For the Love of Blueberry

Ummm... magic.

I'm at my brother's right now and the entire house including my nephews, ages 4 and 6, are on a smoothie kick. I mean, so much so that the youngest comes downstairs in the morning with sleepy eyes still and a sweet smile on his face and asks: "Can I have a shake?" And the older one now wants his 'shake' for his afternoon snack.

Watching them help make the 'shake' with things like banana, kale, organic frozen fruit, and green juice simply makes my day.

And hearing them say things like... "I love kale" and "I love greens," is music to my ears.   

My sister-in-law makes new creations everyday and the other day it was... "O.M.G. You have to try this...omg. Yeah. This is good. Yeah. This is really good. Let's write this one down."

Love it when that happens ;)

For the Love of Blueberry

1 1/2 ripe (spotty) banana
1 1/2 cups frozen blueberries
1 large leaf of kale
1/2 an apple (we used Pink Lady)
3 ice cubes
1 scoop French Vanilla Vega One 
3/4 cup coconut water (we usedC2O)

Method:

Add all ingredients in the order listed. Pulse with your blender for a a good 10 times and then blend until smooth.

Yields 1 large smoothie or 2 small smoothies.

And yes, use spotty bananas! 

Bananas help overcome depression due high levels of tryptophan, which is converted into serotonin -- the happy-mood brain neurotransmitter.

Spotty bananas can also help to relieve constipation (whereas underripe bananas can actually cause constipation), lessen anxiety and alleviate depression. 

Wishing you all an easy breezy day filled spotty bananas, blueberries and love!

Enjoy ;)

-AEB

Vega One Power Smoothie

I've been drinking Vega One as shake in the morning for a few months now and I have to tell you - it really has been one of those things that has changed my life. I love brekkie time, but I was beginning to be in a bit of a funk when it came to what to eat because what I was eating was not making me feel well. It wasn't giving me energy. I switched to an all fruit brekkie which made me feel amazing, but it wasn't sustaining me. I needed something more. I found Vega One and never looked back unless of course, I have my new favorite signature dish, The WAKE Bowl. Or... perhaps combine the two (AMAZINGNESS).

Vega One is 100% plant-based, dairy, gluten, and soy free. It has a complete protein blend and balanced amino acid profile made up of of sprouted whole grain brown rise, pea, hemp, and savi seed. Each serving provides 15 grams of protein as well as 3 servings of greens, vitamins, minerals, fiber, antioxidants, digestive enzymes and probiotics. Here is a complete list of ingredients.

Anyway, usually I have the shake with added chia seeds and almond milk, coconut water or water and then fruit along the side but I was super hungry and didn't feel like a salad for lunch so I threw all of this in the blender and viola! Vega Magic.
 

Vega One Power Smoothie

1 banana
1 avocado
2 handfuls of spinach
3 T coconut flakes (unsweetened)
1 T raw honey
1 serving Vega One (I used French Vanilla)
1 serving liquid chlorella (about 18 drops)
~ 2 cups water (I didn't measure so use your best judgement for consistency)
Few ice cubes (this makes the spinach blend better)

Method

Throw in the blender and blend silly ;)

Makes one large green awesome smoothie.

Enjoy ;)

-AEB

The WAKE Bowl

I have gone though countless breakfast phases - from eggs, potatoes and sausage (yes, really) to coconut flour waffles, to spinach pancakes. But, one thing has remained the same - and that is my love for breakfast and morning. I adore my mornings and the breakfast ritual. Especially on the weekends. I open the blinds, prepare my coffee in the french press, dance a round a bit, stretch and make breakfast (or what I like to call 'brekkie,' which I picked up in Australia). The tunes play as I enjoy my brekkie, read about what is happening in the World, and perhaps do some writing. My weekend mornings are quite ritualistic and if you're ever around me during this time, good luck getting me out of the house before noon.

wake bowl.jpeg

This recipe was born out of me having a couple of nights filled with some heavy food that my system isn't really use to eating and I was feeling like I needed something that was cleansing yet fulfilling and satisfying to my morning appetite.

I've continued to make this brekkie meal over and over - experimenting with different fruits, herbs and spices but the version below is by far my favorite.

Ladies and Gentlemen, I am deeming this my signature dish. 

