Don’t be fooled by the name, although they taste like a dessert you really could not get a more balanced snack (or meal.) I give these to my kids as quick breakfast in the morning on the way to school and also eat them post work out.
8 pitted dates (The first time I baked with dates I didn’t even realize they had pits! So I thought it’s important to state the obvious here.)
1 cup cashews (soaked for a couple hours in water before hand.)
1 can chickpeas
1 cup peanut butter
1/4 cup coconut sugar- this is completely up to you, if you’re coming off a bad sugar habit you might need a bit more sweetness I personally don’t add the extra sugar but my kids won’t eat them without it
2 tbsp cocoa
1 tbsp oil (I prefer coconut)
1. Soak the cashews for a least 2 hours.
2. Add all the ingredients to the food processor, depending on your preference for sweetness you might want to add a couple more dates, so just try it first.
3. Use the oil to grease a muffin tin.
4. Scoop the batter into the tins and sprinkle with chocolate chips. Put into the freezer.
5. Once you’ve frozen them you can store in the fridge, I just find the freezing helps them to form a solid shape. Be cautioned as with most delicious things these can be a bit gooey once they reach room tempature.
20 oz package of turkey
3 pieces of sprouted grain bread chopped
1/2 onion chopped
1 clove of garlic chopped
2 tbsp grape seed oil (or other high smoke point, neutral tasting oil.)
1. Mix all your ingredients, easiest with a food processor but you can also mix the old fashioned way with your hands.
2. Heat your oil in a large skillet.
3. Form small turkey meatballs, they will cook more quickly and thoroughly.
4. Place your meatballs in your skillet and cook until firm, keep an eye on them and turnover once browned-I always test one meatball by cutting it in half.
This recipe puts a twist on the classic pesto sauce by adding avocado and spinach. With avocado the sauce becomes nice and creamy, I’ve thrown the spinach in because why not? You can’t taste it at all and you get an serving of greens.
2 handfuls of spinach
3/4 cup pesto sauce
2 cloves garlic
1/2 cup cooked quinoa
1 free range egg
2 tbsp oil (grapeseed or other high smoke point)
20 oz- roughly of organic/local free range ground turkey breast
Gluten free spaghetti noodles
Generally I’m not a huge fan of “gluten free” products, often they’re just packed with fillers but I’ve managed to find a couple of pretty clean varieties- just make sure you check the label and the ingredients are all whole grains i.e. quinoa, rice ect. stay away from added starches (corn or potato.) I usually go with True Roots.
For the sauce:
1. Bring a pot of water to boil, and heat your skillet with oil for the meatballs.
2. In a food processor mix all the ingredients for the turkey meatballs, form into balls (not too big or else it’s harder to cook through properly). Put the balls in the skillet and keep an eye on them, they shouldn’t take longer then 5-10 mins.
3. Add the noodles to boiling water.
4. In a food processor or blender if you don’t have add the pesto sauce, avocado and spinach, process until creamy.
5. Once the noodles are done drain and mix in the pesto sauce. I don’t cook the sauce, it gets heated up really well just from the hot noodles.
6. Top with the meatballs.