No-Bake Chocolaty Protein Goji Berry Granola Bites

There are so many things I love about this No-bake Chocolaty Protein Goji Berry Granola Bite recipe! You know all those seeds you can use in the Life Changing Cracker recipe and the Overnight Oats recipe we shared? Here’s another snack option you can make with them with a totally different taste! These power-punched bites are loaded with protein, natural fats, and anti-oxidants.  Here are some highlights that make it so good for you:

Cacao: Touted as being even better for you than dark chocolate, cacao nibs and cacao powder found in this recipe are full of flavonoids and antioxidants that fight off free-radical damage which can cause DNA damage, premature aging and even cancers. Think of antioxidants as firefighters putting out a blaze — a blaze of inflammation in your body. And cacao is one of the highest sources of antioxidants. The best part is it will make this snack taste “chocolaty” to you and will fire up all those pleasure sensors in the brain and lower your cortisol levels (aka: destress). In addition, one ounce of cacao nibs has 9 grams of fiber! Fiber helps to control your blood pressure and blood glucose levels. This fiber can also help lower blood cholesterol. Last, but not least, cacao has magnesium and potassium. A one ounce serving of cacao nibs has 64 milligrams of magnesium making it one of the best dietary sources of it. Magnesium aids in protein synthesis within the body, helps muscle and nerves function properly (great if you are experiencing fibromaylgia symptoms), plus helps manage blood glucose control, and blood pressure regulation.

Flax: Flax is full of healthy fats and fiber, but low in carbs, so it will help you feel satisfied longer so you will eat fewer calories overall which may lead to weight loss. ALA (another type of omega-3) fats found in flax may also help reduce inflammation. Studies have shown flax can help with weight loss and it will help to make healthy hair and clear skin. You’ll also get all the benefits of lowering blood cholesterol and managing blood glucose levels. Flax is also high in antioxidants, so just like cacao, flax will help to fight off free-radical damage which can cause DNA damage, premature agin, and even cancers. In fact, one study published in the Journal of Nutrition found that the lignans in flaxseeds may also reduce the risk of endometrial and ovarian cancer. And finally, the lignans in the flax have been shown to have benefits for menopausal women. Evidently, it can be used as an alternative to hormone replacement therapy because lignans have estrogenic properties.

Goji Berries: Goji berries are high in antioxidants, vitamin C, fiber, and are also low in calories. They are also a good source of iron and vitamin A. One serving of about four ounces of goji berries even provides nearly 10 percent of the suggested amount of dietary protein. Goji berries have a high Oxygen Radical Absorbance Capacity (ORAC) score of 3,290, showing that they contain much larger concentrations of antioxidants than most other fruits. They also raise blood sugars slowly — important for women with PCOS trying to manage insulin responses. Some studies also point to goji berries helping to lower arthritis symptoms. And these berries aren’t for everyone either — anyone who uses blood thinners or takes diabetic medication may have a negative reaction eating goji berries, according to WebMD. When in doubt, ask your doctor first. According to Paul Gross in his report, The Top 20 Superfruits, a quarter cup of goji berries contains 11 essential vitamins and 22 trace minerals, including 24 percent of our RDI of potassium, 18 percent of our RDI of zinc and a whopping 100 percent of our RDI of iron, copper and riboflavin. They also contain 8 polysaccharides, a primary source of dietary fiber. (Learn more:  http://www.naturalnews.com/044316_goji_berries_superfoods_antioxidants.html#ixzz48q0wxCQ7)

No bake Chocolaty Goji Berry Granola Bites

Pumpkin Seeds: Pumpkin seeds are a great source of manganese (74%), phosphorus (57%), magnesium (48%), copper (48%), zinc (23%), protein (20%), and iron (16%). They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants, which can give your health an added boost.  Also promising, recent animal studies have shown pumpkin seeds to improve insulin regulation. (Learn more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82 )

Walnuts: Cannot say enough good things about Walnuts! The anti-inflammatory nutrients in walnuts are amazing! They are full of omega-3 fats (113%), copper (53%), manganese (51%), molybdenum (20%), and biotin (19%). They also have anti-cancer treating benefits as well as the ability to help lower the bad cholesterol. According to the World’s Healthiest Foods, “The form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial. Instead of having most of its vitamin E present in the alpha-tocopherol form, walnuts provide an unusually high level of vitamin E in the form of gamma-tocopherol. Particularly in studies on the cardiovascular health of men, this gamma-tocopherol form of vitamin E has been found to provide significant protection from heart problems.” (Learn more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=99 )

