Energy Bites: Raw Paleo Nut Balls

I love the idea of energy bites: mini meals that pack a punch.

I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.

I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:

Ingredients:

  • 1 cup almond butter
  • 1/2 cup almond flour
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cherries, chopped
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • Honey to taste

Steps:

  • Combine almond butter, almond flour and chia seeds. Mix with hands.
  • Combine rest of ingredients.

  • Roll into balls and store in fridge.

Go nuts!-Julie

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Farmer’s Market Breakfast

I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.

Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.

Unidentified Squash.

Ingredients:

  • Bright orange squash
  • Almond milk
  • Nuts and dried fruit
  • Cinnamon

Steps:

  1. Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
  2. Scrape out insides and refrigerate if not eating right away
  3. Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
  4. Add almond milk, stir, and heat another minute
  5. Top with nuts, fruit and cinnamon

This recipe can also be done on a stove.  Enjoy!-Julie

Paleo Breakfast

My biggest challenge going gluten-free was coming up with breakfast ideas. I hope this breakfast (or “brekkie” as the English say) idea helps you.

I often eat boiled eggs and was looking for a way to gussy them up . I think this would also work for brunch guests.

Combine as pictured:

  • 2 boiled eggs, sliced
  • 1 slice smoked salmon, chopped into pieces
  • Sprinkle of dill

Sweet Potato Pie Smoothie

Ingredients:

  • 1/4 cup cooked sweet potato
  • 1 very ripe banana
  • 1 1/2 cups rice milk
  • 1 tsp. cinnamon
  • 1 tsp. fresh grated ginger
  • 4-5 ice cubes

Blend until smooth. May need to add more rice milk or water depending on consistency.

Ginger Kale Smoothie

Surprisingly tasty and great for a mini-cleanse.

Ingredients:

  • 3 Kale leaves shredded, stems removed
  • Ginger chunk, skin removed
  • 1/2 banana
  • 1/4 cup frozen mango
  • 1 cup rice milk
  • 3/4 ice cubes

Put all ingredients in blender and puree until smooth.

Tips: You can either chop ginger or run it through a garlic press. You may need to add some water to thin it out to desired consistency.