Pumpkin Protein Bites

Last year, I went through a phase of making these protein bite snacks. And by phase I mean I made 2-3 variations in about a week and that was that. Since moving to London though, I've noticed there are a lot more healthy to-go snacks around, especially these protein bites. Okay, okay, they're called balls and people have a lot of fun with it.

  

Rather than buying these bite sized snacks to-go, it's much more efficient to just make a batch and keep them in the fridge. You can also freeze them but they need to thaw a bit before trying to bite them, trust me on that.

In a large bowl, just add all your sticky, tasty ingredients. In this case, we've got oats, pumpkin puree, pumpkin spice, protein powder and maple syrup. Mix it all together with a spoon. I think it's too sticky for a mixer but feel free to give that a try! Then you just roll them or smush them together into a ball and voila! Snack time.

I don't have a final picture of these because I ate them...but it's kind of like pumpkin oatmeal on the go. I found this recipe on Instagram! A nice change of pace. I started following cleanfoodcrush and she posted these but with a glaze I opted to skip. Her final product, plus themed nails, are a winner:

Pumpkin Protein Bliss Bites {A recipe from my Pumpkin Love cookbook- available on Amazon. These are great for people with nut, or egg allergies - simple ingredients, simple prep!} . 📌Pin it! http://cleanfoodcrush.com/pumpkin-protein-bites/ . . Makes 16-18 Ingredients: 2 cups oats, a bit more if needed 2/3 cup pure pumpkin puree 2 scoops vanilla protein powder 4 Tbsps pure maple syrup, or raw honey 1 tsp cinnamon 1 tsp pumpkin pie spice (optional) . Instructions: In a large glass bowl, mix everything well. Using a cookie scoop, or a tablespoon measuring spoon; scoop, then roll into balls (dough will be sticky! Add a sprinkle more oats if needed). Place on parchment lined plate or tray, Refrigerate, or freeze for at least an hour. . . For the vanilla glaze: Mix 1 scoop vanilla protein with 2 Tablespoons unsweetened almond, or coconut milk. Drizzle over each bite. . . 📌Pin it! http://cleanfoodcrush.com/pumpkin-protein-bites/ . .

A photo posted by Rachel Maser (@cleanfoodcrush) on Oct 13, 2016 at 3:26pm PDT

Recipe
from Clean Food Crush

• 2 cups oats
• 2/3 cup pumpkin puree
• 2 scoops vanilla protein powder 
• 4 Tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• Optional: chia seeds, vanilla glaze (see Instagram caption above for ingredients), sprinkles, crushed pecans 

1. Add everything into a large bowl. Stir/fold/mix until everything is incorporated.
2. Using your hands or a melon scooper, scoop out bite-sized balls.
3. Place on a baking sheet lined with parchment paper or into a tupperware container. Freeze for 1 hour or until firm. They have to be thawed to eat though so transfer to the fridge once they're set!

Cherry Chocolate Shake

I am not exactly what you would call a 'morning person'. I get this from my mom, neither of us are very functional when we first wake up. For her, she needs about three cups of coffee to carry on a conversation. For me, I just need a little bit of time and some food.

Unfortunately, brain power is needed to make breakfast so except on weekends when I lay in bed for awhile first, I zombie to the kitchen for a quick breakfast solution. In high school, this meant a bowl of cereal or some Eggo waffles. Now, it's for a shake I've prepared the night before.

 

Okay, yes, technically, this is a protein shake but don't run away! It's not a hulk out muscle protein shake, it's basically an excuse to have a faux-milkshake for breakfast! I've seen these called freakshakes as well and I think that's also exciting.

Usually, I make this the night before which allows the shake to become nice and thick. But it's so simple, you could easily make it half-awake in the morning. Simply blend coconut milk (which is slightly sweeter than almond milk), pitted cherries (maybe pit them when fully conscious), chocolate protein powder and avocado. You can't taste the avocado but it makes the shake thick just like a milk shake. Frozen bananas have a similar effect. I also add spinach, as long as you blend it for a good minute, you can't tell there's spinach in there as it doesn't add taste, just greens!

 

 My go-to protein is from Arbonne and is entirely plant based. I've tried other plant-based protein powders and they do not taste nearly as good. They also have a vanilla protein powder, more recipes with that to come!

Recipe

• 1 1/2 cups coconut milk (or almond milk)
• 1/2 cup cherries (pitted)
• 1/2 avocado
• 2 scoops Arbonne chocolate protein powder (or protein powder of your choice)
• Handful of spinach (if desired)

1.  Add ingredients to a blender. I usually add the milk first, then powder followed by spinach, avocado and fruit. If using a ninja-like blender, I put the solids closer to the blade so everything is blended smoothly.
2. Blend until smooth. Refrigerate overnight for extra thickness.
3. Enjoy in the AM, straight outta bed. 

