Cacao-Nut Protein Balls

You are going to go NUTS over these protein balls! I have been loving these as a post workout snack or an after dinner treat! Once you try these you will be wanting more, trust me! My other favorite protein balls recipe is in the Guiltless Nutrition & Recipe eBook!

You won’t even be able to tell you are eating such a healthy snack because they are just THAT good! These little protein balls are packed with 4 scoops of my LSF Plant Protein and I know you are going to be just as obsessed with them as I am!

Cacao-Nut Protein Balls Ingredients

makes approx. 24 balls 

• 3 cups Medjool dates pitted

• 1 1/2 cups almonds

• 1/2 cup water

• 2 tbsp cacao powder

• 4 scoops LSF Plant Protein (Vanilla or Chocolate)

• 1/4 cup dark chocolate chips

• 1/2 cup coconut flakes unsweetened

Instructions

1. Add almonds to a food processor and process until it’s more of a flour texture. It can be coarse. 

2. Add dates and water, cacao and protein powder and process until well combined.

3. Add chocolate chips and hit pulse a few times to combine.

4. Use a spatula to remove mixture from the processor into a bowl. Then use your hands to roll even spoonfuls into small balls.

5. Pour coconut flakes onto a large plate or bowl and gently roll the balls to cover in the flakes.

6. Store in the fridge or freezer in an airtight container.

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I’m sharing 10 healthy Easter recipes that are favorites to celebrate the holiday, or enjoy anytime during Spring! 

Hi friends! How are ya? I hope you’re having a lovely morning! I have an appointment this morning and then we’re headed to a funeral for my great Uncle. He passed away after some health struggles and we were very sad to hear the news. It gives me peace to know he’s up there with my Tata, his brother, likely causing some kind of ruckus.

For today’s post, let’s chat about Easter recipes. I can’t believe it’s this weekend and would love to hear some of your go-tos. Here are some ideas if you’re brainstorming for Easter or an upcoming spring brunch. 🙂

10 Healthy Easter Recipes

1. Morning Glory Muffins via Lexis Clean Kitchen

These Healthy Morning Glory Muffins are made with almond flour and are packed with many delicious add-ins, such as raisins, carrots, apples and nuts. These gluten-free and dairy-free muffins are easy to make and use just one bowl to put together!

2. The Best Baked Chicken

This recipe from Ina Garten is always a hit! I use half the butter, and it’s still delightful.

3. Crumble In A Jar

This recipe can easily be doubled… tripled… if you have extra crumble mixture, freeze it and enjoy w

These easy enchiladas with rotisserie chicken are great for meal prep and always a family favorite!

Hi friends! Have you ever craved enchiladas but are intimated by the recipe process? I feel ya. Enchiladas seem like they would be a lot of work, but take my word for it, they can actually be quite easy to throw together with a few shortcuts. It’s actually one of my go-to crowdpleaser family meals; the girls go wild for them.

These enchiladas with rotisserie chicken are my go-to for weekend meal prep. I make a large tray or two that can be stored in the fridge or freezer and be cooked up during the week. They also make the perfect meal to bring to friends or family who need an extra helping hand (new baby, feel-better food, etc.).

A couple tricks I swear by to make enchilada making easy are 1) don’t make your own sauce (but if you want to, here’s my recipe), and 2) buy pre-cooked rotisserie chicken.

We usually serve the enchiladas with rice, beans, and big ol’ salad on the side. I hope you love this recipe as much as we do!

Easy Enchiladas with Rotisserie Chicken

This recipe makes two pans full of enchiladas; about 12 servings. If you’re going to make one pan, you might as well make two! Freeze the extra one, or give it to a friend or neighbor!

Ingredients:

2 rotisserie chickens, shredded and placed in a large mixing bowl

2 cans of red enchilada sauce. I like the Las Palmas or La Victora brand

1 sweet onion, diced

3-4 cloves of garlic, minced

1 teaspoon oregano

1/2 teaspoon cumin

32 oz shredded Mexican cheese

12 flour tortillas – you can also use corn or Siete tortillas

Instructions:

Preheat the oven to 350 degrees and make sure you have two 9×13  in casserole dishes ready to go.

Start the sauce. In a large pot on medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Stir in the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded chicken and two big handfuls of cheese. Stir to combine. This is your filling!

Heat the tortillas. You want them to be soft and pliable, so they don’t break as you fill them.

Place a ladle of sauce at the bottom of each casserole dish and spread around, so the bottom is lightly coated with sauce.

Grab one tortilla, and place the chicken mixture in the middle seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in it, but make sure it isn’t *too full* to roll neatly. Roll it up and place in the pan. Continue filling and rolling, until you’ve made 12-14 enchiladas.

Cover each pan in the sauce, until there is no exposed tortilla edges. You can drench it a bit, it’s ok.

Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.

You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned, too.

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