Well hello and Happy Wednesday to you, friends! As you know, I’m participating in the New Year New Rules program which means my eats have been super clean (even more so than usual) as of late. Today I’ve got a healthy breakfast, lunch, and dinner to share, as well as a very tasty snack (no-bake & will give you energy)! All of this is courtesy of Jenn at Peas and Crayons where What I Ate Wednesday is officially hosted.
Breakfast: Despite the frigid temperatures here in St. Louis, I’ve been on a smoothie kick. Most recently: Coconut Peach Smoothie.
Mmm so good! Totally worth the after chill of it all. In the blender: ice, 1 cup frozen peaches, 1 banana, 1 cup coconut milk, 1 cup water, 1 tablespoon ground flaxseeds (optional), 2 tablespoons unsweetened, shredded coconut, a few drops of honey for added sweetness. The banana is a MUST, my friends. If you’re not a banana lover, no sweat; you can barely taste it, but the creaminess that the banana adds is awesome.
Lunch: Yesterday, my co-worker (friend) kindly and unnecessarily bought my lunch. We rarely order out, so when we do itz quite a treat! She chose Dave & Tony’s, one of my favorite spots to order from since you can create your own burger, sandwich, or salad. I ordered a salad with grilled chicken, black beans, roasted peppers, cucumbers, and banana peppers.
#PROOF that eating out can be healthy and taste good! Honestly, I didn’t even use dressing because the vegetables had so much flavor on their own.
Dinner: Leftovers from the weekend. I had a ton of the turkey, bean, veggie mix, so I used that and coupled it with kale that I roasted in the oven. I washed the kale, ripped it up, sprayed it with EVOO, and sprinkled nutritional yeast on top. Popped it in the oven at 425 for about 8 minutes (careful not to burn!), and wah-lah! Dinner is served.
We love leftovers over here as we’ve eaten a similar version of this for the past couple nights in addition to the original night I made it. Batch cooking at itz finest! I do have some soup in the crockpot today, so we’re changin’ it up tonight.
Now for the recipe you’ve all been waiting for…
Some background: since I am participating in NYNR many pre-made bars are off-limits as they are loaded with preservatives, artificial flavors, and added sugar. I’ve been snacking on apples, almonds, and raisins (per usual), but I wanted something a little more. So I dug through my pantry, threw a bunch of ingredients in the food processor, and out came these wonderful balls.
Almond Seed Cranberry Balls
~makes approximately 20 balls
- 1 1/2 cups almonds
- 1 1/2 cups oats (divided 1/2 cup and 1 cup)
- 1 cup unsweetened, vanilla almond milk
- 1/2 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup ground flaxseed
- dash of cinnamon
- 1/2 cup dried cranberries
- 2 tablespoons honey
- Combine almonds, milk, sunflower seeds, pumpkin seeds, ground flaxseed, dash of cinnamon, and 1/2 cup oats in food processor. Grind until a creamy consistency is reached, scraping the sides as necessary.
- Transfer mixture to bowl and add 1 cup oats, cranberries, and honey. Stir. (Mixture should be very thick and tough to stir.)
- Form into balls. Place in freezer for two hours. Transfer to an airtight container and store in the refrigerator.
These balls are great for on-the-go snacks! They contain protein, healthy fat, and complex carbs, so they’ll give you energy and keep you full. Win-win.
Best meal or snack you’ve eaten recently?