Lately, I’ve had a lot of those days. I don’t have a lot of time for breaks, and when I do, I need a BIG energy boost. Enter my Almond Date Protein Balls. I’ve been making variations of these for years, but I always come back to this recipe. Besides being delicious, they’re packed with nutrients. First, we’ve got one of my all-time favorite superfoods: chia seeds. Chia seeds are a great source of fiber and omega-3s. Then, we’ve got protein from rolled oats and almond butter. Together, they really elevate my energy levels and keepme fuller for longer. Plus, there’s no refined sugar–only dates and honey.
These protein balls are easy to pack and take on the go. Whip them up, store them in the fridge, and grab a few to stash in your purse when you’re heading out. You won’t regret it!
Prep Time: 10 minutes
Serves: 8 protein balls
2/3 cup rolled oats
3 tbs. almond butter (adjust for texture)
2 tsp. honey (adjust for texture)
2 medjool dates, pitted (or 1-2 tbs. raisins)
2 tsp. chia seeds
Pinch of salt
Pinch of cinnamon
Optional: 1 tsp. melted coconut oil
Chop dates and almonds into small pieces.
Mix all ingredients together in a medium bowl. Add more almond butter, honey, or coconut oil if mixture is too dry.
Shape mixture into eight 1-inch balls. Enjoy!
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Eggs on toast. What a concept. In this recipe, we’re taking “eggs on toast” to a new level. Pesto eggs have been taking over the Internet, so today I decided to give it a try. I had a bunch of pesto leftover from my pesto pasta the night before (recipe linked below!), so I thought it was the perfect time to hop on the bandwagon. I have no regrets.
It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!
Frittata, a.k.a. a simple and delicious way to clean out your fridge. After planning a last-minute brunch, it was a relief to have this quick and simple dish ready to go! I threw in my favorite veggies, but you can really mix up this frittata with anything you’ve got. Bell peppers, broccoli…whatever you have on hand! It’s a “kitchen sink” sort of deal. Quick, easy, and SO GOOD.
Plus, your friends and family will never know just how easy this frittata is to whip this up…
In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.
The whole process is quick, easy, and so worth it.