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The Best Peanut Butter Protein Balls In A Hurry Recipe

The best peanut butter protein balls in a hurry recipe is simple to make. It  only takes 5 minutes to make and it is also suitable for both adults and kids as a snack. These protein balls can be eaten as part of a meal, as a snack or by adding to your grazing bowl, added to kids lunch packs and even served at parties etc.

You may choose to replace the flour, I use toasted corn flour which is a very common flour in Ghana and parts of Africa. You can easily buy the flour in shops in London, but if you live elsewhere, then you it will be easier to search for Ghana tom brown online or on Amazon.

If it proves difficult to find toasted corn flour, feel free to make your own by baking corn flour spread out on tin foil in the oven. I personally find this extra work and so I would avoid baking my own flour. However, you can buy toasted rice flour, soya flour, almond flour or any other flour that is marketed as ‘toasted.

Peanut butter is a protein and an unsaturated butter but it is healthy and rich in vitamin E, even though it has half the vitamin E content compared to almond butter of the same amount. 1 tablespoon full of peanut butter  is roughly 100 calories, so it is a good idea to keep an eye out on how much these you eat in a day if  you are on a restricted calorie intake per day. They are great for pre workout when you want to eat something light and protein based.

As you are making these protein balls yourself, you know everything that goes in, it also doesn’t contain any unnecessary bulking agents and preservatives and the best thing is that it is a very healthy snack.

The Best Peanut Butter Protein Balls In A Hurry Recipe
Recipe Type: Snack
Cuisine: Afro Inspired
Author: Yaa Fumanti
Prep time:
Cook time:
Total time:
Serves: 104g
2 ingredients peanut butter protein balls
Ingredients
  • 60 g Peanut Butter
  • 44 g Toasted corn flour(you can experiment with other toasted flour)
  • optional
  • chilli sauce
  • salt / honey
Instructions
  1. Wash hands thoroughly as you will be kneading
  2. Mix together all the ingredients and knead with your hands till thoroughly mixed
  3. If the mixture is sticky and doesn’t fall apart, start rolling into balls
  4. (watch the video for rolling if you are unsure how to roll perfect balls
  5. serve when finished
Notes
You can keep your protein balls in the fridge for up to a week, but please eat them as soon as possible as it is not safe to keep food that is not preserved for too long as explained in the video.

 

simple-peanut-butter-balls

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SIMPLE COUSCOUS RECIPE WITH MASHED AVOCADO

Cold weather goes hand in hand with comfort foods, staying in and watching terrible TV. My favourite comfort foods are usually anything that is mashed or anything the goes with soup. My plan is to  clear out my pantry of the different grains and pulses by making mash, soups or salad for as long as I can stand them.

This simple couscous recipe is a nice recipe for both adults and kids, you can  also easily incorporate other vegetables and mushroom if you have kids who would usually remind you that ‘you know “I don’t eat mushrooms”‘.  The actual recipe takes around 15 minutes but it will all depend on the intensity of your heat source.

You may serve the mashed couscous as a main, side or  make sandwich filling with it. To add other vegetables, simply blend the vegetables separately as a puree  stock  and add a couple of tablespoonful to the couscous when you mash it.  Whatever you use for measuring the couscous, you will need only need to use the same container to measure your  water at 1 and half. Most mugs are 250 ml so I use a coffee mug as the measuring medium.

SIMPLE COUSCOUS RECIPE WITH MASHED AVOCADO
Recipe Type: Mash
Author: INNERCIRCLEPOST
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 250g (1 coffee mug) couscous
  • 375g (1 1/2 mug) water
  • pinch of salt
  • 2 table spoon butter
  • 1 tablespoon olive oil
  • 1 whole avocado
  • 2 iced cubed vegetable puree source
Instructions
  1. put the water on boil
  2. add couscous and salt
  3. cook for 12 mins(if your heat is lower you may need to cook for longer)
  4. add olive oil
  5. add butter
  6. stir and switch heat off
  7. use a wooden laddle or spoon to mash the couscous against the saucepan
  8. mash as much of the couscous as you can to get a smooth mash texture
  9. peel avocado and cut into large cubes
  10. add the cut avocado to the couscous and mash the two together
  11. you may add more butter and olive oil if you prefer more
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KALE HOME MADE PESTO RECIPE

