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.

Ingredients:

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

 Instructions:

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.

 

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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Ingredients
  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
Instructions
  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.
Notes
  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 http://forhimandmyfamily.com/

Tuesday Good Eatin’ Recipe Hop 7/22 #goodeatin

It’s that time of the week again!  
 
Welcome to the weekly Tuesday Good Eatin’ Recipe Hop!

Prepare yourselves for loads of great recipes and mouth watering goodness!

Trust me, you’ll want something to write recipes and a grocery list on!

Feel free to add your own recipes to the linky as well.

 
 
Welcome to the Good Eatin’ Recipe Hop
Add your favorite recipe!

Every Tuesday join in and add your favorite recipe. If you would like to post the hop on your blog…comment below and we will gladly send you the html. 

We are bloggers that love to cook and love to eat great tasting food!

Join Us!

 

 

 



Tuesday Good Eatin’ Recipe Hop 7/1 #goodeatin

 
Are you ready for this weeks Tuesday Good Eatin Recipe Link Up!!!??
 
I know I am!
 
 
Welcome to the Good Eatin’ Recipe Hop
Add your favorite recipe!

Every Tuesday join in and add your favorite recipe. If you would like to post the hop on your blog…comment below and we will gladly send you the html. 

We are bloggers that love to cook and love to eat great tasting food!

Join Us!

 
Love seeing the recipes everyone adds to these links!  
 
I’m thinking I need to try someone else’s recipe each week and then check back in the next Tuesday with what we thought of it!
 
Stay tuned for next week and my top pick!
 

 

 



Post Exercise Workout Smoothie Recipe #BBBProduct #freshfruitbowl

So when I found out that Good Cook had a new bowl out for Fresh Fruit I knew exactly what I was going to use mine for.  I make a smoothie every morning after exercising.  I’m running around 6 miles every other day.  

This bowl is perfect for going and picking some fresh fruit and veggies from the garden.  Just enough for one smoothie for me!  

post exercise workout smoothie

My smoothie ingredients fresh from the garden and berry patches.

I took my bowl out, got some spinach, some kale, some blueberries, and some strawberries.  Oh yummy!  Seriously this stuff is really good even if you don’t think so at first.

Right now this bowl is only available at Bed Bath and Beyond and not on the Good Cook website.  

workout smoothie

Oh it looks good enough to eat! or drink!

This bowl is so cool though!  It has 3 pieces.  You have a large bowl, a colander inset, and then a lid.  I love that the bowl has a silicone type ring on the bottom that helps to keep the bowl from moving around. I’m loving this for using in my garden picking!  It is exclusively available at Bed Bath and Beyond though so don’t go looking for it on the Good Cook website!

post exercise workout smoothie

All ready and waiting to be blended!

 

 

It’s called the Profreshional Fruit Bowl and it not only helps to keep the fruit fresh, but it’s super easy to separate the fruit from the juice when you need it.  The bowl is quite a bit larger than you think it might be.  I loved how large it truly was and how much fruit could be placed in it.

post workout exercise smoothie

Ready and waiting!

Post Exercise WorkOut Smoothie
The perfect smoothie to drink after an early morning workout.
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Ingredients
  1. handful of kale
  2. handful of spinach
  3. half a dozen strawberries
  4. large handful of blueberries
  5. scoop rice protein or whey protein
  6. one half banana
  7. one half cup plain yoghurt
  8. one half avocado
Instructions
  1. Get out your blender.
  2. Put all ingredients in the blender.
  3. Blend or Puree until fully mixed.
  4. Pour into mason jar.
  5. Enjoy!
Notes
  1. If this seems too thick to you simply add some almond milk. I tend to not add the milk as I like a really thick smoothie.
For Him and My Family http://forhimandmyfamily.com/

 Want to win one of these bowls for yourself?  Simply enter using the Rafflecopter form below.  Only one winner  per household for all Good Cook giveaways. You must not have won a Good Cook giveaway recently(within last 6 months) to qualify.  You may visit other blogs on the linky and enter there as well.  Must be 18 or older to win.  Prize will be shipped by Good Cook and winner should allow 8-10 weeks for delivery.  This blogger is in no way responsible for the shipment of prize.   Good Cook reserves the right to substitute a prize of equal value if sufficient inventory is not available.

 
a Rafflecopter giveaway
 

Tuesday Good Eatin Recipe Hop 6/24

 

 

 
 
Welcome to the Good Eatin’ Recipe Hop
 
Are you ready for some amazing recipes!
Do you need some new ideas for menus?  I know I always do!
 
Add your favorite recipe!

Every Tuesday join in and add your favorite recipe. If you would like to post the hop on your blog…comment below and we will gladly send you the html. 

