Protein bliss balls (VGN & GF)

Life at work has been slightly hectic and somewhat overwhelming. This is because various unexpected changes (team- and job tasks-wise) have recently taken place and I am still trying to find my overall rhythm again. Since I have been getting home late and knackered, I see my time and headspace for the things that I enjoy doing and that make me feel grounded and at peace rather limited. Thus, if I am not away for the weekend I make sure to devote a couple of hours of my Sunday to meal prep. It saves me some valuable time during the week and makes me feel ready to take on the new week. I don’t know about you but I love to use my time during weekends wisely. Whenever I have a weekend free of major plans, I make sure I carve out some downtime/me time and I prioritise certain tasks that make me feel like I am more on the top of my game.

A few weekends ago, I wanted to make a snack that I could easily take to work with me and what you see in the picture below was the result: RAW VEGAN PROTEIN BLISS BALLS. The name could not be more appropriate as these no-bake balls really are mouthfuls of pure bliss. What a “cooking” accomplishment haha

Image-41.png

Even though this was only my second time making no-bake bliss balls, this recipe turned out to be so much tastier than the one I did for Christmas. I added vegan protein powder with chocolate hazelnut flavour and that was give it such a nice twist! This is an easy peasy recipe with only 4 ingredients. In less than 10 minutes you have a portable protein-packed and energy-boosting snack made of wholesome ingredients. So, without further adieu, here is the recipe:

Ingredients (makes 12):

  • 80gr pitted dates (I used Mazafati dates but you can use any other type such as Medjool)
  • 70gr toasted almonds
  • 15gr unsweetened shredded coconut (plus a bit more for the coating )
  • 7gr chocolate hazelnut protein powder. The one I use is made of brown rice and peas and it is from gold nutrition but feel free to use any other chocolate-flavoured protein powder that you may have at hand.

Directions:

  • Blend almonds in a food processor. Then add in dates and pulse until loose crumbs form.
  • Add in shredded coconut and protein powder and pulse until well combined. Knead together until the mixture sticks together.
  • Roll into balls and dip into shredded coconut (or in any other topping of your choice, such as cocoa or matcha powder )
Notes:
*You can store them in the fridge up to 1 week, or even longer in the freezer.
**You can also use other nuts, like hazelnuts or peanuts, instead of almonds. I am sure they would not compromise on the taste.

I am genuinely happy with how tasty these bliss power balls turned out: naturally sweetened, chocolate-y and slightly crunchy but still fudgey! I took them to the office and during a hectic week of work and it was marvellous to have them as a snack. They are just that perfect pick me up snack to have at work because they fuel you up without weighting you down, you know?

Even though they can be easily consumed as an “on the go snack on the go, you can also store them in the fridge and have them after lunch/dinner since they are a great bite-size dessert. Another alternative is to add to them to your breakfast smoothie/yoghurt/porridge bowl in the morning! I had a rushed morning the other day and as I did not have the time to have my breakfast at home as usually, I packed some puffed spelt, a power ball and a blueberry coconut-based yoghurt with me to eat at work (featured in the picture below). As featured in the picture below, super yummy and easy breakfast prepared in less than one minute!

 

Because this recipe is so quick and simple to make, I am sure I will be making it more often. If you happen to make these deletable grab-and-go bites, please let me know how you like them! 🙂 In case you have a different recipe of no-bake vegan bliss balls, please share it in the comment section below.

Much Love,

Blissfully Grateful

Advertisements

Red lentil dahl (VGN & GF)

The temperatures have significantly dropped in The Netherlands this past week. It has been snowy and rainy. As someone who was born in a sunny and warm country like Portugal, I must say that I get all excited when it snows! Well, except when I need to grab my bike and realise that I have my saddle frozen… that is just not fun. Apart from that, I love it!! haha It is such a beautiful change of scenery. Anyway, because cold and snowy weather asks for hearty comfort food for the soul, today I bring you my red lentil Dahl  recipe. This is now the third time I have made it (always using different ingredients and measurements) but this recipe turned out to be the tastiest. I was so happy with its thick consistency because a good Dahl is traditionally fairly thick. The boyfriend love it and so did I! 🙂

If you follow me on Instagram or you have been following me here for a while, you guys should now how I am al about humble comfort food, especially when it is thick, creamy and infused with fragrant spices. This dhal is quite simple to make, perfectly spiced and comforting. It will satisfy your taste buds and certainly nourish your body down to the core. ♥

 

image-5.png-7

 

So, here is the recipe:

Ingredients:

  • 300gr of lentils, cooked
  • 1/2 white onion, diced
  • 1 red pepper, diced
  • 1 can of diced tomatoes (400gr) or 2 medium ripe tomatoes, diced
  • 2 1/2 tsp of garlic powder (or 2 cloves of minced garlic)
  • 2 tsp of ground cumin
  • 2 tsp of turmeric
  • 2 tsp of ground ginger (or 1 tbsp of finely chopped fresh ginger)
  • 1 tsp garam masala
  • 1 tsp of paprika
  • 1 tsp of fenugreek (optional)
  • Fresh cilantro
  • Vegan soya or coconut yoghurt (optional)
  • Salt to taste

Directions:

  1. Rinse lentils and soak them overnight in a bowl of water (see note)
  2. In a large pot heat 1/2 cup of water over medium high heat. Alternatively, if you prefer you can also use a tsp of olive oil instead of water
  3. Sauté onion, garlic and ginger for 3-4 minutes, stirring. Once translucent, add in red pepper and sauté for 3-5 minutes, until the onion is fragrant and has started turning gold. Then add salt, spices and turn heat to medium. Stir for another 3 minutes letting the spices toast and release their flavours.
  4. Strain lentils and add to the pot, along with water and tomatoes. Give a good stir, bring to boil, cover, and then turn heat down. Let gently simmer for about 15 to 20 minutes, until lentils are perfectly cooked and soft.
  5. . Afterwards uncover and check consistency. If it is watery, continue to simmer uncovered until it becomes nice and thick.
  6. If needed, adjust seasoning to your liking.
  7. Serve Dahl over a hearty grain like rice or quinoa; or pair it with toasted naan bread or flatbread toast.
  8. Garnish with chopped green onions, fresh cilantro and a drizzle of vegan yogurt.

image-6.png-5

*note: whenever I cook dried legumes, I make sure to soak them overnight for optimum digestion and less cooking time. Plus, soaking not only neutralises anti-nutrients but it also increases the nutritional value. It breaks down the hard-to-digest carbohydrates and protein tinto simple components that are easier for our bodies to absorb.

If you give this recipe a go, be sure to leave your feedback in the comment section below! Would love to hear from you.

 

Much Love,

Blissfully Grateful