Pina Colada Energy Balls - Nut and Nut Free Version 0

School starts in a few days and the inevitable puzzle of the lunch box will begin for many ... No problem !! I have here for you two beautiful recipes (the nut-free version for school and the one with nuts for home ...) that will support young and old for the return to class!

With fiber, protein and good fats, these balls are the ideal snack to provide all the energy the brain will need for future learning ... or for the busy parent !!

A little taste of the tropics to continue the holidays included 😁

Pina Colada Energy Balls - Nut Free Version  

Makes 12 balls

• 1 cup ofOrganic dried pineapples (soaked in advance for at least 4 hours and drained)
• 1 cup of Organic fine coconut 
• 1/2 cup Organic Medjool or Organic Deglett Nour Dates
• 1 cups of gluten-free oatmeal

Preparation

1. In a food processor, place all the ingredients.
2. Pulse until a sticky dough is obtained.
3. Using your hands, shape into small balls with about 2 tbsp of dough. 
4. Place in the refrigerator in an airtight dish.

Pina Colada Energy Balls - Nut Version  

Makes 12 balls

• 1 cup ofOrganic dried pineapples (soaked in advance for at least 4 hours and drained)
• 1 / 2 cup of Organic fine coconut 
• 1/2 cup Organic Medjool or Organic Deglett Nour Dates
• 1 cup ofNatural Organic European Almonds or Raw Organic Cashews 

Preparation

1. In a food processor, place all the ingredients.
2. Pulse until a sticky dough is obtained.
3. Using your hands, shape into small balls with about 2 tbsp of dough. 
4. Place in the refrigerator in an airtight dish.

Bon appétit!

Blueberry Banana Flourless Muffins 0

Who doesn't love the smell of delicious baking muffins? Here we offer you a recipe that is a healthy treat to enjoy for breakfast or as a snack. They are easy to make and are gluten, oil, dairy and refined sugar free! Tasting pleasure guaranteed!

BLUEBERRY AND BANANA MUFFINS WITHOUT FLOUR

INGREDIENTS

2 ripe bananas
1 / 2 cup of organic hazelnut butter 
1/4 cup unsweetened vegetable milk
2 flax eggs (or real eggs)
1/2 cup pure maple syrup
1 tablespoon of pure vanilla extract
2 and 1/4 cup gluten-free oatmeal
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1/2 cup fresh blueberries (you can replace with strawberries!)

DIRECTIONS

1. Preheat the oven to 350 ° F, then grease or line a muffin pan for 12 muffins.
2. Starting with the wet ingredients, place everything except the blueberries (or strawberries) in a blender or food processor and blend for about 30 seconds or until smooth.
3. Stir, using a spoon, the blueberries or strawberries into the batter.
4. Pour the batter into the muffin pan, filling each location 3/4 full.
5.  Bake for 20 minutes, until lightly browned.
6. Let cool for at least 10 to 15 minutes before tasting!

Note: Store in the refrigerator in an airtight container for 4 days or 1 month in the freezer. 

Bon appétit!

President Hippocrate Bio

Raw Cranberry Almond Bars 0

Perfect as a snack for those times when you get tired, these raw cranberry almond bars are easy to make and only require a few ingredients! 

Grain-free, made entirely from healthy and plant-based ingredients, this snack is delicious and will satisfy your late-day cravings. 

I therefore propose here a very simple snack, which adapts according to your desires and what you have on hand. 

Keep in mind that dates are essential for bringing the ingredients together. However, you can keep the same proportions and replace the cranberries with raisins and the almonds with cashews or walnuts. 

Be creative, and add chia seeds, pumpkins or even a pinch of spices such as cinnamon or nutmeg to vary the taste pleasures!

Ready to cook? Be careful, there are only 2 steps and a few ingredients to finally enjoy yourself!

Raw Cranberry Almond Bars

Makes 6 bars
Cooking: none
Preparation: 5 minutes 
Refrigeration: 1 hour 

• 1 cup oforganic natural european almonds 
• 1 cup organic dried cranberries 
• 1 cup pitted medjool dates or rehydrated dried dates
• 1 tbsp of organic fine coconut
• 1 / 4 cup of 70% organic and fair trade dark chocolate 
• 1/3 cup liquid coconut oil

Instructions

1. Place all the ingredients in a food processor. Pulse a few times to break into coarse pieces, then mix continuously until you get a crumbly dough. 
2. In a dish lined with parchment paper, place the resulting dough and press evenly with a spatula or your hands. 
3. Place in the refrigerator for an hour and cut into bars or squares.
4. Store in the refrigerator in an airtight container or in the freezer. 