The WAKE Bowl

1 T chia seeds
1 C unsweetened almond milk (carrageenan free like Whole Food's 356 brand)
Small handful of spinach  (torn into small pieces)
1 Banana, sliced
Small handful of raspberries
Small handful of blueberries
Small handful of goji berries
Handful of cubed pineapple
Sprinkle of cardamom
1/8 t fresh ginger
1 leaf of fresh basil (torn into small pieces)
2 T Coconut meat/flakes
1 T hemp seeds

Method

Soak the chia seeds in the almond milk (in the fridge) for at least an hour or overnight (better tasting IMO and easier to digest). Add in all the other ingredients (I do in the order listed so that it looks pretty ;)), give it a stir and enjoy!

Yes this will WAKE you up!!!

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Enjoy ;) 

-AEB

Lavender Lemon Pancakes

Oh...and, this recipe also works for bread (see adaptations below). 

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There are some (like my sister) that think eating lavender is 'weird,' or they think it's 'like eating perfume.' I, am not one of those people. In fact, I would go far as to say that I love the taste of lavender. Plus, it's ridiculously good for you.

So, I made these pancakes the other night for a quick bite to eat the next day while at work. I'm pretty sure that I said out-loud "whoa, these are frickin' delicious!" Yeah...

Lavender Lemon Pancakes

1 egg, cage-free/organic
1/3 cup applesauce
1/2 cup white rice flour
Dash of cardamom
Pinch of sea salt
1/4 cup oat milk *
2 tbls fresh lemon juice
Pinch of dried lavender flowers
1 tsp baking powder

Method:

Coat a large skillet with some coconut oil (extra virgin/unrefined or your favorite oil) and heat on medium.

In a medium-sized mixing bowl whip the egg and applesauce together. Add in the rice flour, cardamom, sea salt and oat milk, stir well. Next, add in the lemon juice and lavender then the baking powder. Mix thoroughly until all ingredients are well incorporated.

Pour ~ 4 pancakes in the the skillet. Heat about 3-4 minutes on one side (or until tops begin to bubble). Flip, and heat on the other side for about 3 minutes or until they begin to brown.

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Seriously, YUM! I was not expecting this to be so good.

Now, to make this a bread:

4 egg whites, cage-free/organic (reserve yolks)
2 egg yolks
3/4 cup applesauce
1 cup white rice flour
1/2 cup oats (certified gluten free)
Heavy dash of cardamom
Dash of sea salt
1/2 cup oat milk *
1/4 cup fresh lemon juice
Dash of dried lavender flowers
2 tsp baking powder

Method:

Coat a bread loaf pan (I used glass) with extra virgin/unrefined coconut oil (or oil of your choice).

Whip the egg whites until they begin to froth but do not whip them so that they are white. Set aside.

Combine the egg yolks and applesauce. Add in the rice flour, oats, cardamom and salt. Mix well then add in the remaining ingredients and stir until all ingredients are well incorporated.

Bake at 350 for 25 minutes, cover with foil and bake for another 25 minutes. Remove the foil and bake uncovered for another 10 minutes.

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A...maz...ing.

* If you have a significant allergy/intolerance to gluten, be sure to check the label on your oat milk and make sure it was made in a gluten-free facility as there is potential for gluten-cross contamination with oats.

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Enjoy!

-AEB

Spinach Bread Loaf

Well, I really wanted to get this recipe out sooner because I am kind of in love with it, alas, life had its way with me again. So, I apologize for the delay, only because this recipe should most certainly make its way into your life.  

You all know how much I love breads and pancakes, so I thought, why not combine my favorite bread recipe with my favorite pancake recipe?

I now present to you my newest favorite.... Spinach Bread Loaf. Oh yes. 

spinach loaf bread.jpeg

Spinach Bread Loaf

1 cup apple sauce (unsweetened)
2 egg yolks, organic/cage-free (reserve the whites)
4 egg whites
1 tsp vanilla
2 tsp 100% pure maple syrup
1 cup brown rice
1 cup oats
1/4 cup tapioca starch
1 cup spinach, chopped
Heavy dash of cardamom
Heavy dash of turmeric
Pinch of sea salt
1/4 tsp baking soda
1/2 tsp apple cider vinegar

Method: 

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.  

