Immune Boosting Protein Balls

Flu season is in full force in the midwest since christmas and I am trying to up everything we do so we both don’t get sick.

If you follow me on instagram you know I am obsessed with pb protein balls. Well I decided to play around with recipe and add some flavor and immune boosting to it by adding my young living vitality oils. Yep, you heard me correct. You can ingest oils. But not all oils. Young living makes oils specifically for this. So please do not go to walmart and buy oils and put them into your food. I decided to also add cinnamon bark and nutmeg to give them a fall taste. Oils are very potent so just make sure you are paying attention and don’t accidentally add more drops.

So how are they immune boosting? I add thieves oil to these balls. Thieves is known to boost immune systems in adults and children. It can help aid in sore throats, gums, ease head tension, and respiratory support.

While you’re at it put some thieves in the diffuser for a double punch.

I had a very cute “helper” while taking pictures 😉

Immune Boosting Protein Balls

1 c oats

1/2 c Peanut Butter

1/3 c honey

2 TB Chia Seeds

1/3 Flaxseed

Coconut Flakes [Optional]

1-2 TB Sunflower Seeds

2 TB Dried Cranberries

1 drop of Young Living Thieves oil

Optional: Add oils for more flavor: Nutmeg + Cinnamon Bark [ONLY USE ONE DROP OF EACH]

I suggestion trying balls after one drop of thieves to see what you like. 

Mix all ingredients together in bowl. Use spoon to scoop mixture out and roll into balls. Refrigerate and then eat!

Want to get some thieves oil? Email me at: hello@kymberlyjanelle.com and I can add some to my order for you!

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Zucchini, carrot and banana muffin recipe

Muffins are one of Isaacs absolute favorite things to eat. Our favorite muffins hands down my sweet potato muffins these zucchini muffins though come in second. We both scarfed down three within 3 hours of making them. They are not as sweet as the sweet potato ones but equally delicious. These DO have sugar in them but you don’t really taste it. Next time I make them I may totally axe the sugar since we didn’t taste it. Or if you don’t mind the sugar and want them sweeter I would double what I have the recipe using.




Muffins are one of Isaacs absolute favorite things to eat. Our favorite muffins hands down my sweet potato muffins these zucchini muffins though come in second. We both scarfed down three within 3 hours of making them. They are not as sweet as the sweet potato ones but equally delicious. These DO have sugar in them but you don’t really taste it. Next time I make them I may totally axe the sugar since we didn’t taste it. Or if you don’t mind the sugar and want them sweeter I would double what I have the recipe using.

ZUCCHINI, CARROT AND BANANA MUFFINS

3 cups flour
1/2 c sugar
2 tsp cinnamon OR 1 drop of cinnamon bark YL oil
1 tsp ground cloves
optional: 1 tsp nutmeg or 1 drop of nutmeg YL oil
2 1/4 tsps baking soda
1 tsp kosher salt
3/4 tsp baking powder
3 cups carrots, peeled and grated [3 large carrots]
2 cups zucchini, grated [2 small zucchini]
1 c mashed, ripe banana [2 bananas]
3 eggs
1/2 c vegetable oil

DIRECTIONS
Mix all dry ingredients in a bowl. Set to the side.

In another bowl, whisk together the eggs, and oil.

In a large bowl, mix together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. I suggest using spatula, do NOT use your mixer. You want to make sure the flour is completely mixed in.

Scoop the batter using 1/3 c measuring cup into greased muffin tins.

Bake for 15-18 minutes at 375 degrees.

ENJOY

Yields: 24 muffins


ZUCCHINI, CARROT AND BANANA MUFFINS

3 cups flour
1/2 c sugar
2 tsp cinnamon OR 1 drop of cinnamon bark YL oil
1 tsp ground cloves
optional: 1 tsp nutmeg or 1 drop of nutmeg YL oil
2 1/4 tsps baking soda
1 tsp kosher salt
3/4 tsp baking powder
3 cups carrots, peeled and grated [3 large carrots]
2 cups zucchini, grated [2 small zucchini]
1 c mashed, ripe banana [2 bananas]
3 eggs
1/2 c vegetable oil

DIRECTIONS
Mix all dry ingredients in a bowl. Set to the side.

In another bowl, whisk together the eggs, and oil.

In a large bowl, mix together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. I suggest using spatula, do NOT use your mixer. You want to make sure the flour is completely mixed in.

Scoop the batter using 1/3 c measuring cup into greased muffin tins.

Bake for 15-18 minutes at 375 degrees.

ENJOY

Yields: 24 muffins

Immune Boosting Protein Balls

Flu season will be here before we know. My little guy is going to daycare for the first time and I am trying to up everything we do so we both don’t get sick.

If you follow me on instagram you know I am obsessed with pb protein balls. Well I decided to play around with recipe and add some flavor and immune boosting to it by adding my young living vitality oils. Yep, you heard me correct. You can ingest oils. But not all oils. Young living makes oils specifically for this. So please do not go to walmart and buy oils and put them into your food. I decided to also add cinnamon bark and nutmeg to give them a fall taste. Oils are very potent so just make sure you are paying attention and don’t accidentally add more drops.

