OAT AND NUT PROTEIN ENERGY BALLS
These balls are a great source of protein and fibre to keep you energised between meals when your on the go.
Today I made them for our little picnic at the beach, as you all know you never leave the house with a 4 year old and don’t take anything to eat or you’ll get “I’m hungry “ 😂. I’m sure your kids will enjoy them just as mine did.
1/4C cashews or any other nut (blended to a flour)
2/3C hazelnut meal (grounded up hazelnuts or I used grounded up oats)
1/2C peanut butter or tahini
1/3C vanilla protein powder
1/4C & 1tbsp honey
Blend the ingredients that need blending in a blender or processor. Pour into a bowl , add the rest of the ingredients and mix well. Once combined nicely wet your fingers and get about a teaspoon amount and roll into balls. Once all rolled into balls place in a container and store in fridge for 20min until eating.
✨Cornmeal Griddle Pancakes: Savory and Sweet✨
.🛑Recipe in the comments section. Swipe left for more pictures🛑
.✨American style pancakes weren’t a novelty per se when I came to United States because my mother made something very similar in a savory version; although not as fluffy. What was completely new were those tricked-out American style breakfasts with mile high pancake stakes resplendent with whipped topping, maple syrup, heck(!) even sprinkles, all mixed on the same plate with savory eggs, sausages, and bacon. .
.Bosnians, I’m afraid, are straight forward folks when it comes to food. It’s either sweet 👏or savory 👏and heavens forbid they should mix on MY plate, thank you very much. Therefore, having a mix of sweet and savory for any meal took some getting used to (sweetness of Chinese food takeout still shocks my mother). For my children pancakes cannot be any other way but sweet with eggs and perhaps turkey bacon. .
.These pancakes feature my all time favorite ingredient: cornmeal. @wholefoods the one at Ridge Hill, Yonkers, for a long time sold locally grown and stone ground cornmeal (from upstate New York). It was found in their bulk bin section. I cannot tell you how many times I’ve been asked at checkout what am I doing with all that cornmeal. People genuinely wanted to know. Well, here it is. I made polenta, pancakes, cornbread’s, corn muffins, cakes. .
.What I like about this recipe is its versatility. It can be made into both muffins and pancakes. This time I made pancakes and served them with fried eggs, feta cheese sprinkled with sumac and spicy crushed peppers, and charred cherry tomatoes. The day I made them they served their purpose as our lunch! .
.✨Sumac is the spice of life, but cornmeal is...still cornmeal and I don’t know how to live without it. .
We went to the commercial kitchen where we make our granola ball snacks. It was cold outside and Mariem was feeling better after having been under the weather for a few days. Like all entrepreneurs, regardless of the weather, we are the ones responsible for getting the product out to our customers. We have to get up early and get things done. We focused on making Luscious Cranberry Coconut today. We carefully measured and mixed our ingredients together. We placed sheets of granola into the designated gluten-free oven and waited for that familiar sweet vanilla smell to fill the kitchen. Other chefs at the kitchen always tells us how good our granola smells. For us, that smell is so welcoming and we love how it makes so many people smile. Once done, we mixed the granola and quickly, using gloved hands, made small round balls (mostly round) - about a couple thousand by hand (each ball is weighed). Then, we placed 24 balls in each bag. By the end of the day, we had a small sea of Luscious Cranberry Coconut Granola Ball bags. Gorgeous! Then, we handed out a few bags to the other chefs before we left. It was a good day! We left feeling accomplished. We make the effort because we know people appreciate eating our healthy snacks and we love bringing value to the lives of our customers. How much value do we bring to the lives of others? How much value do others bring to your life? Important questions for us all. @brooklyngranolallc2018#entrepreneurlife#entrepreneur#women#womenbosses#womenownedbusiness#blackwomanowned#nycbusinessowner#brooklyn#brooklynbusiness#brooklynvegan#ditmaspark#snackfood#snack#organic#glutenfree#momapproved#kidapprovedfood#seeds#nuts#oats#energyballs#granola#granolabars#snackingwithcare#millionairemindset#livingmybestlife#valueyourself
Ever find a dessert that just hits the spot?! This local dessert company is THE BOMB. Check out www..crazydesserts.com. Their website isn't too shit hot...but if you're local to #YYJ and you are trying to watch your sugar intake but have a sweet tooth...these cups are your answer! Check them out!
