Almond-Cacao Energy Balls

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Ingredients

  • ½  cup walnuts (or any other nut you have on hand)
  • ½  cup almonds
  • 3 TBSP cacao powder
  • 1 pinch of ground vanilla bean
  • ½  tsp cinnamon
  • ½  tsp sea salt
  • 2 TBSP almond butter
  • 4 TBSP cold water
  • 12 medjool dates pits removed 
  • ¼  cup unsweetened shredded coconut 
  • 4 tablespoons protein powder (I used collagen powder from Vital proteins) 
  • sliced almonds broken up with the back of a spoon for rolling in 

Instructions

  1. If the dates are hard, once the pits are removed and they are roughly chopped, place them in a bowl of warm water for about 10 minutes to soften.
  2. Once your dates are soft, place all ingredients (except the almond butter) in a food processor and mix until well combined.
  3. Add the almond butter and blend until a thicker dough-like consistency forms (about 2-3 minutes)
  4. Form with your hands into equal-sized balls, roughly 1 inch in diameter.
  5. Finish by rolling balls in chopped slivered almonds.

Alternatives

You can roll the balls in shredded coconut, or any other slivered nut.

Chili-Lime Cod With Veggies

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Ingredients

  • 4 fresh, or thawed from frozen, cod fillets (or any white fish you have handy)
  • The juice of 2 limes
  • 1 tsp lime zest
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tsp honey (omit the honey if you’re on a Whole 30 like me)
  • 2 tbsp olive oil
  • 4 cups of chopped veggies of your choice (I used sliced zucchini, tomatoes, and carrots)

Directions

  1. Preheat the oven to 400 degrees
  2. Line a 9 x 13 glass casserole dish with parchment paper (just the bottom to prevent sticking, or you can oil the bottom)
  3. Stir together the olive oil, lime juice and zest, honey, and all of the seasonings (set aside)
  4. Arrange the vegetable at the bottom of the casserole dish
  5. Place the cod fillets on top of the bed of vegetables
  6. Evenly coat the fillets with the lime, oil, and seasoning mixture
  7. Drizzle the remaining oil mixture over the vegetables
  8. Bake for 15 minutes (or until the cod is cooked fully) in hot oven and serve

Confession: I like to add fresh Parmesan to this meal – if you tolerate dairy give it a try!

Note: If you like your veggies softer you can put them in the oven for 5 minutes first and then add the cod for the last 15 minutes.

Apple Pork Burgers

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By Jenn Bruer

Beefsteak with potatoe salad- Frikadelle mit Kartoffelsalat

Ingredients
1.5 lbs ground pork
1 onion, minced
1 egg
1/2 cup apple, grated
1/4 cup celery, minced
1/2 cup sweet potato, grated
1/4 cup cranberries, finely chopped (I place mine in the food processor and pulse to tiny pieces)
1 tsp dried sage
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Place all ingredients in a mixer (or mix by hand) until well combined
  2. Shape the mixture into 1 inch thick patties (this should make about six 1-inch patties)
  3. Grill for 5 minutes on either side or until the meat is cooked
    • If it’s too cold out to grill, these taste great in the oven too! Put them in at 375 for about 20 minutes.

Note
I have also made these burgers in the oven and wrapped them in bacon – they were Ahhh-mazing 🙂 Enjoy!

Scotch Eggs

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Scotch Eggs

By Jenn Bruer

Ingredients
6 hard-boiled eggs – chilled
1 pound your favourite sausage meat (removed from casings)
1 egg beaten
1 tsp coconut flour
1 sprig of fresh rosemary
1 dash of sage
A few shakes each of salt & pepper
Oil for frying (ghee, coconut, butter, etc.)

Directions

  1. Peel eggs and set aside
  2. Place oil in large skillet and heat
  3. Meanwhile, in a large bowl combine all other ingredients
  4. Divide the meat into six equal portions
  5. Press each portion into a patty
  6. Wrap the patties around the hard boiled eggs (it’s messy) to form the shell
  7. Cook each egg in the oil until all sides are golden brown
  8. Salt to taste if needed

Egg Foo Young

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By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion