Raw Lemon Almond Protein Balls

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Ingredients:

  • 1 1/2 cup shredded unsweetened coconut
  • (+ 1/2 cup for coating)
  • 1 cup Almonds, ground soaked in water overnight)
  • 3 tbsp Coconut oil
  • 2 tbsp honey
  • 1 stevia packet
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp Vanilla
  • Pinch sea salt

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In a food processor, grind up almonds. Add the rest of ingredients and blend for 1-2 minutes until doughy. Roll dough into small balls and roll in coconut to coat, put balls in fridge (or freezer) to set about 1 hour. (I put a little lemon juice on my hands to roll because it was a little sticky — and if it’s too wet, put in refrigerator for an hour or so before rolling).

Makes about 20 balls

Only 79 Calories per ball

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Recipe adapted from Petite Kitchen

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Blueberries & Avocado Salad with Lime

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Ingredients:

  • 1 cup washed organic blueberries
  • 1/2 avocado, cubed
  • 1 tsp Chia Seeds
  • Juice from 1/2 lime
  • Stevia

In a bowl, add  blueberries, avocado and chia seeds. Whisk together juice of 1/2 a lime with a packet of stevia and pour over fruit, mixing all together gently.

I love this salad so much, I got it from Kimberly Snyder’s Beauty Detox Foods … I love to bring it to the beach or to picnics, or even use it as a dip!

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Blueberries 

Blueberries are a delicious little ways to stay healthy, beautiful and stress free. They are ranked number one in antioxidant power, which help protect from harmful free radicals that can damage your skin. The manganese in blues also aid in metabolism energy. Just a handful satisfies 25% of your Vitamin C needs aiding in collagen formation, keeping your skin youthful and plump and reduces inflammation. The manganese in blues also aid in metabolism energyThe Texas Woman’s University found that the polyphenols in them can reduce fat tissue from developing in your body! One cup has only 80 calories and virtually no fat.

For nutritional information on avocados, see my Avocado Kale Sandwich 

3 Ingredient Coconut Macaroons

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Ingredients:

1 cup unsweetened shredded coconut

1 egg white

2 stevia packets

Preheat oven to 350 degrees and spray cooking sheet with nonstick cooking spray. Separate and whisk one egg white, and stir into bowl of shredded coconut until combined, stir in two packets of stevia. (Using a 1 Tablespoon measuring spoon makes 8, and using 1/2 Tablespoon makes 14), scoop mixture and press into the tablespoon, keeping mixture together, then place onto the cookie sheet (I had to tap it a little for it to fall out). Bake for 10+ minutes, keeping an eye on them because they can burn easily! You want them light golden brown. You can put under broiler for a minute if the tops of the macaroons don’t become brown. Remove and cool.

They tasted so tropical and delicious, brought me right back to summer. I got this recipe from Rabbit Food for my Bunny Teeth, she only uses 2 ingredients: Sweetened Coconut and an egg white, if you want to try that too! I tried a low sugar version :)

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