2 medium-sized beets

1 sliced shallot wrapped in foil

Sprinkle 1tbsp thyme on top and bake at 350 for about 1 hour or until tender

Let cool

In a food processor blend beets & shallot with 1 can each low sodium chickpeas & white beans

Add juice of 1 lemon

1 tsp Himalayan or sea salt

1 tbsp chia seeds

Blend until smooth

Use a melon baller or ice cream scooper

Roll balls in hempseeds (approximately 1/2 c)

Cover & chill in the refrigerator until serving

Protein Chia Porridge

3 tbsp chia seeds
1 scoop (1/4 cup) vegan protein powder *Sun warrior or plant fusion
1/2 cup almond milk or water
Stevia or coconut sugar to taste
Mix in 1/4 cup frozen berries or dried fruit
Top with unsweetened coconut or chopped raw nuts
Cover & refrigerate at least 4 hours

Easy Protein Balls


  • 1.5 cups Pitted Dates
  • 14 oz can (reduced sodium) Chickpeas
  • 1/4 cup Light coconut milk or unsweetened almond milk
  • 1 Teaspoon pure Vanilla
  • 1/4 cup Almond meal
  • 1/4 cup Vegan protein powder (vanilla or chocolate)
  • 2 Tablespoons Chia seeds
  • 2 Tablespoons Stevia granular (Stevia in the raw)
  • Cinnamon (to taste)
  • Coconut sugar
  • Shredded coconut


  • Using a food processor pulse the 1.5 cups of pitted dates
  • Open the chickpeas and rinse them in water
  • Add 14oz can of Chickpeas to the dates and pulse them together
  • Add 1/4 cup light coconut milk or unsweetened almond milk
  • Add 1 Teaspoon Vanilla
  • Add 1/4 cup almond meal
  • Add 1/4 cup vegan protein powder (Vanilla or Chocolate)
  • Add 2 Tablespoons of Chia seeds
  • Add 2 Tablespoons of Stevia (Stevia in the raw)
  • Add Cinnamon to taste

Pulse all of this together until well blended (chunks are ok)

In another small bowl mix 2 Tablespoons of coconut sugar and 2 Tablespoons of shredded coconut.

Now form balls with the mixture (golf ball size or smaller) and roll them in the coconut sugar/shredded coconut mix.

Store in a sealed container in the fridge or in the freezer for up to three weeks!