Lisa's Family Recipes

  Ingredients 1 c. oatmeal 1/3 c. almonds, chopped 1/3 c. sweetened shredded coconut 1 Tbsp. ground flaxseed, optional 1/2 c. nut butter, peanut or almond are both good 1/4 c. honey 1 Tbsp. chia seeds 1/3 c. dried cranberries, roughly chopped Instructions Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

  Servings : 24 Author : Baking The Goods Ingredients Medjool Dates: 2 1/2 cups pitted raw almonds - 1 cup Bob's Red Mill Protein Powder - 1/2 cup unsweetened shredded coconut - 1 cup unsweetened cocoa powder - 1/4 cup flaxseeds - 1/4 cup almond extract - 1/2 teaspoon sea salt - 1/2 teaspoon Instructions Combine almonds and 1 tablespoon of Bob's Red Mill Protein Powder in a food processor. Pulse until the almonds are coarsely ground. Remove 3 tablespoons and set aside. Add the pitted Medjool dates, protein powder, 1/2 cup of the coconut, cocoa powder, flax seeds, almond extract, and sea salt

Ingredients 1 1/2 cup s diced fresh pineapple 1 banana 1/2 cup Greek yogurt (I used vanilla, but you can choose your favorite flavor) 1 Tbsp . grated fresh ginger 1/2 cup ice 1/2 cup pineapple juice or water