Pin It Party

Posted on May 1, 2013 by Itz Linz

Apparently I’ve been all about Pinterest this week, but who can blame me?! You really can get lost in the Pinterest world and today you have good reason to! Lindsay at The Lean Green Bean is hosting the very first “Pin It Party!” Obviously I had to participate because I’m never one to miss a good party!

First things first: Follow me on Pinterest here!

Ok now for the Pin It Party: Each blogger has selected five of their own posts to pin. We have linked up together to make it super easy for you to visit numerous expert bloggers and pin the images that strike your fancy. Here are mine and feel free to re-pin (clicking on the image will take you to Pinterest for easy access!).

Mexican Omelette: If you’re a Mexican lover, this omelette is for YOU! Itz packed with tons of goodness and will leave you full for hours!

Source: itzlinz.com via Itz Linz on Pinterest

#15 Full Body Circuit Workout: If you want a workout that will get your heart rate up, work your whole body, and leave you sweaty, than this is the workout for you!

Source: itzlinz.com via Itz Linz on Pinterest

Tropical Granola: This granola is seriously the bombdotcom. Go make it (and then go pin it!) and share with your friends. They’ll thank you!

Source: itzlinz.com via Itz Linz on Pinterest

#99 Workout: This workout can be done anywhere, anytime, by anyone. No equipment necessary. I did it alongside my brother at the pool. Bikini body had a whole new meaning!

Source: itzlinz.com via Itz Linz on Pinterest

Spicy Roasted Red Pepper Hummus: Itz perfect for entertaining or hoarding in your fridge all for yourself. Itz delicious as a dip or a spread.

Source: itzlinz.com via Itz Linz on Pinterest

What should I pin of YOURS? Leave your Pinterest name and/or a link in the comments and let’s ~~party on~~ pin on during this Pin It Party!

Key Lime Pie Protein Smoothie

Posted on May 1, 2013 by Itz Linz

Hi there, friends! Itz been absolutely gorgeous in St. Louis these past couple of days. We’re talkin’ blue skies, blazing sun, and temperatures in the 80′s. Oh yes! These warmer temps have prompted a smoothie-lovin’ craze in me lately. (Who am I kidding? I love smoothies all year round!) Anyway, I have one today that is just puuurfect for the summer. In fact, it makes me want to be on a beach somewhere…

About a month ago I was doing a product review for GNC’s Total Lean Orange Cream Protein powder. I quickly became obsessed with making Orange Cream Protein for a nightly dessert. After running out of the powder, I headed to GNC to pick up more when a new flavor caught my eye: Key Lime. I snatched up (aka bought) two bags. I love it!

I listed the general recipe for the smoothie, but of course you can make modifications where you see fit. I add maca powder and flaxseed for an extra punch of nutrition, and I’m sure it’d be very delicious with almond or dairy milk, as well. The banana is a must as it adds the creamy component, and the graham cracker crumbs sprinkled on top totally make the “pie” part of the key lime pie protein smoothie.

The dinner I made on Monday night turned into my lunches for the week. I sautéed an onion while cooking ground turkey meat and added garlic, a frozen veggie mix, roasted salsa from Trader Joe’s, and brown rice. I served it on top of fresh spinach and plopped a dollop of plain Chobani on top with a little sprinkle of red pepper.

Simple yet delicious and nutritious – my kind of meal!

Love Grown Foods was kind enough to sponsor my school’s Wellness Wednesday. They provided us with four bags each of their five granola flavors: Sweet Cranberry Pecan, Raisin Almond Crunch, Cocoa Goodness, Simply Oats, and Apple Walnut Delight. I’ve been receiving tons of e-mails exclaiming how delicious the granola is, so itz safe to say it was a big hit! Thanks, Love Grown Foods!

While dinner was in the makin’ last night, I tweeted in excitement. Then after, I instagrammed in delight. Jonny was on the grill and I was in the kitchen. Teamwork. I bought chipotle burgers from Whole Foods over the weekend because they were on sale. (Whole Foods has the best weekend sales.) Jonny said these were possibly the best burgers he’s ever had. They were enormous and oh so tasty.

I made kale chips with red pepper and nutritional yeast. I roast them at 375 for 8 minutes or so. I also made Goat Cheese & Cranberry Stuffed Mushrooms. Burgers and mushrooms go so well together, agree?

Are you a key lime fan? What do you think goes best with burgers?

