4 Fab Recipes We're Loving.....

Our favorite recipes at the moment: high in protein & healthy fat, low in simple carbs, gluten free (grain free actually!) and super dooper yummy!

Blueberry Protein Balls





From the "Primal Blueprint: Quick and Easy" Recipe book

"These little balls of protein are packed with tons of healthy fat and are the perfect snack when your on the run. They're also a health way to satisfy a sweet tooth. Change the flavor of Nutty Blueberry Protein Balls by using different types of nuts each time you make them. Other variations include adding cinnamon, dark chocolate, or dried fruit instead of fresh. Or, instead of coconut, roll the finished balls in sesame seeds."

4 dates, pits removed
1 cup walnuts
1/2 cup macadamia nuts
2 Tablespoons coconut oil
1/2 cup fresh or defrosted blueberries (fresh works best)
1/2 cup unsweetened shredded coconut

Pulverize dates in a food processor until a past forms, about 40 seconds (the paste will typically come together in a clump).

Add walnuts and macadamia nuts and blend until very finely chopped, about 35 seconds.

With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended in. Scrape the batter into a bowl and stir in the blueberries and 1/4 cup of the coconut.

Form the batter into round balls, then roll in leftover shredded coconut. Pop a few in your mouth immediately, and refrigerate the rest for snacking later!

Cinnamon Walnut Crackers





These are a great alternative to conventional flour and vegetable oil crackers. Much higher in protein, healthy fat, vitamins and minerals.

From The Primal Blueprint, By Mark Sisson

2 Cups walnuts
1 teaspoon baking soda
¼ teaspoon salt
3 teaspoons cinnamon
2 Tablespoons melted butter
1 Tablespoon honey
1 Tablespoon water

Preheat oven to 350F.
In a food processor or blender, pulse walnuts, baking soda, salt and cinnamon until powdery, about 40 seconds. Either in the blender/processor or in a separate bowl, add butter, honey and water and mix until a smooth paste forms.
Cover a cookie sheet with parchment paper. Using a rubber spatula, gently smear the batter, which will be sticky and wet, onto the parchment paper. Try to form a rectangle that is roughly 11 inches by 8 inches.
Bake 10-12 minutes until firm and browned, but not burnt. It is easy to burn.
Remove from oven and let cool completely before using a knife to cut into 12 crackers.

Kale Salad with Avocado and Hazelnuts




This is insanely delicious. The citrus juices in the dressing cause the kale to wilt slightly, making it much easier to eat raw.Yum!

From Quick and Easy Meals, by Mark Sisson

Juice from half an orange (about 1/4 cup)
Juice from half a lemon (about 2 tablespoons)
1/4 cup of hazelnut oil
1 bunch of kale
2 avocados, peeled and cut into chunks
1/2 cup of hazelnuts, roughly chopped

Whisk together the lemon and orange choice with the hazelnut oil (olive oil works just fine if you don't have hazelnut oil around). This is your salad dressing.
Remove the chewy stems from the kale leaves then thinly slice the kale leaves.
Toss the the kale, avocados and dressing together into a bowl adding salt and pepper for taste.
Sprinkle hazelnuts (I toasted mine a bit) on top.

Dessert and/or Breakfast Berry Crumble







This is SO SO good. And because the ingredients are amazing, you can feed it to your kids for dessert OR breakfast! I served it up with a dollop of Greek YOgurt and a bit of Maple Syrup.

1/2 cup walnuts
1/2 cup pecans
1/4 teaspoon cinnamon
1/8 teaspoon cardamom or nutmeg
1 Tbsp unsalted butter, cut into small pieces
1 Tbsp Vanilla
8 Drops Sweet Leaf Liquid Stevia Vanilla Cream (I through in a few dates, for sweetness, instead)
3 Cups Berries (I used a combination of frozen organic blueberries and chopped apples)

Preheat oven broiler to low

In a food processor or blender, grind walnuts so they are very finely chopped. Add pecans, cinnamon, cardamom and butter and pulse until just blended, 10-15 seconds.

In a small pot, heat berries with vanilla and liquid stevia. Bring to a gentle boil for 5 minutes, so the berries are well heated.

Drain off any liquid the berries have released and spoon the berries into a small oven-proof dish.

Spoon the nut mixture evenly on top of the berries. Put under the broiler and heat for several minutes until the topping is lightly browned. Keep an eye on the crumble as it cooks; if the broiler is too hot the nuts may burn.

Happy Healthy Weekend To You All!
I'm off to The Hunger Games....Can't Wait!!!