Healthy Protein Balls

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This is my first post as a post-grad! Blame my thesis and the race to the graduate finish line for the lack of updates. Most days I was lucky to have time to eat, much less try new recipes or write blog posts.

At the beginning of this year I did make a real effort to make time to work out and to eat healthier – which meant a lot of meal prepping and healthier snacking. I wanted to up my protein intake, but from non-meat sources.

I absolutely had to try these no-bake protein balls from The Healthy Maven. This is my first time making and eating “energy balls” and this one had all the ingredients I love. There are endless versions out there of these little protein-packed snacks in tons of flavors from carrot cake to chocolate chip. Try ’em all and find your fav!

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You’ll need:

  • mixing bowl
  • measuring spoons
  • liquid measuring cup
  • dry ingredients measuring cup
  • 1/2 cup rolled oats
  • 1/2 cup vanilla whey protein powder (*I used a vegan protein powder that I had at home)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 1/2 cup smooth nut butter (almond, peanut, cashew, whatever you like!)
  • 3 tablespoon honey
  • 1 tsp vanilla extract
  • 1/3 cup add-in (e.g. chocolate chips raisins, etc.)
  • 2-4 tablespoons of liquid (I used almond milk, but you can use water, soy, regular milk)
  • air tight container

In your large mixing bowl add in the oats, protein powder, cinnamon, and chia seeds. Mix. 25901572902_86c4a35835_z

Next add in the nut butter, honey and vanilla. Stir, stir, stir! 25901667012_4139594f84_z

After everything is thoroughly mixed, it should be sticky but still dry and crumbly. Add in your raisins, chocolate chips, or other add-ins you desire. This gives it some extra flavor and texture.

Here’s the fun, messy part. Start with 1 tablespoon of the liquid and mix everything with your hands. If the mixture is still pretty crumbly and not holding shape, then add another tablespoon of liquid. Repeat this until it is the desired texture and you feel like you can shape it into balls. If it’s too dry, it will fall apart, if there’s too much liquid it will be very messy and won’t hold it’s shape. 25393375863_90d61dd5ca_z

Roll into bite-size balls and place in a container. Put it in the fridge for 30 minutes to set.

The 30 minutes felt like such a long time, I couldn’t want to try it! When I finally did, I was so excited to find a recipe for a delicious, healthy, super-filling, and protein-packed snack! These are easy to take anywhere, great for a mid-afternoon snack to carry you over to dinner. The energy balls look small but are so dense with nut butter and oats that just one will make you feel pretty full. I added raisins and they were the perfect touch of sweetness! These should keep for about 2 weeks in the fridge. 25393600673_b87260bc89_zNow that school’s out (forever!), I hope I have more time to try and share new recipes. Don’t worry, I may be trying to eat healthier, but that does not mean the end of desserts and decadent sweets for Sweet Therapy.

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Stir Fried Cabbage with Creamy Peanut Sauce

Here’s a holiday health break between all the holiday baked goods, peppermint mochas, and parties we’ve been indulging in. This awesome recipe from Fiterazzi Magazine will keep you eating your veggies all year long.

Whoever thought the bland boring (and inexpensive) cabbage could be transformed into such a delectable side dish! Break out the wok or sauté pan!

You’ll need:

  • 1/2 head cabbage, thinly sliced
  • 3 large carrots, julienned
  • 2 tablespoons soy sauce (I like the low-sodium version)
  • 3 cloves of garlic, minced
  • 2 tablespoons of oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of peanut butter (try crunchy or smooth!)
  • (optional) sesame seeds
  • (optional) lime juice or hot sauce

2014-07-21 18.48.48Instead of julienning the carrots, I actually took a vegetable peeler and “peeled” the carrots to get noodle-like thin strips.

Start off by making the sauce: mix the soy sauce, rice vinegar, peanut better and red pepper flakes together in a small bowl. Put aside.

Heat the oil in a large sauté pan over medium or high heat. Then add the minced garlic and stir. Add in the cabbage and carrots and toss until cooked thoroughly and just slightly wilted.

Pour in the sauce and turn off the heat- mix well until the vegetables are coated with sauce.

Sprinkle with sesame seeds and garish with lime juice or hot sauce, if desired.
2014-07-21 18.53.41-1Add in a meat or tofu and you got a main dish, serve with brown rice or noodles. I pretty much just stood there and ate the whole dish!

Soup + Cheddar Biscuits Lunch

I am known to only bake at night, but on this nice lazy Sunday I manage to try some new recipes while the sun is still out!

When I make something, it’s usually brought about by a “recipe of opportunity” as I like to call it. I rarely actually have something in mind I want to make. It’s not “oh I want to make *this* I will go by the specific ingredients” it’s usually more like, “oh I have some  _______ left over, what can I make with this?” and this is where Allrecipes.com‘s ingredient search flies in to the rescue.

I had some buttermilk left over from my Zombie Cupcake recipe and some celery, broccoli, and potatoes I got from work (Poor social worker….don’t judge me.)

Cheddar Buttermilk Biscuits

Ready..set…go!

adding buttermilk to the dry mix

being the kitchen noob that I am I had no idea what a “biscuit cutter” is…I used a knife- it worked.

This was a easy, quick recipe- with simple ingredients you can find at home, the only thing I needed to buy was the sharp cheddar cheese. I did omit the cayenne pepper because I did not have any on hand.

Fluffy cheddar biscuits!

This was my first try making savory biscuits and they turned out quite tasty, I lost track of how many I was nibbling on while I was making the soup!

I actually find cooking a lot more challenging than baking sweets, but I’ve eased into the cooking realm with soups and chili. Finding a decent recipe for celery was surprisingly hard. What the hell do you do with celery (besides eat it raw with peanut butter?!)

Peanut Butter Vegetable Chicken Soup 

This was a great healthy recipe with loads of every kind of veggie you can think of and no need to add butter or oil! The peanut butter gives it a southeast/Thai-style flavor, slightly sweet and nutty.

Round 2! (Yes that is my laptop sitting on top of the toaster oven.)

veggies galore!

the final product

Soup + Biscuits = delicious light lunch