Energy Bites/ Fat Ball Recipe

Hello friends!

We are back with our take on a simple recipe from leefromamerica, we’ve been making these a lot lately. If you have not heard of these energy bites then I will leave a link for you to read more about it.

Yes these are very dense and high in fat and high in calories, but this is something Raphy and I do not consume everyday. It is something we eat before the gym, hike or when we just do not have the time to actually sit down and eat something. These are easy to grab and go to tie you over until your next meal.

We love them because they are easy to make and you can tweak them to your own palette or just to whatever that’s available to you.

Energy Bites/ Fat ball recipe:

  • 1/2 cup Roasted almonds
  • 1/2 cup Raw cashews
  • 1/4 cup Raw sunflower seeds
  • 1/4 cup Raw pumpkin seeds
  • 1 cup Unsweetened Coconut shreds
  • 1/4 cup Coconut oil, melted
  • 1/4 cup Coconut butter/ Mana
  • 1 1/2 tbsp Organic cacao powder
  • 1 1/2 tbsp Flax Meal
  • 1 tbsp Vital Proteins Collagen Peptides
  • 1 tsp Vanilla extract
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 4 Dates – Any kind (pitted)
  • 1/3 cup Flax Milk – Any plant base milk (add in increments to gauge consistency, may need more or less)
  1. First thing we do is roast our almonds, we do not roast any of the other nuts but for some reason we just find it tastes better to us when we roast the almonds. The almonds are raw and unsalted. We roasted all of the almonds we had since we were making more than one batch.

Preheat oven to 350°F line your baking sheet with parchment paper then spread the almonds evenly. Place in oven for about 10 minutes stirring around (making sure all sides get toasty) every 2 minutes with a wooden spoon, do this until it reaches your desired level.

*Tip in the bulk sections of the supermarket they have already unsalted, dry roasted almonds but they charge you $1.00 or so more per pound. We chose to just roast a bunch ourselves.

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2. Next, add all nuts into the blender food processor pulse and blend until there are no big chunks.

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3. Then add the rest of the ingredients into the food processor. Begin by pulsing then blend on high until you reach a doughy like consistency. (adding milk in increments)

4. Roll them out on to a sheet of parchment paper and store in a glass container freeze for 1 hr then move them to the refrigerator.

*Tip we like to roll the balls into different sizes so that we have options when choosing. Depending if we just need a small bite in between meals or something larger for a long hike.

For something extra you can roll them in coconut shreds, cacao powder, or any kind of ground nuts. Just make sure they are finely ground enough for a good coat. We only did 2 because our coconut shreds were too coarse.

Lastly here are pictures of some of the ingredients so you guys have a point of reference.

Hope you enjoy, again feel free to change any ingredient please share with us any of your recipes you’ve tried. We always change it up it all depends on what ingredients we have on hand with us in our cabinets.

Chocolate Almond Butter Banana Bread bites

Hello Friends!

We have a wonderful recipe we want to share with you all for our Chocolate Almond Butter Banana Bread bites A whole food healthier treat for everyone. The recipe is simple and includes some really great ingredients. Keep reading for the recipe and step by step instruction.

Chocolate Almond Butter Banana Bread bites Recipe

Makes 16 muffin sized bites, Prep Time 15 minutes. Bake for 20-25 minutes at 350°F. Until you are able stick a toothpick in and it comes out clean.

Ingredients:

  • 1 1/2 Cup Spelt Flour – (Bobs Red Mill carries some, we picked ours up at a local health foods store in the bulk section)
  • 2/3 Cup Chocolate Chunks – (Semi Sweet or Dark/Milk your choice)
  • 2 Medium Eggs
  • 1/2 Coconut Sugar
  • 1/3 Cup Creamy Almond Butter
  • 3 Medium sized bananas
  • 1/4 Coconut Oil – Liquid
  • 2 Tsp Vanilla extract
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Baking powder
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Cinnamon
  1. Preheating oven at 350°F while that’s getting ready start mixing all dry ingredients together: Spelt Flour, Coconut Sugar, Baking Power, Baking Soda, and Spices.
  2. Next take another mixing bowl peel the bananas and mash them but leave them a bit chunky, because you will then add the almond butter and cream/mix together.

3. Take a cup or small bowl and beat the 2 eggs before adding into the wet mix. Then add the vanilla, and coconut oil and mix thoroughly.

4. Finally add the dry mix into the wet mix in small batches until you get a smooth thick batter.

5. Lastly add the chocolate chunks, one tip we like to use is to sprinkle a bit of flour on them before adding to the batter to ensure they don’t sink to the bottom. (You can save some for topping if you want a more ascetic presentation.)

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7. Prep the muffin tins with liners, we wanted to make ours festive for October so we used Halloween themed liners.

Finished Product should look something like this. One tip is to let them cool down completely so that the sides don’t stick to the liners. As you can see in one of the photos we did not have any patience and had tried some fresh out of the oven then realized the sides were completely stuck to the liner.

Hope you all try out and enjoy this recipe it is a great treat for kids to through into their lunch bags, also great for adults with their tea and coffee anytime of the day. This is a yummy dense and rich tasting bite you can enjoy without the guilt. Please feel free to add any nuts or dried fruit of your choice. Even switch out the almond butter for peanut butter, cashew butter, any nut seed butter you like.

