Protein Balls

I went to a Relief Society activity the other night that was all about being healthy. That was where I was introduced to protein balls. They were so yummy that I decided to make my own. Really, you can throw anything into them. I love that they satisfy my cookie dough cravings and if I have a glass of almond milk with them, it takes care of my cookie dough ice cream cravings I get every now and then. The best part is, they are handy when you are starving and need a quick protein snack or right after you work out. I store a bunch in the fridge and my kids have one after school or when we are going to be in the car running errands, I will pack a few. They are so delicious!

Protein Balls

• 1 cup peanut butter
• 1 cup almond butter
• 1 cup chocolate chips
• 1/2 cup shredded coconut
• 1/2 cup crushed peanuts
• 1/2 cup almond slivers
• 1 cup oats
• 1/2 cup ground flax meal
• 1/2 cup raisins
• 1/2 tsp cinnamon
• 1 Tbsp honey

Mix all ingredients together in a bowl. Shape into ping pong sized balls and wrap in plastic wrap. Store in refrigerator.

Thai-Indian Chop

This is something I completely created on a whim. I had these ingredients in my fridge and the idea came. I love the sweetness of the warm yams and cinnamon with the cold, sour crunch of the apples and the salty, savory turkey with the refreshing cilantro. It's a mouthful of lively flavors that will not disappoint!


Thai-Indian Chop

• 1 large yam, chopped
• 1 large sweet potato, chopped
• 2 Tbsp coconut oil
• 1/2 cup coconut water (coconut milk will also work)
• 2 green Granny Smith apples, chopped
• 1 medium onion
• 1 lb ground chicken or turkey
• 1 cup fresh cilantro, chopped
• 2 cups fresh cilantro
• 1/2 tsp cinnamon
• 1/2 tsp curry powder
• 1/2 tsp salt

 In a large skillet on medium high, add coconut oil, onions, potatoes, yams and cinnamon. Cook until potatoes are tender. Add ground turkey, salt and curry. Cook until turkey is browned. Add coconut water and chopped cilantro and simmer for five minutes.

Place on serving dish and toss is chopped apples. Top with fresh cilantro sprigs. Enjoy!

Lindsey's Red Beans and Rice

Red Beans and rice? It's a Lousianna thing. The title alone never sounded appealing to me, but then....one day I was watching a restaurant being featured on the Food Network and this was their signature dish. The way they described it almost sounded like a spicy, smokey chili. Finally I was convinced. I created my own recipe and went to town. This was so delicious that my family liked the pan clean. You'll love it!

Lindsey's Red Beans and Rice

• 3 cans of red kidney beans
• 1 lb ground turkey sausage
• 1 cup bacon, chopped (optional)
• 1/2 tsp celery seed
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 yellow onion, diced
• 3 bay leaves
• 1 20 oz can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 1 Tbsp liquid smoke (on BBQ sauce isle)
• 1 cup green bell pepper, chopped

In a skillet on medium high, begin to brown onions until caramelized. Add the ground turkey and bacon and begin to brown. Add Worcestershire sauce, salt and celery seed. Add beans, tomatoes, green pepper, cumin, garlic powder and cayenne pepper, brown sugar and pepper. Add bay leaves and liquid smoke and simmer for 10 minutes, while stirring. You can add more salt to your liking (a pinch at a time). Remove bay leaves when ready to serve.

Serve over buttered, steamed rice with a green salad and enjoy!

Coconut Cream Cheese Bars

Oh wow! How I love this cake. My kids love it even more without the toasted coconut on top. My husband loved that the cake isn't rich but so good that you can't stop eating it. It's the texture of a dense brownie not at all a cake. The topping is very silky and sweet. It's a must try!

Coconut Cream Cheese Bars

• 1 cup butter, softened
• 6 oz cream cheese, softened
• 6 eggs
• 2 cups sugar
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 2 1/4 cup flour
• 1/4 cup cream of coconut

Topping

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1/2 tsp coconut extract
• 1 1/2 cup powdered sugar 
• 1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream together butter, cream cheese ad sugar. Beat in eggs, vanilla and coconut extract and then flour. Spray a 13X9 inch baking pan with oil. Pour batter into pan. Bake 35-40 minutes. Cool.

Beat together butter, cream cheese, coconut extract and powdered sugar. In a frying pan on medium high heat, gently toast coconut until browned just a little. Continuously stir so that you don't burn the coconut. Cool.

Spread topping over cooled cake. Sprinkle with toasted coconut. Refrigerate for 2 hours and serve cold. Enjoy!