Make these yummy fig bars!

Like me, you may have discovered a forgotten bag of figs you meant to put out on the platter for NYE!These are so plump and soft and the buttery spiced crumble is a yummy contrast to the sweet, sticky filling. ⁠
⁠
These bars make a a great little healthy snack either mid morning or mid afternoon when it’s time to put your feet up with a cuppa. Or just grab one for dessert. ⁠

Put them to good use with this easy recipe which make a perfect lunchbox friendly snack or delicious dessert with a scoop of vanilla ice-cream. You could also replace the figs with Medjool dates if you like.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura Sugar
Wholemeal Spelt Flour
Desiccated Coconut 
Ginger powder
Rolled Oats
Figs or Medjool Dates

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

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Fig Bars

Cook Time 25 minutes

Total Time 55 minutes

Servings 12

Author Brenda Janschek

Ingredients

Bottom layer

• 100 grams cup butter softened
• 1/4 cup rapadura sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup wholemeal spelt flour or any plain flour
• 1 teaspoon baking powder

Fig Filling

• 1.5 cups chopped Turkish figs or you can use Medjool dates
• 1 cup water

Oat Topping

• 1/4 cup wholemeal spelt flour or any plain flour
• 1/4 cup rapadura sugar
• 1/2 cup rolled oats
• 1/4 cup desiccated coconut
• 1 teaspoon ground ginger optional but our whole family love ginger and it goes well with fig
• 3 tablespoons cold butter

Instructions

• Heat oven to 175 degrees C and line a 20 cm square pan with parchment paper.

Bottom Layer

• Beat butter, sugar, vanilla together in a bowl until pale and creamy (2-3 minutes). Add egg and beat until just combined.
• Sift in flour and baking powder and stir until just combined.
• Press mixture into the pan and bake for 10 minutes until just set and remove from oven to slightly cool.

Fig Filling

• While bottom layer is in the oven, put figs and water into a small saucepan and bring to boil. Uncover and stir intermittently until figs are tender and water is absorbed, around 5-8 minutes. Mash with a fork or blend in small processor to create a fig paste.
• Spread paste over slightly cooled bottom layer.

Oat Topping

• In a small bowl mix flour, sugar, oats, coconut and ginger. Add butter and rub dry mixture into butter with your fingertips until well combined and it looks similar to a crumble topping.
• Spread over fig layer and bake in the oven for 15 minutes or until top is golden brown.
• Cool completely (around 1hr) and then cut into bars.
• Topping may be a bit crumbly but will continue to set.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. She’ll get a total kick out of seeing you bring her recipe to life.

Some other delicious healthy treats you might like are Orange and Poppy Seed Bars and Muesli Slice. 

The netball representative carnivals are high intensity. They involve 7-8 half games in one day, preparing the girls for the big finale that is the 3-day State Netball Championships!

The players aren’t really that hungry throughout the day, which is natural as they’re keeping their energy for playing, not digesting, but they still need to eat and drink to help prevent fatigue, keep them focused and keep their energy steady.

In our Under 13’s age group, at the coaches request (yay!), all the parents pitch in to make sure there is an array of healthy snacks and food for the girls to eat between games.

Small protein and carb snacks are ideal which was how these Cookie Dough Energy Balls were born. As well as the fact my daughter’s main motivation to bake weekly is the allure of eating the leftover batter in the bowl at the end!

The combination of ingredients provide the perfect boost for the girls, all wrapped up in delicious, easy-to- eat little bites.

I have made a few batches of this since I created the recipe a couple of weeks ago and I can’t keep my kids hands off them (or mine!).

