Protein-Packed Power Balls

These are great to have around as a pick-me-up snack, just don’t leave them out of the refrigerator for long or they tend to melt. This recipe comes from a couple that are utterly crazy because they have 5, count them FIVE small children, and still have time to post recipes for the rest of us. Be sure and check out Clean Eats in the Zoo¬†and marvel at these wonderful people. Full link to the recipe at the bottom of the page.

Ingredients:

  • 1 cup unsweetened almond butter
  • 1/3 cup coconut cream concentrate, melted
  • 3/4 to 1 cup raisins (I substituted dried cranberries)
  • 1/2 cup sunflower seeds

Directions:

  1. Blend all ingredients in a food processor until smooth, then scoop onto parchment paper & refrigerate for 30 minutes. Pop one in your mouth for a great protein snack! Store in fridge for best results.

Link to recipe: Protein-Packed Power Balls

Paleo Breakfast Bread

I’m currently doing the Lurong Living Challenge and can’t have more than 1 Tablespoon of maple syrup and/or honey per day so when I saw this recipe with only 2 Tablespoons of honey for the entire loaf, I was excited to try it. This comes out slightly sweet & perfect to eat hot, warm, cold, or toasted. I love this “bread” and it will become a staple, and it’s really easy to make too! This recipe comes from a great blog with lots of recipes, I always find something new & yummy at Elanaspantry.

Ingredients:

  • 1/2 cup creamy roasted almond butter
  • 2 eggs
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon stevia (I left this out completely & it was fine)
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon cinnamon

Directions:

  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8×8 inch Pyrex baking dish (I used a silicone pan)
  6. Bake at 325F for 12 to 15 minutes
  7. Serve

Serves 4

Full link to recipe: Breakfast Bread