If you want to add even more protein punch, you can include any protein powder you’ve been using. Although, a short word on protein powders and PCOS… the thing that’s problematic for us cysters with these powders is that most contain dairy and sugar or terrible sugar substitutes (sorbitol, mannitol, aspartame etc.) that mess with our insulin sensitivity. Read your label carefully! There is a lot of natural protein in this recipe already — you could probably skip the protein powder if you don’t have any on hand, or if you are concerned about it affecting your hormones.

No-Bake Protein Goji Berry Granola Bites - Option 1

  • Servings: 10-15
  • Difficulty: easy
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PCOSbitesNo bake ChocolatyGoji Berry Bites

INGREDIENTS:

• 1 cup rolled or quick oats (gluten free)
• 1/2 cup pecan pieces, chopped
• 1/2 cup walnut pieces, chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup flax seeds
• 1/4 cup cacao nibs
• 2 Tbsp of cacao powder
• 2 Tbsp of protein powder (optional* – see note above about which one you choose if you have PCOS)
• 1/2 cup of goji berries (*see note above if you are on blood thinners or on diabetic medicine)
• 1/4 tsp of Pink Himalayan Salt, finely ground
• 2/3 cup of almond butter
• 1/2 – 2/3 cup Honey

OTHER TOOLS YOU MIGHT NEED:

9″ x 13″ pan with lid to cover or saran wrap
Large mixing bowl
Silicone spatula
Non-stick spray

INSTRUCTIONS:

  1. Mix all the dry ingredients together in a large bowl. (Quick oats, pecans, walnuts, pumpkin seeds, sunflower seeds, flax seeds, cacao nibs, cacao powder, protein powder, salt, and goji berries. Stir well to incorporate all ingredients.
  2. Drizzle honey evenly over the top of your dry ingredients.
  3. Add almond butter and incorporate into ingredients until all ingredients are fully combined.
  4. Take a 9″ x 13″ pan and spray with a non-stick spray. Spread your mixed ingredients into the base of the pan, pressing down firmly.
  5. Cover your 9″x 13″ pan with saran wrap or a plastic fitted lid and place into your refrigerator and chill overnight.
  6. In the morning, cut unto 2″ x 2″ squares and snack on as needed. Keep your bars in fridge for up to a week.

Tip: If you don’t need a larger batch, take half of what was made and place in a freezer ziplock bag and freeze for later use.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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Breakfast or Snack: 2 Carrot Muffin Recipes Face-off

imageWhen I saw that I could get a big ‘ol bag of carrots at Sams for around $3, my mind instantly began turning thinking up ways to make my crew (and me) something tasty in the baking department. Introducing gluten-free carrot cake muffins.

I quickly learned that there are a lot of recipes out there.  So, I decided to test two options that I found online and ended up adapting both after trying them out on my crew.  Turns out that half of my crew liked version one and the other half liked my second version. Win-win!

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So, I thought I’d include both options here on the blog, so that you could try either or both options based on whatever was in your pantry for supplies. I also wanted to taste-test the difference between a muffin made with almond flour and compare it against a muffin made with gluten-free oat flour.

I preferred the second recipe, as did my hubby, my 3 year old daughter, my six year old son, and one of my 15 year olds. My other 15 year old son (I have identical twin sons) liked the first recipe as did my 11 year old son. Had we not done a side by side comparison, I think either would have been quickly devoured.

You can store in a ziplock freezer bag and toss into the freezer as a grab-n-go breakfast or snack option.

Make both and tell us which one you like best in the comments below!

