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Since I've been eating whole foods on the FASTer Way to Fat Loss plan, I've really appreciated hearing about easy recipes. These recipes were shared with me by my friend, Mary, also doing the program. We reconnected after several years and I'm so glad we did! I love touching base with her for support as we go down this path to healthier living!
These two healthy snack ball recipes, as I call them, are super healthy ways to have a treat during the day. They are from www.detoxinista.com. Thank you, Mary!
Snickerdoodle Snack Bites
1 c. Whole raw cashews
1/2 c. Raw almonds
2 t. Ground cinnamon
1/4 t. Fine sea salt
10 oz. Medjool dates, pitted (about 1 1/4 c. tightly packed)
1/4 t. vanilla extract
This one is so easy with just a few ingredients - I bought the raw nuts and pitted dates at Trader Joe's.
Grind the cashews, almonds, cinnamon and salt until finely ground using the "S" blade in a food processor. Add the pitted dates and vanilla and process again until the dough becomes very sticky and starts caving in as in the picture.
Roll dough into 20 balls so that micronutrients can be counted per serving if you are following the FASTer Way to Fat Loss. Place on parchment paper on a cookie sheet.
Put balls in the refrigerator or freezer for an hour to harden up, and then place in refrigerator in a sealed container for up to two weeks.
This is how they turn out! Enjoy!
This one is great because you can make it without a food processor! Just a spoon and bowl!
Peanut Butter Protein Balls
3/4 c. Old fashioned rolled oats
1/2 c. All-natural peanut butter
2 T. Ground flax seeds (or ground chia seeds)
2 T. Hemp hearts
2 T. Honey (or maple syrup for vegan)
Pinch of sea salt
Combine the oats, peanut butter, flax seeds, hemp hearts,, honey and salt in a large bowl and stir it all together with a spatula. The dough should stick together, without being so sticky that it sticks to your hands.
If the dough feels too sticky to roll into balls, add one more tablespoon of ground flax seeds and stir again. The mixture should hold its shape when pinched between your fingers.
Scoop the dough by heaping tablespoons, and roll them between your hands to form a ball. Repeat with the remaining dough and place the balls on a pan lined with parchment paper as you go.
You can serve these right away, or store them in the fridge for an hour to firm up. Once firm, transfer them to an airtight container and store them for up to 3 days or in the fridge for up to 2 weeks. (They can be frozen for up to 3 months, too!)