While most of us won’t be able to pack these in our school lunchboxes due to the nuts, my Easy Wholefood Lunchboxes recipe ebook is filled with nut free sweet and savoury recipes, like Apricot, Orange and Coconut Bliss Balls and Chocolate Tahini Oat Bites …

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Desiccated coconut
White chia seeds
Almond meal
Peanut butter
Raw honey
Milk
Sea salt
Vanilla extract
Dark chocolate chips

Print

Cookie Dough Energy Balls

Prep Time 15 minutes

Author Brenda Janschek

Ingredients

• 1 cups rolled oats or you can just use oat flour
• 1/2 cup desiccated coconut
• 1 tablespoon white chia seeds optional
• 1 cup almond meal
• 1/2 cup smooth peanut butter
• 1/4 cup raw honey
• 1 tablespoon milk I used almond milk
• pinch sea salt
• 1/2 teaspoon vanilla extract
• ¼ cup unsalted butter
• 1/3 cup mini dark-chocolate chips

Instructions

• In a food processor, grind oats, coconut and chia seeds (if using), until finely ground.
• Add peanut butter, honey, almond meal, salt, vanilla, butter and milk. Process again until it's all mixed together well.
• Stir through choc chips
• Roll tablespoons of the dough into balls, if rolling proves difficult, press into balls using the palm of your hand.
• Store in refrigerator. Can be frozen.

Notes

Time Saving Tip: Alternatively you can line a shallow square or rectangular baking tin with baking paper and press the dough into the tin, pop in freezer to set, then cut into bars.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other similar recipes you might like are Raw Cacao Balls  and Chocolate Orange Truffles

Bren x

These truffles are healthy, full of nutrition and oh so good!

If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.

These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.

Enjoy this Vitamin C-packed party in a bliss ball! We’ve always got a batch of bliss balls stashed away in the fridge or freezer like these nut and date-free Raw Cacao Balls,  the Apricot, Orange, and Coconut Bliss balls from my Easy Wholefood Lunchboxes ebook, and these Chocolate Peanut Butter Bliss Balls.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cacao Powder
Walnuts
Pepitas
Chia Seeds
Medjool Dates
Desiccated Coconut
Cinnamon Powder
Salt 
Maple Syrup 

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Chocolate Orange Truffles

Total Time 10 minutes

Author Brenda Janschek

Ingredients

• 2 cups desiccated coconut
• 6 medjool dates seeds removed
• 6 prunes seeds removed (provides a fudge-ier consistency and has less sugar than dates)
• 1/2 cup walnuts you can leave these out to make lunch box friendly
• 1 tablespoon chia seeds
• 2 tablespoon pepitas
• zest of 1 medium orange
• juice of half an orange
• 2 - 3 tablespoons cacao
• 1/2 teaspoon natural vanilla extract
• 1/2 teaspoon cinnamon powder
• pinch sea salt
• 1 tablespoon maple syrup optional

Instructions

• Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together. Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

If you’re looking for more recipe inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Bren x

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

Print

Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

It explains why some of the more cumbersome foods in their lunch boxes keeps coming back.

So much for teaching them to sit down when they eat and engage in mindful eating!

So I’ve started to focus on filling their lunchbox with bite sized bits and pieces that they can eat with one hand whilst slamming a hand ball with the other : )

These mini-quiches work well and boy do my kids love them! There was a lot of begging for a quiche from other kids too. So they seem to be a popular option for kids.

They are easy to make too, especially if you get your kids involved.

With over 200 lunchboxes to tackle every year per child (!), my Easy Wholefood Lunchboxes recipe ebook was  created for the parents dreaming up a constant supply of delicious options  to keep their children happy and satisfied, while ensuring they are receiving vital nutrients as they grow physically, emotionally and intellectually.

The Easy Wholefood Lunchboxes eBook is split into 3 sections

1. My recommended lunch boxes, containers, drink bottles; my easy lunchbox system; and preferred ingredients
2. 20 sweet recipes
3. 20 savoury recipes

Plus a gorgeous photography to accompany each recipe. Check it out here. 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Milk
Salt and pepper

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Mini Quiche

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Brenda Janschek

Ingredients

• 3 sheets butter puff pastry
• 6 eggs
• 180 grams feta cheese
• 100 grams cream cheese
• 1/2 cup milk or cream
• Sea salt and pepper
• 300 grams spinach chopped
• 1 big handful mint finely chopped
• Red onion thinly sliced
• Cherry tomato halved

