plant based

Raw, vegan protein balls {recipe}

When hunger strikes, I have to eat right then. It’s kind of a curse.. Or maybe just a lack of patience.

To keep from losing my mind or grabbing something that I’ll regret later, I always make sure to have simple and nutrient packed snacks on hand. Especially these protein balls!

They’re super easy to make, perfect for on the go and satisfying!

Rawmond Joy:

1/4 cup almonds
12 dates
4 teaspoons cacao powder
1/3 cup coconut flakes (Plus extra for coating)

Chop almonds in food processor
Add dates + cacao powder
Pulse until it turns into a chunky mixture
*You may need to add a little drip of water to help the cacao powder coat the dates and almonds
Add coconut flakes then pulse until mixed
Remove 1 tablespoon of the mixture at a time and roll into a ball
Roll ball in excess coconut flakes

Cinnamon Spice:

1/4 cup almonds
12 dates
2 teaspoons cinnamon

Chop almonds in food processor
Add dates + cinnamon
Pulse until it turns into a chunky mixture
Remove 1 tablespoon of the mixture at a time and roll into a ball
Roll ball in more cinnamon (Optional)

These protein balls save perfectly in the fridge and are wonderful when you need something fast and filling to munch on!

Do you have to eat as soon as hunger strikes?

What’s your favorite snack?

Simply, Sum


Rosemary roasted chickpeas! {Recipe}

This is more of a method, rather than a recipe. But, I digress.

Chickpeas are amazing! High in fiber, high in protein, delicious, satiating and so versatile!

My go-to way to dress up a can of chickpeas has got to be roasting them with a hearty amount of rosemary and a pinch of parsley flakes.

When I find myself hangry and not in the mood to whip up a whole meal,  chances are you can find me eating these out of a bowl after adding some spinach or whatever veggies I have on hand and calling it a meal. I also love to make a batch and save them to add to my salads, eat as a side item or snack on them throughout the week!

  • 1 can of chickpeas (rinsed, drained, dried slightly)
  • crushed rosemary (I use Simply Organic)
  • parsley flakes (Also Simply Organic)

Preheat oven to 350°

Line baking sheet with aluminum foil, pour on chickpeas, season with rosemary. I’m not exact, but I’d say I use about 3 tablespoons. Add parsley.

To make the seasonings stick better to the chickpeas, you could always drizzle them with olive oil. I prefer to skip that step, which is why I only slightly dry them before spicing them up.

Pop these bad boys in the oven for 10-15 minutes. They turn a pretty golden color, firm on the outside but still a smooth texture on the inside.

Sprinkle any excess seasonings on top and ENJOY!

 Simply, Summer