In a large bowl, thoroughly combine the egg yolks, apple sauce, vanilla and maple syrup. Add in the flours, spices and spinach and mix until all ingredients are incorporated. Lastly, add in the baking soda and apple cider vinegar and mix well.

Grease a bread loaf pan (I used grapeseed oil) and bake at 350° 25 minutes, turn down to 300° and bake another 15 minutes with foil over-top. 

Delicious! 

When the temperature drops enough for me to not feel insane for turning an oven on, I'll be making this again.  Yes, even on the coast in Northern Maine, it's HOT. I love it... I really do.

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Enjoy (for brekki, lunch, dinner or a snack! :))

-AEB

Banana & Pear Chai Spiced Bread

The idea of a chai spiced bread had been spinning around in my head for a few days before I made this. Then, the thought to put some pear in it came to me and I couldn't wait to try it out. Seriously... delicious. I may have said this before, I'm sure that I have (because I'm vain like that...), but this is likely my favorite bread to-date.

Banana & Pear Chai Spiced Bread

3 bananas (very ripe or previously frozen)
2 egg yolks (reserve the whites)
4 egg whites
1 tsp 100% pure maple syrup
1 tsp vanilla
2 cups brown rice flour

Chai spice:

  • Dash of ginger
  • Dash of Cardamom
  • Dash of cinnamon
  • Pinch of clove
  • Pinch of Nutmeg 

Pinch of sea salt1/4 tsp ground flax-seed (optional)
2 tbls grapeseed oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp apple cider vinegar
1 pear, peeled & diced (I used Bartlett)

Method:

Whip the egg whites until the begin to turn white (but not quite frothy), set aside.

Thoroughly blend together the bananas, yolks, maple syrup and vanilla. Add in the flour, chai spice, sea salt, flax-seed and grapeseed oil, stir well.

Fold in your egg whites and thoroughly combine with the dough. Add in the baking powder and soda and top with the apple cider vinegar. Give it a good stir and then fold in the pear.

Bake at 350º for 30 minutes, cover with foil and then back another 15-25 minutes or until a toothpick comes out clean. 

chai bread.jpeg

I will definitely be making this one again.

Enjoy ;)

-AEB

Eggs, Potatoes & Sausage, An Irish Brekkie

So, I am Irish (I'm a mutt but there is Irish in there. Hence the Bailey ;)) and I do love potatoes. And sausage. Why don't I do this more often? Because I'm infatuated with pancakes probably...

Irish Brekkie.jpeg

Anyway, this breakfast just kind of happened. I had some leftover potatoes and then remembered that I had some chicken sausage I needed to use up so it was the perfect combination.

I am not a fan of any store-bought breakfast sausage right now because they are all so heavily processed but there are others that are not advertised as breakfast sausage that will certainly do the trick. The ones I've been getting are Al Fresco with spinach, garlic and fennel seed. Delicious (all natural and a gluten free casing).

This was a definite make again, especially after a run and before a hike (I know I'm working on the whole calm down and relax thing.

I looooove being Irish ;)))

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Love my hiking days...

Eggs, potatoes and Sausage, An Irish Brekkie

2 eggs, organic cage-free
Serving of previously steamed russet potatoes*, diced
Dash of turmeric
Sprinkle of sea salt
Dash of fresh parsley, minced
Dash of fresh fennel fronds, minced
1 chicken sausage link, diced

Method:

Soooo EASY! I used two separate pans so that i could prepare my eggs over-easy (yolk popped), but you could toss it all into one (coat with EVOO) and do a scribble.

Prepare your eggs as you'd like, add in the turmeric.

Heat up the chicken sausage and potatoes with parsley, sea salt and fennel fonds.

I also had some blueberries. I may have been hungry...

* For nightshade-free, substitute russet potatoes for sweet potatoes

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Enjoy ;)

-AEB

Krista's Hearty Spinach Pancakes

I've gone through many phases with many foods. I love them for a while, I hate them for a while, or I am indifferent to them for a while. But not pancakes. No, through all of the years and experimenting with different foods and diets, my love of pancakes has never faded. Oh dearest pancakes, I will love you 'til the end. 

