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CBD Protein Energy Balls Recipe

Ok the recipe you all have been dying to know for the past two weeks. My CBD protein ball recipe. I didn't want to share this until I wrote out my experience with CBD just because it didn't make sense and I knew I'd have a ton of questions about CBD. If you haven't had the chance to read the blog post yet, GO NOW!

These CBD protein balls are something I typically take before or after my workout, depending on what other sorts of a meal I decide to eat before I train or SoulCycle. Some days I have this as an evening dessert when I want something sweet, clean, and tasty to eat. 

CBD Protein Balls Recipe

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Ingredients:

  •  1 1/2 cup of oatmeal (rolled or old-fashioned)
  • 1 cup of protein powder
  • 1/2 cup of nut butter butter
  • 1/4 cup of ground flax seed
  • 1TBS of chia seeds
  • 2TBS of liquid stevia
  • 3-4 full droppers of Lit from Within CBD from Mowellens
  • 2 TBS of Keeper's Stash Honey from Mowellens (optional for sweetness and a little more CBD)
  • 1/4 cup of dark chocolate (added when making these for the kids/left out for me when keeping it clean)

Directions:

  1. Stir all the ingredients into a bowl.
  2. Pop into the fridge for 20-30 minutes, this will make it easier to roll into balls.
  3. Then once mixture is cooled, roll into shape, devour, and enjoy.
Yield: 4

CBD Protein Balls

prep time: 25 minscook time: total time: 25 mins

These CBD protein balls are something I typically take before or after my workout, depending on what other sorts of a meal I decide to eat before I train or SoulCycle. Some days I have this as an evening dessert when I want something sweet, clean, and tasty to eat.

ingredients:

  •  1 1/2 cup of oatmeal (rolled or old-fashioned)
  • 1 cup of protein powder
  • 1/2 cup of nut butter butter
  • 1/4 cup of ground flax seed
  • 1TBS of chia seeds
  • 2TBS of liquid stevia
  • 3-4 full droppers of Lit from Within CBD from Mowellens
  • 2 TBS of Keeper's Stash Honey from Mowellens (optional for sweetness and a little more CBD)
  • 1/4 cup of dark chocolate (added when making these for the kids/left out for me when keeping it clean)

instructions:

  1. Stir all the ingredients into a bowl.
  2. Pop into the fridge for 20-30 minutes, this will make it easier to roll into balls.
  3. Then once mixture is cooled, roll into shape, devour, and enjoy.
Created using The Recipes Generator

 

You can store this in the freezer for up to two weeks if you'd like. Enjoy! 

Are you using CBD with your foods? Share some recipes with me below!

Matcha Green Tea Protein Pancakes

Matcha Green Tea Protein Pancakes

I took a page out of the Mindful Morning practice and decided to make myself some matcha protein pancakes from leftover Trader Joe pancake mix from the batch of pancakes I made for little miss Olivia. I can't quite tell you the exact measurements so if you do end up making this, there's probably a little bit of trial and error involved. 

EAT: Simple Shrimp and Garlic Tofu Noodles

I remember before my fitness journey I used to think that cooking healthy food would mean a ton of ingredients that weren't already in my pantry and cooking meals that took hours to prepare. I'm not sure why this was the perception that was engrained in my mind. Maybe it has to do with our fast paced living here in America causing us to rely on things that were more convenient like fast foods or packaged foods.

As I began to learn how to cook and nourish my body I quickly realized that the best foods were the most simplest ones that had wholesome ingredients. I personally like to choose local and seasonal as much possible to ensure that I'm getting the most nutrient dense meals created. The reason why local and seasonal is my preferred way to go is because local foods ensure that you're not only helping to contribute to your local farmers, but the produce doesn't have to travel far to get to your plate. Meaning that these ingredients are plucked right before they are washed off and trucked over to your local farmer's market or Whole Foods. I also choose seasonal because the food has been grown at the same time I'm eating them and its cheaper!

Seasonal food is grown and harvested at the peak of its supply so this saves you on the hiked up pricing of off season produce and meats. The next time you're in the grocery store take note of the price of strawberries during the winter vs strawberries if you live in California. You'll notice that the price drops or there are tons of strawberry sales during April through July. This is because there's an abundant amount. This goes the same for seafood. Right now is crabbing season and Dungeness crab goes on crazy sale during this time of the year, but come spring time the prices are back up! 

