No Bake Oatmeal Protein Balls

Boy oh boy do I have a yummy snack recipe to share with you guys!  I love playing around with ingredients in the kitchen and coming up with something delicious.  I’m also a huge fan of easy recipes and portable snacks.  Enter: no bake oatmeal protein balls!

These poppable treats would be delicious for a mid-morning or mid-afternoon snack, dessert, or even before a run!  They’re packed with yummy and healthy ingredients and are super easy to make.

Here’s what you’ll need:


  • 1 cup old fashioned oats
  • 1 scoop protein powder (I used vanilla flavored brown rice protein)
  • 3 TB honey or agave
  • 1/4 cup Justin’s maple almond butter
  • 1/4 cup Justin’s vanilla almond butter
  • 1.5-2 TB chocolate chips (I used Enjoy Life)
  • Cinnamon, to taste
  • 2-3 splashes cashew milk (you could also use almond milk)


  • Combine all ingredients into a bowl and stir until well combined.  I started with a splash of cashew milk and added more as needed to get everything incorporated.


  • Using a spoon or cookie scoop, roll the mixture into balls and refrigerate for at least an hour.  I was able to get a dozen using my cookie scoop.


  • After the hour is up, go to the fridge, open your mouth, and chow down.  Try to exercise self-control and not eat all of them, but hey, I’m not one to judge.

I hope you guys enjoy these!  Let me know if you try them 🙂

Recipe adapted from PBFingers


Crock Pot Chicken Curry

Oooooooh do I have a yummy recipe to share with you guys!  Well, if you like Indian food.  Otherwise, I guess you’re outta luck.  And we probably can’t be friends.  Kidding!


Haha someone please tell me I’m not the only cool kid one who remembers Triumph the Insult Dog?!

Anyways!  With Brandon in San Fran until Friday for work, I decided to prep a crock pot meal Sunday to have for the week.  I flipped through some recipes and remembered I hadn’t had chicken curry in a while so I decided to give it a go.

Here’s what you’ll need:

  • 3 lbs. boneless, skinless chicken thighs (you can probably substitute breasts if you want, but why would you want to?).
  • 2 onions, halved and thinly sliced.
  • 8 garlic gloves, thinly sliced.
  • A nice sized chunk of fresh ginger, grated.
  • 4 TB curry powder.
  • 2 tsp ground coriander.
  • 2 tsp ground cumin.
  • 1 can chickpeas, rinsed and drained.
  • 1 package frozen peas.
  • 1.5 cans coconut cream OR 2 cups coconut milk.
  • 2-3 cups of chicken stock/broth.
  • Cilantro and cashews, for topping.

And here’s how you assemble it:

  • Brown the chicken thighs in batches before tossing them in the slow cooker.  I mean don’t toss them, gently place them.  You get the idea.


  • Once you’ve finished browning the chicken, add the sliced onions to the pan to get those browned and softened.  Then add to the crockpot.  FYI, you can totally just add the chicken and onions as is, but I think browning them takes the flavor up a notch.


  • Add the spices (including the garlic and ginger) and season with salt.


  • Dump in the rinsed and drained chickpeas and broth.  Start with 2 cups of broth and add more to your liking.  I went with 3 cups since I had a little over 3 lbs. of chicken.


Stir everything together and cover and cook on high for 4 hours.  Try not to drool while you smell it cooking.

Once you’ve finished staring at the clock and your 4 hours is up, add in your coconut cream/milk and frozen peas, cover, and continue to cook for 20 minutes or so, until the peas have warmed up.  Shred the chicken–I’m lazy and just shred it in the crockpot but feel free to be an overachiever and shred it in a separate bowl and return it to the crockpot.

Garnish with cashews and/or chopped cilantro and serve over jasmine rice or quinoa (I just ate it as is because I’m impatient).  Or even add a dollop of Greek yogurt!  Get wild!


I hope you guys enjoy this as much as I did!  Feel free to play around with the veggie options–I think it’d also be great with sweet potatoes, mushrooms, broccoli, etc.

Recipe adapted from Martha Stewart

Favorite Crock Pot Meals

With Brandon traveling so much for work, I often find myself turning to the crock pot to cook dinner for the week.  Ok, and sometimes I just don’t feel like cooking dinner when I get home because the couch is calling my name.  I love the convenience of crock pot dinners–dump everything in, head out the door, and dinner is served when you get home!


I couldn’t resist.

I thought it would be fun to list a few of my favorite go-to crock pot dinner recipes to share!

1.  Crock Pot Garam Masala Chicken & Chickpeas.  If you love Indian spices and chicken thighs (you could probably substitute chicken breasts if you prefer), this recipe is right up your alley!  I like to add cinnamon to it as well.

Pic via PBFingers

Pic via PBFingers

2.  Ground Turkey Broccoli Slawghetti.  This is perfect for anyone looking for a low carb crock pot recipe.  I like to add mushrooms to it as well to give it a meatier texture, and top it off with some nutritional yeast for a cheesy flavor!

Pic via RunEatRepeat

Pic via RunEatRepeat

3.  Crock Pot Santa Fe Chicken.  This is one of Brandon’s favorite recipes!  We love to serve it over quinoa to soak up the broth.

Pic via Skinnytaste

Pic via Skinnytaste

4.  Ginger Chicken with Watercress.  I found this recipe in one of my Food Network magazines, made it last week, and loved it!  I love the ginger flavor, and you can make the sauce the night before in a blender and set it in the fridge until you’re ready to dump it in the crock pot the next morning.  I also added extra mushrooms to the recipe, and topped it off with cashews!


5.  Low Carb Crock Pot Chili.  I tested this recipe out last winter and really liked it.  I like to double some of the veggies to it to give it a little more oomph.  It’s pretty versatile so you can add whatever you want!


And on days where even prepping the crock pot is too much….

wine for dinner

Hope you all have a great Wednesday!

Favorite crock pot recipes?