Fruity Pebbles Protein Balls

Are you ready for some nostalgia? These fruity pebble protein balls taste just like my late 90’s/early 2000’s childhood. They’re super simple to make and are excellent snacks to keep on hand.

Here’s what you’ll need to make them:

1 cup creamy cashew butter

2 scoops Fruity Pebble Protein Powder (I use the Iso100)

1/2 cup ground up Fruity pebbles cereal + an additional 1/3 cup set aside

1/2 cup oat flour

In a large mixing bowl, combine all the ingredients except the additional 1/3 cup cereal. Mix until everything is uniform and sticks together. The mix should be slightly dry. If it’s sticky yet, add 1/4 cup oat flour until it forms a drier mix. Using a large spoon, scoop out the mix and then roll with your hands into a ball. On a small plate or in a small bowl, pour the additional crushed cereal into a pile. Roll the protein balls into the cereal crumbs then store them in the fridge!

Roasted Red Pepper Grain Bowl

Are you looking for a light yet hearty lunch or dinner to keep on hand this summer? Try making this Roasted Red Pepper Grain Bowl! It’s loaded with protein, fiber, nutrients, and flavor!

Here’s what you’ll need:

1 lb chicken breast- cut each breast in half

1 can chickpeas- drained and rinsed

1 cucumber- diced

1 red onion-diced

2 cups Quinoa

4 cups chicken bone broth

1 jar roasted red peppers- blended

1 tbspn olive oil ‘

1/2 tsp thyme

1/2 tsp dill

1 tsp garlic powder

1 tsp onion powder

salt to taste

Start by heating your grill, then season your chicken with salt and pepper and a little bit of garlic and onion powder. Grill your chicken until it is thoroughly cooked. While the chicken is cooking, sear the chickpeas over medium heat using a frying pan and a small drizzle of olive oil for about 5 minutes. Next, using a medium-sized saucepan, bring bone broth and quinoa to a boil. Let boil for a couple minutes then reduce to a simmer and let simmer until the quinoa has soaked up all the liquid. Once chicken, quinoa, and chickpeas are cooked, assemble a meal container with 1/2 cup quinoa on the bottom, and spread out. Then place the chicken breast over the quinoa and 1/3 cup of the chickpeas. Add the diced cucumber and onion. In a blender or food processor, add the jar of roasted red peppers (drained), olive oil, dill, thyme, garlic powder, onion powder, and salt. Blend until smooth then drizzle over the chicken.

makes about 6 individual meals