Living Life Balanced Blog

Black Bean Chocolate Peanut Butter Balls

2/28/2018

Are you the type of person that needs to have something sweet every day? Try these black bean chocolate peanut butter balls to help curb your sweet tooth!

Servings: 20 pieces
Prep/Total Time: 10 minutes prep + overnight freeze

Ingredients:

1 can rinsed and drained black beans
1/2 cup raw mixed nuts
3/4 cup peanut butter
1/4 cup coconut flour
1 ripe banana
1/4 cup maple syrup
1/4 cup cocoa powder or carob powder
1/4 tsp cinnamon
dash of salt

Directions:

Add all ingredients into a blender and puree until a soft dough forms.
Form into balls and freeze overnight on parchment paper.
Store in a container and pop them out about 30 minutes before you are ready to eat them!

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Apple Cider Vinegar Cucumber Juice

2/27/2018

19 Comments

I don't normally drink or make many "detox" drinks but for some reason I was craving one and came up with this recipe!

Servings: 1 glass
Prep/Total Time: 2 minutes

Ingredients:

1 cup water
1 cup cucumber slices
1 clementine
1 Tbsp apple cider vinegar (with the mother)
1/4 tsp ground ginger

Directions:

Blend everything together in a blender.
Start feeling refreshed!

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Perfect Hard Boiled Eggs

2/26/2018

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I have always made my hard boiled eggs a certain way...and they always were really hard to peel and ended up looking ugly. My grandparents-in-law recently showed me a better way to do it and so far they have turned out perfect every time! I love having a hard boiled egg with avocado, black pepper and hot sauce for breakfast in the morning along with a clementine and my banana muffins!

Servings: 12 eggs
Prep/Total Time: 45 minutes

Ingredients:

12 eggs
1 Tbsp vinegar
enough water to cover the eggs

Directions:

Fill a pot with eggs and enough water to cover the eggs by about an inch.
Add the vinegar to the water.
Bring to a boil and let boil for 7 minutes.
Turn off heat and remove pot from the burner.
Let the eggs cool in the pot until the water is lukewarm and you can reach your hand in and take the eggs out easily (about 45 min). Rinse in ice cold water, dry and store eggs in fridge.

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Banana Muffins

2/25/2018

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I use bananas a lot in my baked goods because they add sweetness, are cheap to always have on hand, provide potassium and I normally like to eat one banana a day so it helps me with my quota. These muffins are grain-free, high in protein, and provided plenty of energy in the mornings or for snacks! If you like them sweeter, add a little honey in the mix, drizzle some on top or put some jam on them!

Servings: 12 muffins
Prep/Total Time: 50 minutes

Ingredients:

2 bananas
1 cup unsweetened applesauce
1/2 cup unsweetened vanilla pea milk
1/4 cup fruit sweetened strawberry jam
2 Tbsp coconut oil (melted)
2 eggs
1 1/4 cup Pamela's Grain Free Pancake Mix
2 Tbsp chia seeds
1 Tbsp vanilla
1 Tbsp baking powder
1 tsp cinnamon
1/8 tsp salt

Directions:

Preheat oven to 400 F and grease cupcake wrappers in tin.
Mix all the wet ingredients together.
Mix all the dry ingredients together.
Slowly add in the dry mixture to the wet mixture until all clumps disappear.
Bake for 45 min or until tops of muffin start to brown.
These might be somewhat gooey on the inside, but if you let them cool in the pan and then refrigerate/freeze them, they taste great once they have thawed or returned to room temperature and are ready to be eaten!

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Peanut Butter Chocolate Truffle Chunks

2/24/2018

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I have an obsession with the combination of chocolate and peanut butter and sweet/salty. Sometimes I look around my pantry and just start trying to bake something new with what ingredients I have on hand. I ended up making homemade chocolate the other day. IT IS SOOOOO GOOD!!! I don’t know why I do this to myself, I make delicious food and don’t know what to do with it so what do I usually end up doing…eating it all myself! Here is the recipe, you will love me for it. Again, it is all healthy ingredients (when eaten in moderation) since you never know what goes into food when it is getting processed. Even better, these are dairy and soy free! It has the texture of a truffle, smooth and creamy…yummmm.

Servings: 20
Prep/Total Time: 50 minutes

Ingredients:

3/4 cup coconut oil
3/4 cup unsweetened cocoa powder
6 Tbsp raw honey
3 Tbsp creamy peanut butter
1 tsp vanilla
pink Himalayan sea salt for topping

Directions:

Using a double boiler or a glass bowl over a pot of simmering water, melt the coconut oil until there are no clumps.
Turn off the heat and slowly whisk in the cocoa powder and remaining ingredients.
Pour into a wax paper covered pan (I used a pie pan) and refrigerate for at least 45 minutes before cutting into small 1/2 inch pieces, makes about 40.
Top with light sprinkling of pink Himalayan sea salt if so desired.

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