We were couch surfing during COVID restrictions, stuck in Australia waiting to get back to the boat. When my son Alex went to New Zealand to visit family, we had the house to ourselves for ten days… bliss.
While rummaging around in a cupboard, I found a container of protein powder with only half a cup left. I decided this was an excellent opportunity to make protein balls. Trying to include foods high in protein, I came up with the following recipe.
1 avocado, mashed 2 tablespoons runny honey (add more if you want them to be sweet) 4 tablespoons water 1/4 cup chia seeds 1/2 cup chocolate flavoured protein powder 1/2 cup *LSA 1/2 cup coconut flour 1/4 cup cocoa 1/4 cup cashews, roughly chopped shredded coconut (optional)
Mix together the avocado, honey and two tablespoons of water. Add the chia seeds, mix well and allow to sit for a couple of minutes. Add protein powder, LSA, coconut flour, cocoa and cashews.
Mix well. The dough is quite firm. Roll into balls and coat the balls with coconut if desired. Refrigerate.
About the ingredients
Avocado – nutrient-rich and high in protein compared to other fruits, also full of good fat. Coconut flour – high in protein and fibre and low in carbs. *LSA – Linseed, Sunflower Seed and Almond – high in protein and iron, also has good fats (omega 3 and 6). Cashew – rich in protein, low in sugar and high fibre, also has good heart-healthy fats. Cocoa – low in fat and sugar and rich in phytonutrients.
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I don’t usually make many sweet treats because I don’t have much of a sweet tooth. However, there are times I do crave something sweet. I love these date balls as I get to stave off the cravings with a big nutritional hit.
These energy balls fuel your body with superfoods, filling an empty tum and providing energy to burn.
1 cup of dry dates (about 30) soaked in water for 3 – 5 hours 2 tablespoons of honey 1/4 cup chia seeds 2 teaspoons of ground cinnamon 1/2 cup pecans, roughly chopped 1/2 cup shredded coconut 1 1/2 cups almond flour
Drain the water from the dates, reserving 1/4 cup of water.
Put the dates, reserved water and the honey into a small food processor/blender. Process until smooth, or leave it a little lumpy with tasty date chunks.
Pour the date mix into a bowl and add the chia seeds. Mix the chia seeds well. Let it sit for two minutes.
Add the almond flour, cinnamon, pecans and shredded coconut to the bowl, and mix well.
Roll the dough into bite-size balls and coat with your choice of finely crushed pecans, shredded coconut or cinnamon, or leave them plain.
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With Saint Patrick’s Day right around the corner, I decided to do a “green recipe”. I have never bothered adding green to my pancakes or beer before, but this covid pandemic has left me with much time on my hands. So I sat down and thought about something green that would be a yummy inclusion to any St Paddy’s Day celebration. Since I have made a Christmas bliss ball, I decided to do bliss ball for St Paddy’s Day.
These delicious coconut lime bliss balls are perfect for any occasion! Leave off the chocolate coating for a healthier treat.
1/2 cup rolled oats
1/2 cup coconut flour
1 cup dessicated coconut
1/4 cup chia seeds
1/4 cup *macadamias, roughly chopped
Zest of 2 large limes (about 1 tablespoon)
Juice of 2 large limes (about 1/2 cup)
4 tablespoons runny honey (add more honey for a sweeter bliss ball)
3 tablespoons of virgin coconut oil (cold pressed)
3 tablespoons of hot water
Put the oats into a food processor and process until fine. Add the oats to a bowl with the coconut flour, desiccated coconut, chia seeds, macadamias and lime zest. Mix well with a spoon.
In a small bowl mix the hot water, honey and coconut oil, blend well. Add to the bowl and add the lime juice. Mix very well (a minute or two) and allow to sit for several minutes. Mix well again and then form into balls. Squeeze a spoonful of coconut mix in your hand firmly and shape into a ball. Once you have a firm ball shape, roll the ball between your palms to form a smooth ball.
225g White chocolate oil-based food colour.
Decorate the balls with white chocolate (coloured green for St Patrick’s Day) and use slices of snake lollies to form four- leaf clovers. Alternatively, coat the ball in chocolate and sprinkle half with desiccated coconut.
We purchased some crocodile meat from a butcher in Alice Springs with the idea of making a yummy croc burger. Taking into account the delicate flavour of the crocodile meat, I decided that I would baste it with a little honey, soy and ginger, and serve it in a bun with simple salad and avocado.
What does crocodile taste like?
People often ask, “what does crocodile taste like”? As I mentioned, the flavour is delicate. It is a little like a cross between chicken and fish. I personally think the texture of crocodile is more like fish than chicken, however a little firmer than fish.
Why eat crocodile meat?
It is high in protein, low in fat and cholesterol. In fact, is has more protein than chicken breast, and is chockablock full of ‘good’ fat Omega-3s.
Other croc facts!
Australia saltwater crocodile (Crocodylus porosus) was named a protected species in 1974, and commercial farming began in the late 1970s.
It is the largest living reptile. Males grow up to 6m (20ft).