1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp crunchy peanut butter
2 tbsp honey
2 tbsp lime juice
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)
1. In a bowl, combine all the ingredients. Set aside.
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired
Source Adaptation: http://bit.ly/2ruihfe
- 1/4 cup maple syrup
- 2 tablespoons coconut aminos
- 1 clove garlic, minced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 pound salmon
- In a small bowl, mix the maple syrup, coconut aminos, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Source Adapted: http://armagazine.com/1HR9tme
- 1 Tablespoon coconut oil
- 1/4 cup white onion, finely diced
- 1 yellow bell pepper, diced
- 1 green pepper, diced
- 1 jalapeno pepper, diced
- 1 garlic clove, minced
- 6 eggs
- 1 Tablespoon water
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- Non-stick coconut spray oil
- Preheat oven to 350 degrees. In a saute pan, heat coconut oil. Add onion and peppers and cook for about 2 minutes or until softened. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper to taste. Remove from heat.
- In a separate mixing bowl, whisk together the eggs and water. Season with salt and pepper. Add the veggie mixture and stir until well combined.
- In a regular muffin pan, spray with non-stick coconut spray oil. Evenly distribute the egg mixture into each muffin tin, filling them up 3/4 of the way full. You should get 8 muffins total.
- Bake for about 20 minutes or until the muffins have turned light golden brown around the edges.
- Serve immediately or store leftovers in an airtight container in the refrigerator. To reheat, stick in the microwave for about 20-30 seconds.
The Basic Formula
Protein balls consist of wet and dry ingredients, typically at a 2:1 dry-to-wet ratio (think: two parts dry ingredients, one part wet ingredients). Dry ingredients keep the shape and typically provide most of the protein. Wet ingredients are for the sticking and sweetness; they create a dough-like consistency. There are varying thicknesses of the wet ingredients, which means there’s no “one-ratio-fits-all” rule. For instance, mashed dates will hold better than mashed bananas and thus require less of your dry ingredient, like protein powder or flax meal. If you’re using an actual juice (like lemon juice, for instance), you’ll need a very small amount of it in relation to the dry ingredients.
Mix and match these ingredients (or find ones that suit each category), and experiment to create the perfect protein snack for your on-the-go treat. Mix, mold, and chill to set each one, and bring two to three with you for some post-workout or midday fuel.
Dry Ingredients (2 parts)
- Protein powder
- Rolled gluten free oats
- Flax meal
- Ground almonds or cashews
Wet Ingredients (1 part)
- Nut butter
- Maple syrup
- Pumpkin puree
- Coconut oil
- Spices – Cinnamon, Nutmeg, etc.
- Coconut shreds
- Dark chocolate chips
- Puffed rice or quinoa
- Chia seeds
- Hemp seeds