My amazing sister-in-law is runnning a half-marathon in a few days. I’ve been cooking away trying to find some yummy, low calorie, low carb, high protein, no animal product foods to fill her plates with.
Courtney, this post is for you.
- Breakfast – along with requesite Beet Juice for breakfast (and snack, lunch and dinner – 2 cups of juice is A LOT when it tastes like dirt) how about a special treat? Save some for a snack later in the day, and don’t forget to share with the kids.
This is my tweaked to death version of a snack I found on Pinterest called Powerballs
I’ve changed it so much, it’s a shadow of the original, so I’m renaming it. Yummy Balls? Perhaps not. I think Granola Balls works for me.
Ingredients (all ingredients are approximate and must be eye-balled or changed to suit your own taste):
1/2 C peanut butter
1/3 C honey
1/4 C ground flaxseed
2 C quick oats (I tried rolled and found the texture too thick and rough)
2 T chia seeds (optional but I couldn’t love these without them)
a dash of vanilla, cinnamon, nutmeg
Here’s the fun part – add 2 T each of two (or more) of the following:
- Chopped Dried Dates
- Dried Cherries
- Chopped Walnuts (or almonds)
- Sunflower Seeds
- Dark Chocolate Chips
- Dried Cranberries
- Unsweetened Coconut Flakes
– you get the idea.
In a large bowl with a hand held mixer cream the peanut butter and honey, then add everything but the oats and mix again. Finally, add the oats (continue using the mixer if you can/want, or switch to mixing by hand). Taste (always taste first!). If you’re satisfied, roll into 1″ balls and enjoy. This makes about 25 balls.
Guilty confession: I fed these to my children for breakfast twice this week.
On to the next idea.
- A salad composed of baby kales and spinach, topped with an Almond Flaxseed Patty – recipe here from No Meat Athlete. I will prepare this and probably personalize it one day soon.
- Homemade hummus eaten with raw veggies or these awesome zuchinni chips
1 Clove Garlic
1 1/2 C chickpeas (or as I like to call them, Garbanzo Beans because it reminds me of this skit) – reserve some liquid just in case you need it.
1/4 C Tahini
juice of 1 lemon – start with half, add as needed
about 1 tsp kosher salt
1 T olive oil -you can use more, but start with less to limit added calories
dash of cumin (want some paprika? I think that would be good too)
Put it all in your food processor and blend until smooth -if it stays bumpy, add the saved liquid
For zuchinni chips:
Slice 1 or more zuchinnis with the slicer
lay the slices out and salt
let them rest while you
lightly oil the wire racks in your oven (olive oil or spray, whatever you have on hand)
Set your oven to about 250
gently dab the slices with a paper towel. The salt will cause the zuchinni to release water. You can skip this “dabbing” step but if you do they’ll take longer to dehydrate in your oven.
dust with whatever spice you want on them. I loved Montreal Steak Seasoning – don’t worry, there is no MSG in it.
lay the sliced zuchinni out on the oiled racks and let them dry, about 40 minutes in the oven, check often so they don’t burn.
I also tried drying out sweet potato slices the same way – I fed them to the kids with a “sweet” hummus (Garbanzos, white beans, thick coconut milk from a can, molasses, cinnamon and cloves). They loved the sweet potato chips, not the hummus, I liked the hummus but next time will add jalapeno.