[center]Sticky Balls [/center]
At breakfast we laughed. Laughed and ate big whole-egg omelets and chocolate muffins.
At lunch we laughed. Laughed and ate a giant pizza piled with meat.
We laughed the hardest at dinner. We had guests, you see, and they were shocked that we – the “health nuts” and “exercise addicts” – served lasagna followed by not just one, but two varieties of bon-bons: coconut spice and peanut butter cup.
“You guys must have fallen off the wagon!” our guests exclaimed (a little too gleefully.)
After they licked their plates clean, we informed them that their lasagna has been low-carb, pasta-less, and volumized with eggplant and zucchini. And the bon-bons, traditionally made with sugar, milk, and corn syrup, had in fact been sugar-free and filled with insanely healthy fatty acids.
We’d sneaked “health food” onto their plates… and they didn’t even know it.
What did our guests expect? Carrot sticks wrapped in lettuce and a Tic-Tac for dessert? That’s what you have to suffer through to be lean and healthy, right?
Silly people. Silly sad people who have fallen for the misinformation spewed by out-of-date doctors and brainwashed (or perhaps brain-dead) TV and magazine dieticians.
Eating to get lean and stay lean, to build muscle and increase athleticism, has nothing to do with low-fat foods, “magical” whole grains, or portion control. It’s about choosing the right foods and supplements – foods that our biologies can thrive on; supplements that can take us way past average and all the way to extraordinary.
But enough of that. You want to know about those bon-bons, right? Yeah, I figured. Here’s the basic recipe followed by a few jazzy variations. Enjoy.
[center] Coconut Bon-Bons (a.k.a. Sticky Balls) [/center]
The Stuff You’ll Need
1 cup almond flour
1 cup unsweetened shredded coconut, plus extra for coating
dash of pink sea salt
3/4 cup of Splenda
1 teaspoon vanilla extract
2 omega-3 enriched eggs
1/4 cup Smart Balance omega-3 butter, softened
Pumpkin or apple pie spice blend (or just a hefty amount of cinnamon)
Making the Stuff
In a bowl, add the flour, Splenda, spices, coconut, and salt. Whisk together, then add the eggs, softened butter (I melt it in the microwave), and vanilla. Combine with a hand mixer.
Roll into small balls. Wet hands with water to keep “dough” from sticking as you roll. If the dough is too wet to form balls, add a little more almond flour.
Roll balls into extra coconut flakes to form a coating.
Place in freezer for an hour or so before serving, then move to fridge. The cold will keep them solid, but you don’t want them frozen.
A tablespoon of unsweetened cocoa powder makes… (you guessed it) chocolate bon-bons! Use a full cup of Splenda with this option instead of 3/4 cup.
A scoop of vanilla or chocolate Metabolic Drive will add some protein. Add a sprinkle of water if needed during mixing.
Add one or two tablespoons of natural nut butter for a Reese’s Peanut Butter Cup flavor. Roll in finely chopped nuts instead of coconut.
For additional coconut flavor, preheat your oven to 350 degrees. Spread the shredded coconut out on a flat, dry pan. Toast 4 or 5 minutes, then follow the recipe as written from step #1.
Bring these to the next office party or serve them to your friends who have no idea that healthy eating can also be very tasty eating. And when they express shock or disbelief, you can laugh too. – Chris