GINGERBREAD ENERGY BALLS

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Tis the season for Christmas everything am I right or am I right?! The second November is over I’m ready for Christmas music, decorating and wearing my Christmas PJ’s non stop (I have no shame), and don't even get me started about seeing those Starbucks red cups - I DIE..

I love everything about Christmas time, I love the lights, the music, the food and of course ALL THE BAKED GOODS - duh. And while I totally let myself indulge around the holidays and encourage you to as well, you guys know I’m a sucker for a healthy alternative. I wanted to create something that was healthy, satisfying, balanced in nutrients and of course festive af! Well not to toot my own horn (do people still say that?!) or anything but I honestly think I nailed it with these Gingerbread Energy Bites.

They're spicy from the ginger, sweet from the molasses and the dates and chewy like everything you want in a real gingerbread cookie! They’re also full of omega 3’s, healthy fats, fibre and a balanced amino acid profile from the addition of plant based protein and collagen! I’m honestly obsessed and have bee having at least 1 a day since I made them and I think you guys are going to love them just as much as I do.

*MAKES 14 BALLS*

WHAT YOU’LL NEED

1/2 cup pitted dates

3/4 cup almonds

2 tbsp almond butter

2 tbsp ground flax seeds

4 tbsp hemp hearts

5 tbsp molasses

1 tsp ginger

1/2 tsp nutmeg

2 tsp cinnamon

4 scoops Vital Proteins Collagen

1 scoop Botanica Health vanilla protein powder

2-4 tbsp unsweetened almond milk

*Optional 1/4 Cup hemp hearts for rolling balls in*

HOW TO

  1. Measure out all ingredients and set aside.

  2. Add dates and almonds to food processor and process until chopped into small pieces.

  3. Add in all other ingredients and process until dough forms a ball. If the dough is not forming a ball add in almond milk 1 tbsp at a time.

  4. Refrigerate dough for 20 minutes.

  5. Roll into 14 balls - if you are rolling some or all of them in hemp hearts now is the time!

*Store in fridge in airtight container for up to 1 week *

ENJOY!

XO -LU

CHOCOLATE COCONUT (MUSHROOM) BLISS BALLS

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Yeah you read that right - these balls have shrooms in them. Mushrooms have been GAME CHANGING for me, I take them every single day - usually multiple times a day because I have so many different types. There is literally a mushroom for every ailment, issue, stress and condition so if you're new to shrooms it can be a little bit overwhelming to say the least. I used Four Sigmatic's Superfood Mushroom Blend in this recipe and I honestly thing that it is the perfect place to start if you're wanting to jump into the mushroom world. It contains 10 powerful body and mind defending mushrooms like chaga, lion's mane, reishi, and cordyceps and so many more so it is absolutely perfect for beginners! 

Mushrooms can be a little bitter so they're really good paired with more bitter foods like coffee or cacao (aka chocolate) - these balls completely disguise the shroom taste to the point where you can't even tell that they're in them! They're dense, rich, chocolatey, high in healthy fats and protein and DAMN GOOD - and I'm not even being biased, they're so legit - you need these in your life!

WHAT YOU'LL NEED

WET INGREDIENTS:

4 Tbsp melted coconut butter

1/4-1/3 cup unsweetened nut milk - depends on desired consistency

DRY INGREDIENTS:

4 medjool dates

1/3 cup raw almonds

1/3 cup GF rolled oats

1/3 cup unsweetened coconut + more for sprinkling on top

3 tbsp chia seeds

3 tbsp hemp hearts

3 tbsp cacao powder (can sub cocoa)

2 scoops vegan chocolate protein powder - I used this one  by Genuine Health

1 tsp cinnamon

1 tbsp Four Sigmatic Superfood Mushroom Blend (can sub other adaptogen of choice)

0.5 tsp sea salt

HOW TO

1. Add all dry ingredients into a food processor and blend until combined, then slowly add in wet ingredients until desired consistency is formed - should be thick but workable. 