Gluten-Free Carrot Cake Muffins - Option 1

  • Servings: 9
  • Difficulty: easy
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PCOSbites Carrot Muffin Gluten-Free with almond flour

INGREDIENTS:

• 1 ¼ cups of blanched Almond Flour
• 2 TBSP Coconut Flour
• ½ tsp Aluminum-Free Baking Powder
• ¼ tsp Iodized Salt
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Ginger, Ground
• ¼ tsp Allspice Organic Powder
• 2 large eggs, room temp and beaten
• 1/3 cup Pure Canola Oil
• 1/3 cup Honey
• 2 tsp Pure Vanilla Extract, Certified Organic
• 1 very ripe banana (if you want your muffin to be more moist)
• ½ cup finely grated carrots
• 1/3 cup of finely grated Pecan Chips
• ½ cup of Organic Sun Dried Raisins

INSTRUCTIONS:

  1. Mix first seven ingredients together in large bowl.
  2. Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
  3. Add honey, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
  4. Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
  5. Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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Gluten-Free Carrot Cake Muffins - Option 2

  • Servings: 12 muffins
  • Difficulty: easy
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PCOSbites Gluten Free Carrot Muffin using oat flour

INGREDIENTS:
• 1 ½ cups of Organic Oat Flour, 24 oz.
• 1 tsp Aluminum-Free Baking Powder
• 1 tsp Baking Soda
• 1 ½ tsp Cinnamon, Ground
• ½ tsp Allspice Organic Powder
• ½ tsp Ginger, Ground
• 1 very ripe banana
• ¾ cup Honey
• 1 egg, brought to room temp and beaten
• 3 TBSP of Pure Canola Oil
• 1 tsp Pure Vanilla Extract, Certified Organic
• 1 ½ cups of finely grated carrots
• ½ cup of Organic Sun Dried Raisins
• ½ cup of Pecan Chips

INSTRUCTIONS:

  1. Mix first seven ingredients together in large bowl.
  2. Combine egg, oil, and vanilla in a small bowl and mix. Add to dry ingredients.
  3. Add banana, carrots, raisins, and nuts to bowl and mix with a hand mixer until incorporated.
  4. Scoop into a greased muffin tin or into paper cupcake liners. Fill batter to the top of each liner.
  5. Bake at 350° degrees for 20-25 minutes or until toothpick comes out clean.

Note: Most people can tolerate oat flour if they have a gluten sensitivity. If you have celiac disease, be sure you get a gluten-free oat flour as it will not have been milled at a facility where wheat, barley, and rye are processed.

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This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

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BREAKFAST: Gluten-free Waffles

Gluten-free Waffles

My guys love waffles. I enjoy them too, but I don’t like making them for a large crew, because they are painfully slow to crank out. I stand there for about 40 minutes slowly feeding child after child. Pancakes are more my speed for feeding a hungry crew fast. So waffles are an exercise in patience for me.

But, today, for some strange reason, they just sounded better than pancakes. I was determined to feed my hungry crew some gluten-free waffles. I adapted a recipe I found online by Gina Matsoukas.  First off, when I followed the recipe I had found (I was doubling it), it would stick to my waffle iron, even though it seemed fully cooked through. My solution was to add some tapioca flour and that seemed to help it release. I also felt like it needed something more and added some raisens for a little bit of sweetness in every bite. You could also use carob chips or blueberries to mix in — whatever you fancy!

Gluten free waffles

Kids had one each and there was enough to feed all seven of us a 6″-7″ size waffle. I served peaches with it and my littlest gobbled hers up and the crumbs her big brother (age 6) had left. Definitely a kid-friendly recipe.  As a Mama with PCOS, I would go lightly with the toppings as maple syrup can create an insulin response.

Tip: If you don’t have as large of a family to feed, make the whole batch and throw the extras in the freezer for a quick breakfast on another day!

Gluten-free Waffles

  • Servings: 7-8
  • Difficulty: easy
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PCOSbitesimage
INGREDIENTS:
• 2 cups almond flour
• 4 TBSP coconut flour
• 1 1/2 tsp of finely ground pink Himalayan sea salt
• 2 tsp of ground cinnamon
• 1 tsp of ground nutmeg
• 4 small to medium sweet potatoes, cooked, skin removed
• 4 eggs
• 3 tsp vanilla extract
• 4 TBSP pure maple syrup
• 1 tsp of canola oil or avocado oil
• 2/3 cup of almond milk
• 1 tsp of tapioca flour
• 3/4 cups of raisins (other mix-in ideas: blueberries, chopped walnuts, chopped pecans, or carob chips)

