Snacks

Cinnamon Dusted Bliss Balls

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Happy Saturday morning friends! Shoutout to @thetoastedpinenut for this recipe. So yummy! These cinnamon dusted bliss balls are perfect snack or sweet treat! They’re packed with protein and healthy fats that will energize you and keep you full.

Ingredients 
1/2 cup cashew butter
3 tablespoons agave nectar
1/8 teaspoon vanilla extract
1/3 cup almond flour
1/4 teaspoon cinnamon
1 scoop collagen peptides
1/3 cup chopped hazelnuts

Instructions 
Place the cashew butter, agave nectar, and vanilla in your food processor.
Process until nice and creamy.
Add the almond flour, cinnamon, and collagen.
Process again until combined. 
Add the hazelnuts.
Process to mix in the hazelnuts.
Roll the batter into balls and place onto a plate. This will be a “rough roll” aka it won’t be perfectly smooth, you just want to get it into it’s general ball form.
Place it on the plate and chill it for 30 minutes in the fridge.
After they chill, roll them again in your hands to make them smooth.
Mix together another 1/2 scoop of collagen and 1/2 teaspoon cinnamon in a bowl and roll the balls in it for an outer coating.
Store in the fridge.

Coconut Almond Banana Bread!

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This has been a frequently made baked good in our household the last few months. Super easy to make and relatively healthy (especially if you leave out the chocolate chips but way less fun).

Ingredients:
2 bananas
3 eggs
1/4 cup almond butter or any nut butter
3 tablespoons honey
2 cups blanched almond flour
1/2 cup unsweetened coconut shreds
3 teaspoon baking powder
1/2 teaspoon sea salt
1 cup dark chocolate chunks or mini chocolate chips

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INSTRUCTIONS

Preheat oven to 350F.

Mash the bananas in a large bowl.

Add the eggs, almond butter, and honey. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.

In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.

Whisk the dry ingredients into the wet ingredients.

Then, fold the chocolate chunks into the batter, reserving some for the top.

Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.

Pour the batter into the lined pan, spreading it out evenly.

Press the remaining chunks into the top.

Pop it in the oven and bake for 30-35 or until the top is golden brown.

Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.

Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.

HOMEMADE TAPIOCA PEARLS 🙌🏼

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I am so pumped and excited to share that you can in fact make boba from scratch! And it’s not that hard. I used to LOVE the taro root flavored bubble tea with tapioca pearls but didn't love insane amount of sugar and crappy quality dairy that came along with it. Here's to a healthier spin on bubble tea!

Ingredients for aloe vera avo smoothie:
1/2 c unsweetened almond milk
3 tbsp hemp hearts
1/2 c @alodrink aloe vera wheatgrass flavor
Small handful of spinach
1/2 avocado, frozen if possible
1/2 banana, frozen if possible
Ice
Honey, to taste

Instructions:
Place milk and hemp hearts into a high speed blender and blend until smooth. Add remaining ingredients and blend again.


Ingredients for tapioca pearls:
1 cup tapioca starch
1/2 cup boiling water

Instructions:
Boil the water.
Add the tapioca starch to a bowl, followed by the boiling water. Work the water in little by little in case it isn't all needed. Kneading with your hands is the best way to incorporate the water and make a non-sticky dough.
Once you have a workable dough (this took me two times to master. I added too much water the first time so dough was a terrible sticky mess) the easiest way to make tapioca pearls is to roll the dough into long snakes of dough, cut them into small pieces and roll them into tiny balls.
To cook your homemade boba, boil at least twice as much water as the volume of tapioca pearls that you are going to cook.
Add your homemade boba to the boiling water. The boba should float to the top. When that happens, turn the heat down to medium. You'll notice that the boba begin to cook and get their chewy texture almost immediately. At any point after a few minutes, you can use the boba.
Remove the boba from hot water with slotted spoon, and transfer them to a bowl with some honey. The honey will help preserve them until you are ready to use them, slightly sweeten them, and keep them from sticking to each other.
Add boba to smoothie! They have the best texture when warm, so it's best to use them right away.

Recipe inspo from @diningwithdiana! 

#wellnessbylittle #homemadetapiocapearls #smoothierecipe

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Chocolate Zucchini Bread with Hemp Seeds and Walnuts

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This loaf is great for those busy mornings or as a mid afternoon snack. Enjoy this brownie like loaf without compromising your health. Free of refined sugar and wheat. Tastes the best toasted with butter, duh! 

Ingredients:
3 eggs
1/4 cup melted coconut oil
1/3 water
1 tbsp vanilla extract
1/2 cup packed and strained zucchini
1 tsp cinnamon
1/4 cup chopped walnuts
1/4 hemp seeds
1 box Simple Mills chocolate cake mix
1- 2 tbsp melted peanut butter

Instructions
Preheat oven to 350 degrees F.
Whisk together wet ingredients in large bowl.
Grate 1 medium sized zucchini into separate bowl, then gently squeeze with paper towels to remove moisture. 
Pack together to measure ½ cup and add to large mixing bowl.
Whisk together, then fold in remaining ingredients.
Place parchment paper over loaf tin and pour batter over the top.
Drizzle peanut butter on the surface and using a wooden skewer or knife, swirl almond butter to create marble-looking texture.
Bake for around 35 minutes.
Remove and let cool before slicing.
Enjoy!