2 322 days ago
When you have a kid with a food intolerance or allergy you’re familiar with that look of epic disappointment around certain foods. That’s why I started making our paleo/vegan cookies. Dairy-free, gluten-free cookies this girl can enjoy, unlike the ice cream shop pictured here with the insta-worthy, giant ‘scream but sadly no non-dairy flavors on the menu. 😢 If one of your humans can’t eat dairy, gluten, grains or soy you should send them a dozen of our cookies ASAP. They’re not just good for paleo/vegan cookies. They’re actually really good cookies + kid approved. And ask any parent; kids don’t lie when it comes to food.💫 #stylishspoon#realfoods
Im not a big fan of all tofu but I confess: I’m totally a fan of extra firm tofu that has been grilled, stir-fried or actually firm tofu cooked any way. It creates a great flavorful crust texture that takes it to another level. Even Kennedy likes it! Tofu offers a double dose of fatigue-fighting power and is great source of plant-based protein, which helps steady blood sugars and provides the body with a sustained source of energy. During the week I generally wake up around 4:45am to start my day. Fueling my body properly is essential to help me not “hit that wall” around 3:00pm desperately needing a nap. Between Personal training, Teaching fitness classes, being a private chef and mother of a rambunctious five year old....ain’t nobody got time to nap! 🤣. Knowing that Tofu is an excellent energy boosting food.... I created a bunch of FLAVORFUL go-to, easy meals. Two of the many are: Asian Tofu and Veggie Stir-Fry and if you want to make it a little more hearty.....make it an Asian Tofu and Veggie Brown Rice Bowl. #yummy#tofu#tofustirfry#tofubowl#healthyfood#healthyrecipes#nutritionspecialist#privatechef#momswhocook#kidapprovedfood
Easy and cheesy Chicken Bacon Ranch Casserole 🥘 -
This meal is only 3 net carbs per serving, minimal ingredients, loaded with hidden veggies, and delicious! 👀
It is also kid approved 🙏- -
Visit ketoonrepeato.com or click the link in our bio for full recipe 💯
The best part about getting released early from work is..... more time to cook!! Last night we recreated our 🍽 Crusty Parmesan Chicken and Wheely Easy Lemon Asparagus Pasta😋 Because this is such an easy recipe that everyone loves, I always keep the ingredients around as staples! ————————————————————-
🧡Crusty Parmesan Chicken...(4-6 servings)
•4 @aldiusa organic chicken breasts (butterflied into cutlets).
• 1 cup grated Parmesan • 2 eggs
• 1.5 cups panko bread crumbs • salt, pepper, parsley, EVOO.
💚Wheely Easy Lemon Asparagus Pasta:
•8 oz @eatbanza Wagon wheel pasta • 1 bunch @aldiusa Asparagus • 1 lemon (for zesting and juicing)
• 2 cloves garlic minced
• 2 tbsp butter or ghee
• salt, pepper, Parmesan.
1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cutlets and cook on med heat until golden and cooked through (we used our griddle). About 8-10 min each side.
4. Place chicken on a cookie sheet and into warm oven or under broiler for a few minutes to finish off or to keep warm while pasta finishes. ...
1. Add @eatbanza pasta to boiling water and cook according to package. Reserve about 1/2 cup of the cooking water, then drain the pasta and set it aside.
2. While the pasta is cooking, prepare the asparagus. Remove and discard the bottom 1/2 to 1-inch of the stems and chop the remaining asparagus into 1-inch pieces.