Cashew Chia Bites Two Ways

I've definitely fallen down the rabbit hole of obsession here. I wanted to try making my own snack bites or granola bars. My granola bar experiment of last year wasn't so great but I was willing to make another go of it. Key ingredient: Medjool dates. Note that this is very different from the dates you get in the little cardboard box in the dried fruit section. Not those dates, the ones that look like prunes.

 

I had never had a Medjool date before so was curious to try them. Lesson 1: they have a pit. Lesson 2: they are delicious. I snacked on too many of them and had to go back and buy more in order to make this recipe workable. Small sacrifices.

 

My go-to snack craving is all about the chocolate. My office has a lot of bad snack food around and candy at the reception desk so it's too tempting to just grab a handful of chocolate and call it a day. But there are so many variations of protein balls that I decided to try a non-chocolate one as well. Of course, that meant lemon.

Regardless of which one you want to try, all of the ingredients are blended in a food processor. I put everything in there at once but recommend processing the nuts first before adding your other ingredients. For the chocolate recipe, I used chocolate protein powder so needed to balance the dry ingredients with coconut oil to make everything stick together.

 

I was expecting the mixture to be scoopable but I still needed to roll the dough between my hands to keep everything compact (just like making cookies!). The last step is rolling in shredded coconut (again, like cookies!).

The second version had more cashews and lemon juice instead of protein powder so no additional oil was needed. Then they were also rolled in coconut but topped with lemon zest.

 

I can't decide which one I like better! And you would think it would be the chocolate one, right? Or the lemon one since this is Livin Lemon. Inconclusive.

 

Chocolate Chia

• 12 Medjool dates, pitted (about 3/4 cup)
• 1/3 cup unsalted cashew pieces
• 1/3 cup chocolate protein powder
• 4 Tablespoons chia seeds
• 2 Tablespoons coconut oil (more if the mixture is dry)
• 3 Tablespoons unsweetened shredded coconut, divided

1. In a food processor, coarsely chop the cashews. Add the pitted dates, protein powder, chia seeds, 2 Tablespoons of shredded coconut. Pulse to combine.
2. Add the coconut oil a little at a time. Mix in the food processor until the ingredients bind together. Add more coconut oil as needed until you can compress the ingredients together and they stay.
3. Using a spoon or melon baller, scoop dough into your hands and roll into bite sized balls. Roll in remaining shredded coconut and place on a sheet of wax paper.
4. You can freeze or refrigerate these until you're ready for a snack!

Lemon Coconut

• 1 cup unsalted cashew pieces
• 1/2 cup oats
• 1/2 cup unsweetened shredded coconut
• 8 Medjool dates, pitted
• 1/4 cup water
• 2 Tablespoons chia seeds
• Juice and zest of 1 lemon

1. In a food processor, pulse together the cashews, oats and coconut until they are combined and resemble a course meal.
2. Add the dates, water, chia seeds and lemon juice. You can also zest some of the lemon into the food processor for more lemon flavor. Pulse to combine.
3. In a small bowl, add some coconut flakes and lemon zest. This will be for rolling.
4. Set up a tray with wax paper. Using a spoon or melon baller, scoop the dough out of the food processor and roll between your hands.
5. Roll in the coconut and lemon zest before placing on the wax paper. Repeat until all of the dough is used.
6. I kept these in individual containers in the fridge as a grab and go snack but you could also freeze them!

Each recipe makes about 10 snack bites

Protein Waffle for One

I love waffles. Growing up, my dad would make big Belgium waffles on Sundays, complete with Cool Whip, strawberries and a hefty side of bacon. Doused in syrup, it was a kid's dream. For my birthday this year, I decided I wanted a waffle for breakfast but felt guilty just thinking about the loaded version of my youth. So I did some research (aka: trolled Pinterest) and found a recipe for protein-packed waffles.

This waffle recipe was extremely easy which is good because trying to make complicated breakfast first thing in the morning is dangerous. It also had the perfect amount of batter for one full waffle without making a ragged edge or over-flowing the waffle iron.

A ripe banana, two eggs, almonds and protein powder are blended in a food processor. The end. That's all. Pour into your waffle iron (mix in blueberries or chocolate chips if desired) and cook to perfection.

I used chocolate protein powder because chocolate but you could pick your favorite!

Recipe

• 1 ripe banana
• 2 eggs
• 1/3 cup protein powder
• 1/4 cup sliced almonds
• 1 teaspoon vanilla
• Handful of blueberries or chocolate chips, if desired

1. Preheat your waffle iron according to its instructions. 
2. In a food processor, blend the banana, eggs, protein powder, almonds and vanilla.
3. Gently stir the fixins into your waffle batter.
4. Lightly grease the waffle iron and pour batter into the center and allow to spread evenly.
5. Cook until golden brown.
6. Top with fresh fruit and maple syrup!