Susan Helms' Pre-WOD Energy Balls

This recipe is courtesy of our friend Susan, thank you for sharing the recipe with us!  I will issue a word of caution, they are heavenly!  So be careful to only pack one or two so you don't over eat and eat the whole batch in one sitting.  Think moderation here folks!  

That said enjoy, they are tasty and a wonderful source of Pre-WOD energy.

Susan's Divine Energy Balls

3 ounces Macadamia nuts, ground ( I used dry roasted with sea salt simply because it's what I had), 

for those of you who don't want to weigh it, that's about a scant 1/3 cup

1/3-1/2 cup Coconut Butter, Manna, or creamed coconut, slightly melted (I used 1/2 cup)

1/4 cup coconut oil, softened

a splash of real vanilla 

Coconut shreds for rolling in 

Ingredients

I used my food processor and ground the nuts first, then added the remaining ingredients and let it mix.  Poured it into a bowl and chilled in the fridge for about 15 minutes, just until firm, stirring every few minutes because the edges will get hard quicker.  

What the mixture should look like after chilled.

Place shredded coconut in a bowl, plate or other surface to roll your balls in.  Then using a tablespoon measure, scoop out 1 TBSP of the mixture drop in your coconut shreds and roll into balls.  Place on a clean plate or container, chill and enjoy! 

Rolling them in the coconut flakes.

*Using 1/2 cup coconut butter made me exactly 10, Tablespoon size balls.*

100 calories each, and 3-4 grams of carbs, 4 fiber and 2 protein, the rest is healthy, happy,  Pre- WOD energy fats. 

Ready to enjoy!

My Menu for this week:

Going grocery shopping tomorrow, and unless I find some screaming deals, and/or the items I need don't end up costing an arm and a leg.  This is my menu plan for the week:

1) Oriental Chicken Bowls

2) Chili

3) Taco's

4) Aritichoke and Sundried Tomato Stuffed Chicken

5) Grilled Hamburgers with Bacon, Guacamole, grilled onions, etc.

6) Beef Stroganoff

7) Oriental Celery Beef (a non-paleo recipe, I will be attempting to modify, will let you know how it goes)

Happy Fathers Day!

STEAK RUBS and Grilled Asparagus

I have been doing some experimenting with rubs lately both on steaks and  hamburgers.  Some were successful others weren't horrible, but not good enough to mention nor to make again.  So with that said here are two of our favorites.  The first one we used tonight on some Tri-Tip steaks and it was really good!  

Garlic Steak Rub

3 TBSP garlic granules or garlic powder

1 TBSP sea salt

1 1/2 TBSP ground black pepper

1 TBSP Chili Powder

1/8-1/4 tsp cayenne pepper (we used 1/4 and it had some nice kick) but if you don't want it spicy tone it down)

Combine all the ingredients in a small bowl.  Either rub all over the steaks or what I like to do is pour the seasoning into a large Ziploc bag, and add one steak at a time shaking it to coat each steak, then remove place it on a plate and repeat it again, until all the steaks are covered ( I had about 3- 4 pounds worth and used all the seasoning).  Let it sit for at least 1/2 an hour and then grill, the longer you let it sit the better it will taste.

Top Sirloin Steaks all rubbed and ready to grill.

This is another variation that we had on Top Sirloin this week, it was so delicious and the steak was so tender.  

Chili Rub

2 tsp Chili Powder

1 tsp garlic granules/powder

1/8 tsp cayenne pepper

1/4 tsp ground cumin

1/2 tsp sea salt

1/4 tsp ground black pepper

This one will make a lot less, and did about 4 small steaks

 GRILLED ASPARAGUS

Asparagus ready to be grilled.

Another one of our favorites is to grill Asparagus along with the steak.  This isn't really a recipe but more of an idea.  Break off the woody ends of the Asparagus, sprinkle with olive oil and Balsamic Vinegar, then sprinkle with a little ground black pepper and some garlic granules.  Mix it up a little to be sure they are all evenly coated and grill for a few minutes until tender.

Grilled and ready to eat!