Recipe: Lemon Coffee Berry Yogurt Protein Bowl

Ready in 10 minutes A bowl full of delicious goodness to fuel you for the day ahead Ingredients: 1/2 diced I Am Grounded The 9am Lemon Coconut and Coffee Fruit Bar 125g Greek Yogurt 10g Protein Powder 10g Collagen Powder 20g Frozen Mixed Berries I Am Grounded have given me a discount code to share with you. Use 'Nicole10' for 10% off at on their website . Code is valid until 31 August 2022. Method: Place the frozen berries in a bowl to the side to let them defrost In a bowl mixed together the Greek Yogurt, Protein Powder and Collagen Powder. Cut a  I Am Grounded The 9am Lemon Coconut and Coffee Fruit Bar  in half, putting one half aside and dicing the other half into small cubes.  Top the Greek Yogurt, Protein Powder and Collagen Powder mixture with the Frozen Mixed Berries and diced up half of an  I Am Grounded The 9am Lemon Coconut and Coffee Fruit Bar . Enjoy! 

Recipe: Easy Bliss Balls

Recipe: Easy Bliss Balls

Ready in 60 minutes

Serves makes 18 bliss balls

Tips:

  • You can leave the bliss balls bare or roll them through cocoa powder, coconut ect.
  • For a the batch pictured I used the following mix:
    • ½ cup of nuts - almonds, hemp seeds, sunflower seeds
    • ¼ powder - matcha powder, vanilla protein powder, a smoothie mix
Ingredients:
  • 24 pitted dates
  • ½ cup of nuts: almonds are best or you can use a mix of your favourite nuts and seeds
  • ¼ cup of powder: a mix of your favourite powders which might include either raw cacao powder, matcha, protein powder, smoothie topping mix or supergreens
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of coconut oil
  • A handful of chocolate buttons to coat the bliss balls

Method:

  • Place everything into a food processor and process until a smooth dough-like paste forms.
  • Spoon mixture into a small bowl and refrigerate for 20 minutes.
  • Roll spoonfuls of the mixture into balls.
  • Melt a handful of organic chocolate buttons and roll the balls through it.
  • Place the coated bliss balls on to a flat tray with baking paper and refrigerate for 20 minutes.
  • Store in an airtight container in the refrigerator.

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