Tag Archives: easy snack

NUT BUTTER ENERGY BALLS 

You know those days when you’re exhausted and you just can’t find the energy to function?We all have them! Rather than reaching for a coffee, energy drink or sugary processed snack why not grab some of these peanut butter energy balls?
They are sweetened with natural agave nectar and dates and stuffed full of nuts and seeds. The natural sugar in the dates gives you the initial wake-me-up and the complex carbs in the oatmeal and the protein in the peanut butter and other nuts helps keep your blood sugars stable for longer and keep you full.

 

HOW TO ADAPT THIS RECIPE TO SUIT YOU:

Peanut butter is a great energy-dense snack, and thanks to its sticky texture you can roll it in with other yummy ingredients as well. This recipe contains dates, rolled oats, pecans, sunflower seeds and chocolate chips (yum!)  – but you can put whatever you want in it!

Use whatever nuts or seeds that you have and make sure to chop them small. Try toasting the nuts and seeds so they are more flavourful. You can use any kind of nut butter you have but natural, organic butter (like Almond or cashew – Holland & Barrett) is best.

You can leave out the coconut, or add more. Or what about swapping the agave nectar for honey? You could even add more chocolate chips! Or less?! Or use chocolate shavings? Or what bout toasted almonds instead of pecans?


PREP TIME – 10 mins, TOTAL TIME- 10 mins, SERVINGS: 24

INGREDIENTS

½ cup natural peanut butter

8 dates, pits removed

2 tbsps agave nectar

1 cup rolled oats

½ cup toasted, chopped pecans

¼ cup toasted sunflower seeds

¼ cup unsweetened coconut

¼ cup dark chocolate chips

1 tbsp chia seeds

INSTRUCTIONS

  1. Place the nut butter, dates and agave nectar into a food processor and process until smooth.
  2. Either add all the remaining ingredients to the food processor and process again, or you can scoop out the nut butter and dates into a large bowl, add the remaining ingredients and mix everything by hand.
  3. Roll into 24 balls.

And Enjoy! They will keep for at least a week in the fridge or frozen for much longer.

Nutrition (per serving): Calories: 116; Total Fat: 6g; Saturated Fat: 2g; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 8g; Protein: 3g

Egg Muffins!

Ingredients

1/4 cup red bell pepper, diced

1/4 cup carrots, grated

1/2 cup fresh spinach, chopped

2 to 3 tablespoons fresh basil, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

10 – 12 pastured eggs

You can choose these ingredients to your taste-
Tuna (in brine)
Chicken
Salmon
Avocado
Prawns

Instructions:

Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil.

Chop or break the chicken if using or flake fish

In a medium bowl, combine your meat or fish, red bell pepper, shredded carrots, spinach, and basil. Set aside.

In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the meat/or fish and veggie mixture and stir to combine.

Using a measuring cup fill muffin cups with egg mixture being sure not to fill cups to the rim.
About 1/4 to 1/3 cup in each cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Makes about 12 to 16 muffins.

Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

Brilliant easy and healthy breakfast to eat on the go!
You can even enjoy them as a snack or re-heat a few for a quick lunch. Perfect for this who are gluten and wheat free or vegan (this depends what ingredients you choose to put in them!).

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Based on Heather’s blog multiply delicious
Great recipes on here!