Cashew Butter Protein Balls

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Ingredients

  • 1 cup Fit & Fresh LLC protein cashew butter*
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 Medjool dates pitted and finely diced (can sub 1/2 cup raisins or other dried fruit of choice)
  • 1/2 cup oats
  • 1/2 cup unsweetened pea protein or other unsweetened/unflavored protein powder of choice

Instructions

  1. In a small mixing bowl, stir together the cashew butter, honey, vanilla, cinnamon, and salt. Then, add all remaining ingredients and stir well to combine using a sturdy wooden spoon (or even your hands, to make sure everything gets mixed well).
  2. Portion out the dough into 16 balls (I used a 2-Tablespoon cookie scoop), and roll each ball between the palms of your hands. If desired, finely dice some cashews and roll each ball into the cashews for a crunchy coating.
  3. Balls can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks.

Shrimp Ingredients

2 Tablespoons butter

garlic cloves minced

1 pound large shrimp peeled and deveined

1 Tablespoons Fit & Fresh LLC Cajun Seasoning

Yellow Rice Ingredients

 1 package of yellow rice (follow cooking directions on package)      

Instructions

  • In a medium-sized skillet over medium-high heat add the butter and melt. Add in the garlic.
  • Add in the shrimp and Fit & Fresh LLC Cajun Seasoning and toss in the butter to coat.
  • Cook for 3-5 minutes or until shrimp is opaque and cooked throughout.

Serving- 5 servings

Total time -40 minutes

Ingredients

For the chicken:
  • 2lb skinless, boneless chicken breast, cubed
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, grated
For the gravy:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red onion, medium, diced
  • 1 cup protein-infused Fit & Fresh LLC cashew butter
  • 15oz tomato sauce (1 can)
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garam masala
  • 3 tablespoons heavy cream

Instructions

  1. In a large mixing bowl place the chicken and season with all spices, salt, minced garlic and ginger. Coat the chicken well and cover for 10 minutes.
  2. While you marinate the chicken, heat up the butter and oil in a large pan on medium heat, and sweat the onions until translucent; add cashew butter and cook for 2–3 minutes. Then add tomato sauce, salt, pepper and garam masala. Cook for a few minutes or until little bubbles appear on the sides. Turn off the heat and smooth the mixture in blender to make a rich, thick sauce. Set aside.
  3. In the same pan, add a tablespoon of oil and cook the chicken in batches until golden brown on all sides. Pour the tomato and cashew sauce over and simmer for 5 minutes. Add cream, mix and turn off the heat.
  4. Serve immediately over steamed white rice and garnish with freshly chopped cilantro.

Amount Per Serving: Calories: 543  Total Fat: 25g  Saturated Fat: 6g  Trans Fat: 0g   Unsaturated Fat: 17g  Cholesterol: 160mg   Sodium: 1612mg   Carbohydrates: 18g  Fiber: 4g  Sugar: 6g Protein: 62g