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.
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Good Eatin’ Recipe Hop 10-28 #goodeatin

 

 

 
 
Welcome to the Good Eatin’ Recipe Hop
Last week I started the Trim Healthy Mama diet.
I’m loosely following it for now, but would love to see some of your recipes!
Don’t do THM?
That’s okay!
I love all recipes equally and my family will thank you!
 
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. 

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