Instructions

• Preheat oven to 175 degrees celcius
• Grease 2 x 12 hole muffin tins with butter
• Thaw butter puff pastry as per packet directions
• Pop eggs, feta, cream cheese, salt and pepper into a food processor and blend for a few seconds until mixture is smooth (ie feta isn't still in lumps)
• Pour into a measuring cup with a spout and mix through spinach and mint
• Using a glass, cut holes in pastry ( I used a cup with 9cm diameter) and place into muffin holes
• Pour the egg mixture into the pastry
• I alternated the topping with half a cherry tomato and thinly sliced red onion
• Pop into the oven for 20-30 minutes, or until quiches are golden brown
• Leave to cook in trays for 5 minutes then remove to a cooling rack

Notes

Delicious hot or cold

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these 10 Savoury School Lunch Box Ideas and these 17 Sweet and Easy Lunch Box Recipes.

Bren x

Which will keep you full and satisfied all morning long!

I didn’t add any sweetener to the recipe because the combination of coconut milk, vanilla and cinnamon makes it sweet enough. Especially with the addition of fruit when serving.

You can add your preferred milk, other dairy-free milk options include macadamia, hazelnut, almond and rice milk, and by all means try cow’s milk if you’re not dairy-free (always look for good quality though).

This recipe is great for the whole family with omega-3 and omega-6 fatty acids in chia seeds which help lower risk of heart disease, balance hormones, and play a role in breast cancer prevention.

Research has shown that chia seeds can also positively impact insulin resistance, and the essential fatty acids protect the human brain and heart and help improve the function of the thyroid gland.

You’ll be happy to know that all of chia’s properties – from fibre, vitamin Bs to proteins, are essential, and do a mighty job of balancing your hormones naturally.⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chia seeds
Coconut milk
Vanilla powder
Cinnamon

Print

Vanilla Apple Chia Pudding

Perfect make-ahead breakfast and snack.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Servings 2

Author Brenda Janschek

Ingredients

• 3 tablespoons chia seeds
• 1 cup coconut milk or half cup coconut milk and half cup filtered water
• 1 teaspoon vanilla extract
• 1 heaped teaspoon cinnamon
• 2 medium green apples sliced or chopped, then stewed in a little water and star anise (optional) for 5 minutes or until soft. Put some stewed apple aside for topping in the morning. Discard the water, and puree by hand or in a food processor

Instructions

• Place the chia seeds in a jar and mix through the coconut milk, vanilla, cinnamon and apple puree
• Pop into the fridge overnight
• Serve in the morning with yoghurt, granola and some reserved stewed apples

Notes

I double this recipe so I have extras for the week, and make up ready- to -go jars for the whole family for breakfast and snacks.

If you know someone who could use some breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Some other breakfast recipes you might like are Layered Rich Chocolate Chia Dessert and Strawberry and Coconut Crumble.

You can find out a little more about her below.

This is the first of 6 new recipes we can’t wait to share with you!!

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Summer baked meatballs with kale and juicy tomato sauce

Lunchbox friendly, batch and freeze

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Berleena Eberle for Brenda Janschek

Ingredients

• Meatballs
• 1 kg grass fed organic beef mince (ground)
• 2 eggs
• 4 cloves of garlic finely chopped (reserved half for tomato sauce)
• 1 large brown onion grated or finely chopped, can use food processor (reserve half for tomato sauce)
• 1 cup of kale leaves stripped and chopped finely
• 1 tspn ground cumin or seeds
• 1 tspn ground cinnamon
• ½ tbsp of dried or fresh dill
• Zest from 1 lemon
• 1/2 cup of sourdough bread chopped into small pieces
• Salt and cracked black pepper to taste
• 1/2 tspn olive oil
• Basil for garnish
• Parmesan cheese to taste
• Tomato Sauce
• 1 tspn olive oil
• 1.5 cups of passata sauce
• 3/4 cup stock or broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 sprigs basil finely chopped
• 200 g spelt pasta ½ cauliflower (grated to make rice) or 3 medium zucchinis (spiralized)

