Snacks

Chocolate Chip Protein Balls

These chocolate chip protein balls are an easy and delicious snack or dessert. They’re packed full of protein with chickpeas (AKA garbanzo beans) as well as vitamins, minerals, and fiber. And gluten-free, dairy-free, and won’t heat up your kitchen because there’s no baking. Plus, the chocolate chips will satisfy any chocolate lover.

Ingredients

1/2 cup almond flour

1 15 ounce can chickpeas, drained and rinsed

1/3 cup maple syrup (add a little more if prefer sweeter or add 1 squirt of stevia)

2 teaspoons vanilla

1/2 cup nut butter (I used sunflower but you can use whatever you like)

1 teaspoon salt

1/3 cup dairy free chocolate chips (I used Enjoy Life dark chocolate chips but another 70% cocoa/cacao or higher will work)

*Optional – for extra protein add 1 scoop of protein powder (I like Ancient Nutrition or Vital Proteins)

Optional glaze:

1 tablespoon of coconut oil

2 tablespoons chocolate chips

Instructions

Line a cookie sheet with parchment paper. In a food processor pulse beans. Add rest of ingredients except chocolate chips and mix well. Transfer batter into a bowl and mix in chocolate chips. Form into small balls and drop onto the cookie sheet. Should make about 20 balls. Freeze for 2-4 hours.

For glaze: Melt coconut oil and chocolate chips in microwave slowly, 30 seconds at a time until melted. Drizzle over protein balls. Or make additional glaze and dip each protein ball. Place in freezer again for several hours. Remove and store in fridge or freezer in an airtight container. Enjoy!

Collagen Popsicles

Popsicles anyone? Looking for a cool treat for a hot day? These will fill the need. Filled with fruit, collagen two ways to help strengthen hair, skin, nails, leaky gut, and joints – so tasty plus healthy! Nice, huh?

Ingredients

1 bottle collagen water, strawberry lemon (I used Vital Proteins)

1 T lemon juice

1/4 t gelatin

1 scoop of collagen powder (Vital Proteins or Ancient Nutrition are good brands)

3 strawberries

10 mint leaves

1 cup blueberries

*Optional – chop up a few mint leaves or strawberries for molds or use a few extra blueberries

*Optional – add 1 tablespoon honey or stevia or monk fruit for a sweeter taste

Directions

Put all ingredients in blender beginning with liquids. Then whirl for a couple minutes. Take out ice cube trays (or you can use popsicle molds). Add a couple blueberries or pieces of strawberries or mint leaves to molds or trays. Pour mixture into ice molds or trays. Freeze about 15-20 minutes . Then add 1/2 lollipop stick to each one. Freeze overnight. Pop out the next day and enjoy this cool, refreshing and healthy treat! Store in freezer for several months.

If you’d like help in figuring out how to eat healthy for your health needs even if you have autoimmune or chronic health issues, contact me here and we can talk to see if we’d be a good fit to work together.

Cranberry Nut Cookies

This is a delicious and healthy gluten-free and dairy-free cookie – full of protein and healthy fats from the nuts and seeds. The maple syrup adds a hint of sweetness, and the cranberries add a nice contrast with their tartness. Because they’re not too sweet, these make a great quick breakfast or snack. Feel free to try other nuts or seeds as well.

Dry Ingredients:

1 tablespoon coconut flour

1 tablespoon cassava flour

1 tablespoon arrowroot or tapioca flour

3/4 cup almond flour *

¼ cup ground flaxseed

½ teaspoon baking soda

1 teaspoon cinnamon

Pinch of salt

Wet Ingredients:

2 tablespoons coconut oil, melted

½ cup almond butter (or other nut butter)

½ cup applesauce

1 teaspoon vanilla

2 tablespoons pure maple syrup or honey (** See below for no sugar option)

1 egg, whisked

Additional Ingredients:

2 tablespoons pumpkin seeds

¼ cup fresh or frozen cranberries, chopped

(Optional – dairy free chocolate chips 70-85%)

Preheat oven to 325 degrees. Whisk dry ingredients into a large bowl. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry ingredients and mix well.  Stir in pumpkin seeds and cranberries (and chocolate chips, if using). Line two cookie sheets with parchment paper. Use a small cookie scoop and place cookie balls on cookie sheets. Bake for 12 – 15 minutes. Cool for 10 minutes. Then remove and place on a cooling rack. Enjoy!

Options:

-Can also make into muffins using lined muffin tins or as a bar cookie. Adjust baking time accordingly.

