Play With Madness Power Balls

power balls

Have you ever felt there’s nothing to cheer you up on those cold days of spring?  I have the perfect solution to this low energy problem: a mix of nuts, seeds, dried fruits and a few extra ingredients that will recharge your batteries. You can always change the ingredients according to your preferences, still this power balls will be a healthy snack.

Today I was planning to bake something for my husband, since he’s out of town I though about bringing some goodies to cheer him up on the road, but baking sounded a bit complicated and decided to look up for a no-bake recipe, I browse on a few and this one looked like a tasty success, so far so good!

The original recipe on asked for certain amount of ingredients but for the sake of my husband’s appetite I doubled them:


2 cups raw nuts (I used walnuts, almonds, cashews, pumpkin seed and sunflower seeds)
2 cups rolled oats
2/3 cup unsweetened shredded coconut (plus more for coating)
4 tablespoons flaxseed (optional)
3 teaspoons cinnamon
Pinch of salt
1  1/3 cups nut butter
8 tablespoons pure maple syrup, honey, or agave nectar
2 teaspoons vanilla extract
2 cup dried fruits ( I used dried cranberries and apricots)


1  Grind the nuts and oats in a food processor or blender until there are no chunks larger than a pencil eraser. Dump into a large mixing bowl, and stir in the coconut, flaxseed, cinnamon, dried fruits, seeds and pinch of salt.

2  In a small bowl combine the nut butter, maple syrup, and vanilla. Pour the wet ingredients into the dry and stir for a few seconds. Finish mixing with your hands until everything is throughly combined. You should be able to press the entire mixture into one clump. If the mixture is too dry, add water 1 T at a time until you reach the desired consistency. You should be able to form balls easily, but the mixture shouldn’t be mushy.

3  Roll into balls. Store in an airtight container in the refrigerator.


Let’s get ready to rumble Quinoa


Ladies and gentlemen welcome to your protein charged breakfast, featuring fiber, iron, magnesium, riboflavin, and manganese!

Back in the days Incas believed that quinoa increased warrior’s mental and physical power.

Today we know quinoa is considered  a super food (and it’s also gluten free), we can use it on sweet and salty recipes, I prefer to used it in m y fruit salad for breakfast:


  • 1 cup quinoa (all red or a mix of red, white, or black)
  • 1 1/2 cups water
  • 2 cinnamon sticks
  • 1/4 teaspoon salt


  • fruits
  • maple syrup or honey
  • walnuts or almonds
  • coconut flakes
  • almond milk


Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.

Drain washed quinoa well in a large fine-mesh sieve.

Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.

Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.

Serve and top with walnuts, maple syrup or honey, almond milk or fruits of choice.

recipe adapted from: