Go BALListic

Get excited people. Like really, really excited. I have some treats for youuuu! Behold my awesome, delicious protein balls! Quick to make, endless flavor combinations, and great for a snack. I've been making these balls for the past couple of months now, and they are GOOD. Here are 2 recipes to get you started (starting with my favorite).

Banana Nut Balls:

-5 dates

-1 cup banana chips (TJ's has the best in my opinion)

-1 scoop cake batter protein powder (Muscle Milk)

-1 cup almonds/wanuts*

-2 tbsp coconut oil (melt by microwaving it for 10-15 sec)

-1/4 cup raisins (optional)

-3 tbsp agave-1/2 tsp cinnamon

-sprinkle of nutmeg

-1/4 tsp vanilla extract

*If nuts are unsalted, then add some salt.

Add dates, protein powder, banana chips, and nuts to a food processor. Pulse until everything gets broken down. Add the rest of the ingredients and pulse until mixture comes together. If the mixture is too dry, then add more agave or oil to help it stick. Form into small balls and snack away. These can be stored at room temp, in the fridge, or freezer. Personally, I like them straight out of the freezer.

Consistency of the mixture you're looking for: Store in plastic container

I realize these aren't the prettiest pictures, and it's very....beige. But I promise they taste like little nuggets of heaven. That is not at all an exaggeration :)

Carrot Cake Balls:

-1 cup carrots

-1 scoop cake batter protein powder (Muscle Milk)

-1/3 cup raisins

-3/4 cup walnuts/almonds*

-1/2 tsp cinnamon

-sprinkle of nutmeg

-1/4 tsp pumpkin pie spice

-1 tsp agave (optional)

-1 tsp maple syrup (optional)

Follow the same steps as above, or do what I do. Put all ingredients into a blender that is the beast of all blenders, aka a Blendtec. Pulse until mixture comes together. Form into balls and enjoy! Refrigerate or freeze these because the carrot makes these more susceptible to spoiling.

Meet Alfred, my Blendtec

Alfred doing a job well done. Note that this was after just 4 pulses.

These are just 2 recipes, but realize that you can make anything you can think up. Other ideas are chocolate-pb (or almond butter), blueberry-almond-vanilla, pistachio-blueberry, chocolate-coconut, strawberry-mango. Be creative. Have fun!

I'd be happy to post up recipes for other flavors (chocolate, blueberry, strawberry bases), so feel free to give me a shout. Let me know if any of you tries making these. I'd love to see how it goes for you!

Paleo Recipe: Poached Eggs

Hello friendly faces. I just had the great snack.

So good, in fact, that I had to post it.

Is it really that spectacular? Maybe, maybe not. Answer me this? Do you like huevos?

Well, I put together a quick snack that tasted just splendid.

The best part - it took about ten minutes to put together.

Here it is:

2 poached eggs + 1 tomato (med to large in size) + salt & pepper (to taste)

• Step 1: Poach 2 eggs 

• bring water to a boil (roughly 165 to 180 degrees; small bubbles, not rapid boil)
• add 1oz of white vinegar per qt. and a tsp of salt, stir, then add egg(s)
• once the egg whites have coagulated and begin to float, they're almost done. I put mine in for about 4 minutes
• Step 2: Cut your tomato in half and hollow it out using a knife or spoon.
• this can be done as your egg(s) poaches
• dispose of the tomato innards (I ate mine, because tomato guts are tasty)
• sprinkle a bit of salt & pepper into hollow tomato (to taste)
• Step 3: Combine eggs and tomato
• remove eggs from the water, place them on a paper towel to remove excess water 
• place eggs in tomato
• salt & pepper (or other spices) to taste
• Step 4: Put the food in your face!

• pick up the completed tomato with egg and spices
• open your face hole
• put it in your face hole
• enjoy   :-D

Here are some notes for consideration:

1. High quality and fresh eggs are the best tasting ones.
2. If you use a brown vinegar and a more than an ounce, the outer portion of your egg whites will vary in taste. Personally, I like using more than an oz of brown vinegar because it makes the egg feel and taste more like a burrata (but only slightly)
3. I topped my food with salt, pepper, balsamic vinegar, and some sriracha hot sauce. Try them with some fresh basil.
4. Here is a video link for egg poaching: http://www.youtube.com/watch?v=I7BVsBtVcUY
5. I quickly put the eggs on and then off the paper towel because I wanted the heat of the eggs to warm up my tomato.... mmmmm.

I washed my snack down with a small glass of [Dark Chocolate Almond Milk]. It is kinda-sorta Paleo. It has evaporated cane juice in it as a sweetening agent. It really does the trick when you need a choco fix.

Paired up with some good protein, it is a very satisfying snack/small meal (just add some veggies on the side to munch on).

Don't mess up your efforts.

Exhibit some stick-to-it-iveness!

-M

Lemon Rosemary Tilapia

4 tilapia filets (can use any white fish)
1 lemon
4 sprigs of rosemary
extra virgin olive oil (EVOO)
capers (small container)
salt & pepper

Cover cookie sheet with a layer of aluminum foil. Place filets side by side on the aluminum foil. Cut lemon in half. Squeeze juice of half the lemon over all four filets. Drizzle EVOO over fish as desired. Salt and pepper to taste. Cut the other half of the lemon into four discs. Place a sprig of rosemary and a lemon disc on each filet. Sprinkle capers over filets as desired. Cook uncovered for 12-15 minutes at 350 degrees.

Tip: Squeeze lemon with cut side up to prevent seeds from falling onto fish.