I could eat pancakes right now. And, I had some for breakfast this morning. In fact, I've had pancakes for breakfast every morning now for about a week. Yep. True story. 

Now, I am calling these "Krista's Hearty Spinach Pancakes," because my sister, Krista, turned me on to putting spinach (and turmeric) in my pancakes as well as using the

King Arthur brand of pancake mix. You could, of course use your own flour blend (I have various pancake recipes on here, just search in the upper right hand corner ;)) and make them from scratch... but I've been a tad lazy lately. And, this brand pretty much rocks. As far as pre-packaged goes, the list of ingredient s isn't toooo bad, so I'm feeling OK about it. Actually, I am feeling great about it because these pancakes have been a staple for me these days ;)

 King Arthur Pancake Mix

King Arthur Pancake Mix

So, without further adieu... 

Krista's Hearty Spinach Pancakes

(Variation One egg-free)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1/3-1/2 cup of water

Method

Simply combine all ingredients together, the water will vary depending on if you've used a bit more or less pancake mix and how thick or thin you prefer them. You can play with the amounts a bit. 

Heat your skillet to medium with some EVOO (or any other oil you like), form two-three pancakes on the skillet and turn down to low-medium. Cook for about three minutes, flip and cook another three. I like to flip them again and do another minute on each side. 

This variation omits the egg and oil. I like to make these the night before my early shift mornings so that I can just grab them and go the next morning. They are the perfect fuel ;) 

 Variation one, egg-free pancakes with a side of eggs :)

Variation one, egg-free pancakes with a side of eggs :)

And...I like to top them with raw honey... ;)))

Krista's Hearty Spinach Pancakes

(Variation Two with eggs)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1 egg, organic cage-free
1 tbls grapeseed oil
1/4 water

These are even a bit more hearty, I usually have these on my days off... and sometimes add blueberries or raisins. And eat them very, very slowly... savoring each and every bite. 

 Variation two

Variation two

By the way, the turmeric and spinach are both very subtle  I love the taste of both ingredients but you really cannot taste them very much so if you are not a fan, try it anyway - you may be pleasantly surprised.

Fabulously simple. Thank you sweet sister of mine for inspiring this one!

Enjoy ;) 

-AEB

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

I love experimenting. So, I figured that I would try another vegan bread. Yes bread with no yeast... or eggs. 

Whole Grain, Seed & Nut Bread (Vegan/Gluten-free)

1 cup apple sauce
1 tbls chia seeds (I used white, black would also work)
3/4 cup water
3 tbls ground flaxseed
1 tsp 100% pure maple syrup
1 + 1/4 cup whole grain brown rice flour
1 cup almond meal
Dash of sea salt
2 tbls grapeseed oil
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp baking powder

Method:

In a large bowl, combine the chia seeds with the apple sauce and let set for about 10 minutes.

In a small bowl or measuring cup, combine the water and flaxseed and let set for about 10 minutes.

Both of these will start to thicken and 'gel.'

Add the maple syrup, brown rice flour, almond meal, sea salt and oil to the applesauce/chia seed mixture and stir well. A dough will begin to form.

Fold in the flaxseed mixture and grapeseed oil and then add in the apple cider vinegar, baking soda and baking powder. Stir until all ingredients are incorporated.

In a greased loaf pan (I used grapeseed oil), bake at 350° for 25 minutes. At 25 minutes, cover with foil and bake for about another 20 minutes.

Note, when making a gluten-free bread that is also egg-free AND yeast-free... any sort of 'rise' is success in my book :) 

seedbread.jpeg

Delicious. This bread was super moist, dense and awesome. And pretty amazing with coconut oil and cinnamon spread on-top.... 

seed bread.jpeg

Enjoy ;)

-AEB

One-Minute Savory Oat Muffin

I am into savory lately. Maybe it's the winter months? I'm not sure, but this muffin came out fan-tas-tic. I hope you can all tell how I am saying 'fantastic' right now. It's like 'faaaaan-tAs-tic.'

savory oat muffin.jpeg

Ok, moving on...

