Body Balance

Cool down in this summer heat with these refreshing Lime Coconut Bites! 🥥🍋 They’re the perfect easy no-bake dessert with the hearty, satisfying texture of real coconut, naturally sweetened with honey, and finished with a bright burst of fresh lime. Simple, refreshing, and the perfect treat for warm summer days!
Ingredients 
- 3 cups unsweetened shredded coconut
- 8 tbsp honey if vegan, use vegan honey, date syrup, or a lesser amount of maple syrup
- 5 tbsp coconut oil
- 3 tsp lime juice
- lime zest
Instructions
1. Zest the lime rind, then slice and squeeze the juice into a bowl.
2. Combine the shredded coconut, honey, coconut oil, lime juice, and lime zest in a bowl and mix well. I’ve found that mixing by hand works best. 3 cups unsweetened shredded coconut, 8 tbsp honey, 5 tbsp coconut oil
3. Form into balls. It’s ok if they aren’t firm right now, after they sit in the fridge and chill for a bit they’ll firm up.
4. Chill in the fridge (or freezer) for about 10 minutes or until desired firmness. These can be stored for up to two weeks.
5. Enjoy!

🍓🥦🥕🏋️‍♀️💪🚴‍♂️

Throwback to one of our Saturday morning bootcamps! 💪 Great workout, great people, and a great way to spend the weekend. ☀️
📍Body Balance, Pleasanton, CA

🍠 Roasted Sweet Potato Rounds with Honey & Feta
These get tossed in spices and hot honey, roasted until crispy around the edges, and served with salty crumbles of feta cheese and fresh herbs!
Ingredients:
- 3 large sweet potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon regular or hot honey (spicy is delicious!)
- 1/3 cup crumbled feta cheese
- Fresh chives or parsley, chopped
- Additional honey, for serving
Instructions:
1. Preheat the oven to 425°F.
2. Wash the sweet potatoes well and pat dry. Slice the potatoes into ⅓-inch thick round slices.
3. Drizzle the oil on a large rimmed sheet tray. Add the sweet potatoes and turn them to evenly coat in the oil. You may need to use two sheet trays for this, depending on how large your potatoes are to start. You don’t want the potato rounds to be touching on the tray – give them plenty of room to roast.
4. Sprinkle over the spices and salt and then drizzle over the honey. Turn the potatoes again to evenly coat in the seasonings.
5. Bake in the oven for 20 minutes. Flip the potatoes over and then place back in the oven for another 20-25 minutes, or until the potatoes are golden and crispy around the edges.
6. Carefully transfer the potatoes to a serving platter and season with a little more salt.
7. Drizzle over a little more honey and then crumble the feta cheese over top. Finish with fresh chives or parsley.
8. Serve while warm.