Tropical Granola

Posted on April 25, 2013 by Itz Linz

My sweet tooth has been kickin’ lately, so I’ve really had no choice but to give in. And when I heard about Kretschmer’s Granolapalooza, I knew instantly I had to create a recipe to contribute. Since I was reviewing their wheat germ, I decided to combine the two tasks and created this unbelievably delicious (and sweet!) Tropical Granola.

Since this recipe does use wheat germ and itz not a super common ingredient, I’m going to give you a few brief facts about it straight from the Kretschmer website:

“At only 50 calories per 2-tablespoon serving, Kretschmer Wheat Germ delivers a protein-packed punch of vital nutrients, including:

Vitamin E: This fat-soluble antioxidant helps to protect cells and tissues from damage and may ward off certain diseases.
Folic Acid: A must-have for pregnant women—and a good idea for everyone else—this B vitamin helps make healthy new cells to protect against certain cancers.
Magnesium: This mineral helps keep your heart, bones and immune system strong. Recent data also suggests it may even slash your Type-2 diabetes risk.
Thiamin: This B vitamin helps convert carbohydrates into energy. It’s also essential for the proper functioning of the heart, muscles and nervous system.
Phosphorous: Working with calcium to build strong bones and teeth, this mineral is also necessary for the growth, maintenance and repair of all tissues.
Zinc: Your body uses this mineral for hundreds of functions, such as fighting off viruses, helping wounds heal, DNA synthesis and proper cell division.

BONUS: Wheat germ is also a fiber-rich source of high-quality non-animal protein and only contains heart-healthy polyunsaturated fat. Extra bonus: There’s no sodium.” (source)

*Kretschmer provided me with the product for review purposes only. All thoughts and opinions are my own (as well as the nutritional benefits from the wheat germ!).

Now how about the recipe with this nutrient-rich powerhouse, eh? #Granolapalooza

Tropical Granola

Ingredients:

2 cups old-fashioned oats
1/4 cup Kretschmer wheat germ
1/4 cup shredded, unsweetened coconut
1/2 cup dried tropical fruit (pineapple, papaya, mango), finely diced
1/4 cup coconut oil, melted
3 tablespoons honey

Directions:

Combine dry ingredients in a large bowl.
Pour coconut oil throughout and stir. Add honey.
Evenly spread mixture on greased cookie sheet.
Bake at 300 for 25 minutes tossing halfway through.
Allow granola to cool and harden before enjoying!

If you’re worried that the wheat germ affects the taste, don’t be. You can’t even taste the wheat germ (but your body still receives the benefit!), and I’m pretty sure Jonny has no clue this granola contains wheat germ. That is, until (if) he reads this post, of course.

This granola is definitely on the sweeter side, so feel free to cut back on the honey a bit if sweetness is not your preference. Jonny and I can’t get enough of it, and have especially been loving it mixed with plain Chobani for a late night treat.

The tropical taste of this granola reminds us of our honeymoon in Jamaica. While we’re not going back there anytime soon (unfortunately), we’ll settle for this granola.

What’s your favorite tropical fruit? Are you a granola lover like me?

Shirley Temple Egg Recipe

Posted on April 24, 2013 by Itz Linz

Last week I posted about Shirley Temple Eggs and I was surprised how many other names these eggs have! Shocked, actually. Frankly, I always thought they were called “Shirley Temples” as that’s what my family went by. When I first posted the photo on Instagram, I received seven different names. After the blog post, there were six additional names. So obviously I had to compile all the names and create a master list!

Take your pick! Call ‘em what you will; they’re delicious any which way! I thought I’d provide you all with a step-by-step guide for today’s WIAW party.

Shirley Temple Egg Recipe

First, you start with a piece of bread and you cut a hole in the middle. My family always used a shot glass to carve out the center, but Nicole at Fruit ‘N’ Fitness wrote that her mom uses a cookie cutter to make fun shapes in the center. I love that idea!

Quick sidenote: Recently, I was sent a couple loaves of Ezekiel 4:9 Flax Sprouted Whole Grain Bread to review (no compensation – just my honest thoughts and opinion!). I love, love, love super grainy, seedy breads, and this kind was no different. From the Food for Life website, I was pleased to learn that the bread is: made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It’s a spin on their classic loaf is a powerhouse of nutrition, providing an excellent source of Omega 3 and 6 essential fatty acids (EFAs), the “good” fats that are vital to our health and body function.

Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water and no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.

Lots of goodness right there! Plus, the bread held up well for Shirley Temples, so itz automatically a WIN in my book! Ok, back to ~~normal programming~~ the recipe now.

