Looking for a meatless addition to your next meal? These broccoli fritters are the perfect way to hide veggies and satisfy the whole family!Read More
These Carrot Cake Protein Balls are the easiest carrot cake recipe ever. It is perfect for those night when you are craving on a guilt free carrot cake. I've never made anything raw before and in the past haven't been fond of no bake recipes, but these light snacks are made within 3 minutes, they're sweet, natural, fulfilling and simply delicious.
They're perfect for light snacking and a recovery snack after a hard workout. Even my goddaughter loved these at her birthday party this past weekend. You can customise these with whatever nut butter you have on hand and throw in extra protein like nuts and dates (I don't like any of that stuff and one of my best friends who ate one is horribly allergic).
I used my Baobab protein powder, but you can use your favourite protein powder. I even added apple-banana applesauce for more moisture and natural sweetness. What you end up with is a wonderful carrot cake flavour that is super moist with a little added crunch if you add the nuts. Make it gluten free by using gluten free ingredients.
Carrot Cake Protein Balls
- 1 cup rolled oats
- 1/2 cup flour (I used whole wheat)
- 1/2 cup grated carrots
- 2 tablespoons whipped creamy peanut butter
- 3.2 oz. apple-banana applesauce
- 2 tablespoons protein powder
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Optional: 1/4 cup nuts of your choice and a fruit like dates, raisins or apricots
- 1/2 cup powdered sugar
- 1 teaspoon milk of your choice
- t teaspoon almond extract
- 1/2 teaspoon pumpkin pie spice
- In a food processor with the S blade attachment add al the ingredients.
- Process until it comes together and form a ball. You may have t ostop the food processor each 30-45 seonds, scrap down the side of the bowl and repeat until it form a consitent raw batter. It should not take more than 3 minutes.
- Using your hands shape carrot cake balls.
- Place each balls onto a tray covered with baking paper.
- Mix ingredients for topping and place in a piping bag or drizzle with a spoon. Don't make the same mistake I made by making my topping too liquidy, because it went over each ball like a glaze rather than a topping.
- You can enjoy the balls straight away or refrigerate them for 1 hour to harden a little.
- Will keep for 1 week in the fridge in an airtight container.
March Madness is coming up which is basically the Superbowl of College Basketball. It takes a lot of strategy to pick the winning team before eliminations begin. Whether you rely on logic or sheer luck, there's one part of the equation you can't leave out: Your winning snack of course!
Chicken wings are a favourite appetizer of mine. I love the hot and spicy flavour of Buffalo Wings, and often make my own buttery sauce using blue cheese for dipping. On my trip to Miami, I tried the Caribbean Jerk Wings and was inspired by the Jamaican flavour and spiciness. Fueled by inspiration, I made my own version of it, and it is fantastic! Try the recipe below and add as needed.
Sweet Spicy Jerk Wings
- 5 whole wings (cut in halves, with tips removed)
- Black pepper
- Olive oil (1 tsp), for coating
- 2 tsp Honey
- 1tsp Ground allspice
- 1tsp Cinnamon
- ½ tsp Cumin
- ½ Scotch bonnet, minced
- 1tsp Nutmeg
- 75 g Butter
- 2 tsp Dried Thyme
- 3 tsp Hot Sauce
- 2 Lime wedges (optional)
- Salt & Black Pepper to taste
- Season cut chicken wings and toss in oil. Heat cooking oil (vegetable or olive oil) in frying pan. Place wings in the oil and carefully and using tongs. Let fry 3 – 5 minutes on each side. Place wings aside to cool.
- For sauce. Place seasonings and butter in small saucepan and let simmer for 5 – 10 minutes. Toss wings in sauce and enjoy. This combination allows the wings to stay crispy, moist and flavourful.
Make your game day snack a winner with these jerk wings as you cheer on your team! How do you flavour your chicken wings? Do you have a favourite dipping sauce? Share photos of your game day snacks with us on Instagram by using the hashtag #lifebyolivia. Happy eats!
Nothing beats a good chip! Especially if they’re light, crunchy and flavorful with little grease or calories. While the commercial variety with high sodium is often seen on the store shelves, I prefer the more homemade and healthier variety. Sweet potatoes are high in vitamin A, vitamin B6 and carotenoids and although it’s usually a side dish to an extreme, it makes a great crispy chip. So do your heart and skin a favour, with this potato chips recipe:
1 – 2 medium sweet potatoes (orange in color and sliced thinly)
1 drizzle Olive Oil
Dash of salt
Preheat oven to 400 degrees. Place the sliced potatoes into a bowl and drizzle with olive oil with a dash of salt. Mix gently and place on a baking sheet, with space between each slice. Let bake for 20 minutes. Remove from oven and let cool for 5 – 10 minutes. Sprinkle with salt to taste (can add cinnamon or cayenne for more flavor). Enjoy!
What’s your favourite type of chip? Are you a fan of sweet potatoes?
I love recipes that look fancy but really are simple. This blackberry cream cheese spread is just that - quick and delicious! It makes a great hostess gift whether you're attending a holiday brunch, or wine soiree with a few girlfriends. As an appetizer, this blackberry cream cheese spread is amazingly good. Serve it on crostini or crackers with a glass of red zinfandel, or even french toast for breakfast. It’s a super fast appetizer! Set some honey nearby and let guests drizzle a little honey on top for some extra sweetness. It looks so elegant, but takes only minutes.
If blackberries aren’t your favourite, substitute raspberries instead and add an extra tablespoon of sugar to offset the tartness of the berries.
Blackberry Cream Cheese Spread
- 2 (8 oz) blocks of cream cheese, softened
- 1 teaspoon vanilla
- 1/4 cup sugar
- zest of 1 lemon
- 1 pint fresh blackberries
- In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
- Remove the bowl and gently fold in the blackberries gently. Store in mason jars for 1-2 weeks.