1 1/2 cup raw Almonds
1 1/2 cups Dates
1/2 cup Dried Apricots
2 Tbsp Chia Seeds
1 teaspoon Hemp Seeds
2 Tbsp Maple Syrup
4 oz Coconut Oil
2/3 c Vega Plant Based Protein Powder
Put all ingredients into the bowl of a food processor and blend until a sticky texture.
Roll into balls; roll ink Cocoa Powder, Fine Coconut or Ground Nuts of your choice.
Chill for at least 15 minutes.
Can be stored in airtight container in the fridge for up to two weeks or store in freezer for up to a month.
200 g pitted Dates, about 20
3 oz Almond Butter
4 oz Cocoa
1 tsp Vanilla
1/2 tsp Salt
Crushed Almonds, Cocoa, Fine Coconut for rolling the bites in
Directions:
Place dates in a food processor and pulse until the dates are about the size of peas.
Add almond butter, cocoa vanilla and salt; pulse until combined.
Roll mixture into 1/2 balls and then roll in topping of your choice: almonds, cocoa or coconut or some of each
Store in refrigerator for up to 2 weeks or freeze if preferred.
The young grandsons always went on and on about Nana’s Mexican Skillet so I had to have a look at what all the fuss was about?
Meh, it’s pretty good. Like all recipes, you bring your own heart and soul into the recipe. The recipe found its way into our rotation when the kids are visiting.
Mexican Beef and Rice Skillet
1/2 Onion, diced
1 pound Ground Beef or 1 pkg Yves Just Like Ground Round
1/4 cup Taco Seasoning (I use my own Seasoning Mix)
14 oz canned Tomatoes, diced
1 cup canned Corn Niblets or fresh Corn on the Cob, niblets removed from cob
3/4 cup Long Grain White Rice, uncooked
2 cups Beef Broth (Water and 1 McCormick’s Beef Flavoured Cube)
1 1/2 cups Colby Jack Cheese, shredded (or a combo of shredded cheddar and mozza)
Taco Toppings:
Sour Cream
Diced Avocado
Sliced Black Olives
Chopped Cilantro
Salsa
Sliced Green Onion
Cook onion in a large skillet over medium heat for 1 – 2 minutes.
Add ground beef, using a wooden spoon to break up and crumble.
Cook until no longer pink; drain and discard fat.
Return skillet to the heat.
Add taco seasoning, diced tomatoes, corn kernels, rice and beef broth; stir until combined.
Bring to a low boil, reduce heat to a simmer and cover; cook for 25 = 30 minutes, stirring occasionally.
Give a final stir, top with shredded cheese; cover and cook on low for about 3 minutes until the cheese is melted.
Top with Toppings of your choice.
Serves 4 – 6
Bring the extraordinary to your weekday breakfasts with this super easy Hollandaise Sauce!
Hollandaise Sauce
4 ounces butter, room temperature
1 large Egg Yolk
1 Tbsp Lemon Juice, freshly squeezed, juice will do in a pinch.
Pinch of Salt
Pinch of Cayenne
Melt butter then allow to cool slightly.
Blend together yolk, lemon juice and salt in the blender; pulse to combine.
With blender running, slowly stream in half the warm melted butter.
Start slowly, a few drops, allowing egg yolk to warm up then add in a steady stream.
Once half the butter has been blended in, stop blender and check the sauce.
If it looks like it broke (grainy, lumpy) then add a teaspoon of hot water and blitz for a few seconds.
Add remaining melted butter in a slow steady stream.
Taste and adjust seasonings.
Pour hollandaise over freshly poached eggs.
This is just enough for 2 serves of Eggs Benny
Hubs LOVES these Peanut Butter Balls! Heaven forbid I lose the recipe!
Peanut Butter Balls
1/2 cup Creamy Peanut Butter
2 Tbsp Butter, room temperature
Pinch of Salt
Splash of Vanilla
1 cup Icing Sugar
1 cup Dark Chocolate, chopped
2 Tbsp Salted Roasted Peanuts, finely chopped
Stir peanut butter, butter, vanilla, and salt until well combined.
Stir in icing sugar until smooth.
Scoop out heaping 1-teaspoon portions and roll into balls.
Place on a parchment covered baking tray and freeze until firm, about an hour.
Line a second baking tray with parchment paper; set aside.
Melt chocolate in a small heat-proof bowl over a small saucepan of simmering water, stirring until smooth; remove from heat.
Dip peanut butter balls into chocolate and roll to coat.
Remove with fork, tapping edge of bowl to shake off excess.
Transfer to prepared sheet, then sprinkle with chopped peanuts.
Refrigerate peanut butter balls until chocolate is firm, about 15 minutes.