Energy Balls Recipe

Energy Balls Recipe

Yesterday I was baking in the kitchen.  I love to bake.  I also love fast nutritious foods that I can grab and go.  These energy balls fit the bill!  Personally, I had never measured the ingredients I use in this energy balls recipe so yesterday I did!  Just for you guys.  They’re a bit different than what I would normally make as I was out of dates.  Raisins to the rescue!!

energy balls recipe


This energy balls recipe is pretty amazing and I hope you’ll love it as much as I do.  It’s fully customizable too.  So feel free to switch out ingredients and use what you have on hand.  That’s what I do!

This recipe features orange essential oil in it.  I love to play with oils and this oil can be changed for another.  I’ve used peppermint before as well as lemon and lavender.  Totally up to you.


1 cup pecans
1 cup walnuts
1 cup raisins
1 cup sunflower seeds
1/2 cup chia seeds
1/4 cup coconut oil
1/2 cup peanut flour
1/2 cup cocoa powder
20 drops orange oil


In a food processor combine the pecans and walnuts and pulse until they are finely ground.

Add the sunflower and chia seeds and again pulse until finely ground.

Place the raisins in the food processor and pulse again.

Now add in the peanut flour, cocoa powder, and coconut oil plus the orange oil. I like to add the orange oil to my coconut oil before adding.

Pulse until the mixture begins to form a giant ball in your food processor.

Remove to a separate bowl.

Make mixture into 1 inch balls by rolling in hands.

Place on cookie sheet on wax paper.

Refrigerate until hard.

I store mine in a glass jar in the refrigerator so I can just grab one or two and eat them on the go. Can also be made into bars.


Sweet and Sour Pork Loin Recipe

Sweet and Sour Pork Loin

A Gluten Free Dairy Free Large Family Recipe

Sweet and Sour Pork Loin Recipe

I love to cook and I love to come up with delicious, nutritious, and yet affordable foods for my family.  Being a large family with allergies to gluten, dairy, and soy this can sometimes be tough.  Today I bring you our Sweet and Sour Pork Loin recipes.  I love this one and it’s super simple!

A bonus is that this recipe is also Trim Healthy Mama friendly in addition to being delicious and it requires no special ingredients on your part. 

Sweet and Sour Pork Loin Recipe


What you’re going to need is a big pork loin, a red onion, a green pepper, and a large gallon size can of pineapple(no sugar added).  The pork loin I used was roughly 15 lbs.  You’re going to slice it up into one inch thick slices.

Okay, so for the prep you slice up your pork loin into one inch thick slices.  Slice up the green pepper into long strips.  Cut up the onion.  I like to leave my onion whole and slice it into thin circle type slices so that they remain large when cooking.  The reason behind this is I have a few picky eaters who will be picking them off.  

That’s it.  Pretty simple prep work for this one.

I bake mine in the oven at 350 degrees Fahrenheit but I can see this being a wonderful crock pot meal as well.  Just make sure you cook it on slow for all day(6-8 hours) if you’re using the crock pot.


Sweet and Sour Pork Loin Recipe


The key to this is making sure that you marinate the pork loin in the pineapple and juice to get a good fully juicy meat.  I marinate for at least 24 hours.  We love our meat nice and moist plus it pulls apart so much nicer.  No knives needed.


Sweet and Sour Pork Loin Recipe
A delicious sweet and sour pork loin family the whole family will love!
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  1. 1 large pork loin (approximately 10 lbs)
  2. 1 medium red onion
  3. 1 large green bell pepper
  4. 1 gallon size can of pineapple
  1. Cut pork loin up into 1 inch thick slices.
  2. Place pork loin in the bottom of a large roaster or in layers in the crock pot.
  3. Pour the gallon of pineapple and juice over the top of the pork loin.
  4. Cut up the onion into circle slices and spread over the top of the pineapple.
  5. Cut the green pepper up into strips and layer over the top.
  6. Allow to marinate for at least 24 hours.
  7. Bake at 350 degrees Fahrenheit for 2 hours.
  8. Serve over brown rice.
  1. If using the crock pot I recommend letting it cook on slow for 6-8 hours.
For Him and My Family

Creamy Chicken Casserole (THM S Meal)

Creamy Chicken Casserole Recipe

Trim Healthy Mama S Meal

Creamy Chicken Casserole Recipe (THM S Meal)


Last night I made a delicious new Trim Healthy Mama dish.  I call it Creamy Chicken Casserole.  It’s a THM S meal as it’s full of good for you fats.

I had some cauliflower in my fridge that was past it’s prime and some leftover chicken that needed used up.  So I decided to figure out something to put them both in.  I thought about a soup but wasn’t in the mood for a soup.  My pregnant self was craving something filling and cheesey!  So off I went in search of the cheeses I had available and the Creamy Chicken Casserole was born.

Let me tell you, this tasted like my old chicken tetrazzini recipe but without all the carbs that pasta brings with it.  This creamy chicken casserole simply melted in the mouth and left me feeling full and totally satisfied.  The family LOVED it too which is always a good thing.


Creamy Chicken Casserole Recipe (THM S Meal)


Now before I post the recipe, I did have to create a sub recipe to go with it that is dairy free.  I did not have any dairy free yogurt or cream cheese so theirs was definitely not as creamy but still got rave reviews.  

First things first.  To make the creamy chicken casserole you’re going to need either two chicken breast halves or a whole chicken breast.  I used all of the breast off of one cooked chicken.  Mine was precooked which shortened my prep time.  So I’m going to assume yours is too.  If not, get to cooking it before you start this recipe.

Creamy Chicken Casserole
A wonderfully creamy chicken casserole that is an S for the Trim Healthy Mama way of eating.
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  1. 1 chicken breast(both halves)
  2. 1 bell pepper
  3. 1 bunch green onions
  4. 1 garlic clove diced
  5. 1 bunch celery diced finely
  6. 1 cup bacon bits
  7. 2 heads cauliflower
  8. 8 oz cream cheese(softened)
  9. 1 cup sour cream
  10. 3 cups shredded cheese
  11. salt and pepper to taste
  1. Start out by cutting the cauliflower heads up into bite sized pieces.
  2. Place them in a pan with water and boil until soft.
  3. Meanwhile, in a skillet saute your chicken and all the other veggies plus bacon bits.
  4. Mix together the softened cream cheese, sour cream, and half the shredded cheese.
  5. Add to this the cooked chicken and veggies.
  6. Stir in the chicken mixture to the cheese mixture to help it get all dissolved together and creamy.
  7. Drain the cooked cauliflower well.
  8. Add the cauliflower to the chicken mixture.
  9. Spread in a greased 13x9 pan.
  10. Top with the remaining shredded cheese.
  11. Bake for 30 minutes at 350 degrees F or until your cheese is fully melted.
  1. This can be made in two 13x9 pans if you don't want this to be as thick of a dish.
  2. To make dairy free simply sub dairy free ingredients such as dairy free cream cheese, dairy free yogurt for the sour cream, and dairy free cheese.
For Him and My Family