Maca Protein Balls

I’ve recently discovered some new products in my endless searches for natural supplements; as some of you might know I never start a day without my Green Smoothie, which is usually laced with wheatgrass, spirulina and possibly even some vegan protein. Because of this, I am forever searching for new super green powders to try, and new ways of using them. A lovely new brand called Organic Burst came to my attention via twitter recently, and have since been making rather a large splash in the media; unsurprisingly so, since they are such a fantastic brand!! Along with their incredible Spirulina, Wheatgrass and Acai, they have a wonderful Maca powder and Baobab too – if you want to know more about each of these products and their amazing  benefits, just check them out:

I’ve never used Maca in food before and I have been doing a lot of research into the benefits of this amazing plant for the treatment of hormonal imbalances – mostly because my hormones are all over the place! Also, this amazing stuff does wonders for improving energy levels so I thought that it would be a good addition to some high energy protein balls. These little treats are the perfect pre-workout snack (eat at least 45 minutes before working out), as a post-workout treat, or even as a high energy snack during long endurance training – I am looking to all my fellow triathletes and runners here! Or when you just want something sweet, of course.

Maca Balls

Maca Protein Date Balls

8 pitted medjool dates

1/4 cup dried cranberries

1/4 cup ground almond

1/2 cup mixed nuts and seeds of your choice

1/4 cup dessicated coconut (plus extra for dusting)

3 tbsp chia seeds

3 tsp Organic Burst Maca Power

1 large scoop of Pure Whey isolate (you can use a vanilla or chocolate protein powder but results may vary)

2 tbsp coconut oil (I use Lucy Bee as I think it’s the best!!)

1 tbsp Nut Butter (any one you like, I use hazelnut)

You can add a tablespoon or 2 of pure honey if you like but the dates are pretty good on their own and if you are using a flavoured protein then you definitely don’t need extra sweetener.

Easy as pie, chop the dates as finely as you possibly can – this can be tricky as they are extremely sticky things, but it does work. put the coconut oil and nut butter in a cup and heat in a microwave for 30 seconds, mix everything together in a large bowl. Add some dessicated coconut to a small bowl and put aside. Using a tablespoon, scoop out individual servings of the mixture, roll into balls, cover in coconut and place on a tray or in a tuppaware and then place in the freezer until ready to eat.

When it comes to eating them you will need to remove from the freezer and leave them out to thaw for a few minutes first. If patience is not your strong point, move to the fridge once they’ve set and they will be easier to eat on the go.

For AMAZING MACA and all the other Organic Burst Products see or email


Almost-Paleo Goodness Granola

This has probably taken me far too long to write but I am finally getting to it. This is, by far, the best granola recipe I have ever made; purely by accident. The best thing about though, is that it’s almost-paleo; if you’re a strict paleo eater I would avoid the quinoa flakes but it you don’t mind them then they really do add quite a lot to the mix.

Lots of recipes going down at the moment, or at least whenever I find time to do them – hope you all like ’em! I will be starting a new quest soon… to review the top Paleo-Friendly and Healthiest restaurants in London and surrounding areas. Hoping to do more exploring further afield too, but it will have to wait until I have more time. In the meantime however, please enjoy the paleo explorations brought to you from the confines of my somewhat over used kitchen!

Paleo Granola

  • 1/4 cup Quinoa flakes
  • 1/4 cup Hazelnuts, roughly chopped
  • 1/4 cup Macadamia nuts, roughly chopped
  • 1/4 cup flaked almonds
  • 1/2 cup walnut pieces
  • 1/4 cup ground almond
  • 1/4 cup mixed seeds
  • 4 tbsp chia seeds
  • 1/4 cup flaked coconut
  • 1/4 cup dessicated coconut
  • 1/4 cup dried cranberries
  • 1/4 cup currants
  • 1/2 cup almond butter
  • 2 tbsp raw honey
  • 1 tbsp coconut oil (preferably virgin, cold pressed, organic – LucyBee is the best)

Right Peeps, this one is simples. Heat oven to 180 and line a large baking tray with greaseproof paper.