We are bloggers that love to cook and love to eat great tasting food!

Join Us!

 

 

 



Tuesday Good Eatin’ Recipe Hop 6/17

 

 

 
 
Welcome to the Good Eatin’ Recipe Hop
Add your favorite recipe!

Every Tuesday join in and add your favorite recipe. If you would like to post the hop on your blog…comment below and we will gladly send you the html. 

We are bloggers that love to cook and love to eat great tasting food!

 
Add your favorite recipes and try some new ones!
 
If you try one from the linkup please come back and let me know what you thought of it!

Join Us!

 

 



Gluten and Dairy Free Pudding Pie Cups #goodcookkitchenexprt

Recently we got a Bake-A-Bowl pan from Good Cook to try out.  I had so many great ideas to try out.  Unfortunately, I didn’t have all the time to make them all because my kids are sick and weren’t letting me do a lot of baking.

So I decided to do something simple!  All you need is a pie crust(homemade for us), some pudding, some whipped cream, and a cherry!  Maraschino cherries are the best part!  

Here is the simple way to make a gluten and dairy free pudding pie cups.

And then you get this yummy treat to eat!

Bake a Bowl pudding pie cups

Pudding Pie Cups

Doesn’t that look yummy?  Oh it tastes yummy too.  

So here is what you do.  You make a pie crust(recipe below).  You put the pie crust into the bottom of the bake-a-bowl pan and smash it all down with the top piece of the pan.  

This really is a super cute pan!  Love it.  

Anyway.  Fill to the fill line with pie crust.  Smash it down.  Then bake at 350 degrees for 20 minutes.  

Take it out of the oven and let it cool.  Very important to let it cool.  You don’t want to put your pudding in a hot pie crust!

For the pudding, I used a super easy method.  I found a pudding mix that was dairy and gluten free and used almond milk to make it.  It doesn’t set up quite as well as normal pudding, but it tastes just as good!

Top off with some homemade coconut milk whipped cream and a cherry.  

Oh make sure to eat the cherry first!  Yeap that’s the best part!

Gluten and Dairy Free Pudding Pie Cups
A wonderful pudding pie in a cup!
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Ingredients
  1. 1 cup white rice flour
  2. 3/4 cup tapioca flour
  3. 3/4 cup corn starch
  4. 1 tsp guar gum
  5. 3/4 tsp salt
  6. 1 Tb sugar
  7. 3/4 cup palm shortening
  8. 1 egg
  9. 1 Tb vinegar
  10. 2-3 Tb water
Instructions
  1. Mix the flours, salt, sugar, and guar gum together.
  2. Cut in the shortening.
  3. Make a well.
  4. Add the slightly beaten egg, vinegar, and water.
  5. Mix in thoroughly.
  6. This will be a slightly wet dough, so no need to add more flour.
Notes
  1. If you're using this as a regular pie crust in a pie pan, you'll roll it out now.
  2. But, since we're just putting lumps into the Bake-a-bowl pan, no need to roll it out!
For Him and My Family http://forhimandmyfamily.com/
I received the pan from Good Cook to use in this challenge.  However, all the thoughts and ideas are my own.  These gluten and dairy free pudding pie cups are my creation using the Sweet Creations line from Good Cook.  

Would you like to try a Bake-a-Bowl pan?  Stay tuned for a giveaway coming to this blog soon!  Also make sure to check out the recipes below to see what everyone else is making with their pans!  You can also purchase a pan and save 25% by using code BAKEBOWL.  


Gluten Free Dairy Free Herbed Cheese Bread Recipe

Allergen Friendly Cheese Bread

Gluten Free Dairy Free Herbed Cheese Bread

I don’t know about you, but I love a good loaf of bread.  The smell of it baking is heaven to the senses.  I missed being able to eat a good cheese bread since going gluten and dairy free.  So, of course, I decided to create my own!  I’ve decided to share my newest creation the Gluten Free Dairy Free Herbed Cheese Bread Recipe with you today!

I also want to share a new cookbook coming out called Make Ahead Bread and a FREE offer with you as well.  A fellow Good Cook Blogger has written a cookbook all about breads.  For everyone that preorders her book and fills out this FORM you will be sent a free loaf pan from Good Cook.  An awesome deal to help support an awesome blogger.

The above free loaf pan offer will be good until February 28th.  Good Cook is also offering a 25% off code for any Good Cook purchase using promo code BakeBread.

Now onto my recipe!

Proof your yeast.  I place 1 Tb yeast and 1/4 Tb sugar in 1/4 cup warm water.  Allow this to rise and proof while you prepare the rest.

