Somedays you just wake up with a crazy idea in your head… Wait, you don’t do that? Well, I just decided I really wanted to use kimchi in more of a savory ball recipe.

After a quick internet search I didn’t find what I was exactly looking for, but did find one that I thought sounded great and that I could add kimchi into.

www.greenevi. com – Spicy Bean Balls

I made the recipe according to directions, but then divided it into thirds. Keeping one third true to the recipe, adding kimchi to the second third and sauerkraut to the last third.

Because of the moisture in kimchi and sauerkraut I added almond flour to help firm them up.

Kimchi – 1 cup kimchi and 3/4 cup almond flour.

Sauerkraut – 1/2 cup of sauerkraut and 1/2 cup almond flour.

Now, once I made them I felt like they wouldn’t be great to eat as is. So I ended up flattening them and frying them in olive oil, similar to a falafel. And let me tell you that’s the way to go!

And it’s so much fun when you get feedback. Here’s a picture of my friend and her mom, enjoying them for breakfast. Thanks guys! 😊

Sometimes things just don’t go as planned and they turn out even better than expected. That’s what happened to me when I was trying to make balls, because sometimes balls are meant to be smashed😂😂 While I was rolling the ingredients into balls I thought they looked just like my husband’s* favorite no bake cookie. So I stopped rolling and flattened them like a pancake and threw them in the freezer – oh my gosh! So good!

With very few ingredients and no sugar, they are super simple.

Ingredients:

• 1/2 cup peanut butter (or whatever nut butter you have)
• 1/4 cup coconut butter
• 1/2 cup oats
• 1/8 cup cacao nibs
• 1 Tbsp of the pumpkin spice blend (honestly I wouldn’t stress if you don’t have this)

Seriously guys this is so easy, mix everything together and place on wax paper to go into the freezer until they harden. They do melt rather easily, so they need to stay cold. I used a 1/8 C. measuring cup and got 6 cookies out of it.

Even cookie monster would approve!

Enjoy 😊

*proofreading this was busting me up, if you stop reading here it sounds like I was trying to say they look like my husband’s… I was going to change it, but decided not to because it makes me giggle 😉

Say what?! Another way to use chickpeas… The possibilities are just endless.

After a quick run to the grocery store, I was set to get cookin’.

Following this recipe was super easy.

www.tasty.com – Buffalo Chickpea Sliders

The hardest part was mashing up the chickpeas… Guess I got my arm workout in today 😉 *remember to alternate arms for an even workout, you’re welcome for the tip! Ha! 😂

It looks great when all done.

I served it with a side of roasted vegetables; peppers and beets and roasted pineapple with Ling Hi powder. Delic😊

In an ironic twist, my two biggest “must eat meat for every meal” members of my family love this, while I don’t.😉 Maybe it’s too similar to chicken….😝

I came across this recipe and thought it looked like a fun one!

www.avocadosandales.com – ChickWheat Shreds

While it was somewhat time consuming to make, it wasn’t hard. The main characters, aka the three amigos!

After combining, resting, blending and kneading the mixture is ready for the Instant Pot. 120 minutes is one of the longest times I’ve ever had to set it for; only wine and yogurt took longer. Wrapped in foil, it’s ready to go.

Once it’s done and cooled, it’s time to shred! Well, that sounds like a new dance move – time to shred! 😂

Now you have a basic mixture that can hang out in the refrigerator just waiting to be spiced or dressed up however you like.

I used it for BBQ sandwiches, teriyaki and rice, enchiladas and fajitas. And I pretty much didn’t like any of them, ha! But, my husband and daughter did, so much so, that my husband ate them for leftovers for lunch the entire week!