Protein Nut Butter Balls

Ingredients

1 cup crunchy or creamy unsalted/unsweetened peanut butter (or other nut butter or a combo)
1/2 tsp pure vanilla extract, optional
3-4 Tbsp honey

5 scoops vanilla protein powder

1 – 3 Tbsp golden flaxseed, ground (or sub with oat flour) – could use brown flax but will be darker in color
couple shakes of cinnamon, optional
a pinch of sea salt

mini chocolate chips

Directions

1. In a medium bowl, add nut butter, vanilla and sweetener. Stir to combine.
2. Add in protein powder, ground flax, cinnamon (if using) and a pinch of salt. Stir well until all ingredients are combined.
3. Add any additional ingredients if desired (see add-in ideas above) – optional
4. Roll into balls with your hands, and refrigerate or freeze to harden (or eat right from the bowl) and enjoy!
Makes about 16 – 18 balls

*If the mixture is too dry, add more honey/agave/maple syrup. If the mixture is too wet, add more protein powder and/or ground flax or oat flour.

Banana Pudding for Breakfast

serves 1

‘Cookie’ Layer

1/3 cup oat flour

1/4 tsp cinnamon

1 generous pinch salt

1 Tbsp peanut butter

1/2 large banana, mashed

1/2 Tbsp almond milk (or 1-2 tsp honey if you want a sweeter ‘cookie’ layer)

‘Pudding’ Layer

Chia coconut milk pudding

Toppings

1 heaping Tbsp chopped pecans

dash cinnamon

In a small bowl, combine oat flour, cinnamon and salt. Make a well in the center of your dry ingredients and add in mashed banana, peanut butter, and almond milk (or honey if you want a sweeter cookie layer). Mix ingredients together until a dough is formed.

Now in a glass jar begin layering your ingredients. Begin with a layer of your ‘cookie’ dough. On top of that place 3-4 banana slices. Then add chia coconut pudding. Then layer 3-4 bananas. Then repeat the layers beginning with a layer of ‘cookie’ dough, 3-4 banana slices, 1/4 cup Greek yogurt and more banana slices. Top with pecans and cinnamon. Serve immediately or prepare the night before and refrigerate overnight.

Maple Mustard Chicken Thighs

2 pounds boneless skinless chicken thighs

½ cup dijon mustard
¼ cup real maple syrup
1 T rice wine vinegar

Preheat oven to 450
Place chicken thighs in 8x8 pan

Whisk together mustard, maple syrup, rice wine vinegar and pour over chicken thighs
Turn thighs over in sauce to coat

Bake covered for 20 minutes, remove foil, bake for an additional 20 minutes

Optional garnish: rosemary

Serve with sautéd peppers, onions, and grape tomatoes and wild rice

found on tablefortwoblog.com