2. Roll into balls and sprinkle with more coconut.

3. Store in the fridge for up to 10 days.

ENJOY!

xo - LU

CINNAMON + SWEET POTATO BLISS BALLS

HOLY CRAP you guys - I'm not convinced that that is the best way to start off a recipe post but I can't help it - these are insane. I'll give you the low down on how these came to be because it is quite the story (not), last Monday I was out doing my weekly grocery shop at my local produce store and instead of sweet potatoes being their usual by weight price they were on special for a flat $2 each so me being my greedy, sweet p obsessed self grabbed two of the largest ones I could find. As you a guess I had way more sweet potato than I could deal with but had to cook them so they wouldn't go bad, so I decided to throw half of a steamed one in my food processor with a bunch of my favourite ingredients and the end product was too legit not to share. These taste like little cinnamon doughnut balls but they are full of vitamins and nutrients not to mention packed with fiber and healthy fats.

They taste like dessert but look like a snackk (if you get the reference I love you) - which is basically everything you could ever ask for.

WHAT YOU'LL NEED

DRY INGREDIENTS: 

5 medjool dates

1/3 cup unsweetened shredded coconut

4 tbsp powdered peanut butter (I used this one)  

4 tbsp coconut flour

2 tbsp ground flax seeds

1 tbsp chia seeds 

2 tsp cinnamon

2 scoops collagen peptides (optional but encouraged - could probably sub protein powder)

WET INGREDIENTS:

1 cup steamed then mashed sweet potato

1/4 cup raw almond butter

2 tbsp melted coconut butter (can sub coconut oil or more nut butter)

1 tsp vanilla extract

THE DRIZZLE:

1/4 cup dairy free dark chocolate chips

1 tbsp coconut oil

1.5-2 tbsp powdered peanut butter

HOW TO

1. Combine all dry ingredients in a food processor and pulse until dates are broken up and everything is evenly combined.

2. Add wet ingredients and pulse until it forms a solid, not sticky dough - if your dough is too wet and sticky add 1-2 more tbsp of coconut flour until it is workable.

3. Roll the dough into one large ball and refrigerate for 30 minutes.

4. Divide dough evenly and roll into small balls, refrigerate for 10 minutes while you make the drizzle.

5. Add chocolate chips and coconut oil to microwave safe bowl and microwave for 30 seconds, stir to fully melt the chocolate chips then add powdered peanut butter and mix until combined.

6. Drizzle on top of chilled dough balls - fo' shizzle (I had to).

*Makes 12 balls - store in an airtight container in the fridge for up to 1 week*

ENJOY!

xo - LU

LOW SUGAR, HORMONE BALANCING CHOCOLATE BLISS BALLS

I don't want to divulge too much because I have a full blog post coming on this top ASAP but to make a long story short over two months ago I made the choice to come off of my hormonal birth control pill after 7 years for health reasons and because of the dangerous side effects and my period hasn't come back yet, which is actually totally normal and nothing to be concerned about but because of that I have been putting a strong focus on trying to balance my hormones lately. 

One of the main things I'm doing is trying to give my adrenals a little bit of a rest and reset by cutting down on my coffee, caffeine and added sugar intake (yes even natural sugar counts as added sugar) because both of those cause stress on your adrenal system which is crucial to hormone production! So in the spirit of that I decided to put a little spin on my usual weekly batch of bliss balls and make them (WAY) lower in sugar than usual and they came out so good that I had to share!

WHAT YOU'LL NEED

WET INGREDIENTS:

3 Tbsp Raw Almond Butter

1/4-1/3 Cup Unsweetened Nut Milk - depends on desired consistency

DRY INGREDIENTS:

3 Small Medjool Dates

1/3 Cup Raw Almonds

1/2 Cup GF Rolled Oats

2 Tbsp Chia Seeds

1/8 Cup Cacao Powder (can sub cocoa)

2 Scoops Vegan Chocolate Protein Powder - I used this one by Aloha

1 Tsp Cinnamon

1 Tbsp Maca Powder

0.5 Tsp Sea Salt

HOW TO

1. Add all dry ingredients into a food processor and blend until combined, then slowly add in wet ingredients until desired consistency is formed - should be thick but workable. 