Today, was spent like most of my Tuesdays; working out in the morning and studying for the rest of the day, except that I've been pretty relaxed about meal prepping because I'm experimenting a bit with eating intuitively. I didn't have a meal prepped, but purchased ingredients with the intention to prep. I was starving between my study sessions and so I whipped this meal up in less than 20 MINUTES!  I topped the shrimp over some Shirataki tofu noodles, but if that's not your jam or if you have a soy allergy use rice or toss the shrimp into a salad.

Simple Garlic and Chili Shrimp 

Ingredients:

  • 1 lb of peeled and deveined shrimp
  • 6 cloves of minced garlic 
  • 1 tbsp of coconut oil 
  • 1/2 cup of cilantro (or more) 
  • 2 tbsp of chili powder
  • 1tsp of smoked paprika
  • salt to taste
  • 1 lime cut into wedges

Directions: 

  1. Season shrimp with chili powder, paprika, and salt.
  2. Preheat your pan or cast iron skillet on medium heat and coat with coconut oil.
  3. Once pan is heated place shrimp onto the pan and cook for 2 minutes on one side undisturbed.
  4. Then mix in minced garlic and flip shrimp onto the other side. Cook for another 2 minutes
  5. Turn heat to low and toss in cilantro and juice of half of a lime.
  6. Mix and serve with lime wedges.

Garlic Noodle Recipe

  • 1 package of House Foods Shiritaki Noodles
  • 3 cloves of minced garlic
  • 1/2 red bell pepper, diced.
  • 2 cups of cauliflower
  • 1 tbsp of sesame oil or coconut oil

Directions: 

  1. Drain Shiritaki noodles in a strainer. 
  2. Dice the bell pepper into 1 inch pieces.
  3. Cut cauliflower florets into halves or quarters depending on the size of the florets. 
  4. Preheat non stick pan and coat with coconut oil or sesame oil. You can use sesame oil if you're wanting more of an asian flavor. I personally love sesame oil. 
  5. Toss all the noodles into the pan and cook for about 2 minute stirring it frequently. 
  6. Mix in garlic and cook for another 2 minutes. 
  7. Then toss veggies into the pan and cook for 5 minutes, stirring it frequently.
  8. Top with shrimp or whatever protein or main dish and enjoy. 

What are some of your favorite quick and easy recipes that you rely on when you're strapped for time? Share them in the comments below. I'm always looking for some new inspiration. 

EAT: Raspberry and Mango Chia Seed Pudding

Overnight oats and chia seed puddings are some of my most favorite breakfasts or afternoon snacks to have prepped and ready to go. They are quick, easy, and full of dietary fiber and goodness!

Rather than having chia seed pudding for breakfast, I like eating them in the afternoon as it helps with the sugar cravings that typically begin to come in the later part of the evening when I often find myself stalking the pantry for something sweet to indulge in. 

One thing I love with chia seed puddings is just like oats you can make it as simple or as complex as you like. Personally, I like to keep it pretty simple and choose fruits that are readily available to me. Here's my go to chia seed pudding that literally takes less than 10 minutes to prep and 5 minutes to eat. 

Raspberry and Mango Chia Seed Pudding 

Macros: 370 calories 45C/15F/14P

Macros: 370 calories 45C/15F/14P

Ingredients: 

  • 1/4 cup of chia seeds
  • 3/4 cup of almond milk or light coconut milk
  • 1 tbsp of honey
  • orange zest
  • 1/4 cup of cubed mango
  • 6 raspberries to garnish (optional) 

Directions: 

  1. Cube half a mango which is approximately 1/4 cup
  2. Pour all the ingredients into a mason jar or sealed container 
  3. Shake the ingredients to give it a nice mix. 
  4. Let sit for a few hours or overnight
  5. Wake up and put some raspberries into jar and ENJOY!

I love chia puddings, but they are high in carb so depending on how you're fueling yourself towards your fitness goals it's a dish I wouldn't consume for myself more than once or twice a week. A meal like this is perfect on your high carb days since its still pretty light on the taste buds and something that can fill you up due to all the fiber in the chia seeds.

What are your favorite overnight recipes?