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
- 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).
- 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.
- 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
3 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
- 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.
- 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.
- 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.
- 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