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Project Lunchbox: Festive Apple Quinoa Greens Salad

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Festive Apple Quinoa Salad
1/2 cup tricolor dry quinoa
6 cups slightly packed chopped kale
1 crisp sweet apples, chopped (I used honeycrisp)
1 cup walnuts, lightly toasted and roughly chopped
1/2 cup dried cranberries
4 oz feta cheese cheese, crumbled

Dressing
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tbsp honey
1 1/2 tsp dijon mustard
Salt to taste

Instructions
Cook quinoa and cool. 
Whisk together olive oil, lemon juice, honey, dijon and salt in a bowl. 
Pour 3/4 of the dressing over kale and toss until kale is evenly coated. Massage dressing into kale to help soften leaves. 
Add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add feta cheese and toss just lightly. 
Serve or store covered in refrigerator. 

Lemon Zest Buttermilk Scones

Recipe from www.theunlikleybaker.com

Recipe from www.theunlikleybaker.com

Ingredients

  • 3 cups all-purpose flour or gluten free baking flour

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup unsalted organic butter, cold and cubed

  • 1 cup organic buttermilk

  • Lemon zest of 2 lemons

    Frosting

  • 3 tbsp powdered sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 400F. Lightly grease 2 baking pans and set aside.

  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).

  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.

  • Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.

  • Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).

  • Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.

  • Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.

Coconut Dusted Cocoa Balls

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These are quite possibly my new favorite! With the combo of sweet and salty that melts in your mouth you’ll keep going back for more. Made with all natural sweeteners. Dairy & gluten free. 

Makes 8 balls

Ingredients:
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
2 tsp almond meal
3 tsp cocoa powder
1 tbsp + 1 tsp melted coconut oil
2 tbsp maple syrup
1 tbsp raw honey
Pinch of sea salt
2 tbsp coconut flakes
Instructions: 
Combine all ingredients except coconut flakes into bowl and mix well. Round into bite size balls and roll in coconut flakes. Allow to chill in fridge for at least an hour. 
Enjoy! 
#saturdayvibes #yummy#dessertforbreakfast

Mango Chaga Chia Seed Pudding

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I’ve been on a chia seed kick lately! Chia seeds are high in fiber, omega 3’s, protein and antioxidants so it’s hard not to love this nutritious little seed. The combination of sweet and creamy pudding mixed with the tart mango smoothie is quite an enjoyable food experience! Highly recommend giving this a try! 

Mango Chaga Chia Seed Pudding

Smoothie ingredients: 
1 mango
1 frozen banana
2 tbsp lemon juice
1 tsp chaga powder (optional) 
Splash of coconut water
3 ice cubes
Raspberries as garnish
Mint as garnish
Chia seed pudding ingredients: 
1/4 cup (4 tbsp) chia seeds
1 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup

Combine all chia seed pudding ingredients in glass container and allow to chill 2hrs-overnight. 
Place all smoothie ingredients in blender and blend. Add smoothie to the top of refrigerated pudding and enjoy as a healthy breakfast, dessert or snack! 

#wellnessbylittle #food4thought #healthyeating

Chia Pudding Berry Parfait

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Found a little sunshine on this cloudy Friday 😋
 
Chia seed pudding parfait with a touch of Mt Hood 🍯 

Ingredients:
1 cup @califiafarms unsweetened vanilla almond milk
4 tbsp chia seeds
1 tsp maple syrup
1/2 cup @ellenosyogurt plain greek yogurt
Handful of berries
1 tbsp granola (if preferred) 
1 tbsp honey
Mix almond milk, chia seeds and maple syrup together and set aside for 2 hr - overnight. Layer plain yogurt, berries, granola (if preferred), and drizzle honey over the top. 
Great as a breakfast, snack, dessert! 
#wellnessbylittle #fridaymood #breakfast

Superfood Mint Chip Shake

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Who doesn't love a healthy spin on a classic favorite! Enjoy this creamy mint chip shake as a healthy breakfast, mid day snack or dessert! 

🌱 Superfood Mint Chip Shake 🌱

Serving Size: 1

Ingredients: 
1/2 avocado
2 tbsp cocoa nibs
2 tsp peppermint oil
1 tsp vanilla extract
Handful of spinach
1 tsp chia seeds
1 scoop @vitalfarms collagen peptides
1 tsp coconut oil
1 cup unsweetened vanilla almond milk
1 tsp Stevia
1 tsp honey

Instructions:
Blend all ingredients and enjoy! 

Chocolate Chia Seed Pudding

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The texture of this chia seed pudding is perfectly thick and creamy and is a great option not only for breakfast but as a snack or dessert too! Chia seeds are packed with antioxidants, omega 3's and fiber plus it gives you that full feeling for hours after eating! 

