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Vegan Chocolate Protein Truffles

19 Jan

I recently decided to go on a SLOW CARB HIGH PROTEIN VEG regimen in hopes of gaining some muscles and increasing my athleticism. I’m only on my second week and have already seen amazing results. I thought I was eating enough protein on my 80:10:10 Vegan Diet, but maybe not. These last few days have shown me how favorably my body is responding to my new diet changes and it is making me think that my individual constitution may just require more than 10% protein. In short, I am loving what these new Slow Carb High Protein meals are doing for me.

Chocolate Protein Truffles (Makes around 12 pieces)

Today, I missed chocolate. I wanted to make sure my snack was high in protein too and, thus, Chocolate Protein Truffles. These have almonds, cashews, coconut, cacao, maca, flax, pea protein, chicory root fiber, chia seeds, and stevia. Enjoy!

chocolate-protein-truffles

Mix together dry ingredients in a bowl:

  • 1 scoop Bob’s Red Mill Chocolate Protein Powder Nutritional Booster
  • 1 1/2 T flax seed meal
  • 1/2 T maca
  • 1 T cacao powder
  • 1 T stevia powder

Mix into the dry ingredients by hand:

  • 1 tsp vanilla extract
  • 4 – 5 oz (or 8 – 10 T) nut butter, depending on consistency add more if needed so that your truffle balls are just moist enough (I used my homemade almond-cashew -coconut butter)

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Mix well until crumbly. Test by rolling one into a ball. Is it too dry? If so, add a little more nut butter. You don’t want it too moist so that it is too soft. Roll into 12 balls. Sift some cacao powder into a bowl and roll the balls in the powder.

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Refrigerate and enjoy.

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Thai Sweet Sticky Chia with Mango

2 Apr

Ataulfo Mangoes are now in season and Whole Foods is giving one of my readers a $75 Gift Card!*

Coconut Chia with Mango. I prefer it a lot more mangoes.

Do you ever crave for Thai Sweet Sticky Rice with Mango?  Well… I do!  This is so easy and simple to prepare, I wish I had done it sooner.  I love this as a dessert and even as a breakfast pudding.

Mix together in a bowl and set aside overnight:

pinch of sea salt

1/2 cup raw local honey

1 cup chia seeds

3 cups fresh coconut milk (about 2 Thai coconuts: open and place white meat and coconut water in the high speed blender and puree)

The next day, top the pudding with mangoes and sprinkle on some sesame seeds.  If you want, you can drizzle some sauce on top (freshly made coconut milk mixed with more raw local honey).

*To join the Whole Foods Giveaway, just comment below with your fave mango recipe and we will choose the winner noon, 15th April 2014. Whole Foods will email you the $75 Gift Card! Good luck! And enjoy other ways to eat mangoes!