Energizing Fat Balls (healthy nutty snacks)

High in flavor and packed with nutrients, these wholesome fat balls will provide you and your family with excellent health benefits and help boost brain power and increase energy levels. These nourishing snacks are most satisfying and an excellent way to feed your cells, maintain or even restore your health .

In Dr. Mercola’s latest book  “Fat for Fuel”  he expounds on how you can take control of your health simply by giving your body the proper fuel it needs. Saturated fats, the very thing that we thought cause us to gain weight will actually keep it off. He explains how your body is designed to process fats more efficiently than sugar and carbs. It is well worth investing in this ground-breaking guide for optimum health.

Ingredients needed:

50g Organic Coconut oil

50g Butter

150g Organic Dark Chocolate( good quality 70% )

65g Macadamia Nuts

65g Pecan Nuts

65g Organic Walnuts

65g Hazelnuts

65g Sunflower Seeds

45g Chia Seeds

45g Raw Organic Cacao nibs

65g Sesame seeds

65g Flaxseeds

65g Coconut flakes

65g Chopped Dates

65g Sultanas

65g Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries ( optional)

Melt chocolate in a bowl over pot of boiling water then add coconut oil and butter. Stir until melted and add to chopped nuts and all other dry ingredients.

Mix together and add Milled Flax, Sunflower, Pumpkin & Sesame Seeds & Goji Berries.

Line muffin tray with small fairy cup cake cases, fill with mixture and place in freezer to set.

Healthy Nutty Energizing Snacks (Fat Balls) 

Mixture makes approximately 22 -24 delicious energizing fat balls.

Store in Fridge.

Happy Healthy Snacking !

 

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Gluten- free Beetroot and Chocolate Muffins

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Crimson beetroot and dark, good quality chocolate make an amazing combination. These super healthy muffins are extremely chocolaty and rich. Beetroot is high in Vit A and C as well as potassium, calcium and iron. 70-85% Chocolate is rich in magnesium, iron, copper and manganese  and make these tasty muffins guilt-free and nutritious.

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To get started, steam 2-3 Beetroot for about 20 min until soft. Set aside until cool, then peel and finely grate into a bowl. For an earthier taste you can peel and grate raw beetroot (a bit like you would for carrot muffins). That’s what I did. 🙂 Continue reading “Gluten- free Beetroot and Chocolate Muffins”

Sugar-free “Almond Macaroons “

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Almonds are an excellent source of Vitamin E and powerful antioxidant, making these macaroons, a nutritious snack for your family.

Xylitolis made from 100% Birch tree extract and is a healthy sweet alternative.

Having some egg whites in the fridge gave me the perfect opportunity to whip up some almond macaroons to nibble on.

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Ingredients makes 18 macaroons

3 egg whites stiffly beaten

2 Tsp Xylitol

150 -175g ground almond

18 blanched almonds

Beat egg whites and add Xylitol

Continue beating until stiff.

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Fold ground almond into the stiffly beaten egg whites

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Put spoonful onto lined baking tray and top each macaroon with a blanched almond.

Bake @ 150 degrees for 20 min. Lower temperature to 100 degrees and dry out for 30 min .

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Freezing these macaroons makes them crunchy and scrumptious. My husband  “the cookie monster” said that they hit the cookie graving bull’s eye. 🙂

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Tip: To blanch almonds, place a handful in a bowl of boiling water. Let them stand. When water is cool the skins will peel off easily.