Chocolate Chia Energy Balls

Energy balls have been my savior lightly. Every day for the last two weeks it's been go, go, go. It's been stressful and exhausting and to be honest the last thing I've wanted to do is cook when I finally get home. I've been keeping snacks handy because when I get hungry I tend to get a wee bit grumpy (hanger is real people). Enter snacks.

I LOVE energy balls, they're one of my favorite snacks. They're so easy to make, delicious to eat, and they're good for you! I won't ramble on about the benefits of chia seeds (if you're interested see this article), but I can promise you these energy balls are so good you'll come back for more. My mom is now addicted to them as well!

Chocolate Chia Energy Balls

• 1/4 cup nut butter of choice (I like Peanut butter and Co's crunch time and Justin's vanilla almond butter)
• 6 dates
• 2 Tablespoons chocolate protein powder (I like Vega and BeFit)
• 1/2 Tablespoon chia seeds

In a food processor combine nut butter, dates, protein powder, and chia seeds. Process until everything is combined into a coarse loose dough.

Take dough and roll into tablespoon sized balls. Repeat until all dough is gone. 

Store chia balls in an airtight container in the fridge for up to two weeks, you can also freeze them. 

If you make these yummy energy balls take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Nutriton info per chia ball (makes 10 balls):
MACROS: 5C/3F/3P

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 57
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 27 mg	1 %
Potassium 32 mg	1 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 1 g	4 %
Sugars 3 g
Protein 3 g	6 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	1 %

Pumpkin Pie Breakfast Bake

In the last two weeks have consisted off of breakfast bakes and energy balls. Life has just been so busy that I really have not had time to sit down for a meal other than breakfast. I've been keeping snacks in the car to eat while on the go (it also prevents hanger which prevents road rage #truestory). 

I know its technically spring, even though it still feels like winter, but mentally I'm still in fall. I've been on a pumpkin kick recently and one of my favorite pumpkin go-to's has been this pumpkin pie breakfast bake. It's modified from my chocolate breakfast bake and it tastes like dessert. Pumpkin pie for breakfast! It's super easy to make, takes less than 5 minutes to throw together, let the oven do it's thin, and you've got a healthy and delicious breakfast in under 30 minutes! 

Pumpkin Pie Breakfast Bake

• 1/3 cup gluten free oats
• 2 Tablespoons gluten free all purpose flour
• heaping 1/4 teaspoon baking powder
• 1/2-1 teaspoon cinnamon (more or less to taste)
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch pumpkin pie spice
• 1 Tablespoon honey or maple syrup
• 1/4 cup unsweetened vanilla almond milk
• 1/4 cup pumpkin puree
• tiny splash vanilla extract

Preheat oven to 350F degrees and spray a ramekin with nonstick cook spray or coconut oil.

In ramekin combine oats, flour, baking powder, cinnamon, ginger, nutmeg, and pumpkin pie spice.

When the dry ingredients are combined add in honey/maple syrup, almond milk, pumpkin puree, and vanilla. Be sure to stir very well and scrap sides and bottom of ramekin so no clumps of dry ingredients remain.

Bake at 350F degrees for 20-25 minutes, or until the center is set.

Allow to cool for a few minutes, then add any toppings of choice. I added a small handful of fresh raspberries, 1/2 Tablespoon Purely Elizabeth pumpkin fig granola, and 1/2 Squarebar cut into chunks. 

If you make this breakfast bake take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Nutrition per serving (makes 1 serving):

MACROS: 50C/4F/6P

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 241
% Daily Value *
Total Fat 4 g	6 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 51 mg	2 %
Potassium 346 mg	10 %
Total Carbohydrate 50 g	17 %
Dietary Fiber 7 g	27 %
Sugars 15 g
Protein 6 g	11 %
Vitamin A	103 %
Vitamin C	2 %
Calcium	21 %
Iron	15 %

Peanut Butter Energy Balls

Happy Wednesday/hump day to you! Is anyone else totally dragging already this week? I've literally been on the go nonstop this week. I got home late last night and for the first time this week was able to check my email, I logged on saw there was a lot, and logged off. It was way too overwhelming to try to deal with at 8pm especially since I had been on the go since 3:50am. If I haven't responded to you yet, please be patient I promise I will respond within the next 24-48 hours. 

