Lemon Tumeric Balls

I love my snacks that taste naughty, but are actually super healthful. Here is a recipe that sort of tastes like bite sized-lemon squares.

Recipe:

1 Cup of Raw Cashews

12 Medjool Dates

1 Tablespoon of Chia Seeds

1 Teaspoon of Tumeric

1 Teaspoon of Vanilla Extract

2 Tablespoons of Lemon Juice

Optional: 1 Cup of Unsweetened Coconut Flakes

Directions: 

Blend all of the ingredients together until smooth, form into 12 small bite-sized snacks. Finish by rolling your Lemon Tumeric Balls in coconut flakes!

Voila! Healthy snacks for the whole week!

Macros:

Calories: 150

Fat: 9 grams

Carbs: 16 grams

Fiber: 2 grams

Protein: 4 grams

Paige Bradshaw

Pancake-wiches

Good Morning, fit fam. I LOVE breakfast food more than any other food. This recipe is seriously so delicious!

Protein Pancake Sandwiches (Serves 2-4 people)

Ingredients:

For the Protein Pancakes:

2 Ripe Bananas

2 Scoops of Vanilla Protein

2 Eggs

Coconut Oil

Optional: Cinnamon, Maple Syrup

For the Sausage:

1 Lb of Breakfast Sausage (Pro Tip: Spicy or traditional breakfast sausage will go best with the sweet pancakes, I found that maple sausage is just too much sweet!)

For the Scrambled Eggs: 

1/2 Dozen of Eggs

A Dash of Smoked Paprika

1 Clove of Garlic

S+P

Directions:

Mash ripe bananas until smooth, add in the protein and eggs and mix until it has a batter-like consistency. Grease a griddle or pan with coconut oil. Using a small spoon or measuring cup, form small pancakes. Cook on both sides, until golden brown.

Form small sausage patties, and fry until completely cooked throughout the patties.

Scramble 1/2 dozen eggs, adding in all of the spices.

The best part, making the breakfast sandwiches. I added hot sauce to mine, but it would be great with a tad bit of maple syrup, as well.

Enjoy your weekend! And don’t forget to tag me in your renditions of this recipe, @paigesbunsnguns on Instagram.

Paige Bradshaw

Peanut Butter Balls

First and foremost, I want to give a special shout out to my friend, Kendall, who gave me a very similar recipe to the one that I am about to share below. She is my inspiration, as she makes the most addicting Peanut Butter Balls…ever. I took her recipe and made it lower in carbs and higher in fiber! Yay for gut health!

Ingredients: 

3/4 Cup of Peanut Butter

1/2 Cup of Ground Flax Seeds

1/2 Cup of Coconut Flour

3/4 Cup of Unsweetened Coconut Flakes

1 Teaspoon of Vanilla Extract

2 Tablespoons of Honey

Optional: Cocoa Nibs, Dark Chocolate Chips, or even Butterscotch Morsels (this is what I think makes Kendall’s extra tasty!)

Directions:

Combine all of these delicious ingredients into a bowl (If you prefer your snacks to be sweeter, drizzle a little more honey into the mix!), form into one dozen balls, and store in the fridge (attempting to not eat the whole batch in one sitting)!

Macros:

Calories: 156

Fat: 10 grams

Carbs: 12 grams

Fiber: 6 grams

Protein: 5 grams

Enjoy!

 

Paige Bradshaw

My Favorite Smoothie

Mmmm…I LOVE smoothies so much that I brought my NutriBullet to work, yes I am that crazy! Smoothies are such an easy and delicious way to stuff fruits, veggies, and protein into your day!

Ingredients: 

1 Serving of Chocolate Protein

1/2 of a Beet

1 Handful of Kale or Spinach (Stuff as much as you can into your blender!)

3/4 Cup of Frozen Berries

1/4-1/2 Cup of Ice (Dependent on how cold or icy you like your smoothies!)

Optional: 1 Cup of Unsweetened Vanilla Coconut Milk, Dash of Cinnamon

After I blend all of the ingredients until smoothie smooth, I typically add 1 tablespoon of chia seeds, and a serving of my favorite granola!

Side Note: Don’t be scared of beets! Yes, they are very “earthy” tasting, but they are so good for you! They are an anti-inflammatory, high in nutrients and fiber, and cancer-fighting super foods!

Macros:

Calories: 370

Fat: 6 grams

Carbs: 55 grams

Fiber: 17 grams

Protein: 32 grams

Enjoy!

Paige Bradshaw

 

No Bake PB Coconut Cookies

Recently, we discovered that my boyfriend, Mike is allergic to peanut butter (just a minor allergy, nothing life-threatening). We decided that we would have one last hurrah of all peanut butter, everything peanut butter foods. We settled on making Pad Thai and these No Bake PB Coconut Cookies…seriously peanut butter galore.

These cookies did not disappoint.

Recipe:

3/4 cup of nut butter (almond/sunflower butters are tasty, too)

1 cup of unsweetened coconut flakes

1 tablespoon of grass-fed butter

1 teaspoon of vanilla extract.

A few drops of Stevia

Optional: 1 tablespoon of cocoa powder

Directions: Melt the butter, and mix all of the ingredients together. Form into whatever size cookies your heart desires, placing onto wax paper. Freeze for 10-15 minutes, remove from the fridge and BAM! You have delicious high fat, low-carb, low sugar (2 grams), gluten free cookies, made with wholesome ingredients. Store in the refrigerator…if they last that long.

Macros:

Calories: 263

Fat: 23 grams

Carbs: 9 grams

Fiber: 6 grams

Protein: 4 grams

Take that sweet tooth! Enjoy!

Tag me on Instagram @paigesbunsnguns if you decide to try the recipe yourself!

Paige Bradshaw