Trail mix protein balls

Ingredients

1 tablespoon coconut oil

1/3 cup almond butter

1/4 cup coconut nectar

1/2 cup old fashioned gluten free oats

2 tablespoons chia seeds

1/4 cup ground flax

1 scoop No Whey protein powder

1/4 cup shredded coconut

1/4 cup Lily’s chocolate chips

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

Instructions

1. In a microwave safe bowl, melt the coconut oil. Stir in the almond butter and syrup, until smooth.
2. Stir in the oats, chia seeds, ground flax, shredded coconut, chocolate chips, protein powder, pumpkin seeds and sunflower seeds.
3. Roll in 1 tablespoon sized balls.
4. Store in the fridge for up to a week or the freezer for up to 3 months.

Crockpot lasagna

Ingredients

1/2 pound ground beef

1/2 pound Italian chicken or turkey sausage

1 1/2 tsp salt

1/2 tsp pepper

1 large onion, chopped

1 tsp Italian seasoning

2 Tbsp parsley

2 tsp garlic powder

2 Tbsp Worcestershire sauce

1 (6oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tbsp granulated coconut sugar

1 1/4 cups water

1 (8 oz) package brown rice lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 6oz container of ricotta cheese

1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
2. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and Parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
3. Cover and cook on low for about 4-5 hours or until noodles are tender.
4. Enjoy!