Recipes

Lemon-Lavendar Energy Balls

Hello!! For a girl who cooks as much as I do, I am not one for following a recipe…much less properly creating one. I buy produce and proteins, etc., etc., as they are in season or go on sale or “sound good” that day, and create meals based around the idea of getting lots of veggies in, adequate protein, healthy fats and definitely starches around my workouts. …And then I kind of “wing it!” Lots of one-pan meals, roasted veggies, “bowls,” dressings that I make-up on the fly based on the ingredients in my kitchen. 

…But since I have been switching to some evening Crossfit classes (instead of the morning), I have been struggling to find the perfect pre-workout snack. I am up early (before 5:30) on weekdays to practice yoga…and I’ve fallen into a habit of eating dinner pretty darn early…like 5 pm, if I can swing it. Which means that the 4:45 or the 6 pm WODs are right when my body is telling me that she. is. HUNGRY. …So what to eat? I have been playing around with some leftover protein and avocado…Or some fruit and protein…Or a small microwaved sweet potato…etc., etc. Basically though, I need something ready-made, satiating but not TOO satiating…I have definitely caught myself eating way too  much and regretting it during the WOD. Unfortunately, most pre-made bars out there have a lot of ingredients that A) I’m not too keen on or B) I’m extremely sensitive or even allergic too. Like, a lot of nuts. Sadly.

Well, last night I decided that enough is enough: it was time I make my own. I took to the internet…but alas! Most of the recipes I came across were chocolate/cocoa flavoured (sorry guys, it’s just not my thing (…my “thing” is chips haha)) and nut based. SO…today I put on my big-girl pants — and created my own recipe for a pre-workout energy “ball”. Paleo, primal, Whole30 approved. Gluten, grain, egg and nut-free.

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My kick-ass cousin Steph of Hummingbird Essentials has really inspired me lately to incorporate more essential oils and their healing properties into my life. I’m also a huge advocate of the benefits of collagen (after losing most of my hair last year, I am so astounded by how it has grown in way thicker than ever before)! SO…I decided to get creative, get messy…and create a recipe that uses both doterra essential oil and my new favourite brand of collagen, Organika (derived from Canadian and grassfed cattle! Woot)! Note that doterra is really one of the only brands of essential oil that I feel comfortable with the quality and purity to use internally. Definitely though, not all oils, regardless of the brand, should be ingested. Please, do your own research! Also, Steph is for sure a better lady to ask. 😉

The result are these delicious, goo-ey lemon-lavender energy balls   

made using a couple of drops of doterra lavender essential oil. Lemon and lavender always feels like such a perfect, summery combination to me.

…Okay, okay, honestly, I’m always annoyed by the 50 inches of chit-chat that a lot of bloggers write before a recipe. I mean I like it, and I’m interested…but its a Thursday evening and I am at the store, hungry, and just need to know what ingredients to buy STAT! So enough rambling. Onto my recipe for these paleo-friendly, protein-packed energy balls!

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Lemon-Lavendar Energy Balls


Prep Time: 10 minutes |  Total Time: 10 minutes


Yields: 10 balls
Ingredients:

  • 1/2 cup pitted Medjool dates
  • 1/2 cup unsweetened coconut flakes (I only had toasted flakes on hand, but raw will also do)!
  • 1/2 cup raw, hulled sunflower seeds
  • Juice and zest of 1 lemon
  • 1-3 drops lavender essential oil (will depend on the size/yield of the lemon…feel free to taste test)! (I used doterra brand)
  • 2 tablespoons collagen powder (I used Organika)
  • 2 tablespoons hulled hemp seeds (“hearts”)


Instructions:

  1. Place all ingredients into a food processor or high-powered blender and pulse to combine. (The longer you blend, the goo-ier the mix will become…so just keep in mind what consistency you are hoping for)! Use a spoon to scrape down the sides of  the processor as needed.
  2. Use a tablespoon to scoop out individual balls. Use both hands to “roll” or mould them into even sized balls. Repeat until the mixture is gone.
  3. Store in fridge for up to 1 week or — 
  4. Freeze for future use! (Feel free to double or triple the batch in this case! If frozen, you can take them out before eating to thaw slightly in the fridge or, in all honestly…they are also delicious frozen ♥).
  5. Eat and enjoy! I will definitely be grabbing 1 or 2 of these bad boys this week before my evening WODs but will probably also pack a couple for my next day-hike!

 


 

Recipes

Breakfast: Reimagined

When one transitions to a “real food lifestyle,” whether we call it paleo, “real food,” “Western A. Price”-esque, primal or ancestral (read up a bit on this anti-inflammatory way of eating here by one of my favourite nutrition gurus and podcasters) the days of cereal and milk for breakfast become a thing of the past.

So what to eat?

Real, whole foods. Vegetables, fruits, healthy fats (coconuts, olives, avocados and their oils, nuts and seeds in moderation) and local proteins (grassfed beef or lamb (and their organs)!, chicken (and not just the breast, folks), wild, cold-water fish, eggs,  shellfish and pastured pork.

Aha! So eggs. 

Yes, eggs are an option. We limit ourselves, however, when we define eggs as a breakfast food, and continue to associate each meal of the day with a certain kind of dish (eggs for breakfast, sandwiches for lunch, etc). Instead, I view my three, large, daily meals as just that: three meals. Three meals in which I can eat any combination of protein/carbs (in the form of veggies and fruit)/fat. Sure, I could scramble 3 eggs for breakfast — or maybe that could be my lunch. Leftover ground beef from my taco salad last night? What an excellent base to break tomorrow morning’s fast! In all honestly, I am highly allergic to egg whites so you won’t see a whole ton of egg recipes popping up anywhere on this blog. And none of my recipes will be categorized as Breakfast/Lunch/Dinner because…all of my meals could be (and have been) eaten at any time of day. Steak, asparagus, salads, sweet potatoes…I’ll eat it all, be it 7 am or 7 pm.

SO. For a little “breakfast re-imagined” inspiration to tide your tummies over, I’ve included a couple of meals/sides I have eaten in the morning over the past few months:

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Sweet and Salty Arugula Salad — blueberries, grape tomatoes and kalamata olives dressed in extra virgin olive oil and crunchy sea salt. (This would be great paired with some wild-caught salmon or topped with a sliced, spicy chicken sausage)!

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Leftover Breakfast Bowl (a million ways) — this bowl has leftover sliced pork loin (de-boned), and roasted  heirloom carrots over a bed of wilted spinach. Finish with a heaping spoonful of MCT oil and a pinch of cracked black pepper. 

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Leftover Breakfast Bowl another way ft. organ meats — sliced grassfed beef tongue (seriously divine), spinach, fresh basil, broccoli sprouts and 1/2 avocado. Drizzled with MCT oil.

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Leftover Breakfast Bowl A THIRD WAY — pan-friend sweet & salty plantains in coconut oil, mix of kale, fresh basil & mint, broccoli sprouts and 1-ingredient turkey meatballs.