Grease your pan. My grandma (and I’m sure most other people) use butter. I threw a hunk of coconut oil in the pan and I’ll never cook them any other way now. Plus, there are healthy benefits to using coconut oil and it adds just a hint of flavor (nothing too overpowering, no worries!). Then, you add your center-less pieces of bread and the cut-outs, and crack an egg right in the middle. After letting them cook for a short time, check to see if they’re ready to flip. If they are, turn ‘em over!

Yes, I use my hands to peek underneath. If you like your yolks runny (like I do), then you’ll really want to be mindful of how long they’re cooking. Obviously if you cook them too long, you won’t have dippy eggs. If you’re not a runny yolk kind of person, leave them on the pan longer. You can even pierce the center so the yolk spreads to the rest of the toast and then thoroughly cook them while in the pan. Itz a preferential thing. After I plate my Shirley Temples, I cut them in half to see if I’ve gotten runny yolks…

Runny yolks for the win! Then I dip pieces of my toast in the yellowy goodness and lick the plate clean. I mean, errr… finish my delicious breakfast!

Right now, right here: Tell me your Shirley Temple thoughts! How do you like your eggs? Did I miss any other names?!

Shirley Temple Eggs

Posted on April 18, 2013 by Itz Linz

One of my favorite childhood breakfasts was Shirley Temple Eggs. Itz very simple to make. You cut a hole in the middle of a slice of bread (we always use a shot glass to carve out the middle), put it on a pan, crack an egg in the hole, and cook ‘em! You turn it over, so both sides are cooked. Itz your choice how you like your yolk: runny or hard.

When my grandma, Mama, makes them, she slathers butter on both sides, and itz oh so delicious. However, now when I make them, I use coconut oil in the pan for a healthier spin. Still delicious! When we (my siblings and I) became old enough to make Shirley Temples ourselves, my sister used to always flip them a million times, so we deemed her Shirley Temples “the flippers.” Haha, memories oh memories!

Anyway, the first time I asked Jonny if he wanted me to make him Shirley Temple eggs, he looked at me like I was crazy! “Shirley Temple eggs??” When I brought him his plate of breakfast, he responded, “Those are called eggs in a basket!” I had seriously never heard them called anything else before.

I posted that picture on Instagram last weekend and asked everyone what they called them. 50 likes and 23 comments later, I was cracking up at some of the names!

Eggs in a hole
Eggs n toast
Toad in a hole <– what?! hilarious!
Surprise eggs
Eggs in a basket
Sunshine toast
Eggs with legs <– and apparently there’s a song that goes along with this one!

After discovering the numerous (and maybe slightly more common names) for Shirley Temples, I called my grandma to ask where the name came from. She wasn’t sure and said that Papa’s family always called them Shirley Temples. So I asked Papa and he didn’t know either! Shirley Temple was definitely popular back in the day, but the explanation for why the eggs adopted her name is still unknown. They’ll always be Shirley Temple eggs to me. I just can’t do toads for breakfast…

What do you call those eggs? Favorite childhood breakfast?

Pulp Bread

Posted on February 20, 2013 by Itz Linz

So yesterday I promised you a post about what to do with all the pulp leftover after juicing, and I’ve got a great recipe to share with ya! When I juiced on Sunday, I had a ton of pulp – like almost eight cups worth, I believe. That’s a lot of produce and nutrients and fiber to waste, so I began reading different ideas for how to use it. Then, I decided to get creative myself and add some of it to my smoothie yesterday morning.

Mind you, I add fruits and vegetables to my smoothies all the time, no big deal. However, yesterday I intended on making a post-workout smoothie including all the fruit and veggie pulp. Every post-workout meal must include protein, so I decided to add protein powder. I didn’t think vanilla would taste very good and figured chocolate would be better. Well, my only chocolate protein powder is my Plant Fusion Chocolate Raspberry. So, I added. I blended. I poured. I photographed.

You can only do so much to make it look appetizing. I tasted it. OMG IT TASTES AS GROSS AS IT LOOKS! Seriously, major kitchen fail! I figured I’d just choke it down because I hate wasting food. Nope. Couldn’t do it. Not happening. I’ll find other ways to use this pulp, my friends, smoothies with chocolate raspberry protein powder will not be one of them! So instead I made protein fudge with my Designer Whey White Chocolate protein powder and topped it with fresh raspberries. Ahhh, much better!

