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Cranberry Pistachios Coconut Bliss Balls -Paleo, Gluten Free

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A few friends commented that how do I have time to make healthy snacks, go to the gym, juggle housework and life in general since resuming working? The answer is… planning. I make my meals every week. I strive on making lists. Being forgiving and having different plans help too. When do I cook dinner? Mid day usually. I do most of the prep work the night before, so cooking is simpler. The washing up too.

Snacks? I make them usually when Asher is napping. I do not bake or make things every day but it’s nice to be able to head to the kitchen, gather some ingredients and pop them in the oven. I use very simple ingredients and recipes. Often, it’s whisking eggs and oil together and folding them into some form of dry ingredients to see what comes out! I guess the fun is not knowing if my experiments turn out ok or not! Further, we are ok with having some cheese, vegetable sticks or an egg for snacks. Variety is the key.

Making bliss balls are one of my “I have 20 minutes, let’s whipped something up? snacks. They usually store well in the fridge too so it’s always handy to have some around. I posted this on instagram and was surprised by how popular it is. There are so many bliss balls recipes out there too! The combination of cranberries, more seeds than nuts work I think.

The other question is if I rest? Perhaps not often enough. I’m not very good at doing that. When I see Asher on the go go go all the time, I realise that I have to model to him what down time is. For him, we read heaps. Sitting and singing a song. For me, I like to flip through a magazine, or a chat with a friend over coffee. Ever since I’m a mum, I relish the contact I have with other women.

Excuse me while I sit with a cup of tea, and read an article while I have 5 minutes 😉

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Cranberry Pistachios Coconut Bliss Balls (Makes 40)

1.5 cups of desiccated coconut

1/4 cup of cacao powder

1/4 cup of pumpkin seeds

1/4 cup of sunflower seeds

1/4 cup of ABC nut butter

1/4 cup of cranberries

1/4 cup of pistachos

2 tsp of rice malt syrup

1/2 cup of filtered water.

Everything in a food processor. Roll them into little tsp size balls and onto some coconut. Fridge for 20 minutes till firm!


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