Mix all dry ingredients in a big bowl add 1/4 cup of oats or an extra 1/4 cup of quinoa flakes if you want something a with higher carb content, or leave them out completely if you’re a strict Paleo eater! You can also add 1 scoop of your favourite protein powder if you wish.

Mix the almond butter, honey and coconut oil in a small milk pan and warm on a gentle heat until its all nice and liquid. Pour into the dry ingredients and mix well. Tip the whole lot onto the baking tray and spread evenly. Don’t squish it down or it will stick together. Bake in the oven for 12 – 15 minutes. turn oven off but leave the tray in for a further 10 minutes to dry out. Remove from the oven, break it up a bit if it’s all stuck together, leave it to cool completely before storing in an airtight container.

There you have it. Simples right? For Lucy Bee Coconut Oil check out their website

Sweet Potato & Dark Chocolate Protein Cookies

I’m testing protein recipes at the moment and I think I’ve found a few winners. This is the first of many and I hope you like them. This time I stole a recipe from the Civilised Caveman and added a touch of spice to it. So BIG thanks to the man behind my favourite man-made Paleo blog!  I am really loving testing out all his recipes at the moment. Right, so; this one is a little different, they come out quite soft and squishy and keep pretty well for about 3 days in an airtight container in the fridge.

protein sweet potato cookie

  • 2 medium sweet potatoes
  • 1/4 cup coconut flour
  • 1/4 cup protein powder (preferably pure whey isolate or Vanilla Sunwarrior, but you could use any vanilla (be warned, the outcome may differ )
  • 1/3 cup coconut cream (melted if its hard – some are more creamy)
  • 2 tbsp of almond butter (or any other nut butter you fancy)
  •  5 eggs
  • 2tsp vanilla
  • 1/4 cup honey or date syrup
  • 2 tsp cinnamon
  • 3 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tbsp of stem giner – finely diced
  • 1 tsp baking powder
  • 1 cup of dark chocolate of your choice chopped up into tiny pieces!

Heat oven to 200 degrees, slice each sweet potato in half and bake in the oven for 40 minutes. Leave to cool and then scoop the flesh out into a bowl and throw the skin away.

Turn oven down to 180, line a large baking tray with baking parchment.

Mix all the ingredients EXCEPT the chocolate in a large bowl until thoroughly mixed. Fold in the chocolate chips well. Using a tablespoon, scoop the mixture onto the baking tray, stick them in the oven for 12 – 15 minutes.


Oat & Raisin Cookies

I have a bit of a cookie problem. I don’t eat them very often, but when I want them, I want them for a few days in a row – we’ll call this weird phenomenon ‘cookie-season.’ Therefore, its generally a good plan to make a whole batch and store them somewhere safe for emergency use during ‘cookie season’ and in case anyone else has a hankering for cookies – which most people do when they realise there are cookies on offer. I’ve been experimenting to try and come up with different ‘Paleo’ cookies, protein based cookies and oat based cookies recently – so this was just another in a line of experimental recipes. They came out quite well and I rather like how light they are. I think next time I might treat myself and try a choc chip version with some really nice dark chocolate bits. I guess you could add nuts and seeds or other fruit to this if you wanted to.


Oat & Raisin Wheat & Dairy free cookies (also free from refined sugar!)

Makes 14 Cookies

  • 1/2 cup oats
  • 1/4 cup coconut flour
  • 1/4 cup ground almond
  • 1/2 cup raisins
  • 2 eggs
  • 2 tbsp coconut cream
  • 1 tbsp almond butter
  • 2 tbsp chia seeds
  • 1/4 cup coconut palm sugar (you can use agave or honey)
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda

Heat oven to 180 degrees C

Line a baking tray with greaseproof paper / baking parchment; mix all the ingredients in a large bowl, spoon onto baking parchment and flatten into cookie shape. the thicker each one is the more moist and squishy the cookie, if you prefer them crispy, make them thin! leave a good centimetre between each cookie as they tend to spread when they cook.

Nutritional Info:

KCals: 76
Carbs: 8
Fat: 4
Protein: 3
Sodium: 22
Sugar: 5