If you watched last month’s segment on 10TV, you learned about the factors which can make us feel FAT & TIRED as well as the top 10 foods for increasing our natural energy levels. One of the ideas featured was our Cocoa-Maca Energy Balls; it’s a great pick-me-up for the 3pm slump and a delicious, chocolate-y treat.
Prep time: 5-10 minutes
Servings: 24 energy balls
1 cup coconut oil, melted
2.5 cups shredded coconut
1 cup cacao powder (or cocoa powder)
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp cayenne powder
1 tsp cinnamon
1 tsp maca powder
Put shredded coconut, cacao powder, cinnamon and cayenne in medium bowl. Mix melted coconut oil, maple syrup, and vanilla extract and pour over dry ingredients. Combine well and put in freezer for about 15 minutes. Remove mixture and shape into balls; recipe makes 24. Store in fridge for up to a week or in freezer for up to 3 months.
Cold mornings require some extra effort and incentive to get out of bed. This warming, caffeinated, chocolate-y drink will help provide a firm boost as you launch into your day!
4 oz non-dairy milk (coconut milk or almond milk)
1 tbsp cacao or cocoa powder
1 or 2 anise pods
1/4 tsp cayenne
1 cinnamon stick
1/2 tsp black pepper
1/2 tsp honey
Prepare coffee as per usual (we used a moka pot) and heat milk on stove top along with cacao or cocoa powder, cayenne, cinnamon stick, black pepper, anise pods and honey. Simmer for about 5 minutes and add milk to coffee.
National Hot & Spicy Day
Adrienne Raimo, RDN, LD of One Bite Wellness is featured on the WBNS 10tv website about hot and spicy foods as well as their benefits.
Cold winter nights seem to conjure up the strangest, most delicious craving for warm and spicy Indian food. We’ve been to most restaurants in the city and have decided to make our own Dal. The result? You’d gladly pay for this meal at a restaurant, but now you don’t have to.
1 1/4 cup red lentils
1/2 teaspoon cumin seeds
2 tablespoons coconut oil
1 onion, diced/chopped
8 cloves garlic (we can never have too much)
1/4 teaspoon turmeric powder
1 tablespoon red chili powder
1 tomato, chopped
1/4 cup tomato sauce
salt to taste
1 cup water, or enough to make it the consistency you desire
Cook the lentils separately. While lentils are cooking, chop 1 onion and garlic. Heat 2 tablespoons oil and cumin seeds in a medium stockpot. Saute onion, garlic, turmeric powder, chili powder, and sprinkle cayenne if you like spice. Reduce to simmer, chop tomato and add to pot – cook until soft. Add tomato sauce (we used our own home-made version), cooked lentils and water; bring to a boil for a few minutes, and salt to taste.
photo source: steamykitchen.com
2 lbs Broccoli florets
1 lb Brussels Sprouts
3 garlic cloves, minced
4 tablespoons olive oil or grass-fed butter, softened
salt and pepper
2 teaspoons Dijon mustard
1 lemon juice and zest
1 pinch cayenne
Celtic Sea or Himalayan salt and pepper
1⁄4-1⁄2 cup parmesan cheese from grass-fed animal (optional)
2 Tbsp. raw Almonds, chopped (optional)
1. Preheat oven to 400 degrees. Wash veggies and dry thoroughly.
2. Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. Have as many flat sides as possible so they caramelize. Remove the ends of the Brussels sprouts and slice in half.
3. Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
4. Roast in the oven for 30-40 minutes depending on how crisp you like them. Stir halfway through and toss with fresh garlic. Remove from oven when finished and allow to cool slightly.
5. Whisk together the remaining 2 T oil, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
6. Toss with the veggies and cheese and almonds if using. Serve immediately or allow to come to room temperature.