Sunbutter Buckeye Balls

Haley and I had fun making these sunbutter buckeye balls for her holiday show.  They are free of nuts, dairy, soy and refined sugar.  We also made a batch with almond butter and I imagine cashew batter would be equally delicious!  These are definitely one of my favorite holiday treats and I love that they are no-bake!!!

Makes 20 balls

Ingredients:

½ c sunflower seed butter (or any kind of nut butter if they don’t have to be nut free)

¼ c pure maple syrup

2 tbsp. plus 1 tsp. of coconut flour

2 tbsp. arrowroot powder

1 tsp. pure vanilla extract

½ c dark chocolate chips (I like the Enjoy Life brand.)

Instructions:

1.     Line a baking sheet with parchment paper.

2.    To make the filling, combine all the ingredients in a bowl except the chocolate chips and mix well. 

3.    Set aside for 2 minutes for the coconut flour to absorb and expand.

4.    With a small spoon scoop and roll into balls, about 1 inch. 

5.    Place the tray in the freezer to harden. 

6.    Place a glass or stainless steel bowl with the chocolate chips over a pot of water, only filled about an inch or two.  You want to avoid any water bubbling into the bowl with chocolate. This option is instead of a double boiler. Stir until the chocolate is melted and then turn off the stove.

7.    Place a toothpick in the sunbutter ball and dip into the chocolate until almost fully covered.  Repeat until all are dipped in chocolate.

8.    Place them in the fridge to harden for about 20 minutes.

Enjoy!

This recipe is from Danielle Walker’s Against All Grain Celebrations Cookbook, a family favorite. 

Dark Chocolate Chia Seed Pumpkin Protein Muffins

I make these muffins at least a couple times a month.  A double batch is a must because they go quick! They are great for a healthy snack or a grab and go breakfast.  These muffins are grain free, high in protein and full of antioxidants. They can also be made nut free (see bottom for specifics).

Ingredients:
2/3 c nut butter (I use almond butter)
1/3 c pumpkin puree (I use butternut squash or sweet potato because I always have those baked in my fridge)
2 eggs
3 tbsp raw honey or pure maple syrup 
1 tbsp pumpkin pie spice
2 tbsp chia seeds
1/2 tsp baking soda
1/4 c dark chocolate chips (I like Enjoy life brand for its clean ingredients)

·       For nut free use sun butter and add a teaspoon of lemon juice or apple cider vinegar and cut the baking soda to a ¼ tsp of baking soda. 

Instructions:
1. preheat oven to 375 F
2. grease a muffin tin with coconut oil or use the silicone reusable muffin cups (my personal favorite)
3. add all the ingredients in a food processor aside from chocolate chips and mix well
4. add chocolate chips and stir with a spoon
5. bake 15 minutes, or until toothpick comes out clean

* This recipe is from VFit Squad

Red Lentil and Sweet Potato Stew

I could eat soup all winter long!  I love how all the ingredients goes into one pot, making cooking and clean up easy.  

Red lentil and Sweet Potato Stew

Ingredients:
2 tbsp. extra virgin olive oil
1 tsp cumin
1 tsp tumeric
1 tbsp curry
1 diced onion
4 minced garlic cloves
2 tbsp fresh ginger
2 peeled and diced sweet potato (sometimes I use butternut squash instead)
1 diced red pepper

1 c sliced mushrooms

1 box of fresh spinach
1.5 c red lentils
6 c. veggie broth

Instructions:
1.  Heat oil in a large pot and cook onions until tender, about 5 minutes. 

2. Add cumin, tumeric and curry powder.
2.  Add garlic and ginger and cook about 2 minutes. 

3.  Add sweet potato, mushrooms, peppers, lentils (rinsed) and broth.

4.  Bring to boil and reduce to simmer for about 25 minutes.

5. Add spinach and simmer until wilted. 

6. Top with avocado