Another cold day in Boston with temps in the 30’s. Instead of letting the weather get to me, I did a Barre class this morning to get the blood flowing. Sunday’s are a good day to recharge for the week so I like to do more slow paced, mindful workouts on Sunday mornings such as yoga or barre since they are a lot more gentler on the body and both incorporate great stretching in between challenging moves.
Speaking of stretching and yoga, I got yoga blocks for my birthday this weekend and am so excited to use them to do more heart openers and assisted stretches. My flexibility is lacking and I am always looking for ways to improve. To my yogis, If you have any good ideas for hip openers and heart openers send me a message at Fitgreengal@gmail.com or comment below.
After Barre, I came home and started meal prepping which is typically what my Sundays consist of. I had a couple of bags of raw cashews that I bought at Trader Joe’s earlier this week to make more cashew milk and decided I wanted to make some energy balls similar to how I did last week: Nutella Energy Bites. I love making energy bites/balls as they are the perfect pre or post-workout snack. This time I made homemade cashew butter instead of hazelnut butter since I had some extra cashews left over from my homemade cashew mylk and used it for this yummy, easy, no-bake recipe: Coconut Cashew Energy Balls.
Coconut and cashews give a creamy and nutty combo in these balls and both are great sources of healthy fats. The cashew butter in this recipe can be swapped with almond butter or peanut butter (or whatever you fancy). If you want to try your own cashew butter, it’s suuuuuper easy. Just roast cashews on a pan in the oven at 350 F for 10 minutes and then add roasted cashews to a food processor and pulse until the below smooth consistency is achieved:
Here is the recipe for these amazing Coconut Cashew Energy Balls:
Recipe:
Yields 10-12 bite sized balls
1/2 cup of cashew butter (or swap for your favorite nut butter)
1/2 cup of almond meal
2 tablespoons of coconut butter, melted. I used this organic creamed coconut
1 teaspoon of melted coconut oil or brain octane
1/2 teaspoon of pure vanilla extract
1/2 teaspoon of cinnamon
2 teaspoons of maple syrup
Pinch of sea salt to taste
Instructions:
Process all ingredients together in a food processor and blend until mixed well. Roll into bite size balls. If consistency is too liquid, add more almond meal, if too think, add in a little water or some melted coconut oil. Optional to roll them in coconut shreds. Let these sit in the fridge for at least an hour before eating. Store in airtight container in the fridge for a week or so.
I like to enjoy these as a pre or post workout snack.
Hope everyone had a nice weekend!
Enjoy,
