Chocolate Chip Energy Balls
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The perfect midday snack when you need a pick-me-up!
Ingredients:
2 cups oats
1/2 cup oat flour
1/2 cup ground flaxseed
1/4 cup chia seeds
1/2 tbsp cinnamon
1/2 tbsp nutmeg
1 cup natural peanut butter
1/3 cup honey
1 cup chocolate chip cookies
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Instructions:
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Combine all ingredients in a large mixing bowl
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Refrigerate for 60 minutes
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Roll the balls by hand into small balls (each ball should be 1 tbsp)
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Store in an airtight container in the fridge
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Recipe will make about 25 balls
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Stuffed Bell Peppers
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A delicious, balanced meal for you and your family.
Ingredients:
4 sweet peppers
150 gram extra lean ground beef
1/2 cup split peas
1/2 cup brown rice
1 cup dried dill
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp turmeric
1/2 tbsp paprika
1 1/2 large onion
2 garlic cloves
3 tbsp vegetable oil
1 tbsp tomato paste
1/4 cup water
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Instructions:
1. Cut the tops off the peppers and set aside. Spoon out the ribs and seeds and discard.
2. In a medium-sized pot, cook the split peas. Set aside.
3. In a separate medium-sized pot, cook the rice. Set aside.
4. In a large skillet, warm 2 tbsp oil over medium heat. Add the 3/4 of the chopped onions. Cook until the onions are tender and translucent, about 5 minutes. Add the ground beef, garlic, salt, pepper, turmeric, paprika. Stir until the ground beef is brown. Add the cooked split peas, rice, and dried dill. Stir for 2-3 minutes.
5. Fill the peppers by dividing the beef mixture evenly among the peppers.
6. Next, in a medium-sized skillet, warm 1 tbsp oil over medium heat. Add the rest of the chopped onions. Cook until the onions are tender and translucent, about 5 minutes. Add the tomato paste and cover with water on high heat. Once the water boils, add the stuffed peppers with their tops on in the sauce. Cook for 30-40 minutes on medium heat, until the peppers soften.
7. Serve with a side of your favorite salad or vegetables.
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Recipe will make 4 stuffed bell peppers
Quick Chana Masala
A cozy vegetarian meal to warm the soul.
Ingredients:
1 cup uncooked brown basmati rice
2 tablespoon avocado oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 tbsp ginger, minced
1/2 tsp salt
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 large can whole cherry tomatoes, with the juice
1 large can chickpeas
Fresh cilantro, for garnish
Instructions:
1. In a medium-sized pot, cook the rice. Set aside.
2. In a large skillet, warm the oil over medium heat. Add the onions and cook until tende and translucent, about 5 minutes. Add the garlic, ginger, and salt. Cook until fragrant, about 1 minute. Stir in the garam masala, ground coriander, ground cumin, ground turmeric and cook for another minute.
3. Add the tomatoes followed by the chickpeas. Bring the mixture to a simmer and cook for 15 minutes.
4. Serve over basmati rice and garnish with fresh cilantro, as desired.