So how are they immune boosting? I add thieves oil to these balls. Thieves is known to boost immune systems in adults and children. It can help aid in sore throats, gums, ease head tension, and respiratory support.

While you’re at it put some thieves in the diffuser for a double punch.

I had a very cute “helper” while taking pictures 😉

Immune Boosting Protein Balls

1 c oats

1/2 c Peanut Butter

1/3 c honey

2 TB Chia Seeds

1/3 Flaxseed

Coconut Flakes [Optional]

1-2 TB Sunflower Seeds

2 TB Dried Cranberries

1 drop of Young Living Thieves oil

Optional: Add oils for more flavor: Nutmeg + Cinnamon Bark [ONLY USE ONE DROP OF EACH]

I suggestion trying balls after one drop of thieves to see what you like. 

Mix all ingredients together in bowl. Use spoon to scoop mixture out and roll into balls. Refrigerate and then eat!

Want to get some thieves oil? Email me at: hello@kymberlyjanelle.com and I can add some to my order for you!

Two ingredient pancakes

two ingredient pancakes
You guys these pancakes are life changing. No joke. I have NO IDEA how its taken me 30 years to discover them but I am on a mission to share with the world the goodness that these two ingredient pancakes are. I’ve gotten a couple friends hooked on them as well.

I grew up where my mom would always make a hot breakfast saturday morning. Well fast forward to me getting married and wintertime and I am always wanting a hot breakfast but lets be honest I am usually wanting a carb filled, sugar loaded breakfast. So when one of my friends snapped a picture on snapchat of her two ingredient pancakes I knew I had to try it out.

Let me tell you something. You can’t even tell theres no flour or sugar. I was shocked. I am a breastfeeding mama so I personally add ingredients to these pancakes. However you can still keep them at two ingredients and they are amazing.

two ingredient pancakes

Ingredients:

2 eggs

1 banana

Optional ingredients to add:

Nutmeg, Cinnamon, Oats, Flaxseed, Protein Powder, Cocoa Powder, Chocolate Chips, Nuts…or anything else you want. You can make them as healthy or as decedent as you want.

I personally always add oats, flaxseed, cinnamon and nutmeg. As a breastfeeding mama I try to eat oats as much as I can. I find adding oats and flaxseed help it become a little more filling as well. 

 

Directions:

  1. Heat pan to medium heat. Spray with oil if not nonstick.
  2. Use a fork to mash banana and eggs until same consistency. A few lumps are okay.
  3. Cook till done on each side

These pancakes take about the same amount of time to cook as regular pancakes however the consistency can be very different. If you just do banana and eggs it can be more like a crepe like consistency. If you add as many ingredients as I do it will be a little closer to a normal pancake.

 

You can top pancakes with whatever you want or nothing at all. I personally do nothing at all. I find they’re amazing all on their own.

two ingredient pancakes

 

 

The best peanut butter cookie recipe

I do not say this lightly, these peanut butter cookies are THE BEST peanut butter cookies you will ever have. They are light, super creamy, small enough to excuse having ten. Wait did I say that 😉 Seriously though, do yourself a favor and go make these….like now.

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WHAT YOU NEED:

3 c + 2 TB flour

1.5 cups of CREAMY peanut butter

1c of white sugar

3/4 c of brown sugar

1 teaspoon baking powder

1 teaspoon of baking soda

2 teaspoons of vanilla extract

2 eggs (at room temperate if possible)

2 sticks of butter (room temperature- DO NOT MELT ALL THE WAY)

(1/3 cup of sugar to roll dough in)

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I will start out by saying this recipe makes a lot. As in I made 2 dozen cookies tonight and barely used any of the dough. I would estimate this recipe makes 4-6 dozen small cookies. What I do is bake 1-2 dozen. Wait two days and bake another batch. It is the holidays so some friends may find some cookies on their doorsteps 😉 Otherwise imma gain back all that baby weight.

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Get out your Kitchen Aid Mixer and throw in 2 SOFTENED sticks of butter + both sugars. Cream those together then add your 2 eggs + vanilla extract. Make sure it’s super blended. You know, not just blended. But super blended. haha. Anyways, back to recipe.

Get that creamy goodness called peanut butter and put in 1.5 cups of peanut butter. Yes I am aware that is a lot but this is what makes this recipe 100x better than all the others. Now get that mixing.

Now in a separate bowl mix your FLOUR, BAKING POWDER, BAKING SODA. Then combine the flour mixture with the peanut butter goodness.

Yes, I know its a lot of dough and its almost coming out the sides. You’ll thank me later.

Now the most important part. Use patience. Put that delish looking dough in the fridge for at least 3 hours. Ideally 24, but 3 will do.

When you’re ready to make cookies set out your dough to “thaw” to room temp then start the oven up at 350 degrees.