Bon appétit!

Crunchy tropical fruit salad 0

A recipe to devour after a training session to replenish your minerals and electolytes! Moisturizing, nourishing, colorful and tasty, this fruit salad is delicious for breakfast, as a snack or for dessert.

Crunchy tropical fruit salad

Makes 4 servings

Preparation: 10 minutes

• 1/2 pineapple, cubed
• 1 small papaya, cut into cubes
• 1 banana, cut into slices
• 1 atulfo mango, cubed
• 1/3 cup of organic dried cranberries
• 1 / 3 cup of organic raw cashews
• 1 / 3 cup of sliced ​​organic grilled coconut
• 1 tbsp of pure maple syrup

Preparation

1. Place all the ingredients in a large bowl, toss and serve!

Bon appétit!

Cranberry, almond and chocolate chewy bars 0

What could be better than a soft bar when it comes to snack time! Unfortunately, we often find unpleasant surprises in commercial bars. I offer you here a recipe made up of healthy, natural, and delicious ingredients. Plus, it's quick to make and keeps in the freezer. So take the opportunity to prepare one or two recipes this weekend, just to have some on hand during your next hunger pang!

Cranberry, almond and chocolate chewy bars

• 1/4 cup pure maple syrup
• 1/4 teaspoon pure vanilla extract
• 1/3 cup powdered'' natural organic almonds *see note
• Pinch of salt
• 1 tbsp of hazelnut butter
• 2 cups oforganic natural almonds 
• 1/2 cups of organic dried cranberries 
• 1 / 3 cup of 70% organic and fair trade chocolate chips 

Instructions

1. Preheat the oven to 300F. Line an 8-inch square baking pan with parchment paper. Leave the paper sticking out to make it easier to remove and cut the bars.
2. In a large bowl, combine the maple syrup, vanilla, ground almonds, salt and hazelnut butter with a wooden spoon. Stir in the cranberries, almonds, and chocolate. Mix until well blended.
3. Transfer the dough to the prepared pan and press firmly with your hands. The mixture should be really well pressed, go for it!
4. Place in the oven and cook for 20 minutes. Remove from the oven and place the pan on a wire rack. Let cool completely, about 1 hour. Transfer the dish to the refrigerator and let cool for an additional hour, this will make it easier to cut the bars and keep them firmer. 
5. Remove bars from pan using protruding parchment paper. On a cutting board, slice into bars and wrap in parchment paper or simply place in an airtight dish. 
6. Store in the refrigerator in an airtight dish for a week or in the freezer for a month. 

Note: Place 1/4 cup natural organic almonds in a food processor. With small pulses, grind until you obtain a granular powder. Do not run the food processor continuously; you might end up with almond butter. 

Bon appétit!

No-bake lemon and poppy shortbread cookies 0

Decadent and nourishing small bites, ideal for a quick, healthy and delicious snack. The cashew butter and the coconut it contains are an excellent source of energy and protein, enough to keep you feeling full without guilt until the next meal!

Lemon and poppy shortbread cookies

Makes about 20 cookies
Preparation: 10 minutes
Refrigeration: 1 hour

• 2 cups of organic fine coconut
• 1/2 cup cashew butter 
• 1/4 cup room temperature coconut oil
• 2 tbsp coconut flour
• 1 tbsp grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 pinch of ground sea salt
• 1 large date medjool chopped
• 1 teaspoon of poppy seeds

Preparation

1. In the food processor, add the coconut, cashew butter, coconut oil, coconut flour, zest, vanilla, salt and date. Mix until well combined. Add the poppy seeds and pulse to incorporate.
2. Using a tablespoon, remove the dough and form balls with your hands. Place the balls on a sheet of parchment paper placed on a baking sheet. Flatten and use a cookie mold if desired, or leave in a ball. 
3. Place in freezer for about 1 hour, or until cookies are solid.
4. Serve directly out of the freezer or slightly thawed (5 minutes at room temperature) for a guaranteed thrill of pleasure!
5. Store for one week in the refrigerator in an airtight container or one month in the freezer.

Bon appétit!