*You can substitute cashew or sunflower flour. But note – If substituting sunflower flour, it may turn your batter and cookies a slight green tint due to the reaction with baking soda.

**If you want to make this a little sweeter, just add another tablespoon of pure maple syrup or honey. Or if you want this to be completely sugar-free, use stevia or monk fruit.

If you’d like help in figuring out how to eat healthy for your health needs even if you have autoimmune or chronic health issues, contact me here to schedule a free consult. We can talk to see if we’d be a good fit to work together. I work with women who have fatigue, brain fog, weight issues, autoimmune and digestive problems to decrease their symptoms using nutrition and lifestyle modifications. I’d love to help you, too. — Leah Cheshire, NBC-HWC

Energy Protein Balls

Would you like a quick little bite for a snack or as breakfast with maybe fruit? These would fill that need. And they are healthy and taste superb!

Ingredients:

  • 1/2 cup almond butter
  • 1/2 cup raw cashews
  • 1 tablespoon coconut flour
  • 1/2 cup almond flour
  • 3 tablespoons honey
  • 6 drops stevia (add more if you like it sweeter)
  • 1 teaspoon vanilla
  • 2 teaspoon Cinnamon
  • 3 tablespoons water
  • 1/4 – 1/2 cup shredded coconut, unsweetened
  • Coconut oil spray (or use what you like)

Instructions:  

  1. Add all of the ingredients except the coconut into a food processor. Process for about 1 – 2 minutes.
  2. Roll into balls using hands or small cookie scoop. (Batter will be sticky so spray cookie scoop with coconut oil).
  3. Pour the coconut shreds into a bowl and roll balls in coconut. *
  4. Place in freezer for 2 -3 hours or overnight.
  5. Store in refrigerator or freezer.

*Options: Don’t roll in coconut and just freeze and eat as is. Or you could roll in cacao powder.  You can also add 2 tablespoons protein powder of your choice.

* You can also freeze in a small pan and cut into bars. Enjoy and experiment with different ingredients!

Would you like help in eating healthy like this without feeling deprived? If so, contact me here. I’d love to help.

Quinoa Bars

Have you ever tried quinoa? It’s a gluten-free seed that is eaten as a grain substitute such as rice or cereal or in baked goods. It has a nutty flavor with a crunch. Plus, it’s a healthy food containing protein, fiber, zinc, iron, magnesium, B vitamins, and omega 3 fatty acids. And it’s low in sugars so won’t raise your blood sugar levels. Interesting note: NASA scientists may try to grow quinoa in outer space because it’s easy to grow and so nutrient dense! Try these yummy bars for a healthy and filling snack or as a quick breakfast.

Ingredients

2 T sunflower seed butter or almond butter

3 T maple syrup (or for no sugar, use 1 – 2 squirts liquid stevia or 1/4- 1/2 teaspoon monk fruit powder)

2 eggs (* see below for an egg-free sub)

1/2 cup unsweetened dairy-free milk (coconut, almond, or cashew)

5 T quinoa, dry

6 T quinoa flakes

2 T ground flaxseed meal

1/2 t cinnamon

1/4 t salt

2 T Pumpkin seeds

2 T Sunflower seeds

1/4 cup Raisins

Instructions

Preheat oven to 375 degrees. Mix sunflower butter and maple syrup in a small bowl. Whisk in eggs and milk. In a bowl mix quinoa, quinoa flakes, flaxseed meal, cinnamon, and salt. Pour wet ingredients into dry ingredients and mix well. Stir in pumpkin seeds, sunflower seeds, and raisins. Pour batter into a parchment-lined pan (I used an 8” x 8” but you could use a loaf pan for thicker bars) and bake for 20-25 minutes until firm and slightly browned. Let cool on counter. Then place in fridge overnight. The next day cut into bars. Store in fridge a few days or wrapped in the freezer for several months.

*For egg-free, use 2 tablespoons ground flaxseeds plus 6 tablespoons warm water. Mix up about 5 minutes before adding to recipe.

If you like that, let me know. One of my goals is to help you realize you can eat delicious and healthy meals and snacks for life. Just take one small step at a time. And if you need some extra help in figuring out how to do that with support, guidance, and accountability, reach out to me. I help women primarily who have brain fog, fatigue, midlife weight issues, and autoimmune issues using nutrition and lifestyle factors. I’d love to see if we would be a good fit to work together. Click here to contact me. — Leah Cheshire, NBC-HWC, National Board Certified Health and Wellness Coach