Chrysalosity

a flourishing lifestyle

Peanut Butter Chocolate Protein Balls

· FEEL-GOOD FOOD

Peanut Butter Chocolate Protein Balls

When snack time hunger hits, making smart food choices can be difficult.

This super easy, protein-packed recipe is here to make that choice easy for you! Instead of surrendering to the vending machine or the drive-through, make a batch of protein balls that will last through the week to satisfy your hunger.

In a much unhealthier time in my life, I would ignore and fight through my snack time hunger and wear it like a badge of honor. All my life I had observed women bragging about skipping meals and restricting calories as if that were the new normal. But hunger is a signal from your body that you need nutrients, and making good food choices when you're hungry will lead to a healthier body and mind. Ignoring those hunger signals is simply depriving your body of what it needs, and it's important that we stop treating food restriction as something to be proud of.

Protein is an essential macro nutrient that will fill you up and keep you full so that you can keep going throughout the afternoon. You already know that I love using protein powder as a dietary supplement, and this is a super easy way to incorporate more protein into your diet. It's also packed with natural peanut butter, which is an excellent source of healthy fats and even more protein. What could be better than a peanut butter and chocolate combo?! (I'll wait.)

So, busy ladies, take a half hour to throw together a batch of these peanut butter chocolate protein balls and fuel up for the week. You got this!

 

Peanut Butter Chocolate Protein Balls

 

Peanut Butter Chocolate Protein Balls

Ingredients:

Directions:

  1. In a standing mixer, combine all ingredients until well-blended.
  2. Roll mixture into 1 inch balls.
  3. Optional: Roll protein balls in loose cocoa powder
  4. Store in an airtight container in the fridge. These will stay good for over a week! Makes about 2 dozen.

Peanut Butter Protein Balls Nutrition Label

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Snacking!

Signature

 

 

 

 

Peanut Butter Chocolate Protein Balls

Instant Pot Pumpkin Pie Protein Oats | Day 11 of #30DaysOfBlogging

· FEEL-GOOD FOOD

Instant Pot Pumpkin Pie Protein Oats | Day 11 of 30 Days of Blogging

It's the season of all things pumpkin!

I'm about as basic as they come. and I'm really okay with that. Yesterday I made two batches of pumpkin bars, and today I'm here with a perfectly-spiced, super hearty breakfast recipe: protein oatmeal!

Steel-cut oats are minimally processed and denser in fiber than rolled oats. Steel-cut oats are slower burning carbs than rolled oats, meaning they won't cause your blood sugar to spike like highly processed carbs would.

I threw in some protein powder because, to be honest, I hate feeling hungry by 10:00 am when my breakfast typically wears off. This recipe combines a slow-digesting carb with protein to fill you up and keep you full for hours, so no more mid-morning snacking!

Truthfully, I had intended to make this oatmeal in the slow cooker, but I totally forgot to start it the night before. So this slow-cooker recipe turned into an Instant Pot recipe the next morning because of my lack of planning - precisely why I love my Instant Pot!

However, this recipe can easily be modified for the slow cooker if you don't have an Instant Pot (but I do highly recommend you get one!). Simply mix together your steel-cut oats and water in your slow cooker and cook on low overnight for 8-10 hours. Then, mix in the rest of the ingredients per the directions below.

 

Instant Pot Pumpkin Pie Protein Oats | Day 11 of 30 Days of Blogging

Instant Pot Pumpkin Pie Protein Oats

Ingredients

Directions

  1. In inner pot, mix together oats and water.
  2. Close the lid, make sure the vent is sealed and set time for 4 minutes on "manual" or "pressure cook" setting.
  3. After the four minutes expire, allow the pressure to release naturally for 20 minutes.
  4. Quick release after 20 minutes natural pressure release and open the lid.
  5. Stir oat mixture. Mix in pumpkin, protein powder, pumpkin pie spice and salt.
  6. Serve immediately or store in an airtight container in the fridge for up to a week.

Pumpkin Pie Protein Oats Nutrition

 

 

 

 

 

 

 

 

 

 

 

 

This is a rather large batch recipe, so there will be plenty to enjoy throughout the week. Perfect for meal prepping! Again, if you want to try slow-cooking this recipe, cook the oats first and then stir in the other ingredients to prevent from burning and sticking to the bottom of the pot.

Enjoy!

Signature

 

 

 

 

 

Protein-Packed Farmhouse Egg Bake Recipe

· FEEL-GOOD FOOD

We are in the thick of farmer's market season right now, and I am all for it!

I love stopping by the farmer's market every now and then for the best fresh produce from farms in our area. I've got a garden of my own, but I haven't been able to master growing my own leafy greens in the KC heat! One of my favorite greens to buy at the farmer's market is Swiss chard - so colorful and rich-tasting!

After coming home with a market produce haul, I immediately put some of these veggies to work in one of my favorite meal-prep breakfasts: egg bake! I love making one big pan of egg bake and eating it all week long to keep our mornings stress-free and well-fed. Although our stomachs were growling by the time this dish was finally finished, it was well worth the wait!

Even if you don't have all the ingredients for this recipe, you can easily make your own creative substitutions as you see fit. That's the beauty of the farmer's market - you learn to cook with whatever is in season! Give it a try and let me know in the comments if you made any adjustments - I'd love to try them myself!

 

Ingredients:

  • 12 eggs
  • 1 lb ground pork sausage
  • Salt & pepper, to taste
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup leafy greens (I used Swiss chard but feel free to substitute!)
  • 2 cups tomatoes, diced (or one 14.5 oz can, drained)
  • 2 cups shredded mozzarella, divided

 

Directions:

  1. Preheat oven to 350. Grease a 9x13 baking dish and set aside.
  2. In a large skillet, brown ground sausage over medium heat until cooked through. Remove from heat, drain the fat and season with salt & pepper to taste.
  3. Cut up pepper, onion, garlic, greens, and tomatoes.
  4. Stir all veggies and one cup mozzarella cheese into meat mixture. Transfer mixture to 9x13 baking dish.
  5. In an electric mixing bowl, beat eggs until light and foamy.
  6. Pour beaten eggs over meat/veggie mixture in 9x13 dish. Top with remaining cup of cheese.
  7. Bake for 40-45 minutes, or until eggs are fully cooked.

 

Bon appétit!

-Rachel

 

COPYRIGHT © 2020

THEME BY ECLAIR DESIGNS