Grab about a 1.5-2TB amount of dough and roll in your hands to make a ball then roll in the sugar and place on cookie sheet. Press with a fork to make the fun little criss cross OR add a hershey kiss in the center. (We didn’t have any otherwise I would have done this and probably consumed even more cookies than I should have.)

Put those babies in for 9-10 minutes, not a minute more. Seriously. They will come out PERFECT.

 

Did you try this recipe? Let me know what you thought of it.

Orange Blueberry Scone Recipe

       orangeblueberry sconesMy mom use to make us blueberry scones at least once a month and oh man they were sooooo good. So the other day when I had a craving for some of moms baking I decided to whip up my own little recipe. Since becoming pregnant I have LOVED baking. Who knew? So how do I not eat them all? I eat the one or two treats I want and then send the rest to work with my hubby. Works magnificent.

IMG_0187

Hubby even admitted he is not a big scone person but he LOVED them he said everyone at work did too so I figured I would just be mean if I didn’t share the recipe.

Let me preface this with saying this recipe is no where near healthy. Sorry mom :/ But its amazingly delish!! That counts right 😉

 

Ingredients:

1 1/2 cups of frozen blueberries (sorry, they’ve gotta be frozen)

1 medium orange

1/2 c sugar

2 c flour

1 TB baking powder

1/2 tsp salt

 

2 eggs

1/2 c milk

1 stick of COLD butter

 

Directions:  You can make scones with your mixer or a bowl and a pasty blender. My mom always used her pastry blender. I used our KitchenAid.

Preheat your oven to 400 degrees.

Start by mixing the dry ingredients together: flour, sugar, baking powder, salt, and zest the entire orange but DON’T throw it away. 

Now take that stick of COLD butter, did I mention it MUST be cold? Okay, now that we have that under control. Cube the entire stick of butter and slowly start adding the entire stick of butter to the dry ingredients.

Next measure out 1/2 cup of milk and crack ONE egg in your liquid measuring cup. Then grab that orange that you didn’t throw away and cut in half. Squeeze all the juice from one of the halves into the measuring cup and slowly pour in your three wet ingredients while your mixer is on low.

Your dough will be pretty sticky by now. PERFECT. Now take those frozen blueberries and pour them in. I use a spatula to mix all my blueberries in. You’ll see now why you want frozen. Otherwise they would smooth everywhere and you would have a blue scone.

Now take your dough out of the bowl and plop it on a floured surface and cut dough into two pieces and flatten them out into two mini pizzas. Don’t flatten to much though!! Now take a pizza cutter and slice them into 4 pieces each and then transfer to your baking sheet.

Now take that extra egg and use a pastry brush and brush some of the egg white on the top of the scones, then sprinkle some sugar on the tops and you’re good to go.

Bake 25-30 minutes and enjoy!

IMG_0192

Chicken Thai Pizza Recipe

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(Please excuse the not so great pictures. Snapped them quick with my iPhone. I really need to get better at bringing my camera home and taking pictures of the entire process. One day…)

I have no idea why we haven’t made this pizza before. It was so easy and soooo flavorful. When we make pizza’s, salads, or sandwiches we love to pile on the toppings and this pizza was no exception.

I use a bread machine for our pizza dough. If you have one you can do this or just buy pizza dough from Trader Joes, or in the can. I find its cheaper to make my own and I know exactly what is going in it 😉

Ingredients:

1 baby carrot

2 baby yellow peppers

2 baby red pepper

1/4 red onion

handful of Cilantro

1 stalk of green onion

Peanut Sauce

Chicken Breast or tenderloins

Mozzarella Cheese

1TB Olive oil

Red pepper flakes

 

I tried to make this as easy as possible for me as I was working in the evening and didn’t have a ton of time or lets be real – energy to make this. So instead of cooking chicken on the stove I actually just turned on the crockpot pour water in, threw thai chili peppers in and let the chicken cook over the next couple hours while I did things around the house. Before I left for work I took out the chicken, sprinkled with red pepper flakes and put in the fridge.

Then I started the bread machine for the pizza dough.

When I returned home the hubby had chopped up the chicken in cube sized bites, same with the red onion and HALF of the cilantro.

Next I chopped up the red and yellow peppers and grated about 2TB of carrots.

I then rolled out the pizza dough. Put it on the pizza stone, and poked it with a fork then oiled the top.

I then poured about 1/2 -3/4 of the bottle of peanut sauce on the pizza dough. Added the cubed chicken, all the veggies, and then the cheese. I wouldn’t suggest going to heavy on the cheese as what makes this pizza is all the flavors. The cheese just compliments it. Don’t think of this as a cheesy pizza.

I poured a tad more peanut sauce on and then popped in the the oven.

After it came out I sprinkled some more cilantro and green onion on top and it was DONE.

The only thing I would have changed is cooking pizza at a higher temperature. Towards the end we cooked it at 500 degrees instead of 400. I think the higher temperature helps the crispy factor which we love.

All in all we both LOVED this pizza. I loved all the veggies and hubby loved all the flavor. This pizza is seriously one of the books. It’s officially going into our rotation of dinner ideas!