In your mixer bowl(or large mixing bowl) combine:

1 cup brown rice flour

3/4 cup millet flour

1/2 cup quinoa flour

1/2 cup tapioca starch

1/3 cup sweet rice flour

1/3 cup potato starch

1/4 cup flaxseed meal

1 Tb guar gum

1 tsp salt

1 Tb thyme

1 Tb basil

1 Tb oregano

1 tsp dill

Mix these all together to combine.

In a small mixing bowl combine 3 eggs, 1 Tb molasses, and 1/2 Tb apple cider vinegar.

Prepare 1 cup warm water and 1/4 cup olive oil in a separate measuring cup.

You will also need 1/4 cup chopped onions carmelized and 1 cup of Daiya dairy free mozzarella cheese(you can use any other cheese but this is what I prefer).

Now your yeast should be proofed.

Add the egg mixture to the flours and mix with the mixer.

As the mixer continues to mix add in the yeast mixture.

I normally gear up the mixer a notch here and add in the water and olive oil.

Allow this to knead in the mixer for 15 minutes or knead by hand.

At the end of the 15 minutes add in the onions and cheese and just knead them in.

Now you can place this in a loaf pan to double and rise or you can do my favorite.

I place my loaf in a round loaf on top of my Good Cook pizza stone.  Because we like a crunchy crust I sprinkle brown rice flour on the pizza stone and then dust the top of the loaf with the flour as well.

herbed cheese bread dough

Allow your bread dough to rise until double in size.

This to me makes and excellent loaf of what my kids call “soup bread” as opposed to sandwich bread.

Allow your bread to rise or double in size.  Depending on the heat and humidity of your house, this can vary.

Once the bread has risen bake at 350 degrees F until done.  This normally takes 45 minutes, but again can vary.

fresh bread from the oven

Fresh from the oven, ready to eat.

This cheese bread is best eaten warm but can be reheated well.

If you have any leftovers, I recommend refrigerating them due to the cheese.

Enjoy!

 

 


Dairy and Gluten Free Chocolate Chip Cookies

I recently received an awesome package from Good Cook with items from their Sweet Creations line.  I love making “sweet creations” and this time our challenge was cookies!   I knew immediately which cookie recipe I had to try first!  These yummy dairy and gluten-free chocolate chip cookies!  They’re the best and perfect for those Christmas cookie exchanges!

In my super awesome package were cookie cutters(watch for those being featured soon), a cookie dropper(an awesome invention!), a brand new high temp spatula with wooden handle and handy conversion chart(ingenious), a handy-dandy flex cookie turner(scratch free!), two aluminum cookie sheets(of the large variety), and a set of three sweet mixing bowls.  For this recipe I used the spatula, cookie scoop, cookie turner, and cookie sheets.

We love cookies in our house and the first cookies I had to make were for my husband.  He loves chocolate chip cookies but I honestly can’t remember the last time I made them for him.  So I’m sharing our favorite chocolate chip cookie recipe which is also gluten and dairy free.  You can make it egg free by making a chia egg to replace the eggs as well, but since we’re not egg allergic we don’t do this.  I have friends with an egg allergic little boy so I always test it out to make sure it works before letting you know.  This one recipe gets the A.O.K. for adding the chia egg instead of an egg.

Here’s what you’ll need:

1/2 cup coconut oil
1/2 cup palm shortening
1 cup firmly packed coconut palm sugar
1/2 cup organic raw cane sugar
3/4 tsp sea salt
2 tsp pure vanilla(I make my own)
2 large eggs or 2 chia eggs
1 tsp baking soda
1/2 tsp baking powder
2-1/2 cup baking flour(gluten-free of course) you can try this blend or this blend they both work well
2 cups of your favorite allergy friendly chocolate chips

I use my kitchenaid to mix these up.  It makes a really good whip and it’s needed to make these turn out right(trust me I’ve messed them up before).

First preheat your oven to 350 degrees Fahrenheit.

Now you are going to mix the shortening, coconut oil, and two sugars together.

Mix, mix, mix these.  I mean really mix them.  Make sure to mix them until they are light and fluffy to make these cookies work.

While these are mixing in a separate bowl mix up the dry ingredients so that it’s ready to add to the cookies.

Mix in the vanilla.

Mix in the eggs.

Now mix in the flour and dry ingredients.

Using your cookie sheets and cookie scoop dish out the cookie dough.

Bake for 8-9 minutes.

I leave mine on the cookie sheets out of the oven for 1-2 minutes before placing on a cooling rack.

Once cool they’re ready to enjoy.  My husband loves his with fresh cold milk.  I like mine with my coffee.

gluten free dairy free chocolate chip cookies

These are great for those Christmas cookie exchanges or for taking with you to those Christmas get together.  We enjoy them year round here in our house as our whole family can enjoy them!!  Also, my husbands favorite cookie is Chocolate Chip!