And much prettier, agree? Lunch was simple and consisted of baked chicken breast with a super spicy blend of spices, roasted asparagus, and carrot juice on the side.

I don’t have a dinner to show you, but last night we went to my in-laws for a tasty chili dinner. Instead, let’s talk about what else we can do with leftover pulp. Here’s a great article on 10 Ways to Use Juicer Pulp. There are many I’d like to do, especially add it to pasta or combine it with cream cheese (or yogurt) for a dip or spread.

Clare recently posted Veggie Juice Pulp Bread where she used her pulp in a zucchini bread recipe and made a bunch of other healthy substitutions. I loved this idea, so I looked up carrot cake recipes since I had so much pulp leftover from my carrot juice. After browsing several, I decided to try, and I actually really like the way it came out! It totally worked (unlike the pulp smoothie!). The ingredient list is on the longer side, but don’t be scared. Itz all stuff you have on hand, and all you do is combine it together and mix. Not difficult at all!

Itz perfect for today’s What I Ate Wednesday with Peas and Crayons since this month’s theme is Love Your Veggies Month!

Pulp Bread

Ingredients:

2 eggs
1 banana, smashed
1 1/4 cup applesauce
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 tablespoons agave nectar (or honey)
1 cup old fashioned oats
1 cup whole wheat flour
3 cups veggie pulp
1/2 cup chopped pecans
1/2 cup chopped dates

Directions:

Combine ingredients in the order they’re listed.
Pour batter into a 13 x 9 greased pan.
Bake at 350 for 45 minutes.

There ya have it! Pulp Bread. Tastes good, loaded with fiber, can be eaten for breakfast, snack, or dessert, and minimizes waste from juicer. Perfecto!

What other ideas do you have for using the pulp?

Healthy Tropical Rice Pudding

Posted on February 5, 2013 by Itz Linz

Rice Pudding. That’s a dessert you don’t see much at all in the healthy living blogosphere. Why? Because itz not healthy, clearly. While I’m all about indulging in moderation, I much prefer to make healthy swaps for otherwise unhealthy foods. Traditional rice pudding usually entails whole milk or cream, butter, eggs, and loads of sugar. Not in this Healthy Tropical Rice Pudding I’ve got for you today!

The major way that this Tropical Rice Pudding was lightened up was by using Silk Unsweetened Vanilla Almond Milk. Benefits of using Silk Unsweetened Vanilla Almond Milk as stated on their website include:

30 calories per serving
Absolutely no added sugar
50% more calcium than dairy milk
Excellent source of vitamin E
No cholesterol or saturated fat
Free of dairy, soy, lactose, gluten, casein, egg, & MSG
No artificial flavors, colors, or funny business

Silk is hosting a campaign on their Facebook page where they feature recipes utilizing Silk products created by 30 FitFluential Ambassadors. Silk makes many great products, but their Unsweetened Vanilla Almond Milk is definitely my favorite!

30 Bloggers. 30 Recipes. 30 Calorie Silk Pure Almond. Rethink… 30 Recipes. There are tons of amazing recipes ranging from breakfasts to sauces to side dishes to smoothies to desserts and more. Check it out! And here’s one more:

Healthy Tropical Rice Pudding

~makes six 1/4 cup servings

Ingredients:

1 cup Silk Unsweetened Vanilla Almond Milk
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup dried mango, finely chopped
1/4 cup dried pineapple, finely chopped
1/4 cup unsweetened shredded coconut
1 1/2 cups brown rice, cooked
1 teaspoon chia seeds

Directions:

Combine milk, honey, cinnamon, and nutmeg over low heat. Whisk until spices are dissolved.
Add dried mango, dried pineapple, and coconut. Stir.
Add brown rice and turn heat up to medium-low.
Slowly bring mixture to a boil (to evaporate the liquid without overcooking the rice) by turning up the heat to medium-high while continuously whisking.
Stir in chia seeds and remove pan from heat. Let cool.
Place in refrigerator for 30 minutes. Serve chilled and garnish with additional dried fruit.

FitFluential LLC compensated me for this Campaign. All opinions are my own.

