Cookie Dough Protein Balls

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Quarantine 2020 had me in the kitchen lots 👩🏼‍🍳 and this is one of the recipes I threw together out of boredom and curiousity!

They’re kind of a spin off of my most popular blog recipe: Easy Chickpea Cookie Dough. I’m a really big fan of anything cookie dough 🙂

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These come together in just a couple of minutes, and I suggest letting them chill for at least 30 minutes before eating them… if you can wait!

You can omit the protein powder if you don’t have any, but you’ll need to add extra oats or flax. You can add any “mix-ins” you want; you’re certainly not limited to chocolate! Chopped nuts, coconut, raisins, or anything else that you like.

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What you’ll need:

• 1 can (15-oz) chickpeas, drained and rinsed

• 1/4 cup nut butter

• 2 TB ground flax

• 1/4 cup oats or oat flour

• 1 serving vanilla protein powder (this is the one I use)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp sea salt

• 1/2 cup chocolate chips or chunks

Directions:

1. Place drained and rinsed chickpeas into a food processor or high speed blender and pulse until smooth.

2. Place the rest of the ingredients except for the chocolate into the food processor or high speed blender and pulse until smooth and well combined. You may need to scrape down the sides periodically.

3. Transfer the dough into a bowl and fold in the chocolate (and anything else you want to add in).

4. Roll the dough into balls and place on a plate or baking sheet.

   • Note: I like to use about a 2 TB (1/8 cup) scoop when scooping the dough out of the bowl to roll.

5. Allow the balls to chill in the fridge for at least 30 minutes before serving for maximum palatability.

6. Store in an airtight container in the fridge for up to a week, or in the freezer.

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Cashew Cream Pasta with Roasted Artichokes

Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make… perfect easy weeknight meal!

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What you’LL need:

Yield: 3-4 servings

Cashew cream sauce:

• 1 cup raw cashews, soaked 2-24 hours if possible

• 1/2 TB lemon juice

• 2 tsp. garlic powder

• 2 TB nutritional yeast

• 2-3 TB milk of choice

• Sea salt and black pepper, to taste

artichokes:

• One 15 oz. can or jar of quartered artichoke hearts

• Olive oil

• Garlic powder

• Sea salt

other:

• Zucchini (2 small or 1 large)

• Your choice of pasta

• 1/4 cup raw pumpkin seeds

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Directions:

cashew cream sauce:

1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

I use this handheld spiralizer… only $15 on amazon!

Pasta:

1. Cook 8 oz. of dry pasta according to the package directions.

2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.

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This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!

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Strawberry Bliss Balls

Protein, energy, and fat balls are some of my favorite snacks to have prepped in the fridge. I’ve made so many different flavors and varieties, and the options are nearly endless! These “Strawberry Bliss Balls” are perfect when you need a sweet bite in the afternoon to hold you over.

What you’ll need:

• 1 cup mixed raw almonds/cashews

• 2 pitted dates

• 2 TB coconut oil

• 1/2 cup freeze-dried strawberries

• 3 TB mixed hemp/flax seed

• 2 TB coconut flakes + more for rolling

• 1/4 cup nut butter

• dash of vanilla extract

• optional: 1 scoop vanilla protein powder
  

Pulse everything in a food processor until well combined. Roll into balls, roll in coconut flakes, and store in an airtight container in the fridge for up to a week!

**TIP: I like to make the balls different sizes, in case I’m more hungry at certain times than others.

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Avocado Tahini Cream

Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

• 1 large ripe avocado

• 2 TB tahini

• 1 TB olive oil

• 2 tsp. lemon juice

• 3 TB almond milk

• 1/2-1 tsp. garlic powder

• 1/2 tsp. salt

• dash of black pepper

• optional: 1 tsp. of any herb seasoning mix you might have

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!

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