HOME MADE PESTO
Recipe Type: dips, spreads & dressings
Cuisine: Italian
Author: INNERCIRCLEPOST
Prep time:
Total time:
Serves: 400g
Ingredients
  • 4 cloves of garlic
  • 130g olive oil
  • 50g kale
  • 100g peanuts – ready roasted
  • 100g cheese (parmigiano / manchego gran)
  • 1 table spoon lemon juice
Instructions
  1. wash kale and peanuts as peanuts would have an excess of salt coating it
  2. grate cheese and divide into two equal portions, sit one portion on the side
  3. put everything in a blender to blend into a smooth past
  4. scoop your blended kale pesto into a serving bowl or glass jar if you intend to keep for a few days
  5. add the cheese on the side and mix thoroughly

making kale pesto recipe
This kale home made pesto recipe is super simple, it only takes 5 minutes. You can make sandwiches with it for work, use a dip to go with crackers or nachos or  serve with pasta. Its a shame for people with nut allergies this kale pesto recipe is so tasty but unfortunately the nuts is a big no, no for you if you have nut allergies.

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GARLIC INFUSED HONEY DRESSING

garlic-infused-honey-Yaa-FumantiI just have to share this  amazing recipe for colds. The simple recipe which uses just 2 ingredients is below.

A few weeks ago, I bought a large bowl of garlic with intention to crush the cloves and add to honey to keep in my pantry for when any of us catches a cold.
Last year, both myself and the little one endlessly kept catching the cold or the flu bug. Our family doctor always tried his  hardest to say No to dishing out antibiotics and we had to have antibiotics sent out to us from my father in law from Italy when things got unbearable and repeated.

honey recipe for sticky ribs or stick chicken wingsSo this winter I was simply determined to reduce how often we caught either a cold or flu arming all my soldiers a hand sanitizer which we obsessively rub on our hands every time we arrive back home from outside, touch door handles or before we touch our lips.

water-biscuits-honey-garlic-Yaa-FumantiCall me captain obsessed mummy but honestly this has worked out well tremendously as no-one has caught a cold or flu this season. Parents were advised to go get their toddlers and vulnerable adults flu injections and many nurseries have been pulling their weight behind this idea but I just simply wanted to use a common sense approach first to see how far.

If push came to shove and the little one came home with a bad runny nose, high fever and generally feeling weak or ill I wouldn’t not hesitate to give him antibiotics but I simply like to push the body to solve ill health as much as it can before resulting reasonable chemical assistance if that is what it will take to make us better.

GARLIC INFUSED HONEY AS A DIP, SALAD DRESSING OR GLAZING
Recipe Type: dips, salad dressings
Author: INNERCIRCLEPOST
Prep time:
Cook time:
Total time:
Serves: 260g
This is a simple 2 ingredient family dip or salad dressing that even the kids would love.
Ingredients
  • 6 bulbs of garlic
  • honey 250g
Instructions
  1. peel all the bulbs of garlic
  2. add garlic cloves to honey and blend or crash garlic in a garlic crasher
  3. put everything in a glass jar and keep warm
Notes
honey is naturally a preservative. It inhibits the growth of bacteria, microbes and fungi so it is best to use honey or oil for your garlic infusions. [br]Water however is a great place for fungi, bacteria and microbes to grow, breed and increase. If you use water for making infusions then please keep it in the freezer and use within 2 weeks at most. [br][br]If you use oil or honey with no added water or oil then you will be okay as they do not provide an environment for increasing or breeding any of these icky little things that can cause illnesses, diseases or infections.

Ok, so my garlic infused honey would have either wise gone redundant as we haven’t caught a cold so far this winter but it taste so good as a dip, dressing and for glazing in my cooking that I am just using it everyday on the dinning table.
dry garlic It is very easy on the palette, I am naturally a garlic fan and can stand the smell of garlic but for those who struggle with the scent of garlic, I think this is easy to stand especially when you think of it as a remedy for colds first instead of a garlic infusion.  The smell is not overly strong and the bite in the taste is bearable.

It taste very good with everything from crackers to salads. Honey is naturally a preservative so I don’t have any worries about keeping the infusion outside of the fridge. I have been keeping it inside my food pantry to keep it warm. Heat encourages botanical to release their natural juices in an infusion so I expect that every little bit of warmth helps. It inhibits the growth of bacteria, microbes and fungi so it is best to use honey or oil for your garlic infusions.

Water however is a great place for fungi, bacteria and microbes to grow, breed and increase. If you use water for making infusions then please keep it in the freezer and use within 2 weeks at most.

If you use oil or honey with no added water or oil then you will be okay as they do not provide an environment for increasing or breeding any of these icky little things that can cause illnesses, diseases or infections.

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