Need a healthy snack to hold you over for a while? Want it to taste really good? Well, here you go. Super healthy peanut butter balls. A lot of us are looking for a small snack in the middle of the day that will keep us satisfied. These puppies not only taste awesome, they are packed with fiber, protein, complex carbs, and anti-oxidants. Eat em’ up!
Total prep time: 25 minutes
Here’s what you will need:
1/2 cup raw organic honey
1/2 cup organic peanut butter
2 tbsp. TVP (textured vegetable protein)
1 1/2 cups whole rolled oats
1/4 cup raw cacao (chocolate) nibs
1/2 cup goji berries (or your choice of dried fruit)
1/4 cup whole flax seeds
Ok, here’s how easy this is. Toast the oats on a cookie sheet at 350 degrees for 12 minutes. Then put all ingredients except for the flax seeds into a large mixing bowl and stir until fully blended. Now roll into one inch balls and then roll those into the the flax seeds to coat them. Thats it. Makes about 15. Enjoy.
It’s winter and that means soup and stew season. This recipe is one of my favorites and it’s so simple and healthy. Give it a shot and let me know what you think. Enjoy!
QUICK AND EASY CHICKEN SOUP WITH QUINOA
You will need:
1 1/2 lbs. boneless chicken(preferably certified humane) cut into3/4 inch pieces
3 cups chicken broth(low sodium)
3 cups water
1 1/2 cups sherry cooking wine
2 tbsp. extra virgin olive oil
2 cloves garlic, chopped
5 leafs of kale, chopped
3 cups baby carrots, or large chopped carrots
2 cups shitake mushrooms(I substituted tomatoes for the mushrooms in this one)
2 heaping tbsp. fresh sage
1/2 crushed red pepper to spice it up(optional)
Pour all liquids into a soup pot and bring to a boil for two minutes and then turn heat down to low. Add chicken and stir it so it doesn’t stick together, simmering for about two minutes. Add all other ingredients, cover, stir, and simmer for 50 minutes. That’s it! Stir about every ten minutes.
Rinse one cup of Quinoa thouroghly and put in a sauce pan. Add two cups of water and bring to a boil for one full minute. Put heat on low, cover for 15 minutes. Check to see that there is no more water on the bottom of the pan. When bottom of pan is dry, it is done.
The soup goes great over this super healthy grain.
Organic ingredients are best, but whatever you choose is fine.
I love Almond Milk, but I’m not crazy about paying so much in the store for highly processed products. Now I make it at home and it is absolutely delicious. It’s super easy! Want the recipe?
Soak 1 cup of raw almonds in filtered water over night. In the morning, give the water to a needy plant and throw your soaked almonds in a blender or food processor. Add 3 cups of filtered water and blend for a couple minutes. You can sweeten and/or flavor the milk with dates, vanilla, honey, cocoa, stevia, agave, your choice! Just add a little of what you like while it is blending or processing. Cut two squares of cheese cloth, layer them one on top of the other, stretch them over a bowl, and clamp them firmly onto the edges to create your ‘strainer.’ Warning…use cheese cloth not a coffee filter, as the coffee filter will not work. Now pour the almond milk mixture into the bowl through the cloth. Once all of the liquid is poured out, wet almond meal will remain on the cloth. Unclamp your ‘strainer’ and squeeze out the excess liquid from the meal into the bowl. Pour it into a pitcher or cotainer. DONE! You have fresh almond milk and you are a certified almond milker! Your yummy concoction should last a week in the refrigerator. The meal will only last a few days ~ so use it to make raw crackers and truffles, or even bake it to sprinkle over fruit and yogurt.