3. Place the asparagus in a large skillet and add about 1/2 inch water. Bring to boil. Let it steam for about 2 minutes until slightly tender. Drain asparagus and return to pot.
4. Add butter/ghee and garlic. Sauté over medium heat for about 2 min. Add cooked pasta, reserved water and seasonings.
5. Stir together, top with Parmesan and ENJOY!
We’ve had a tough time going out to eat as a family lately. Either Parker falls asleep on the way to dinner, Harrison has a fit, or we are just too tired to pack the kids up to go out. But tonight the stars aligned and we went to our favorite local pizza spot for some fresh slices. Parker: cheese. Tuan: meat and works. Me: white and buffalo chicken. Harrison: boob juice (see my stories). Add and order of chicken wings and the house salad and we had the perfect family dinner. What’s your favorite place to go with kids?❤️ 🍕
3 383 days ago
It’s a stew sorta night as the storm rages outside. Time for a cozy and healthy soup. Roast sweet Italian chicken sausage and sliced eggplant (seasoned with EVOO and salt) at 425 degrees for 20 min. Meanwhile sauté a chopped onion with EVOO for about 5 min. Add 3 cloves chopped garlic and cook one more minute. Deglaze the pan with 1/4 cup red wine. Scrap all the bits off the bottom of the pan and cook 1 min. Add two cans white beans (drained and rinsed), 1 quart chicken broth, dried oregano, salt, pepper, and 2 cups cherry tomatoes. Simmer for 15 min. Add a bag of arugula and cook till wilted. Add the chopped sausage and eggplant to the pot. Serve with Parmesan cheese on top! #easyrecipes#healthyfood#healthyrecipes#kidapprovedfood#stew
✨💥 New Feature: Mise en place lists!
Professional chefs stay organized and efficient in the kitchen using a system called mise en place. It's a French term that means "put in place" or "everything in its place". By gathering all your ingredients and equipment before you start cooking, you can reduce your stress and increase your efficiency in the kitchen. There's nothing worse than getting halfway through a recipe and realizing the pan or utensil you need is dirty and scrambling to wash it quickly before something burns!
You will find the mise en place lists at the end of your meal plan packet, right after the dessert recipe. Everything you need is categorized to make it quick and easy to grab what you need. Give mise en place a try and let me know what you think! It's a little change that can make a huge difference in how confident you feel in the kitchen.
I can’t say enough good things about @goodfoods queso other than run out and grab one or 2️⃣
13 474 days ago
How do you get kids to eat food like this? Offer it to them every.single.day.
I’m lazy so I grab every veg that can be eaten raw out of the fridge and put it on the table, and prepare it right there while we sit. I’ll suss out what protein and good fats we have, and put it all out too. Boiled eggs, cheese, nuts, seeds, avo, leftover cooked meat, tuna, olives, tinned legumes. No pressure, no rules, and everyone gets what they want. They can then drizzle over some tahini or olive oil, squeeze some lemon juice or add apple cider vinegar. ‘YUM sauerkraut!’ says Little Foodie, or ‘I love rocket!’. And here I was overthinking it all, worrying that they were deprived and getting the same thing every day. It pays to be lazy after all! 😆
Vegan Lentil Chili - my kids & nieces didn't even realize it didn't have meat!
1 box (32 oz) organic vegetable broth
1 cup red (or green) lentils, rinsed before adding to the pot
2 cans petite diced tomatoes (I used the chili ready and fire roasted with garlic)
2 cloves garlic, minced
2 Tbsp. ground cumin
Chili powder, to taste preference
Pink Himalayan sea salt, to taste
Optional: - Add diced organic zucchini
- Chopped fresh organic spinach/kale
Heat to boiling, then turn stove down to simmer over medium heat x20 minutes.
Serve with gluten free corn bread
3 344 days ago
I don't "diet" and I don't cut out certain food groups. I use fresh and delicious ingredients. And I eat A LOT! Here is what I ate today. Snacks not pictured- almonds, cheese, and hummus with veggies.