I make these after my runs when I’m in a rush in the mornings. I have this process down to 2 minutes, throw it in my travel mug and then take off for work. No effort required!
Throw all of this into a blender and BLITZ!
- 1 cup chopped bananas – fresh or frozen
- 2 cups ice
- 150 ml milk of your choice – rice, soy, almond or cow’s
- 2-4 tbsp peanut butter – depending on how much you love PB!
- 2 tsp ground flax seeds
My first quinoa experiment was with GF Choc PB Balls and they turned out great. The sad part is, they didn’t last long!
- 1/3 cup quinoa, pre-rinsed
- 2/3 cup water
- 16 whole (pitted) dates, no sugar added
- 1/2 cup raw almonds with skin
- 1/3 cup Skippy crunchy peanut butter (almond butter is an option)
- 1/4 cup Hershey’s semi sweet chocolate chips (make sure they are made in the USA)
- 1 tablespoon honey (optional)
TIP: Make this recipe into 20 Quinoa Protein Bites at about 1″ each, and you’ve got a snack that’s under 100 calories!
- Add quinoa and water to a small sauce, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours. Overnight will is ok too.
- Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl.
- Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.
- Add dates, almonds, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined.
- Return ingredients to the mixing bowl, shape into 6 – 2″ x 1″ bars, about 1″ thickness. Place on a dish, refrigerate until chocolate is set.
- In a small saucepan, add chocolate chips and honey. Melt over low heat or in a double-boiler. Evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator and allow chocolate to harden.
- Bars can be stored in an airtight container for several days.
**Optional, omit the honey and add chocolate chips to the food processor when adding the quinoa.
Last Saturday, I bought a bag of quinoa. I am a quinoa virgin. Ok, well I have had it in stuff, like Amy’s Sonoma Veggie Burgers. But I have never cooked it. However, I am a confident person and an acceptable chef. So I know I can deal with this protein packed little grain.
Since I eat lots of GABA rice and tofu, I wanted something that was healthy, but also a little bit of a treat. Say, at 2.30pm, when I am looking at the clock thinking Only 45 minutes left of my school day, a pick me up like peanut butter and chocolate might make that time more bearable.
This recipe is very easy and idiot proof: Puffed Quinoa Peanut Butter Balls. Please note that you can buy quinoa already puffed, or you can pioneer through it (like me) following these instructions. No oven required 🙂
My friends are often curious about what I buy week to week. They always exclaim that my lunches look healthy, the morning muffins are delicious and that I am snacking all the time.
Just because I have Celiac disease does not mean I don’t eat!
Sure, I went through a phase of eating nothing but fruit and rice due to an overwhelming paranoia of getting sick. But that was short lived and ridiculous.
I tend to make my own salsa and guacamole as Tostitos, Doritos etc. cannot confirm their salsas are gluten free.
Since most cheese is imported from the US, I trust Kraft and Sargento cheeses as are they are gluten free.
Here are the things I buy regularly (at Villa or Topps in Bangkok):
- 1 cup natural peanut butter, smooth or crunchy (you could also use PB2 for less sugar, less fat)
- 1 cup sugar (you can use stevia instead of sugar, and it’s healthier!)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.
Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.
Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.
(Stolen from Facebook High Protein Foods, which I realize has many other interesting recipes!)