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.


Ginger Pineapple Smoothie


I’ve realized spring is late this year but the spirit of spring is still in my heart!! So,I have been trying some tropical recipes to fight the winter blues and keep the workouts flowing even with the cold and grey days. In my tropical list the first place belongs to PINEAPPLE then bananas, coconut milk, coconut flakes, ginger, mangoes, and greens such as spinach and kale (for smoothies).

In an attempt to avoid catching a cold I decided to add more ginger to our daily juices/smoothies and I found the perfect recipe for it, before I will share some tips to get rid of those ugly colds:

TIP 1 : Drink green tea and lots of water

TIP 2: Drink a cup of water with 1 tablespoon of apple cider vinegar every 3 hours ( to keep your ph alkaline)

TIP3: Morning booster! Hot water with honey, lemon and grated ginger. ( I also like to add some cayenne pepper! )

TIP 4: Hot bath (keep yourself hydrated before, during and after the bath)

TIP 5 : Get some miso and  add some ginger and lemon, if your nose is blocked and you like spicy taste add some sriracha!

OK! Now lets go to the main recipe…


1  1/2 Diced fresh pineapple (can be frozen)

1 Banana

1 tbsp. grated fresh ginger

1 cup almond milk (or coconut milk, I like to put half & half)


Blend all the ingredients together (in a blender!) until smooth and enjoy !


Coconut Zucchini Soup


Recipe adapted from:

This soup is one of my favorites, easy to prepareand tasty. The best part, believe it or not, is completely dairy free but still creamy thanks to the almighty coconut milk. Bon Appétit!


  • 1 teaspoon coconut oil (or olive oil)
  • 1/2 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeño pepper, seeds & membranes removed (if desired), and minced
  • 3 cups  grated zucchini
  • 1 tbsp minced fresh mint leaves
  •  kosher salt
  •  freshly ground black pepper
  • 2 3/4 cups vegetable broth
  • 1/3 cup coconut milk


  1. Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
  2. Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
  3. Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
  4. Remove soup from the heat and let cool for about 10 minutes.
  5. I use the hand blender for processing the soup , but you can process the soup in a blender, until the soup is almost smooth. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.

Coconut Lentil Soup



Recipe adapted from:


  • 1/2 large red onion
  • 1/2 red chili
  • thumbsize piece of peeled ginger
  • 1 clove garlic
  • 1 cup red lentils
  • 1 400g can coconut milk
  • 3 cups filtered water
  • 1 cube vegan vegetable bouillon
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • salt
  • black pepper
  • 1 heaped tsp coconut oil


1. Finely chop the red onion

2. Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.

3. Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse.

4. Rinse  red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some  salt and  ground black pepper.

5. Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.

6. When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.