Pineapple and Superfood Energy Balls 0

Packed with protein, fiber, and good carbs, these little energy balls are perfect for a snack on the go!

The perfect mix of sweet and savory to enjoy between meals or when you are craving sugar!

Place them in your office lunch box or in your workout bag to replenish your energy in a healthy and delicious way!

Pineapple and Superfood Energy Balls

Makes about 20 balls
Preparation time: 15 minutes 

INGREDIENTS

• 3/4 cup Medjool dates, pitted (about 7-8)
• 3/4 cup oforganic dry roasted almonds with sea salt 
• 3/4 cup of'organic dried pineapple hachées
• 1 / 4 cup of organic sunflower seeds
• 2 tbsp chia seeds
• 2 tablespoons organic golden flax seeds ground
• 1/2 teaspoon pure vanilla extract
• 1/4 tsp. XNUMX/XNUMX tsp ground cinnamon

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set aside.

1. Using a food processor, combine the pitted dates and almonds. Mix until you get a coarse texture. 
2. Add the rest of the ingredients and mix well. The mixture should be sticky and fit easily between two fingers. If the mixture seems dry, add 1 tablespoon of water at a time.
3. Roll a tablespoon of the mixture into a ball about 1 inch. Transfer to a prepared baking sheet and repeat until all the mixture has been rolled up.
4. Refrigerate for about an hour or until the balls are firm.
5. Store in the refrigerator in an airtight container for 4-5 days.

Bon appétit!

Well-filled energy balls 0

These protein balls are a great idea for a healthy snack, naturally sweet and also easy to modify to your liking.

In 10 minutes it's done, in seconds it's swallowed, it's easy to carry and tasty enough to calm sugar cravings.

To take away:

• In the office
• In the lunch box (replace the hazelnut butter with tahini or sunflower butter for allergies)
• In picnic
• Hiking
• In camping
• At the gym

Well-filled energy balls 

Servings: 12
Preparation time: 10 minutes
Refrigeration time: 2 hours 

INGREDIENTS

• 1 cup of organic raw sunflower seeds 
• 1 cup of organic sultana raisins finely chopped 
• 1 cup of dates, finely chopped 
• 3 / 4 cup of organic fine unsweetened coconut 
• 1 C. cinnamon tea 
• 2 tbsp. pure maple syrup
• 2 c. tablespoon 100% natural hazelnut butter

PREPARATION

1. Combine the seeds, grapes, dates, coconut, cinnamon and maple syrup.
2. Shape about 12 balls, pressing hard.
3. Refrigerate for 2 hours.
4. Enjoy!

Store in the refrigerator in an airtight dish.

Bon appétit!

Almond and Spirulina Bars 0

Looking for a quick snack to prepare that is packed with unique flavors and healthy ingredients? Look no further, this one's for you!

These snack bars are ideal for starting to incorporate spirulina into your diet! A simple and original way to use this super food. 

Spirulina is an algae that grows naturally in lakes and oceans. It is dried and then presented to us as a concentrated powder that I love to add to smoothies.

Almond Spirulina Bars are such a delicious way to start using this amazing superfood in your diet. I happily nibble on these bars knowing that spirulina is filled with:

• Protein with all the essential amino acids, which makes it a complete source of protein. La spirulina contains 55% to 70% protein of excellent quality (proportion of amino acids and optimal digestibility), i.e. from 2,5 g to 3,5 g of protein per 5 g of powder 
• Vitamins such as the group of vitamins B, C, D, A and E are all extremely important for optimal functioning of your body.
• Iron - its richness in iron and vitamin B12 makes it a good ally for the athlete or the anemic or tired person. 
• Chlorophyll - a powerful antioxidant known to support the blood, liver and a healthy immune system.

And that's just to name a few! :)

Almond and Spirulina Bars

Makes 12 servings

Mixture 1
150 g oforganic natural almonds
50 g of whole, unsalted, organic raw European pumpkin seeds 
50 g of organic dried cranberries 
225 g Medjool dates, pitted
5 g of spirulina powder
1 pinch of ground jalapeño, powder
1 tbsp lemon juice, freshly squeezed

Mix 2
30 g of whole, unsalted, organic raw European pumpkin seeds 
30 g of organic dried cranberries 
120 g oforganic natural almonds
30 g of organic unsweetened toasted sliced ​​coconut 

Preparation

1. Place the ingredients of Mixture 1 in a food processor and mix until you get a coarse texture. The mixture should hold well if you squeeze it in your hands.
2. Remove from food processor and place mixture in a mixing bowl. Add the ingredients of mixture 2 and stir to incorporate the ingredients.
3. Distribute the mixture evenly in a baking dish lined with parchment paper then cover the mixture with another sheet of parchment paper and use a rolling pin to flatten and press the mixture evenly.
4. Place the dish in the refrigerator for 1 hour to firm up the mixture.
5. Remove from refrigerator, remove top parchment paper, then divide into 12 snack bars.
6. Store in the refrigerator in an airtight container for 4 days.

