When it comes to food, I'm a grab-and-go kind of girl! That's why before Shakeology and these accountability groups came along my meals consisted of cereal, boxed cookies, and other processed things that I would grab as we were heading out the door or when hunger set in. Let's face it, when I'm "hangry" I want to eat something quick instead of waiting to cook or prep something!
These Shakeology Balls are so easy AND so good! I like to make a big batch and keep them in the freezer and the kids and I love eating on them all week!
Just 5 Ingredients:
2 packets of Shakeology (any flavor)
1/2 cup dark chocolate chips
1/2 cup shredded coconut
1/2 cup raw honey
1/2 cup nut butter (I like peanut butter)
Options: I like to add a little vanilla and cinnamon to the vanilla ones but my kids like them with just the 5 ingredients!
What's your favorite, chocolate or vanilla?? Cafe Latte also makes some yummy balls!
You can put 2 balls each in a small snack size ziplock for easy ready to go snacks or just keep them in wax paper!
I went to Costco this week and bought a few new things to try and all 5 of us LOVED them all! Here are the products and the meals I made with them! Easy and delicious...it's how I roll in the kitchen!
Costco Finds:
Coleman Organic Italian Meatballs
Banza Rotini made from chickpeas.
Udi's gluten free dinner rolls
Trident salmon patties
The first meal we made is a breakfast option (I also found a large container of cherub tomatoes and Feta at Costco too!) The kids don't like their eggs runny but I sure do! We all love the patties in many different ways...for breakfast like this, on salads, plain, or as a burger! These salmon patties are a family fav for sure!
Recipe 1:
Salmon Patties
2 runny eggs
Tomatoes
Feta Cheese
The second one is self explanatory but man was it good!!! The noodles were ready before the rest of the things so I added a little bit of butter to them and put the lid on the pot so that they wouldn't stick together! It made so much we had plenty leftover which is always a plus!
Y'all these muffins are the bomb.com!!! You know I have a sweet tooth and the fact that they're gluten free, have chocolate chips AND lots of hidden veggies is just unreal! =) OK, well actually the recipe called for raisins and nuts but we're not a fan of those in our baked goods so we added chocolate chips instead! Other than that we followed the recipe as is and they have become a staple in our house! They were kid tested and mommy approved and I know you'll like them just as much as we did! The recipe comes from my new favorite cookbook...Run Fast Eat Slow.
Recipe below and here's a video of us making them and taste testing them for the first time...
Ingredients
2 cups almond meal
1 cup old-fashioned rolled oats (use gluten-free if sensitive)
1/2 cup chopped walnuts
1/2 cup currants or raisins, optional
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 eggs, beaten
1 cup grated zucchini (about 1 zucchini)
1 cup grated carrot (about 2 carrots)
6 tablespoons unsalted butter, melted
1/2 cup Grade B maple syrup
1 teaspoon vanilla
paper muffin cups
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.
Tip: Keep a batch in the freezer for a sweet grab-n-run breakfast. Defrost on low power in the microwave.
ENJOY and let me know what you think! I highly recommend this cookbook because this is just 1 of many delicious things we've tried lately!