Instructions

• Preheat oven to 200 degrees. Line a baking tray with baking paper.
• To make the meatballs, combine the mince, eggs, half the garlic and onion, kale, cumin, cinnamon, dill, lemon rind, bread, salt and pepper in a bowl. Let the mixture sit for a few minutes so the kale and breadcrumbs can absorb some of the moisture.
• Roll meatballs into balls and set on baking tray, brush with olive oil. Bake for 15-20 minutes or until golden on top.
• To make the tomato sauce, saute the remaining onion in oil for 1-2 mins in a large saucepan. Add the garlic, stirring for a further minute. Add passata sauce, broth and apple cider vinegar, season well with salt and pepper. Let sauce simmer on low heat for 5 mins.
• Add the meatballs to the sauce and simmer on low heat for a further 5-10 mins. Turn off heat and mix through basil.
• Serve meatballs on a bed of spelt pasta, cauliflower rice or spiralized zucchini of your choice, drizzle tomato sauce on top, garnish with fresh basil and parmesan cheese.

Enjoy!

Bren x

Meet Berleena….

Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

According to the Harvard School of Public Health, variety is as important as quantity because no single fruit or vegetable provides all the nutrients you need to be healthy.

So start to experiment and start to throw different fruits and vegetables into your smoothies – pineapple, papaya, berries, baby spinach, kale, lettuce – the sky’s the limit!

This recipe is easily one of my favourites.

This recipe is designed to detoxify the body, increase energy, heal from the inside out and balance hormones.

I make a big batch to last 3 days and drink down this green goodness after a couple of big glasses of water in the morning and usually after my morning exercise.⁠
⁠
I just love how it makes me feel and here are but 3 reasons why I just can’t give them up …⁠
⁠
🥒 The fibre content goes straight to my digestive system so I can absorb more nutrients ⁠
⁠
.⁠🥒 My smoothie is full of essential nutrients to help nourish healthy hormones, support my thyroid and balance cortisol⁠
⁠
🥒 And green smoothies help to eliminate cravings too ⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut water or coconut milk
Raw cashews
Linseeds

Print

GINGER, MINT AND GREEN APPLE SMOOTHIE.

Servings 1

Author Brenda Janschek

Ingredients

• 1 small green apple quartered
• 1 cup baby spinach or kale
• ½ cucumber roughly chopped
• 1 celery stick, leaves included roughly chopped
• 1 tablespoon mint leaves or basil or coriander leaves
• A scoop of avocado
• 1 inch piece of ginger root
 peeled
• 1-2 cups filtered water, coconut water or coconut or almond milk
• 1/4 cup raw cashews
• 1 teaspoon linseeds
• lots of ice omit ice in the winter

Instructions

• Blend it all up until smooth and creamy and pour into a glass

Notes

Sip your smoothie slowly

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like 8 Nutrient Packed Smoothies for Dinner and 20 Reasons to Love Smoothies and 10 Recipes

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Grab your FREE copy of my 'CALM YOUR CORTISOL' recipe book to soothe your cortisol and start your journey to high energy, fast metabolism, and feeling like yourself again!

They remind me of a toffee crunch, but without all the refined sugar and crap, and even tastier!

We used almond butter, because that’s all we had, and have got a stash in the freezer for when we need a little healthy treat.

I am thrilled to say that the Martyna Angell agreed to let me share this recipe from her most amazing cookbook, The Wholesome Cook, easily my favourite cookbook of the year. Jam packed with simple, down-to-earth, family friendly whole food recipes, it’s a must for any cookbook collection.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Peanut butter
Rice malt syrup or honey
Vanilla powder
Coconut oil
Raw cacao powder
Maple syrup

Print

Peanut Butter And Buckwheat Fudge Bites

Choose a natural 100 per cent peanut butter or make your own. Keep a stash in the freezer for unxpected guests or for a satisfying mid-afternoon snack.