With all the running around and lack of sleep I have been needing a hard core energy boost. I cannot stand the taste of coffee, so no caffeine for me! Instead, I choose to get my energy naturally through what I eat. Over the weekend I knew I was going to be crazy busy this week so I tested out some energy ball recipes I had been playing with. These balls are so good that I can't stop eating them! They have a nice balance of protein and carbs to help keep you full so you don't get hungry or sleepy. But fair warning these energy balls are BEYOND addicting! I may or may not have already have made (and eaten) a second batch...whoops :)

Peanut Butter Energy Balls

• 1/4 cup honey
• 1/4 cup Wild Friends sugar cookie peanut butter (or nut butter of choice)
• 1/2 cup gluten free oats
• 1 Tablespoon pumpkin seeds
• 1 Tablespoon sunflower seeds
• 2 Tablespoons flaxseed mill
• 2 Tablespoons chocolate chips

In a medium mixing bowl combine oats, pumpkin seeds, sunflower seeds, and flaxseed mill. 

In a microwave safe bowl combine peanut butter and honey and microwave for 30 seconds. Stir peanut butter and honey together, if it's not totally melted microwave for another 10-15 seconds until it is liquidy enough to be spread.

Take the melted peanut butter and honey combination and pour over dry ingredients. Use a spoon or a spatula to stir everything together, ensuring that everything is coated equally. 

Place the now warm oat mix in fridge for about 30 minutes, or until mostly cooled.

When the mixture has cooled mix in chocolate chips.

Using your hands begin to roll mixture into tablespoon size balls. Repeat until mixture is gone. I was able to get about 10 balls- it all depends on how big or small you make them.

Store energy balls in an airtight container in the fridge for up to a week. Enjoy as a healthy snack on the go, in yogurt, broken over smoothies, the possibilities are endless! 

If you make these delicious energy balls take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Green Apple Smoothie- Spinach/Kale Free!

Happy Monday! It's the week of St. Patty's day so let all the green foods commence. I am part Irish, but never got into St. Patty's day. I mean what's the point? Let alone SO.MUCH.GREEN.FOOD. The fact that people want to drink green beer grosses me out. Not to mention all the green food coloring that's used to make green eggs and ham and everything in between. 

I will happily stick to naturally green foods and green smoothies are my jam. Nothing is worse than green smoothies with chunks of spinach or kale still in them. I had a semi traumatic experience with chunks and have been on a bit of a smoothie break, but wanted to jump back into the smoothie world. When Dream team asked if I'd like to try some of their dairy free yogurts I jumped on the chance. I will do a full review, but I have to say hands down the BEST dairy free yogurt I've had, and no I am NOT paid to say that. 

Let's talk about this smoothie ok? It's spinach and kale free, but 100% naturally green. Totally perfect for St. Patrick's day!! The green apple gives it a tart flavor, you can't taste the avocado it just makes it nice and thick, and the honey gives it a hint of sweetness. Ditch the food coloring this St. Patty's day and go green the natural way! 

Green Smoothie

• 1 Granny Smith apple
• 1/3 small avocado
• 1/2-3/4 cup unsweetened vanilla almond milk
• 1/2-1 Tablespoon honey
• 1/4 cup Almond Dream dairy free yogurt plain or coconut

Combine all ingredients in a blender and blend until smooth. 

Top with chia seeds for an extra omega-3 power punch. 

If you make this delicious smoothie take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Triple Chocolate Protein Breakfast Bake

Happy Friday! Apparently I'm on a breakfast bake roll with multiple breakfast bakes in the past week. The one thing I love about breakfast bakes is they require minimal ingredients, only a few variations can make a BIG difference, and you can eat them for any meal- I've also been known to eat them for lunch or dinner...

Apparently I'm also on a chocolate roll, which is rare for me. I'm not really a sweets gal, but sometimes you just gotta go with your tastebuds. This breakfast bake is one of my favorites for two reasons 1. it's packed with protein to help keep you full longer and 2. its a triple chocolate threat with chocolate protein, cocoa powder, and chocolate chips. If that's not enough to convince you to eat chocolate for breakfast then I don't know what is!

Triple Chocolate Protein Breakfast Bake

• 1/2 cup gluten free oats
• 2 Tablespoons chocolate protein (I've used Vega, Cellucor, Quest, and BeFit)
• 1 Tablespoon Hershey's special dark cocoa powder
• heaping 1/4 teaspoon baking powder
• 1/3 cup unsweetened vanilla almond milk
• 1/2 teaspoon vanilla extract
• 1/2 Tablespoon honey or maple syrup
• 1/2 small banana, mashed
• 1/2-1 Tablespoon dairy free chocolate chips

Preheat oven to 350F degrees and spray ramekin with nonstick cook spray or coconut oil.

In ramekin combine oats, baking powder, chocolate protein powder, and cocoa powder. 

When the dry ingredients are mixed add in almond milk, vanilla extract, honey/maple syrup, and mashed banana. Mix well and be sure to scrape down the sides of the ramekin so no dry ingredients are left unmixed.

Finally top batter with chocolate chips.

