that you can pronounce!) that you won’t have to feel guilty about eating!

They’re sweetened with just a touch of honey from the homemade cashew butter, but can be adjusted if you like things a bit sweeter! Also, you can substitute store-bought cashew butter. No worries there! See the recipe note below.*

OH! Do yourself a favor and buy a melon baller like this! It makes portioning these out EFFORTLESS!


Print Recipe
 Birthday Cake Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a bowl, combine all ingredients. If you are adding more honey, you might have to add a couple more tablespoons of almond flour to achieve the right consistency to form balls.
  2. With a melon baller scoop (or just a tablespoon), scoop out balls and roll in between your hands to smooth them out. Place onto a tray.
  3. Roll the balls in rainbow sprinkles for added sweetness and a colorful aesthetic!
  4. Chill the balls for 20 minutes in the freezer or for 1-2 hours in the refrigerator.
  5. Store in an airtight container in the refrigerator to maintain shape.
Recipe Notes

*If substituting store-bought cashew butter (you can also use creamy almond butter):

- If it's unsweetened, add 1 1/2 tbsp of raw honey, depending on how sweet you prefer things.

- Add in an additional 1 tsp of vanilla and 1/4-1/2 tsp (start with less - you can always add more!) of almond extract to the mixture.

** Recipe for Cake Batter Cashew Butter

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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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Cinnamon Apple French Toast Bake with Maple Icing

December 31, 2017
Course

I’m not usually a sweets-for-breakfast person…I almost always go for the biscuits and sausage gravy or meaty omelets. I do, however, enjoy a bite or two of pancakes along with those. I have a problem with wanting a bite of everything on the menu … every time – every meal. I just can’t help it!


Sometimes, a bunch of maple-y goodness sounds like the perfect way to start my day! Filled with sweet caramelized apples and tons of cinnamon, this french toast bake does not disappoint! It’s super moist consistency and eggy-french toast taste is sure to be the perfect, cozy and comforting breakfast any day of the year, but is particularly wonderful when it’s FREEZING – like it is in the Midwest right now!

This bake isn’t heavy on the carbs either … which is ALWAYS a plus when eating something bread-like and sweet! It only has about 10-15 carbs per serving, depending on if you top it with icing or not. Either way, it’s delicious and won’t make you regret eating it!



Print Recipe
 Cinnamon Apple French Toast Bake with Maple Icing
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium high heat, sauté apples, ghee, honey, cinnamon (I used a full 2 tsp - use less depending on preference), nutmeg, and 1 tablespoon of avocado oil for about 3 minutes or until apples have soften and remove from heat.
  3. In a bowl, combine remaining ingredients (reserve the coconut butter and 2 tbsp of maple syrup for the drizzle) to create the batter.
  4. Pour batter over apples and sprinkle with a bit more cinnamon.
  5. Bake for 20 minutes or until it's cooked through in the middle.
For the icing:
  1. In a saucepan, melt coconut butter and maple syrup just until they combine. If it's too thick, feel free to add a bit more maple syrup to make it easier to drizzle.
  2. Drizzle over your warm french toast bake and DIG IN!
Recipe Notes

I feel like this bake only gets better with time. Everything with fruit and spices just gets more flavorful as it sits...so you may want to make plenty to have the next day too!

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