2. Roll into balls and roll in cacao powder.

3. Store in the fridge for up to 1 week.

ENJOY!

xo - LU

 

RAW, VEGAN ALMOND BUTTER PROTEIN BALLS

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One of my favourite gifts that I got for Christmas this year was a new food processor (yes I know I'm a nutrition dork) so I'm sure you can assume that I have been using it NON STOP ever since I opened the box. I'm not kidding you guys in the last week I have made; protein balls, falafels, black bean dip, hummus and nut butter.. Basically what I'm trying to say is get excited for a ton of easy food processor recipes coming to the blog in the next little while - WOOHOO. 

These little babies are packed with healthy fats, carbs and vegan protein - they make the perfect pre or post workout snack!

WHAT YOU'LL NEED

WET INGREDIENTS:

1/3 Cup Raw Almond Butter 

1 Tbsp Maple Syrup

Splash of Unsweetened Nut Milk - I used about 3 Tbsp but it depends on your food processor.

DRY INGREDIENTS:

1 Cup Raw Almonds

1 Cup Medjool Dates

2 Tbsp Ground Chia Seeds  - These are my favourite, they have probiotics already included!

2 Tsp Cinnamon

2 Scoops Vegan Vanilla Protein Powder - I have been loving this one lately by White Wolf Nutrition (see bottom notes for more info)

HOW TO

1. Add dates into food processor and blend until they form a sticky ball - about 2 minutes - remove from food processor momentarily.

2. Add almonds into food processor and blend until fine, should look like almond flour with some tiny chunks for texture - about 1 minute. 

3. Add in all of the remaining ingredient except for the almond milk, blend until smooth consistency - should be somewhat dry.

4. Add almond milk 1 Tbsp at a time and blend until forms a sticky workable dough that can be formed into balls.

5. Roll dough into balls - should make about 12-16 depending on size. 

*Store in an airtight container in the fridge for up to 1 week*

BONUS: I have a coupon code for White Wolf Nutrition for you guys to get a little discount off of their amazing variety of products! All of their products are made with natural ingredients and sweetened with stevia which I love. My coupon code is - LULU10 and their website is linked here!

ENJOY LOVES!

xo - LU

PUMPKIN SPICE BLISS BALLS

So to give you all a little bit of a backstory, I have been trying to perfect a universal base for my bliss balls for quite a while now and I could never seem to get them just right.. Until now. These are vegan, gluten free, full of antioxidants, superfoods, fibre, healthy fats and protein and moist as heck which is exactly what you want your balls to be (hehe). 

So once I perfected the base I decided it was time to get a little crazy with my flavours and I thought it was only fitting to do some pumpkin spice ones for halloween. So to all of you PSL obsessed people (guilty) out there, these are for you and hot double syllable dayum you guys these are no joke. 

WHAT YOU'LL NEED

WET INGREDIENTS:

1/2 Cup Organic Canned Pumpkin (NOT PUMPKIN PIE FILLING.. EW)

1/3 Cup Natural Almond Butter

1-2 Tbsp Maple Syrup (depending on desired sweetness, I only use 1)

1 Tsp Vanilla Extract

DRY INGREDIENTS:

1/4 Cup Almonds

1/4 Cup Shredded Unsweetened Coconut 

1 Cup Pitted Dates - Soaked in warm water until soft

2/3 Cup GF Rolled Oats 

2 Tbsp Chia Seeds

2 Tbsp Ground Flax

2.5 Tsp Pumpkin Pie Spice (Cloves, Ginger, Nutmeg, Cinnamon)

3 Tsp Maca Powder (Optional)

*Optional for Rolling* Coconut Shreds, Ground Flax, Coconut Sugar, More Pumpkin Pie Spice

HOW TO

1. Soak dates in warm water until soft, about 10-15 minutes. 

2. Drain dates and add to food processor, pulse until the chopped dates form a ball.  

3. Add all other ingredients and pulse until everything is finely chopped and thoroughly mixed together but still has some texture. You may need a splash of unsweetened almond milk depending on the power of your food processor.

4. Refrigerate for 15 minutes and then roll into balls. Roll half of the balls in shredded coconut and the other half in a mixture of coconut sugar, ground flax and pumpkin pie spice!

5. Store in an airtight container in the fridge for 1.5-2 weeks. 

ENJOY!

*Makes roughly 24 depending on size*

Happy Halloween babes, enjoy!

xo - LU