Author Marytna Angell

Ingredients

• 1/2 cup peanut butter
• 1.5 tablespoons rice malt syrup or honey we used RMS
• 2 tablespoons vanilla protein powder optional – we used some from Nutra Organics
• 1.5 tablespoons buckinis

Chocolate Icing (optional)

• 1/2 cup melted coconut oil
• 1.5 tabelspoons raw cacao powder
• – we added a tablespoon maple syrup

Instructions

• Combine peanut butter, rice malt syrup or honey, protein powder, if using, and buckwheat in a bowl and mix well. spooon into silicone moulds. Place in the freezer for 1 hour to set. Remove from the moulds and, if using, dip into coconut oil mixed with cacao until coated. Set on a piece of baking paper for a minute. Trnasfer to an airtight container or freezer bag.
• Store in the freezer for 4-6 weeks and enjoy chilled.
• YOU CAN use silicon chocolate moulds for these – the are available from most homewares stores and some supermarkets, or press the mixture inot a loaf tin with some baking paper and cut into squares.
• Enjoy!

How do we busy women nourish ourselves when we don’t have 5 minutes from sunrise to sunset?

How do we find the energy to focus on ourselves and understand the true importance of this?

Well, I’m here to tell you it is possible.

Now, I’m not talking about making time for oil pulling, or 1-hour yoga sessions three times a week  (it’s great if you do, but this mama doesn’t have time for that!).

I’m talking about more realistic stuff, such as:

• creating a nourishing kitchen so there’s always healthy, delicious food on hand
• committing to even 5 minutes of quiet time to breathe or lie down with your legs raised
• eating lunch mindfully with your feet on the grass instead of under a computer
• exercising more efficiently whilst still losing weight
• creating time to visit a naturopath to check your overall health
• take a preventative approach to your health and add lots of medicinal herbs and spices to your meals or supplement with natural medicine like Turmeric Curcumin.
• running your household more efficiently so there is more time for fun stuff

If you find yourself stuck in a rut with your health that and you’re done thinking about doing something about and it’s time for you to take action, take a look at my series, 6 Simple Steps To Reset Your Hormones and Shed Stubborn Weight. 

Another simple way you can nourish yourself today is by making a batch of these divine Protein Ball Recipes below, two recipes that we created for the busy women on the program, that have been much loved by the whole family.

Eaten mindfully, these make a great accompaniment to a breakfast smoothie if hunger pains ensue, or perfect to throw in the handbag for a before and/or after workout snack.

They make a nutrient-dense and delicious alternative to the vending machine at the 3pm crash (at least until we get those blood sugars stabilised) and they make a perfect after-school snack for the kids if you are willing to share!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cashews
Goji berries or prunes
Tahini
Pumpkin seeds
Coconut oil

Print

Zesty Lemon Protein Ball

Ingredients

• 150 g cashews
• 50 g Goji berries or prunes
• Zest from 1 lemon
• Juice from half a lemon
• 1 heaped tablespoon tahini
• Half a cup of pumpkin seeds
• 10 gms coconut oil
• 1 tablespoon Great Lakes collagen protein optional

Instructions

• In a blender, blend lemon juice, zest, and coconut oil into a smooth cream.
• Add tahini, cashew, goji berries and pumpkin seeds and blend until mixture forms together.
• Shape into little balls and roll in coconut flour.
• If mixture is too wet add in some desiccated coconut or coconut flour.
• Store in the fridge or freezer.

Print

Dark Chocolate Protein Balls

Ingredients

• 1 cup raw cacoa powder
• Half a teaspoon of vanilla powder
• 1 teaspoon cinnamon
• 50 g goji berries soaked for 10 mins to rehydrate and add moisture
• 180 g pecans soaked for 10 mins to rehydrate and add moisture
• 20 g coconut oil
• 1 teaspoon raw honey
• 1/2 cup filtered water if needed

Instructions

• In a blender, blend raw honey, coconut oil and cacao powder to from a creamy consistency (would make amazing icing!).
• Add pecans, goji berries, cinnamon and vanilla and blend until nice and smooth.
• If needed, add half a cup of water to help soften mix (add slowly until you reach a consistency you like)
• Form into little balls and roll in a mix of cacoa powder and cinnamon. You could also a little chilli powder for that extra kick!

TAKE A LOOK AT 6 SIMPLE STEPS TO RESET YOUR HORMONES AND SHED STUBBORN WEIGHT AND GET READY FOR SPRING AND SUMMER!