One-Minute Savory Oat Muffin

1/2 tbls grapeseed oil
1 egg - organic, cage-free
1/4 + 1 tbls oat flour
1 tbls ground flaxseed
Pinch of sea salt
Pinch of garlic powder
Pinch of rosemary (dried)
Pinch of chives (dried)
1/2 tsp baking powder

Method:

Coat a small ramekin or a coffee mug with the grapeseed oil (there will be some left over, keep that in). Whisk the egg in with the oil and then add the remaining ingredients. Stir well until all ingredients are incorporated. 

Heat in the microwave for one minute.

Allow to cool for a minute or do an then flip over to remove (it should slide right out).

savory oat muffin 2.jpeg

This has an amazing bread consistency. So good and perfect for lazy mornings.... or evenings... or afternoons... ;)

And what's better than a one-minute muffin? If you haven't seen it, here is a grain-free version a one-minute muffin.

savory oat muffin 3.jpeg

Enjoy! ;)

-AEB

Homemade Mustang Bars

Umm... wow. Yum. Yum.Yum. For real. This is some serious goodness. I am typically a 'one is enough' gal but these had me reaching for another one immediately after my first one. And so it began...

I am calling these 'Homemade Mustang Bars' because I got the idea from Paleo Treats. Note, I have not actually had their 'Mustang Bars.' And call me crazy, but I'm not going to spend $45.00 for 10 bars. But they looked interesting, so I looked at the ingredient list and made my own (omitting the almond flour and adding macadamia nuts). Obviously, I have no idea the portions that they used to make theirs so I basically did mine based on experience and what I had on hand.

homemade mustang bars.jpeg

Homemade Mustang Bars

1/3 cup pumpkin seeds, lightly salted
1/3 cup (crunchy) almond butter
1/3 cup raw walnuts, crumbled
1/3 cup unsweetened coconut flakes
1/4 cup raw macadamia nuts
1/4 cup raisins
2 tbls vanilla
3 tbls honey
1/3 cup coconut oil (melted) 

Method

Well, my food processor is still taking some time off so I mixed this together by hand. Simply add all of the ingredients in one by one in the order that it is listed above, mixing the melted (30 seconds will do) coconut oil and honey in last. 

Form bars and wrap in cellophane and store in the fridge. 

Yields ~ 8 bars  

Now, having had these, I will say I would definitely pay $4.50 for one bar. So, mad props to Paleo Treats

I need another word for YUM... 

Enjoy ;)

-AEB

Sweet and Savory Stove-top Oatmeal

OK, I have had oatmeal for dinner before but this just took it to another level. This is some serious oatmeal goodness.

I'll just leave it at that.

sweet and savory oatmeal.jpeg

Sweet and Savory Stove-top Oatmeal

For the oatmeal: 

1 cup whole grain rolled oats (certified gluten free)
2 cups water
Pinch of sea salt
2 egg whites

Method:

Boil the water, add in the oats, sea salt and egg whites. Give it a good stir, turn down to a simmer and simmer about 12 minutes, stirring frequently.

For the Sweet & Savory:

1 tbls scallion, minced
1 apple, chopped
Handful of kale, chopped
Small handful of raisins
Pinch of sage

Method:

In a medium sized skillet, saute the scallions and apple for a few minutes then add in the remaining ingredients.

Add the sweet & savory concoction to the oatmeal and enjoy.

Serves ~ 1-2

This will now be one of my go-to's. Awesome.

Enjoy ;)

-AEB

Brown Rice Flour & Apple Sauce Waffle

I may have a subconscious mission in life to come up with as many waffle recipes as I can conjure. I love waffles. Everything about them and the fact that they are a popular breakfast item just makes them that much more appealing to me.

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These waffles are not super sweet which is what I prefer (you could add some honey or maple syrup to your batter). I paired mine with berries (and topped with an egg). 

Brown Rice Flour & Apple Sauce Waffle

1 cup apple sauce
2 eggs, organic cage-free
1 tsp vanilla
1/2 cup water
1 cup brown rice flour
1/4 cup almond meal
1 tsp ground flaxseed
1/4 tsp baking soda
1/2 tsp apple cider vinegar
Dash of cinnamon 

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large mixing bowl, whisk the eggs, apple sauce, vanilla and water. Blend well and then add in the brown rice flour, almond meal and flaxseed. Stir until all of the ingredients are incorporated. Add in the baking soda, apple cider vinegar and cinnamon, stir until a batter forms.

