Protein Packed Lentil Bites

Although most people do love sweet snacks and desserts its important to use those types of recipes as treats and not be constantly eating dessert for breakfast, lunch and dinner. I find when the summer rolls around and I start sweating more on my runs and workouts, my craving for savory foods start to increase. I wanted to make a portable savory snack that someone can easily take to work with them or store in the freezer to heat up quickly. So I came up with these nutty lentil balls.I had some left over brown rice and lentils which worked so well in the bite sized balls! Along with walnuts which give it that really meaty feel without the meat. I also just picked up unsweetened dried cherries from Trader Joe’s I was so excited to finally use them in this recipe! I can never find unsweetened dried cherries or cranberries, its an optional add in but if you have laying around or happen to be going to Trader Joe’s you should pick some up!I love how much flavor is packed into such a small bite sized ball it makes them even that much more satisfying. The different kinds of nuts, flaxseeds, organic eggs and lentils make these a protein packed snack. I wanted to keep this recipe oil free since I was using nuts that provided enough fat for the recipe but didnt want them to be dry or crumbly. So I used tahini paste which gave it moisture and also one of my favorite foods because it is so rich in calcuim. They totally remind me of Thanksgiving and holiday season, tear..I miss the changing of the leaves and all autumn flavors. But I do not miss the winter we had this year. You can even top a salad with it if your looking to incorporate them into your meals or add them to your favorite pasta dish! endless opportunities.

 Recipe: Pre-heat oven 350

• 4 organic eggs 
• 1 cup cooked brown rice
• 1 cup cooked lentils
• 1/2 cup oats
• 1/2 chopped walnuts 
• 1/2 cup seeds – sunflower or pumpkin
• 1/4 cup flaxseeds ground
• 1/4 cup nutritional yeast
• 1/4 cup chopped unsweetened dried cherries or cranberries (optional)
• 1 teaspoon garlic powder
• 1 cup finely chopped spinach
• 1/4 cup parsley (optional)
• 2 tablespoons bragg amino acid (soy sauce alternative)
• 2 tablespoons tahini paste

1. In a large bowl crack your organic eggs, and whisk really well
2. Add remaining ingredients making sure everything is well combined
3. Using a medium size ice cream scooper scoop balls on a lined baking tray around 21 balls (a tablespoon measuring can work also ice cream scooper makes it come out evenly and nicely)
4. Bake for 20-25 minutes until the top turns golden brown
5. Store covered in the refrigerator or freezer