Servings: 4
Ingredients
1 1/2 cups Califia unsweetened almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
2-3 tbsp maple syrup
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional) 
2 tbsp coconut shreds
2 tbsp mini chocolate chips
2 tbsp almond flakes
Handful or raspberries 

Instructions

  • Combine almond milk, chia seeds, cocoa powder, maple syrup and stir until cocoa powder is fully mixed.  
  • Place mixture in 4 separate containers and let chill for at least an hour but can be overnight.
  • Add coconut shreds, chocolate chips, almond flakes, and raspberries as a garnish and violà! 


Enjoy! 

Homemade Green Juice

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Snacking on veggies isn’t so bad when it comes like this! Went through the fridge to use up random veggies leftover from this weeks meals. This thing is light and refreshing 🌿🍀🍃🌱 

Ingredients:
1 dinosaur kale leaf
4 mint sprigs
1/2 cucumber, peeled
1 celery stick
1/2 carrot
4 strawberries
1 scoop @vitalproteins collagen peptides
2 drops liquid vitamin D (because...Seattle winter🌨) 3/4 cup water
3 ice cubes

Blend, sip and enjoy! 

Homemade Apple, Date & Carrot Morning Muffins

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Mmmm love quick grab n go snacks in the morning... or really all the time lets be honest. These are so perfect with a cup of coffee. Pro tip: heat muffins for 15 seconds in the microwave with a little butter. You won't regret it! 

Ingredients:
1 cup whole wheat flour (or flour alternative)
1 cup white pastry flour (or flour alternative)
1 tbsp baking powder
1/2 cup sugar
6 dates, chopped
2 medium sized organic carrots, shredded
3/4 cup unsweetened organic apple sauce
2 eggs
1/3 cup canola oil
1 tbsp vanilla extract

Directions:
In a medium bowl combine flours, baking powder and sugar. 
Stir in dates, carrots, applesauce, eggs, canola oil and vanilla extract. 
Bake for 20-25 minutes or until tops are golden brown.

Enjoy!!

 

Dates, Peanut Butter, Coconut Oh My!

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No time to make a substantial breakfast in the morning? This has been a go to for me lately! Dates are easily digested allowing your body to make full use of their goodness and the dietary fiber in dates helps to remove waste in the colon. They also contain Vitamins K & A which help maintain healthy skin and nails and protect the eyes. Aaaand then there's the peanut butter. Peanut butter is the perfect compliment to a date in my opinion. Some salt to balance out the sweetness in the date and the crunch from the coconut flakes. Yea, all the yum. Enjoy! 

Greens and Beechers Cheese Egg Muffins

These are blissful little bites for many reasons. Easy to grab and go, incredibly flavorful, filling and healthy! Muffins for breakfast have been slowly sneaking into my life more and more. Early mornings are hard especially with back to back appointments. This is such a simple answer for breakfast and sure beats skipping or waiting until I'm a code red hangry at 10am. I hope you enjoy them! My girl Lindsay over at toastedpinenut.com was the inspiration for these muffins with a few modifications. She makes yummy dishes and I'd recommended following her for other delicious recipes. 

Ingredients: 
2 heads broccoli, chopped
2 dinosaur kale leaves, chopped
2 tablespoons olive oil
7 eggs
½ cup whole milk
1 teaspoon garlic powder
1 tbsp teaspoon sea salt
¼ teaspoon ground pepper
1 cup beechers cheese

INSTRUCTIONS
Preheat oven to 400F.
Chop the broccoli and kale. It's best if the broccoli is chopped smaller so you get some with each bite. Same with the kale. 
Put the cooking oil, broccoli and kale in a pan over medium-high heat.
Sauté the broccoli and kale for about 5 - 7 minutes.
Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, garlic powder, sea salt, and pepper.
Add in the cheese, broccoli and kale.
Mix until combined.
Distribute the egg mixture evenly into 8-12 lined muffin tins (depending on how full you fill them!)
Sprinkle top with additional cheese (optional but actually just do it).
Bake in the oven for 20 minutes. If you want the tops to be more golden brown, broil on high for 2 minutes, then remove.
Cool on a rack and store in an airtight container in the fridge until you're ready for pack 'em and eat 'em.

Homemade Spicy Avo Breakfast Toast

You can't go wrong with this breakfast item. With endless add ons and substitutions it works for just about everyone! Fuel the brain and body for a productive, energy-filled day and honestly feel 100% satisfied afterwards. Healthy can and does taste good! 

Serving size: 4

Ingredients: 
4 slices Udi's GF bread (or any bread)
1 tbsp butter or ghee
1 tbspTrader Joes Siracha Mayo
1 avocado, sliced
2 tbsp feta cheese
1 tsp cayenne pepper
1 tsp honey
Salt to taste
2 eggs (optional) 

Instructions:
-Toast bread in oven
- Slice avo's thinly
- Remove toasted bread from oven and add all ingredients on top.