OTHER THINGS YOU MIGHT NEED:
• Waffle Iron
• A non-stick spray
• Spoon (to scoop out sweet potato from skins)
• Mixing bowls (one for dry and one for wet ingredients)
• Whisk (for wet ingredients)
• Spatula (to scrap the bowl and scoop onto the waffle iron gluten-free waffle batter)
• Cookie sheet (for cooking your sweet potatoes on)
• Parchment paper (for cooking your sweet potatoes on)

INSTRUCTIONS:
1. Place 4 small to medium sized sweet potatoes on a cookie sheet lined with parchment. Poke the sweet potatoes with a knife towards the center about 5-7 times in various spots throughout each sweet potato. Bake for about 40 min or until soft in the center. Remove from heat and cool.
2. Take a spoon and scoop out all cooked sweet potato and place into your blender. Once you’ve emptied all the sweet potatoes from their outer skin, blend until a smooth puree. Set aside.
3. When sweet potatoes are finished cooking, plug in your waffle iron to preheat while you mix the ingredients.
4. Mix all the dry ingredients in a large bowl.
5. Whisk together all the other (wet) ingredients in a medium bowl.
6. Combine the wet and dry ingredients. Fold in your pureed sweet potatoes into your bowl of mixed ingredients. Combine until fully incorporated.
7. Open up your waffle iron and spray upper and lower sections with a non-stick spray. Add a small scoop of gluten-free waffle batter to the center and spread. It should only cover about 1/2 of the bottom. When you press down, it will expand to make a larger waffle.
8. Set your timer for about 7 minutes.
9. When timer goes off, take a fork and gently pry around edges all the way around until it lifts out of the waffle mold.
10. Top with your choice of fruit and/or maple syrup. Enjoy!

 

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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Breakfast: Sweet Potato Hashbrowns & Egg

This morning, I tried a recipe that I’d seen floating around Facebook. I had never tried making sweet potato hash browns and I loved the idea of doing a whole pan full to feed my crew of 5 + my hubby. It took about 10 minutes to prep the sweet potato hash browns.

I used to eat white and red potatoes and loved the hash browns from Waffle House. But, here’s the deal — sweet potatoes are such a better choice if you’re going to eat a potato. Here’s a quick infographic comparing the two. Which is better to put in your body? (Hint: Check out those Vitamin A numbers!) I disagree with one thing on their infographic — where they say not to forget about white potatoes (towards the bottom)… if you have PCOS, forget the white potatoes. They will make your pancreas work harder to produce more insulin which then if unused turns to fat. Steer clear of those white and red potatoes.

sweet potato vs white potato

Vitamin A is GREAT for kids especially, because they are GROWING! It is an essential vitamin needed for growth and development, cell recognition, vision, immune function and reproduction.

The recommended intake of vitamin A varies according to age and sex. Because vitamin A is available in several forms, the vitamin A content in foods is often measured as retinol activity equivalents (RAEs). One RAE is equal to 1 microgram of retinol, 12 micrograms of beta-carotene or 3.33 IU of vitamin A. The recommended intake of RAEs for people of different ages according to the National Institutes for Health (NIH) are as follows:

  • 0-6 months*: 400 mcg/day
  • 7-12 months*: 500 mcg/day
  • 1-3 years: 300 mcg/day
  • 4-8 years: 400 mcg/day
  • 9-13 years: 600 mcg/day
  • 14+ years (male): 900 mcg/day
  • 14+ years (female): 700 mcg/day
  • 14-18 years (pregnancy): 750 mcg/day
  • 14-18 years (lactation): 1,200 mcg/day
  • 19-50 years (pregnancy): 770 mcg/day
  • 19-50 years (lactation): 1,300 mcg/day.

* Adequate Intake (AI), equivalent to the mean intake of vitamin A in healthy, breastfed infants.

