It's Monday and no one wants to slave in the kitchen after a long day of work. Yesterday my husband made the most delicious Soba Noodle bowl. It's so refreshing on a warm summer evening and it takes less than 30 minutes to make.
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
- 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)
- Stir all the ingredients into a bowl.
- Pop into the fridge for 20-30 minutes, this will make it easier to roll into balls.
- Then once mixture is cooled, roll into shape, devour, and enjoy.
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!
This month has been nonstop celebrations here at Highwood Haus. Jonathan and I celebrated our 10 year anniversary, then a week later it was Father's Day and his 37th Birthday. I always joke and say that June is just for Jon.
I recently came back from a press trip with Specialized Bikes and my stomach was just tired of eating out, but we wanted to have a nice little brunch in our atrium. So I ran over to my nearest Target to pick up a brand new waffle maker because Jonathan requested Chicken and Waffles! I briefly shared a few photos of it on my Instagram stories and got multiple requests to share the recipe so here it goes!
Simple Gluten-Free Cornmeal Waffles
- 1/2 cups (50 g) Bob's Red Mill Gluten-Free baking flour
- 1/2 cup (80 g) Bob's Red Mill Cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
In a large bowl, combine the dry ingredients for the waffles. In a separate bowl, whisk together the milk, eggs, butter, sugar, and extract. Then mix together.
Let sit for 10 minutes and preheat the waffle iron.
Make waffles according to the directions of your square or Belgian waffle maker. Using about half the batter per waffle batch or just eyeball to see what feels right.
Enjoy! If you end up making this let me know. Tag me in your photos by using #gofiteats.
Other Recipes You Might Enjoy
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.