There's Nothing for Breakfaaaaasssst!

Just because I'm an eating psychology, health coach and chef, it doesn't mean I'm spared of the motherly gifts of breakfast complaints. Actually, the first meal is especially hard because cereal isn't part of the repertoire. 

Last week a chorus of "there's NOTHING for breakfaaaasssst" exploded in my home and I improvised the recipe below. Kids and husband have been happily eating them and kids are even making them themselves for after school snack every day. I know they might get bored in 4 more days, but in the meanwhile, I'm enjoying the peaceful mornings!

These superballs are NOT low in calories, quite the oposite: they are very nutrient dense, having what I call PFF (protein + fiber + fat (good ones!), the perfect triad for stable energy and metabolism. So a few go a long way.

Almond butter is rich in good fats, has some protein and fiber (I'm really digging Trader Joe's raw, unsalted one and it's easier on the wallet than most), flax is a great source of brain boosting omega-3s, fiber, and has the richest content of lignans, phytochemicals that help stabilize blood sugar. Hemp protein powder is the only protein powder I'm willing to give to my children, because it's minimally processed, has no additives, has a complete amino acid profile, supplies additional fiber and it's actually pleasant to eat it in this recipe! Rolled oats add a bit more fiber, so I'm OK with a little of sugar from the maple syrup and the chocolate chips.

However, if for some reason, you are on a completely sugar free diet, leave out maple syrup, oats and chocolate chips, and add 1/4 tsp ground cinnamon, 1/4 tsp vanilla bean powder (make sure it's the one with no sugar), 4 tsp cacao nibs, and if u want, a drop of liquid stevia or 2 tsp Lakanto. They would make a good snack.

Chocolate Chip Superballs.JPG

Chocolate Chip Superballs

(vegan, gluten free optional)

Ingredients

1/3 cup raw, unsalted almond butter

1/4 cup flax seeds, ground (aka flax meal)

1/4 cup hemp protein powder

2 tsp pure maple syrup

pinch Himalayan or sea salt

1/4 cup rolled oats, gf if needed

4 tsp mini chocolate chips (I like Enjoy Life brand)

Method

1. In a medium bowl mix with a fork almond butter, flax, hemp protein, maple syrup and salt, until well combined.

2. Fold in oats and chocolate chips with a spatula. You might have to press them into the dough.

3. Grab a small piece (about 2 tsp) dough and press it in while you roll it into a ball in the palm of your hands. Repeat with remaining dough.

Enjoy!

 

 

Easy Peas-y Salad

Salads are the perfect vehicle for nutrients and deliciousness. They are usually easy to prepare and allow for tons of improvisation. This recipe came out of combining 2 recipes from the Zahav cookbook and adapting to what I had at hand. Came out too good not to share.  

It's prepared with thawed frozen peas (no cooking needed). These legumes are an outstanding source of phytonutrients, even though they are not given the credit/status they deserve. Among many health enhancing compounds, legumes contain coumestrol--a phytochemical recently discovered to be stomach cancer protective. Peas are also a very good source of vitamin K, manganese, dietary fiber, protein, vitamin B1, copper, vitamin C, phosphorus and folate, and a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline, and kind of taste like candy. 

INGREDIENTS

3 (10-oz) packages of frozen peas,* thawed at room temperature for 2 hours or in fridge overnight

1 large (or 2 small) shallot, peeled and thinly sliced

Raw apple cider vinegar,* to taste (enough for pickling shallot)

1 teaspoon Sumac 

1 lemon*, juice and zest

1/4 cup extra virgin olive oil

handful fresh parsley, coarsely chopped

handful fresh basil, coarsely chopped

1/4 cup hemp hearts

Himalayan salt, to taste

*preferably organic

METHOD

Place shallot slices into a small bowl. Add enough apple cider vinegar to cover it and add sumac. Mix well and allow to pickle for as long as you can (15 minutes to 3 days, covered and refrigerated).

Place thawed peas, lemon juice, zest and olive oil into a serving bowl, and mash a bit with your hands or a fork. You don't want to puree peas completely, but you do want some of them to be mushy. 

Add in herbs, hemp seeds, pickled shallot (with some of the liquid) and season with salt to taste.

Serve or cover and refrigerate for a few hours.