Tag Archives: snack

No Bake Cinnamon Roll Energy Bites {Paleo + Vegan}

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These No Bake Cinnamon Roll Energy bites are made with only 7 ingredients and are naturally sweetened with dates! A healthy yet indulgent treat, they are soft and chewy, full of healthy fats and protein, and totally reminiscent of the ultimate breakfast pastry – the cinnamon roll! Without any of the refined sugar/wheat/dairy 💯 It’s a real win/win. 


 
Guys! Hello and happy weekend! Are you ready to talk no bake cinnamon roll energy bites?!

For some reason, I felt a little strange sharing this recipe this time of year. Something about “cinnamon roll” sort of makes me think fall. But then I started thinking about it and I was like nooope, I’m pretty sure cinnamon roll ANYTHING is always going to be delicious and is totally appropriate year round. Ya with me?

So then I asked my friends over on Instagram just to make sure I wasn’t the only one who felt this way, along with some of my trusted taste testers, and everyone seems to be pretty much the same page on the whole love of all things cinnamon roll AND energy bites AND anything yummy that’s also NO BAKE (that makes them fit into the whole warm weather thing, right?) so HERE WE ARE! Getting ready to bite into the gloriousness of these crave worthy energy bites.

Hope you guys love ’em just as much as I do!

These No Bake Cinnamon Roll Energy bites are made with only 7 ingredients and are naturally sweetened with dates! A healthy yet indulgent treat, they are soft and chewy, full of healthy fats and protein, and totally reminiscent of the ultimate breakfast pastry - the cinnamon roll! Without any of the refined sugar/wheat/dairy. It's a real win/win. 
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creamy watermelon chia seed pudding {gluten free + vegan option}

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When you’re on your tenth watermelon of the summer, you start to get reaaaally creative with different ways to use it! You’ll see a couple of watermelon recipes coming up on the blog for that very reason. The first of which, is this creamy watermelon chia seed pudding!

A simple and healthy recipe for creamy watermelon chia seed pudding made with minimal ingredients, and packed with juicy summertime flavor to keep you happy and healthy!
 
Creamy watermelon chia seed pudding? Sounds a little… strange, right? It sounded pretty strange to me at first, too. So strange that even though the recipe came out perfectly on my first round of testing, I had to make it two more times just to be sure that I wasn’t making up the fact that it was DELICIOUS.

I actually kind of had to convince myself that this was a good idea. And now, I do believe it’s my job to convince YOU that’s it a good idea, too 🙂

The base for the chia seed pudding starts by blending together fresh cut pieces of juicy watermelon, greek yogurt (Stay with me here. You can also sub in coconut yogurt for a dairy free option), lemon juice, and a little maple syrup to gently sweeten things up. The chia seeds are whisked in, and once their plumped up, the pudding is layered into little cups with fresh berries, and more juicy watermelon.

How am I doing on the convincing so far? 😉

A simple and healthy recipe for creamy watermelon chia seed pudding made with minimal ingredients, and packed with juicy summertime flavor to keep you happy and healthy!

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rainbow collard green spring rolls with shrimp {paleo}

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Ohh hey nice weather! I’m looking at YOU! The sun is here (hopefully to stay!), summer is just around the corner, and we’re eating alllll the crunchy, spicy, SUPER HEALTHY rainbow collard green spring rolls with shrimp.

Ya with me?!

Rainbow collard green spring rolls with shrimp! Layers of tangled crunchy veggies, perfectly pan seared shrimp, spicy mayo, all tucked inside some SUPER HEALTHY collard green wraps!

Rainbow collard green spring rolls with shrimp! Layers of tangled crunchy veggies, perfectly pan seared shrimp, spicy mayo, all tucked inside some SUPER HEALTHY collard green wraps!
 
Tangled crunchy veggies. Perfectly pan seared shrimp. Spicy mayo, avocado, or both! A salty and slightly tangy dipping sauce to go with it. Yes yes and yes.

Every time I eat collard green wraps I always feel this major blast from the past – memories of collard wraps filled with greens and sliced fresh veggies, salads, cashew “cheese”, sprouted seed crackers and a dehydrator running 24/7 in our little apartment run through my head.

You see, shortly after starting college I started eating a vegetarian diet, which quickly transitioned to eating vegan, which then led me down the exploratory path of eating a 100% raw vegan diet. It lasted just shy of a month, after which I realized it wasn’t exaaactly the right fit for me. I found my energy levels to be majorly lacking and after eating an enormous meal, I still didn’t feel satisfied or full. Not good things!

But since every experience gives us the opportunity to learn something about ourselves or the world we live in, I did gain some really valuable skills in preparing and incorporating raw foods into my every day eating habits. And it also taught me the priceless lesson to listen to my body’s signals for what works for, and what works against my health. It was shortly after this little venture into raw foodism that I did a complete 180 and started consuming meat and animal products again, but this time with more intention. Choosing pastured and organic animal products, knowing where they came from, how they were processed and how MUCH of them I was eating.

And of course my journey toward optimal health was not over at that point – and I don’t think it ever will be. Our bodies are constantly changing, requiring new types of attention and nourishment + we are always within that feedback loop of taking care of ourselves the best way we know how, reading the information our bodies send back to us and adjusting as we go. It’s kind of a really cool thing if you tune into it.

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