My kids (ages 3, 6, 11, and two 15-year-olds) all ate this for breakfast — even my picky six year old son! I like how this sort of portion-controls the sweet potato for the insulin response. I encourage you to give it a try and see what YOU think! Once you make it, be sure to leave your review in the comments below! 🙂

Sweet Potato and Egg Cups

Sweet Potato Cup and Egg

Sweet Potato and Egg Cups

  • Servings: 12
  • Difficulty: easy
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PCOSbitesSweet Potato and Egg Cups

INGREDIENTS:
• 1 medium sweet potato, shredded
• 2 TBSP Coconut Oil or Canola Oil or melted Ghee
• 12 large eggs
• Kelp Seasoning
• Fresh Parsley
• Pink Himalayan Salt
• Pepper

NON-FOOD ITEMS YOU WILL NEED:
• Cupcake Tin
• Grater
• Bowl
• Peeler
• Pair of kitchen shears (to cut up your parsley)

INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Grease a muffin pan with a TBSP of oil of choice or ghee.
3. Peel your sweet potato and then grate the sweet potato into a bowl, so you have a little over one cup.
4. Mix in 1 TBSP of oil of choice, salt, and pepper with the sweet potato and even coat the shredded potato with mixture.
5. Evenly divide the grated sweet potato into each muffin hole (however many you wish to make) and press the grated sweet potato down the bottom and sides so they form cups.

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Tip: If you don’t have a large crew you’re needing to make these for, just fill in the number of cups you need and put the remainder in a Ziplock bag and place in the fridge to use in another dish or the next day.

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6. Bake sweet potato cups for 15 minutes.
7. When the sweet potato cups are done baking, crack an egg into each cup carefully without breaking the yolk.

Egg in partially baked sweet potato cup

egg in sweet potato cups

8. Return the pan to the oven and bake another 15-20 minutes until the egg whites are set.

Hint: You want it to be a little glossy on top when it comes out as it will continue to cook after you remove it from the heat.

9. Let it cool for 10 minutes before taking them out of the tin.
10. Top with some freshly chopped parsley (simple fold the parsley together and cut with your kitchen shears), sprinkle on some kelp seasoning for iodine benefits, and ground Pink Himalayan Salt and ground Pepper.

Tip: Add some sort of protein to this as well on the side, like a chicken or turkey sausage.

 

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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Source: Medical News Today and Cleveland Health Clinic.

Breakfast: 2 Eggs, Kelp Granules, Spinach Asiago Chicken Sausage

When you are starting to make changes to heal your body, the key to making those changes stick is to make it simple and make it easy whenever possible.

First thing in the morning, I make a hot cup of water with lemon and steep some green tea. You can check out my post on why this is so beneficial for your body. I also take my probiotic at this time as well.

After your cup of tea has been enjoyed, time to make your easy peasy breakfast.

      1. Take a small sauce pan, turn to medium heat and put some ghee in the middle to melt. Be sure to use farm fresh grain-fed free-range eggs whenever you can afford to as they are definitely better nutritionally.

2. If you are the only one eating, crack two eggs into the pan and cover with a lid. If you are making eggs for you and a friend/spouse, you can cook up to four eggs in the same small pan and cover with a lid.  Set your timer immediately for 3 minutes for easy sunny-side up eggs.

3. While your eggs are simmering away, take a Spinach Asiago Chicken Sausage* and pop it in the microwave, cover with a paper towel (sometimes the meat and cheese can simmer and pop) and set for one-minute. Once the timer goes off, remove from microwave, place on plate and cut.  About this time, your eggs will be finishing up.

*I like the Daily Chef Chicken Sausage from Sams Club since we purchase bulk whenever possible. I think I spent about $16 for one package of 15 sausages — coming out to a little over $1 a sausage. If you don’t have a large family like ours (I have five children), you can separate the three pack and put two in the freezer while you use one during the week. Click on the images below to see cost and details if you’re interested in getting this…

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Photo Credit: SamsClub.com

Eggs, Kelp Granules, and Chicken Sausage

4. Finally, when the timer goes off for the eggs, remove lid and slide your eggs onto your plate. Add a dash of kelp* granules for seasoning. If you like salt and pepper, throw it on there as well. Enjoy!

*Why kelp granules? Well kelp is full of iodine (among other beneficial minerals) and many are iodine deficient. The US recommended daily intake of iodine is 150 micrograms (mcg) per day for most adults, and about twice that for pregnant and nursing women. Iodine helps your entire body and especially your thyroid function well. You can learn more on how it can even help your kids grow their cognitive abilities — read about it here.

 

This recipe is refined-sugar free, gluten-free, corn-free, and low in lactose.

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