PROTEIN ENERGY BALLS!

PROTEIN ENERGY BALLS! 

I am in LOVE with this healthy energy snack! It tastes like dessert, but with health benefits. I take a couple with me to work to snack on throughout the day or before/after a workout since it's packed with fiber and protein.

Make a batch before you start your week. You will be so excited to grab one of these on your way out the door in the morning....and afternoon and night :)

Makes - a couple dozen balls (depending on how big you make them)

Time - not long

Ingredients:

- 2 cups old-fashioned oats

- 1 generous cup peanut butter (or any nut butter)

- 1/2 cup ground flax seed

- 1/4 cup chia seeds (they get super in your teeth, but are so so good for your tummy)

- 1/2 heaping cup of chocolate chips (I prefer mini chocolate chips)

- 1 teaspoon vanilla

- 1/2 cup honey

- 1/2 overflowing cup of toasted shredded coconut (I speed coconut on a baking sheet and bake at 350 for 7ish minutes, make sure to toss around so the edges don't burn)

Directions:

Mix all ingredients really good in a large bowl with a spatula or with your hands. Refrigerate for about 20 or so minutes before rolling into balls. I put all the balls in a tightly sealed tupperware and store in either the fridge or freezer, whatever you prefer.

THEN......EAT!  :)

Banana Almond Oatmeal Cups

BANANA ALMOND BAKED OATMEAL CUPS

Sadly, I can’t take credit for the delectable muffin images on my post, BUT I have an excuse I promise! My muffins were eaten before I could take a picture!!! They were oh-so-tasty and oh-so-HEALTHY! Obviously I’m pretty excited about them. :) 

I made these for a family brunch and they were great on their own or with a dollop of honey greek yogurt on top with berries. YUM. Feel free to add some nuts or chocolate chips or whatever you think sounds fun to this recipe. 

Recipe inspiration/muffin image from: 

http://www.coffeeandquinoa.com

Total Time: 35 mins

Yields: 24 muffin-sized cups

INGREDIENTS

1/2 cup peanut butter (You could use any nut butter)

4 mashed ripe bananas + 1 extra banana, sliced

3 cups old-fashioned oats

1 1/2 cups milk (I used 2%, but any milk works!)

1/4 cup honey

1 tsp vanilla extract

3 spoonfuls of chia seeds

1/2 tsp kosher salt

1 cup raw sliced almonds

INSTRUCTIONS

1. Preheat oven to 375. Grease a muffin tin with   baking spray.

2. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon about 3/4 full into muffin cups. Top with a slice of banana in the middle.

3. Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.

4. Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool on wire rack.

Enjoy for breakfast or a snack!