Friday, January 17, 2014

Snack Attack: Nut Butter Balls & Sweet Tater Fries!

Good afternoon lovely people!  I hope everyone is making it through the week in one piece. This week has been weird. It felt long and I felt completely out of it. Oh, and I cut myself really bad. Like it wouldn't stop bleeding for over an hour...but anyways. Yeah, it was an interesting week & I was busy doing various things that NEEDED to be done! So that was my rambling...onto the food!

Then again...

During this paleo challenge I have been having snacks during the day.  Always been a snack person and always will be, so that is that.  With that being said I have been coming up with some random things to make & take for snacks.  These two recipes are my FAVORITE snacks ever...

Nut Butter Balls {2 ways} & Sweet Tater Fries

Almond Coconut Butter Balls
1/2 c. almond flour
1/2 c. coconut flakes
1/2 c. coconut butter
1-2 Tb. honey
1/2 tsp. vanilla
1/2 tsp. almond extract
Dash of salt

Directions: Combine all ingredients into a medium sized bowl.  Shape into tablespoon sized balls. Place onto a plate or small baking sheet, cover, and place into the refrigerator until hardened.  Eat or store in an airtight container in the refrigerator! These buggers are so freaking addicting...I warned you!

Carob Walnut Butter Balls
1  c. walnuts
1/4 c. coconut flakes
1/3 c. carob powder
1/3 c. coconut butter
1/4 tsp. cinnamon
Dash of salt

Directions: Place walnuts into a food processor (I used a Ninja) and process until an slight butter begins to form. You do not want a completely smooth butter for these! Place the walnut "not-butter" into a medium sized bowl.  Add in the carob powder, coconut flakes, coconut butter, cinnamon, and salt.  Mix until combine. The mixture will be a slight crumble.  From here form into tablespoon sized balls and place on a plate or small baking sheet.  Cover and place them into the refrigerator until fully hardened. From here eat them or store in an airtight container in the refrigerator!

Sweet Tater Fries {Individual Serving}
1 medium sized sweet potato
1/2 Tb. Coconut oil
Salt & pepper

Directions: Preheat oven for 425 degrees.  Cut the sweet potato into sticks (cut in half and then cut in half again, go from there...) place on a foiled baking sheet.  Melt coconut oil and pour onto sweet potatoes.  Sprinkle with salt & pepper, toss around until well coated.  You could also do this in a bowl if you think it's easier.  I'm just lazy and don't want to dirty another dish. Place into the oven and bake for 10 minutes then flip over.  Bake for another 10 minutes or until they are browned and crispy! NOM!

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