Honey Vanilla Protein Dip

Posted on January 28, 2013 by Itz Linz

Are you ever short on time in the morning and looking for a quick breakfast that you can grab and go? belVita Breakfast Biscuits are specially baked to give you stead energy throughout the morning. Each individual package of four crunchy biscuits is portioned for breakfast and provides 18 – 20 grams of whole grains, 3 grams of fiber, and 4 grams of protein.

belVita Breakfast Biscuits were created in France more than a decade ago and are the first of their kind in the U.S. They are available in five flavors to satisfy any palate; U.S. varieties include: Blueberry, Golden Oat, Cinnamon Brown Sugar, Chocolate, and Apple Cinnamon. They can be enjoyed as part of a balanced breakfast with a serving of low-fat dairy and fruit. Fast, easy, & healthy!

Or they can be eaten with this absolutely fabulous Honey Vanilla Protein Dip I created.

Honey Vanilla Protein Dip

Ingredients:

1 cup plain Greek yogurt (I used Chobani)
1 scoop vanilla protein powder (I used Sunwarrior)
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions:

Mix all ingredients together.
Serve with belVita Breakfast Biscuits.

This dips packs a whopping 33 grams of protein! Paired with the belVita Breakfast Biscuits and you’ve got a darn good breakfast that will keep you full and energized throughout your morning. The dip is perfect for dipping (well, duh!), or maybe you prefer using it as a shmear?

Either way, itz marvelous! I first enjoyed it with the Golden Oat biscuits, but the Apple Cinnamon paired nicely, too. Tina made a brilliant recipe of Lightened Up Protein Chocolate Cookie Crumble Ice Cream made with the Chocolate biscuits which looks awesome. Jonny made a sandwich with the dip and wanted to stick it in the freezer to make an ice cream sandwich, but it didn’t last long enough for that…

You can find the biscuits for about $3.69 per box at your local grocery store, but I’ve been seeing them everywhere – even gas stations! They’re definitely fast breakfasts, convenient snacks, and a healthy way to curb a sweet tooth.

Pick a belVita Breakfast Biscuits flavor: Blueberry, Golden Oat, Cinnamon Brown Sugar, Chocolate, and Apple Cinnamon.

*FitFluential LLC compensated me for this Campaign. All opinions are my own.

Amaranth – Protein Powerhouse

Posted on January 23, 2013 by Itz Linz

Have you ever heard of amaranth? I hadn’t until I began the New Year New Rules program. During the 15-day program, I knew I would want to branch out from my traditional oats or quinoa bowls, so I decided to give amaranth a try per Katie and Megan’s suggestion.

Why eat amaranth? Itz a protein powerhouse! Plus…

Contains more protein than any other gluten-free grain (28 grams / cup)
Naturally gluten-free
Excellent source of lysine – important amino acid
High in calcium content (298 milligrams / cup)
Loaded with magnesium and iron (519 milligrams of magnesium / cup – 15 milligrams of iron / cup)
Tons of fiber (18 grams / cup)
Slightly lower in carbs than other gluten-free grains
Contains Vitamin E (source)

To make amaranth, I used 1 cup of amaranth with 3 cups of water and brought it to a boil then covered the pot, and let it simmer for 25 minutes. It turned out very creamy; for fluffier amaranth, decrease the amount of water to 2.5 cups. When I first looked at my bowl of amaranth, it reminded me of chia seeds. The tiny grains seemed to come together in a gel-like manner, similar to what chia seeds do. However, the taste was pretty bland; I wasn’t sold yet.

I like sweeter bowls, so I created Strawberry Cacao Amaranth by adding NuNaturals, frozen strawberries, and raw cacao powder (loaded with antioxidants, iron, and magnesium). The result? An absolutely delicious bowl that was incredibly filling!

I got my first batch of amaranth from the bulk section of Whole Foods and will need to replenish my supply as I only bought one cup (a major perk of the bulk section: you can try as much or as little as you’d like before committing to a large amount!). I have a feeling amaranth will be making a regular appearance for my breakfasts as it really is a protein powerhouse and kept me full for so long! Win for amaranth!

To check out other new foods, recipe ideas, or meal suggestions, click over to the huge foodie party at Peas and Crayons. Have you entered the Oakley Sunglasses Giveaway yet?

Have you ever heard of or tried amaranth?

Almond Seed Cranberry Balls

Posted on January 16, 2013 by Itz Linz

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

Ingredients:

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

Directions:

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?

Itz Linz

itz the life of linz

Tag Archives: recipe

Pin It Party

Key Lime Pie Protein Smoothie

Tropical Granola

Shirley Temple Egg Recipe

Shirley Temple Eggs

Pulp Bread

Healthy Tropical Rice Pudding

Honey Vanilla Protein Dip

Amaranth – Protein Powerhouse

Almond Seed Cranberry Balls