Bake at 350F degrees for 20-25 minutes, or until top is set. I like to slightly under bake mine because then the chocolate is extra gooey. I like to top mine with a variety of fresh fruit and sometimes some granola for an added crunch.

If you make this delicious breakfast bake take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

National Pancake Day Roundup

Happy National Pancake Day! Y'all know pancakes are one of my favorite foods, so of course this holiday MUST be celebrated! I'm still bummed iHop doesn't have gluten free pancakes, can we please make that happen?! 

Even though I won't be celebrating at iHop I will be celebrating by making myself some gluten free pancakes. If you're trying to stay on track by eating healthier, don't worry you can still celebrate National Pancake Day! I rounded up my top 5 favorite healthy pancake recipes! 

These coconut flour pancakes are a staple in my house. I make them at least once a week because they're easy, quick, and ridiculously healthy. I love adding fruit into the batter for a sweeter pancake. My favorite toppings are of course fresh fruit and Walden Farms Zero calorie syrups.

Oreo pancakes. That's all I have to say. Now you may be doubting how healthy these pancakes are, but have no fear! An entire stack of pancakes is only 232 calories and contains 23g carbs, 5g fat, and 26g of protein. Even the Oreo "frosting" filling is healthy with only 94 calories and 8 grams of protein. These Oreos are sure to keep you full and satisfy your sweet tooth without expanding your waistline. 

Pumpkin season is all year in my house. My mom always makes a crustless pumpkin pie for Thanksgiving, so I channeled her pumpkin vibes and turned pie into pancakes! These pumpkin pie pancakes are incredibly moist and melt in your mouth like real pumpkin pie. You will definitely think you're eating a pie when you devour these delicious pancakes!

If you're looking for more of a pancake and less of a pie stack of pumpkin pancakes I've got you covered with these healthy chocolate chip pumpkin pie pancakes. These pancakes are still incredibly moist, but fluffier like pancakes. Not to mention there's chocolate chips. That always seals the deal for me. 

Blueberries and bananas are two of my favorite fruits and they come together perfectly in these gluten free blueberry banana pancakes. These pancakes have been a staple in my house for years and were one of the first gluten free pancake recipes that I made. Besides, who can resist plump, juicy blueberries?

How will you be celebrating National Pancake Day? If you make any of these pancakes take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Berry Chocolate Oatmeal

A berry happy Monday to you (pun intended)! It's supposed to be berry (I can't stop) warm here in the mitten this week and I'm berry excited (last one I promise)! It's been a long month with a LOT of snow so the warm temperatures are more than welcome to stick around. 

Yesterday I felt like eating breakfast all day, so I had breakfast for lunch. IT WAS THE BOMB Y'ALL!! It was a protein baked oatmeal topped with ALL the goods! I'm talking juicy strawberries, a guilt free cookie, cocoa coconut, and a delicious nut butter drizzle. It's sure to satisfy all your cravings and keep you full!

Berry Chocolate Oatmeal

• 1/2 cup gluten free oats
• 3 Tablespoons chocolate protein powder (Vega and BeFit are my favorite to use)
• heaping 1/4 teaspoon baking powder
• 1/3 cup unsweetened vanilla almond milk
• 1/2 teaspoon vanilla extract
• 1/2 Tablespoon honey or maple syrup
• 1/2 small banana, mashed
• 1/2 Tablespoon chocolate chips, optional

Toppings

• fresh strawberries, sliced
• Ginnybakes chocolate chip oatmeal bliss cookie, cut into heart shape (save the cut off parts and crumble for additional topping)
• 1/3 cocoa coconut square bar, chopped into chunks
• 1 teaspoon-1/2 Tablespoon woodstock farms almond butter

Preheat oven to 350F degrees and spray an ramekin with nonstick cook spray or coconut oil.

In ramekin combine oats, chocolate protein powder, and baking powder.

When the dry ingredients are mixed, combine almond milk, vanilla extract, maple syrup, and mashed banana. Be sure to scrap down the sides of the ramekin so no clumps of dry ingredients are left unmixed. 

Top batter with chocolate chips if using.

Bake at 350F for 23-27 minutes. I like mine slightly underbaked so I always bake it for 23 minutes, but bake time will be differ depending on your oven. The oatmeal is done with the top is firm and set. 

Allow oatmeal to cool for a few minutes before topping.  

Top oatmeal with sliced strawberries, Ginnybakes cookie, squarebar chunks, and almond butter drizzle. Allow the oatmeal to sit so the squarebar chunks get melty then devour!

If you make it take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page! 

Nutrition (makes a single serving):
MACROS: 63C/15F/27P
Carbs: 63 grams
Fat: 15 grams
Protein: 27 grams
Fiber: 8 grams
Sugar: 29 grams