I was obsessed with this awesome place in the Seattle Convention Center called Juicy Cafe. In fact, I tried to replicate their taco bowl here. Today, I attempted to make their Monkey Balls (though I know I used things they don't so I guess I could call them "What I Had In the Pantry Balls"). I LOVED these things before and after my workouts (and they served as awesome snacks on-the-go). Since I'm still on this really fun (NOT) elimination diet, I made sure to use ingredients that don't contain any of the common allergens (gluten, dairy, nuts, corn, etc). It took about 20 minutes to make and package total. Woohoo! Here's what I did:
2 ripe bananas, mashed
1 cup Sunwarrior Warrior Blend Raw Protein in vanilla
2 cups gluten-free uncooked old-fashioned oats
1/2 cup chocolate chips (I used the Enjoy Life brand because they're free of those allergens I mentioned though I'd probably be fine with 85% cacao chips)
1/2 cup unsweetened shredded coconut
2 tsp cinnamon powder
Mush all of the ingredients together. Slice up 10 pieces of cling wrap. Form 10 balls (using an ice cream scooper to form them might be useful) and wrap them in the cling wrap. Put them in the fridge. That's it!
Try it out. If you come up with a fun concoction, let me know!
It is COLD outside in Chicago! You know what that means: Soup time! I found this awsome recipe from Bon Appetit online but changed a few things up to make it allergen-free (I'm easing into an elimination diet at the moment...). That means no gluten, soy, dairy, peanuts and I know the punchline would be, "And no taste!" but this is one of the yummiest soups I've made in a long time! Check it out:
1 tbsp olive oil
1 1/2 - 2 cups chopped leeks (I used 3, white and pale green parts only)
1 8-oz container sliced crimini mushrooms
2 garlic cloves, minced
2 1/4 tsp minced fresh rosemary (I used 1/2 tsp dried)
1 14.5-oz can diced tomatoes in juice
1/2 - 3/4 cup brown rice (I used a full cup and it was WAY too much)
4-6 cups chicken broth (or veggie if you want to add "vegan" to the list of adjectives above)
2 bunches lacinato kale, chopped, center stalks removed
From Bon Appetit: "Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and saute until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add [brown rice -- the recipe originally called for barley] and 4 cups broth; bring to boil. Reduce heat to low, cover and simmer until [rice] is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and [rice] are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes."
This soup is SUPER filling so I suggest serving yourself less than you think you want. Enjoy!
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