If you know me well then you likely know that my husband and I bought a Peloton bike for each other for Christmas. It has been the most amazing way to get a cardio workout in that is fun and right in the comfort of our own home. With full-time jobs, a photography business, and three sons setting time aside to travel to and from a gym is not an option. With our Peloton and full set of weights and other equipment we make it happen here at home. One of the instructors, Emma Lovewell, has her own blog where she features some most delicious and healthy recipes. These No-Bake Protein Energy Balls are a hit for breakfast bites with some hard boiled eggs or for a snack in between meals. They’re pretty filling and super healthy! If you’ve been needing to add some extra fiber into your diet, then these are sure to do it. 

No-Bake Protein Energy Balls

Ingredients

1 1/2 cups rolled oats
1/2 cup vanilla whey protein powder (or Vegan protein)
1/2 tsp cinnamon
1 tbsp chia seeds
1 tbsp flax seeds
1/2 cup smooth natural almond butter (or any nut butter)*
1 tbsp raw honey
1 tsp vanilla extract
1/3 cup chocolate chips, raisins or preferred add-in
2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
1 cup of shredded unsweetened coconut

Prepare

1. Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
2. Add in almond butter, honey and vanilla extract. Stir to combine.
3. Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
4. Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won’t hold shape.
5. Roll into balls using hands.
6. Roll balls into coconut flakes to coat.
7. Place on parchment paper in a container to set in the fridge for at least 30 minutes.
8. Store in fridge until ready to eat.

No-Bake Protein Energy Balls

2017-11-05 06:36:29

Serves 20

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Prep Time

15 min

Total Time

15 min

Prep Time

15 min

Total Time

15 min

Ingredients

1. 1 1/2 cups rolled oats
2. 1/2 cup vanilla whey protein powder (or Vegan protein)
3. 1/2 tsp cinnamon
4. 1 tbsp chia seeds
5. 1 tbsp flax seeds
6. 1/2 cup smooth natural almond butter (or any nut butter)*
7. 1 tbsp raw honey
8. 1 tsp vanilla extract
9. 1/3 cup chocolate chips, raisins or preferred add-in
10. 2-4 T liquid (unsweetened almond milk, coconut, soy, etc.)
11. 1 cup of shredded unsweetened coconut

Instructions

1. Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.
2. Add in almond butter, honey and vanilla extract. Stir to combine.
3. Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.
4. Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won't hold shape.
5. Roll into balls using hands.
6. Roll balls into coconut flakes to coat.
7. Place on parchment paper in a container to set in the fridge for at least 30 minutes.
8. Store in fridge until ready to eat.

By Teresa Gonzalez

Adapted from LiveLearnLovewell

Adapted from LiveLearnLovewell

Florida Girl Cooks http://floridagirlcooks.com/

The post No-Bake Protein Energy Balls appeared first on Florida Girl Cooks.

Williams-Sonoma has the most amazing Junior Chef’s classes, which is where we picked up this simple yet delicious recipe for breakfast tacos. You are sure to find me at nearly every single one of their classes with my brood of three boys. We all learn a wealth of new culinary tricks and terms alongside enjoying the cooked items and then incorporating them into our cooking repertoire at home. Cooking should be fun at all meals and does not have to be some grandiose or complex task. Involving your kids makes it all more fun while modeling good eating habits via cooking and creating great memories.

Breakfast Tacos

Ingredients

8 hard corn taco shells
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tbsp salted butter
1 cup shredded Mexican style cheese blend
3 – 4 scallions, chopped
½ cup salsa
1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
sour cream for serving

Prepare

1. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
2. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
3. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.

Easy Salsa

Ingredients

28 oz can whole plum tomatoes including juice (or fresh)
1 small white onion, peeled and roughly chopped
1 jalapeno, seeded and chopped
2 shallots or 2 garlic cloves, chopped
1 ½ tsp ground cumin
1 tsp salt
¼ tsp granulated sugar
1-2 handfuls of cilantro
3 tbsp lime juice

Prepare

1. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
2. Taste the salsa and adjust if necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
4. Serve with your favorite tacos or tortilla chips!

Breakfast Tacos

2017-08-08 14:41:04

Serves 8

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Ingredients

1. Breakfast Tacos
2. 8 hard corn taco shells
3. 6 large eggs
4. 1 tsp taco seasoning with salt or chili powder
5. 2 tbsp salted butter
6. 1 cup shredded Mexican style cheese blend
7. 3 – 4 scallions, chopped
8. ½ cup salsa
9. 1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
10. sour cream for serving
11. Easy Salsa
12. 28 oz can whole plum tomatoes including juice (or fresh)
13. 1 small white onion, peeled and roughly chopped
14. 1 jalapeno, seeded and chopped
15. 2 shallots or 2 garlic cloves, chopped
16. 1 ½ tsp ground cumin
17. 1 tsp salt
18. ¼ tsp granulated sugar
19. 1-2 handfuls of cilantro
20. 3 tbsp lime juice

Instructions

1. Breakfast Tacos
2. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
3. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
4. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
5. Easy Salsa
6. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
7. Taste the salsa and adjust if necessary.
8. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
9. Serve with your favorite tacos or tortilla chips!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Breakfast Tacos appeared first on Florida Girl Cooks.