Yummy Protein Goo Ball Bites

I have been doing my best to get as much protein as possible lately. (Thank goodness for Brendan Brazier’s Vega Bars!) I have made many versions of this snack throughout my life, but never added protein powder before and it really was such a perfect addition! I made both vanilla and chocolate versions to enjoy 🙂 Awesome!

These were so super fast to whip up and even faster to eat haha so make sure you make some extra for the perfect on the go snacks.

Yummy Protein Goo Ball Bites

Chocolate Version

1 scoop chocolate protein powder (as I mentioned above – I love Brendan Brazier’s products from Vega and his Shake & Go Smoothie Chocolate is amazing!!!!)
2 tablespoons Artisana coconut butter (this is the best stuff ever!)
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Vanilla Version

1 scoop vanilla protein powder (my absolute favorite vanilla powder – Life Time Lifes Basics Plant Protein)
2 tablespoons Artisana coconut butter
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Combine all ingredients. You might need a little more protein powder or coconut if too wet or some coconut milk if too dry. Roll into balls in your hands.

Optional add ons:

  • 1/2 cup dark chocolate chips
  • Extra shredded coconut

Melt chocolate over a double boiler and dip the bites in the bowl. Then sprinkle coconut over and freeze until firm.

Baked Sweet Potato with Cinnamon & Coconut Butter

Veggie Girl is awesome and always has great recipes and insights on her blog. Here is her latest snack obsession that I loved as well!! My mother-in-law has always told me that she loves to eat sweet potatoes and once I saw this recipe I decided to take the plunge 🙂 (I have had them before, but not a regular staple in my life) It was awesome!! Plus coconut butter is so delightful, always!! haha This was a sweet and satisfying meal that I am sure I will have many times! It can be breakfast, a snack, lunch or a side for dinner. Try it out, so simple and deelish! Thanks Veggie Girl 🙂

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Baked Sweet Potato with Cinnamon & Coconut Butter

1-2 sweet potatoes
1-2 tablespoons Coconut Butter (Just like Veggie Girl, I highly recommend the Artisana brand of coconut butter. It is by far the best out there ever!!)
Cinnamon to taste
Dash of salt

Bake the sweet potatoes at 350 degrees for 40-50 minutes. Cut open and add coconut butter, cinnamon and salt. Enjoy!!!

Luscious Peach Cobbler

I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.

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Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8

Filling:
4 fresh organic peaches, with seeds removed

1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!

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Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

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