Heat in the iron for about 2.5 minutes or until your iron signals that they are done.

waffles.jpeg

I am a big fan of huge breakfasts on the weekends. Big. Huge. (Those words will forever remind me of this scene from Pretty Woman).

Yum.

Seriously.

Enjoy (with some French Pressed Sumatra... ;))

-AEB

DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

Another rock-star DAMY recipe. I tweaked the ingredients a bit but the credit still goes to her. Thank you kindly ;)

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DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

2 cage-free organic eggs (separated)
2 tbls honey
1 tsp vanilla
2 cups almond meal
1 tbls fresh lemon juice
1 tbls lemon zest
2 cups finely diced fresh strawberries
Pinch of sea salt
2 tbls grapeseed oil
1/2 tsp baking soda
1 tbls apple cider vinegar

strawberries and lemon.jpeg

Method

In a small bowl whisk together the egg whites until they begin to turn white but not frothy, set aside. In a large bowl combine the egg yolk, honey an vanilla. Add in the almond meal, lemon zest, lemon juice and strawberries. Mix well and then add in the salt and grapeseed oil. Once ingredients are well incorporated, add in the baking soda, apple cider vinegar and fold in the egg whites. Stir well until a nice dough forms. 

Grease tins with grapeseed oil and fill each tin about 3/4 full. Bake at 350° for about 25 minutes. 

muffins.jpeg

Yields ~ 10 small muffins 

Enjoy (with some tea while watching Grey's Anatomy... ;))

-AEB

Fig, Macadamia, and Cacao Balls

Well, my food processor may be broken ( ;((( ) but that will not stop me from experimenting with different homemade balls! Yes, I know, my sister has reminded me that the names of these tasty treats are not ideal. But I looked up synonyms to 'ball' or 'balls' and I assure you, there is no better word. Let me know if you find one...

I didn't have dates which is what I typically use for homemade bars/balls but had exactly 15 dried mission figs. And my mission was to make something simple and delicious.

Mission accomplished.

Fig, Macadamia, and Cacao Balls

15 dried mission figs
1/4 sunbutter
1/4 macadamia nuts
1 tbls raw cacao
Dash of cinnamon

Method:

Well, if you do have a food processor, throw all of the ingredients in and let it do its thing. If not... use a spoon and knife to chop all of the ingredients together.

Roll into desired shape. Wrap in cellophane and store in the refrigerator.

Yields ~ 5 small balls

fig balls.jpeg

Enjoy ;)

-AEB

Lemon Poppy Seed Muffins

I love creating new recipes. And really love it when they turn out. And love it even more when it's muffins.

I've yet to meet someone that doesn't like muffins...If you are out there, please don't let me know. 

lemon poppyseed muffins.jpeg

Oh, and I am lovin' Bob Marley right now. Ya dig? ;)

Lemon Poppy Seed Muffins

2 eggs, separated
1/2 of a ripe banana
1 tbls honey
1 tsp vanilla
1 cup brown rice flour
1 cup almond meal/flour
1/2 of a lemon (juice & flesh)
1/4 grapeseed oil
Pinch of sea salt
1 heaping tbls poppy seeds
1/2 tsp baking soda

Method:

Turn on Bob Marley.

Whip the egg whites until they start to 'froth' (not foam) in a small bowl and set aside.

In a large mixing bowl, whisk together the egg yolks, banana and vanilla. Add in the brown rice flour and almond meal. Mix until a dough begins to form, add in the lemon (juice and flesh - be sure to remove any seeds that may fall out) and grapeseed oil and give it a good stir, until the oil is mixed in thoroughly. Add in the remaining ingredients and fold in the egg whites.

Grease tins (I used grapeseed oil) and bake at 350° for about 15 minutes or until a toothpick comes out clean.

Yields ~ 12 small muffins 

Enjoy out the oven... maybe with coconut oil smothered on them... ;)

-AEB

Carrot Pie Protein Balls

Yes!!! :) 

These really are like mini pies. Mini raw pies of goodness. And they are not too sweet, so you may want to adjust the recipe to your liking.

carrot pie ball ingredients.jpeg

Carrot Pie Protein Balls

1 cup whole rolled oats (certified gluten free)
3 medium sized carrots, finely shredded
1/2 cup almond butter
1/4 cup raisins
1/4 cup raw pecans, chopped
1 tbls 100% pure maple syrup
1/4 cup ground flaxseed
Dash of cinnamon
Dash of nutmeg

Method:

Shred the carrots in your food process, combine all ingredients in a large bowl and mix thoroughly. Roll into desired size balls and store in the refrigerator.