Bon appétit!

No-Bake Linen Coconut Energy Balls 0

A quick snack to prepare and that does not require cooking! It is ideal for slipping in the lunch box and allows you to give your body all the energy it needs to continue the day! 

The benefits of molasses

• Anti-oxidant: It contains the same amount, more antioxidants than agave syrup.
• High iron content: it helps you fight against anemia and guarantee a good level of energy.
• Magnesium: its magnesium content is interesting and helps strengthen your immune system. 
• Calcium: it contains a good dose of calcium which is essential in maintaining bone health but also for the heart rate and your nervous system.

No-Bake Linen Coconut Energy Balls

Makes 24 balls 

1 cup of gluten-free oats
1 cup of fine unsweetened coconut
1 / 2 cup of 100% natural hazelnut butter (or another nut butter)
1 / 2 cup of golden flax seeds
1/2 cup molasses
1 tbsp of natural vanilla

Preparation

1. In a large bowl, combine all the ingredients with your hands.
2. Place the dough in the refrigerator for 30 minutes, it will be easier to handle.
3. Roll into small balls of about 1 tbsp of dough.
4. Place in an airtight container and store in the refrigerator or freezer.

Bon appétit!

BBQ-style walnuts 0

These BBQ style spice coated nuts are both sweet and spicy and baked until toasted.

Use beans to keep spices and nuts fresh

Did you know that when spices or nuts are exposed to moisture, they can go rancid or spoil? To protect your spices and nuts, so you can use them in all your favorite recipes, just add a few dried beans with these. Beans attract moisture, keeping your ingredients beautiful and fresh! The best type of container is one that is airtight, personally I use mason jars a lot! In addition, it is important to keep these fragile ingredients away from light and in a cool place: a pantry, a freezer, a cold room, are some good examples!

BBQ-style walnuts

INGREDIENTS

• 3 slightly rounded cups of walnuts 
• 3 tbsp olive oil
• 3 teaspoons of maple syrup
• 2 tsp smoked paprika
• 1 1/2 tsp onion powder
• 1 teaspoon of garlic salt
• 1/4 teaspoon cayenne pepper
• 1/2 tsp. ground cumin
• 1 C. ground coriander
• 2 tbsp. dried chili 
• 1 C. tablespoon ground pepper
• 2 tbsp dried oregano
• 1 C. sweet paprika

PREPARATION

1. Preheat the oven to 350 ° F.
2. Combine nuts and oil in a medium bowl.
3. Combine the remaining ingredients in a small bowl, then sprinkle over the noix.
4. Mix well to coat well.
5. Spread on a baking sheet lined with parchment paper and bake for 10 minutes.
6. Let cool completely then store in an airtight container.

Bon appétit! 

Caarolin

President Hippocrate Bio

Grenoble-Maple energy balls 0

Need an energy boost in the middle of the day? These No Bake Maple Nut Energy Balls combine nuts, oats, dates and maple syrup and are rolled in diced nuts for added crunch. An absolutely delicious energizing bite!

Grenoble-Maple energy balls

INGREDIENTS

2 cups of walnuts  plus 1/4 cup for garnish
1 cup of gluten-free oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tablespoons of maple syrup
2 teaspoons of pure vanilla
1/4 teaspoon of salt

PREPARATION

1. Add the 2 cups of walnuts, oats, dates, maple syrup, vanilla and salt in a food processor.
2. Mix until smooth and the dough forms into balls that hold together well, it will take about 1 to 2 minutes.
3. Chop the remaining 1/4 cup walnuts and place on a plate.
4. Form the dough into 16 balls and roll each ball in chopped nuts to coat well.
5. Store energy balls in an airtight container in the refrigerator for a week or in the freezer for up to three months.

Bon appétit!