Thank you for reading 🙂

Simple Pickled Chiles and Carrots(Chiles en Vinagre)

Easy pickled chilis and carrot (Mexican Condiment)

Hello all, being that Colleen and I live in California we have an abundance of Mexican food. Myself being Mexican American and Dutch my family has many recipes and I wanted to take the time to share our take on this traditional pickled chilies and carrot recipe or (chiles en vinagre.) This simple condiment pairs well with chorizo and eggs, nachos, burritos, tacos, quesadillas, soups, and anything that you want that extra kick in. They sell canned versions of this, but we thought that we would share our easy, clean and healthy version of it with you all.

You will need the following:
  1. 1 cup – White vinegar (apple cider will work)
  2. 1/2 cup – Water
  3. 1/2 tbsp – Coconut sugar or agave nectar
  4. 1/2 tbsp – Sea salt
  5. 1 1/2 tbsp – Grape seed oil (Olive Oil or vegetable)
  6. 2-3  Bay leaves
  7. 1/2 tsp – Coriander pods
  8. 1/2 tsp – Oregano
  9. 1/2 tsp – Thyme
  10. 1/2 tsp – Black pepper or (pepper corns)
  11. 4  Jalapenos (or your chili of choice)
  12. 4-5  Medium Carrots (depending on size)
  13. 1 Garlic garlic clove
  14. 1/2 Small white onion
  15. Glass jar for storage

First off we will start by slicing the carrots, jalapeno, and onions on a bias, we like to cut them into various sizes so that you have options to choose from when eating. (Mostly on the thinner side) To control the heat you can de-seed or as we like to say gut the peppers to your liking. (For ours we kept all the seeds.)

Next you will want to prepare all your seasonings.

Take a medium-sized pot place it on medium heat, add in your oil and carrots. You will want to stir it constantly for about 2-3 minutes.

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Once the carrots are about half way cooked (about 2-3 minutes) you will want to add in the jalapenos, again stirring consistently for 3 minutes.

After the chilies have been cooking for a bit you will want to add in the garlic clove and onions. Saute until onions start to become soft but not yet translucent.

Once onions are soft, add vinegar and water. Let this simmer for 2 minutes. Still stirring.

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When the liquids have cooked down, add in your seasonings except the salt.

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Saute and incorporate all seasonings thoroughly. Next place the lid on for about 5 minutes stirring every couple of minutes. At this point you can add your salt. And close the lid for about 1 more minute.

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You can taste and depending on your preference add more sugar, or salt.

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Once cooled place into a glass jar, we found that using a pair of small tongs is the cleanest way to place the veggies into the jar. Place all the liquid in also. Then refrigerate and wait for about 24 hours to eat. I would say you can stored it in the fridge for about 3-6 weeks, although it never lasts that long in our house.

This is the completion of this simple recipe, hope you all get the chance to try it out. It is definitely a staple in our home. It makes a wonderful gift to give anyone you know that loves spicey foods, you can just tie a nice bow around it and wa-la. There’s no need to buy it canned, when it’s so easy to make at home and you know each ingredient that goes into it.

We enjoyed this delicious topping with some enchiladas the other night. Enjoy!

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Oxbow Market, Napa California

The Oxbow Market – Napa California

This is our second addition to our series -Local Business We Frequent-. This market is similar to the Anaheim packing district if you have ever visited. Just think of it on a much smaller scale. We often take day trips out here to grab some good food, or pick up some things we need for the house. It’s location is on a bend of a river, hence the name Oxbow. There are so many things to explore in this market. Here we wanted to share our favorite stops, and just some general information. Happy reading!

Top 2 shops we visit inside the market:

  1. Three Twins ice cream

Our favorite ice cream brand, we love their flavor combinations their wholesome organic ingredients, is what brings them to the top of our list. We know it’s not available everywhere, but they do carry this brand in certain super markets so here’s a link to their website to find a location near you. Our favorite flavors are Dad’s Cardamom, Banana Nut Confetti, Land of Milk and Honey, and Mint Confetti. Highly suggest to try this if you get the chance.

2. Whole Spice Napa Valley

This little spice shop offers such variety, we often come here to pick up all kinds of spices/ blends. This shop carries anything from whole chamomile buds, lamb seasoning blend, many curries from different regions, Mexican mole blends, and their own house blends. If you love to cook and try new foods like we do, spice shops are a beautiful thing. On this particular day, we picked up some curry blends (Japanese and Madrag), and we are in the midst of prepping a recipe to share with you all. Also, one of our traditions when we go out shopping- small shops is to pick up quality handmade soap bars. So we also stopped by The Olive Press and grabbed a new artisan soap bar, this one is in Rose-milk.

The Oxbow market offers a variety of places to eat and enjoy from burgers, to indoor restaurant seating, a butcher, fresh produce, fresh fish, coffee bar, cupcakes, pastries, baguettes, book shop, oyster bar and a fresh juice bar. Here’s some pictures we snapped to give you a sense of the place. If you find yourself in wine country it is a must see spot forsure.

With the many attractions close by, its even located next to the Napa Valley Wine Train station. Pay a visit if you enjoy local produce and supporting small shops. Hope you all enjoyed!

Make sure to check out our other posts! Links down below 🙂

Local businesses we frequent