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Yes, totally love these ;) Perfect for a pre-work out energy boost. 

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Enjoy! ;)

-AEB

Protein Power Pancakes

You all know how much I love pancakes. And waffles. And breakfast. Mmm bliss. This recipe came to me at about 6AM when I woke yesterday (on a Saturday...), had some almond butter with honey and a large glass of water to hold me over, wrote some emails, listened to some tunes (lovin' this cover by Chris Cornell) and pondered what I would put in my soaked oats pancakes...

And what was created was quite delicious.

proteinpowerpancakes.jpeg

Protein Power Pancakes

1 cup soaked oats (Certified Gluten Free)
2 tbls apple sauce
2 eggs, oragnic/cage-free
1 tbls
PB2 (powdered peanut butter)
Dash of cinnamon
Pinch of cardamom
Pinch of sea salt
2 tsp baking powder
1 tbls coconut oil (for the skillet)

Method:

proteinpowerpancakes2.jpeg

Heat a large skillet  on medium with coconut oil. Drop desired size pancakes onto the skillet and turn down the heat to low-medium.

Cook on one side for about 4 minutes or until the top begins to bubble a bit. Flip and cook for about another 4 minutes on that side. Turn heat down to ow and flip and heat each side for about another minute.

Yields ~ 3 GIANT pancakes or 4-6 small/medium

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Enjoy (with some Pete's Sumatra and fresh berries ;)) 

-AEB

Better than Cookie Dough Protein Balls

Admittedly, I don't eat cookie dough anymore... BUT there was a time when I did. Yes, indeed. For lunch. Quite often. From Papa Murphy's. The whole thing. That would be after my cheesy bread-sticks from Domino's and my cigarette. Along side my Mountain Dew.

Yes, that is a true story. Ashley was the epitome of a junk food junkie.

But, for those of you that know me, you know that the days of (traditional) cookie dough, cheesy bread, cigarettes and soda have long since past ;) And while my goal for these, was a blast of awesome protein, what I got was a concoction that tastes IMHO BETTER than cookie dough AND is a blast of awesome protein. Yeah ;)

cookiedoughballs.jpeg

Better than Cookie Dough Protein Balls

1 cup gluten free whole grain rolled oats
1/2 cup unsweetened coconut flakes
3/4 cup organic smooth peanut butter
1/2 cup raw pecans
1/4 cup dairy/soy free chocolate chips (I use Enjoy Life)
3 tbls honey
1 tsp vanilla
2 tbsl organic coconut sugar

Method:

Combine the oats, coconut, peanut butter, pecans and chocolate chips in your food processor and pulse until the pecans are chopped. Add in the honey, vanilla and coconut sugar. Pulse and blend. A dough will form.

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Form 2-bite-sized balls (I used my new handy little gadget to get the size) and store in the refrigerator. You could, of course, make bars/squares or whatever shape you desire ;)

Yields ~16 small balls

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Yum, yum, yum!!! Love these!

Enjoy ;)))

-AEB

Goat Cheese & Butternut Squash Scramble

Hellllllllooooooo brekkie ;)))

My favorite time of the day, and my favorite meal of the day. A heavenly combination. And so is the recipe below. Delicious.

I'm pretty stoked that tomorrow is Saturday and I have all the ingredients to make this again. Yay ;)))

Goat Cheese & Butternut Squash Scramble

1/2 tbls coconut oil
2 eggs, organic/cage-free
Handful of spinach
Splash of almond milk (~ 3 tbls)
Pinch of chives (I used dried)
Pinch of rosemary (I used dried)
1/4 previously cooked butternut squash, diced
1 small slice of hard goat cheese, diced

Method:

Quite simple :) Heat a small skillet on low-medium, whisk together all ingredients and scramble. Done ;)

I paired mine with some fresh blueberries, strawberries and mint.

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I love weekend brekkie... 

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Enjoy ;) 

-AEB